1. Choose restaurants that only serve fresh, seasonal, locally sourced, short-chain or organic food, preferably produced by social farming companies.
BENEFITS EXAMPLE
2. Choose catering services that only serve fresh, seasonal, locally sourced or organic food, preferably produced by social farming companies.
3. Choose exotic products (coffee, tea, sugar, cocoa, bananas, pineapples, etc) only from Fair Trade sources.
4. Choose meat, eggs, dairy products and farmed fish that guarantee higher animal welfare standards.
5. Check that vegan and/or vegetarian options are available, for both restaurants and caterers.
6. Consider exactly what will be needed and in what quantity and consider the environmental credentials of the products requested (or provide environmentally friendly alternatives), when providing backstage or catering riders for artists, avoiding lavish requests as much as possible.
7. Provide backstage water and other beverage dispensers for refillable bottles, and do not provide water bottles on stage.
8. Serve all drinks, if water dispensers are not available, in washable and/or recycled glass cups/bottles.
9. Use reusable/washable crockery (glasses, cups, etc) for catering/tea/coffee, and do not use polystyrene or plastic.
10. Do not use single-serving sachets of coffee, tea, sugar, milk, condiments, etc.
11. Only supply backstage with the quantities indicated by the artist/agent.
12. Donate uneaten food to a local charity/organisation or share it with the crew/audience
A dinner of fresh, seasonal, local and organic food for one person produces a CO2 emission of 2.21kg compared to 2.90kg for a standard dinner, with a 24.8% reduction in environmental impacts.
This reduction is attributable :
- 16.1%: fresh and seasonal food
- 2.5%: local food
- 6.2%: organic food
The indirect waterconsumption of a conventional dinner is 1,488.2 litres, while that of a green dinner is 604.4, with a water saving of 883.8 litres.
