Definitions First Base targets Important first steps

Ultimate goal

Ultimately, all food & drinks sold and provided at the festival to 1) crew, 2) audience, and 3) artists, from building, execution to breaking down of the event:), are: 

• Reduced to a minimum amount of foods and drinks prepared, by smart planning of catering to prevent spillage. 
• All food and drinks are mainly plant based. The ingredients are organic certified (no pesticides, no fertilizers, enhance crop diversity, soil and biodiversity), or from biological or regenerative produce, to also sequester carbon and enrich soil, air and water quality.
• Ingredients are preferably seasonal and from diverse origins and short supply chains (Farm to Fork). Caterers, food and drinks are sourced from the local area, within 200 km distance.
• There is zero residual waste from food and drinks, by flowing back left-overs and spilled food and drinks into nutrient cycles in the highest possible way, such as food for humans, animal feed, or compost.
• The average carbon emission of all dishes served at the festival are within the limits of 0.5 kg CO₂e per serving. For drinks this figure still need to be determined. Ultimately, the impact of the production of all food and drinks (Scope 3) is Net Zero, which means that all unavoidable emissions need to be compensated.