Take stock
Who cooks, who buys, on what budget, for what volumes? The practical guide lists the questions to ask before changing anything, and who to involve in the team.
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Organisers' area
Feed 5,000 people without giving up on local
Two free tools to build sustainable catering into your festival: a decision guide and a commitment charter to display on site. Plus the directory of suppliers who can actually deliver to you.
- ready-to-use tools
- 2ready-to-use tools
- languages: FR, NL, EN
- 3languages: FR, NL, EN
- suppliers listed
- 323suppliers listed
How to go about it
Three steps, three resources
You don't change a festival's catering in a single meeting. Here is the order that works, and what Farm2Festival provides at each step.
Set targets you can reach
The charter turns good intentions into measurable targets across three progressive steps. It works as a brief for your providers and as a communication tool for your audience.
Find who can deliver
Then the most concrete part: suppliers able to handle your volumes, organic, local and on the right date. The directory lists them by region and product category.
The directory →Tools
Documents to download
Free, no sign-up, available in three languages. Edited by Farm2Festival from the work of the Collectif des festivals.
Understand and decide
Practical guide — Healthy and sustainable food
A decision-making tool for the organising team: it provides background information and practical arguments to explain your choices to teams, providers, partners and audiences.
- Take stock of your current catering: in-house, outsourced or mixed
- Who to involve: catering lead, volunteers, caterers, suppliers, communications
- Reduce impact: seasonal, local, organic, fair trade, less meat, zero waste
- Balance the budget: group buying, forward contracts, meal booking with tickets
- 6 pages
- FR · NL · EN
DownloadFrançaisNederlandsEnglish
Commit and display
Sustainable food charter
An A2 poster to fill in and display on site: 20 criteria across four families, each in three progressive steps. Your commitments become readable by everyone, from providers to festival-goers.
- Sourcing: seasonal, local, organic, fair trade, eggs, palm oil, frozen products
- Menus: vegetarian and 100% plant-based dishes, carbon footprint, low-price option
- Waste: sorting, packaging, portions, takeaway boxes, food waste reduction
- Information: allergens, origin, veggie icons, carbon footprint, bilingual menus
- 1 page · to display
- FR · NL · EN
DownloadFrançaisNederlandsEnglish
Self-assessment
Where does your festival stand?
Before downloading the charter, place yourself in a minute. Six of the charter's twenty criteria are enough to see the step you already hold and the one within reach.
Tick what your festival delivers today
The step you reach is the level you hold across all criteria — that is the charter's continuous-improvement logic: you progress on every front, not on one.
| Criterion | Not yet | Step 1 | Step 2 | Step 3 |
|---|---|---|---|---|
| Sourcing | ||||
| Seasonal fruit and vegetables | ||||
| Local fruit and vegetables (< 150 km) | ||||
| Organic products | ||||
| Fair-trade exotic products | ||||
| Menus | ||||
| Vegetarian dishes | ||||
| Frozen products | ||||
Step—
Start with a single criterion
No complete step yet, and that is normal: almost every festival starts here. The practical guide advises against changing everything at once — start with the crew catering, or with one fully local dish.
- Seasonal fruit and vegetables — 50%
- Local fruit and vegetables (< 150 km) — 50%
- Organic products — 50%
- Fair-trade exotic products — 50%
You know what you are aiming for. Now find who can deliver it.
323 producers and wholesalers in Belgium, filterable by region and product category, with direct contact details.
Open the directoryDocuments edited by Farm2Festival from the work of the Collectif des festivals, with the author's permission.
TASTE project — co-funded by the European Union