After the introduction of reusable cups and minimizing the use of disposable bottles through deposit, a large residual waste stream remained on the festival site; namely, disposable food packaging (cups, plates, trays, eating utensils). With the assistance of the caterers, the visitors at the festivals ate with compostable disposables. For this purpose, the waste/resources at the festival site were collected separately in a compostable stream and a very small residual stream (cigarette packs, sunglasses, deodorant applicators, etc.).
The compostable disposables were then processed on-site in combination with green and food remains in a fast-composting machine. The machine works through the combination of heat, a slow mixer and a special bacterial culture, and so doing, can create a new resource from this residual stream in 24-hours: compost.
In this way the nutrients can be brought back into the local ecosystem instead of burning them, as usually happens with residual waste. Transport CO2 is also saved and CO2 is trapped in the compost. With this local processing system, these and other festivals were able to make a big step in the direction of a waste-free festival site.