How to slash food waste and packaging at your next festival

Festivals often leave behind piles of food waste and packaging. But with some planning, attendees can cut down on both. The key lies in choosing the right supplies—durable, easy-to-cook, and long-lasting. Non-perishable foods are the simplest option for festival meals. Dry goods like couscous, pasta, and oats take up little space and cook quickly on a small camping stove. A basic burner is enough, though users should follow safety guidelines to avoid accidents.

Canned items such as chickpeas, beans, corn, and tomatoes also work well. They last for days and can be used in multiple dishes. Any unopened cans left over can be donated, while empty ones should go into recycling bins. To keep food safe, leftovers must be moved to sealed containers rather than left in opened cans. For snacks, nut butters, dried fruit, trail mix, and granola bars provide quick energy without needing refrigeration. Hardy fruits, vegetables, hard cheeses, and cured meats also hold up well in warm conditions. Some festivals now even set up on-site supermarkets, giving attendees access to fresh supplies and reducing the need for excessive pre-packaged food.

Choosing the right foods helps festival-goers eat well while producing less waste. Non-perishable items, proper storage, and smart cooking methods all play a part. With these steps, the amount of discarded packaging and spoiled food can drop significantly.