Fueling People at Remote Festivals: High-Calorie Menus for Heat & Cold

Feeding the Festival in Extreme Climates

When a music or cultural festival takes place in a remote location, Mother Nature can become either an ally or a serious challenge. Scorching midday heat, frigid nights, high altitude, or tropical humidity – these conditions push human endurance to its limits. Festival organizers know that great performances and happy crowds depend on more than just the entertainment; they hinge on keeping everyone well-fueled and healthy. This means designing high-calorie, climate-adapted menus and hydration plans that keep both attendees and crew energized and safe, no matter the weather.

Seasoned festival producers have learned through hard experience that food and drink aren’t simply about satisfying hunger – they’re critical for performance, morale, and even safety. A remote festival in the Nevada desert or Australian outback can see daytime temperatures above 40°C, draining people’s energy and fluids, while the same location might plunge to near-freezing at night. In contrast, a mountain or winter festival could have attendees dancing in subzero cold. Each extreme demands careful menu planning. Let’s explore how to adapt festival catering to brutal heat and bitter cold alike, ensuring your remote event is a success in any climate.

Understanding the Demands of Heat vs. Cold

Extreme heat and extreme cold affect the human body in different ways, and festival catering must respond to both. In hot conditions, people sweat profusely, losing water, salt, and minerals (electrolytes). High temperatures can suppress appetites, but bodies still require ample energy and nutrients to dance, perform, or do heavy work. Dehydration and electrolyte imbalances are major risks at desert or tropical festivals. On the other hand, cold weather (especially when festivals run outdoors at night or in winter) makes our bodies burn extra calories just to stay warm. Chilly conditions often trigger bigger appetites – people crave hearty, warm foods to fuel their internal “furnace.” Cold and altitude can also dull thirst signals, meaning attendees and crew might drink less water even as dry air and physical activity dehydrate them.

Key differences to consider:

• Hot climates tend to dehydrate and exhaust participants quickly. Quick-burning carbohydrates and salty fluids become essential to keep energy up and prevent heat exhaustion.
• Cold climates sap energy for warmth and can lead to fatigue without constant calorie intake. High-fat and high-protein foods that provide slow-burning energy are valuable, along with warm liquids to maintain core temperature.
• Day-night temperature swings (common in deserts and high elevations) mean festival organizers must be ready to switch gears. What works at noon (ice water and a light snack) might not work at midnight (when a hot meal or drink is needed).

By understanding these physiological demands, a festival team can plan menus and provisions that truly support their crowd and staff through each 24-hour cycle of the event.

High-Calorie Fuel: Why It Matters

In any extreme environment, the body consumes more energy. Dancing for hours under a blazing sun or working overnight in the cold uses up calories at a rapid pace. High-calorie menus ensure that participants take in enough fuel to match what they’re burning. This doesn’t mean simply serving big portions; it means nutrient-dense foods that pack energy, electrolytes, and protein effectively.

For instance, at a remote desert arts festival, organizers noticed attendees gravitating towards energy-dense snacks like trail mix, protein bars, and fruit smoothies during the hot daytime. These options provided calories alongside vital nutrients without feeling too heavy. Meanwhile, at a winter music festival in Canada, vendors reported increased sales of rich, hot foods like poutine (a calorific mix of fries, cheese, and gravy) and hot chocolate – indicating people naturally seek high-calorie comfort food to combat the cold.

High-calorie festival catering doesn’t have to be unhealthy. It’s about smart choices that give festival-goers lasting energy:
– Complex carbohydrates (whole grains, beans, starchy vegetables) for slow-release energy to avoid crashes.
– Healthy fats (nuts, avocados, olive oil) which are calorie-dense and help maintain energy in cold conditions.
– Proteins (lean meats, legumes, dairy) to repair muscles and keep the crew especially strong through long work hours.
– Natural sugars (fruits, smoothies) for quick energy boosts when someone’s running on empty.

By planning a menu rich in these elements, a festival ensures that whether someone is a drummer on stage or a dancer in the field, they have the stamina to keep going.

Catering for Scorching Heat: Hydration and Salt Are Key

When producing a festival in a hot climate – be it a desert, a tropical beach, or a summer field under a relentless sun – the mantra must be “hydrate, hydrate, hydrate.” Keeping people cool and hydrated becomes priority one. Here are actionable strategies festival organizers use to tackle extreme heat:

• Hydration Stations Everywhere: Water must be abundant, easily accessible, and ideally free. Modern festivals from California to India set up refill stations throughout the grounds so attendees can fill bottles or hydration packs frequently. Posting signage and audio reminders (“Don’t forget to drink water!”) can prompt festival-goers who might be so excited they forget to hydrate. For crew, provide large water coolers at every work site (stage, backstage, camping areas) so no one has to go far to refill. A good rule of thumb in heat is at least 250 ml (8 ounces) of water every hour per person, more if they’re active.

• Electrolytes and Salty Snacks: In extreme heat, water alone isn’t enough – people need to replace the salts and minerals lost through sweat. Savvy festival teams offer or sell electrolyte-rich options: sports drinks, coconut water, or even simple oral rehydration salts mixed into water. Some events hand out electrolyte powder packets at first-aid stations or info booths, which attendees can add to their water bottles. Additionally, make salty foods readily available. Snacks like salted nuts, pretzels, pickles, or electrolyte-infused popsicles help maintain sodium levels and actually encourage drinking (salt can stimulate thirst in a helpful way). For example, one major EDM festival in Australia’s outback provided free salted peanuts at cooling tents – a small gesture that helped dancers replenish salt and enjoy a quick protein boost.

• Light but Energy-Packed Fare: In severe heat, heavy meals can be unappetizing and taxing on digestion. Menu planning for hot days should emphasize light, refreshing foods that still deliver calories. Think of options like fresh fruit salads, watermelon slices, smoothies, gazpacho or chilled soups, and wraps or rice bowls with veggies and lean protein. These are easier to eat in heat while providing sugars, fluids, and nutrients. At a festival in Bali’s humid jungle, for instance, smoothie bowls topped with granola and fruit became a hit – they offered hydration, natural sugars, and complex carbs, all in a cold, palatable form.

• Timing Matters: Coordinate meal timing with the climate. Encourage attendees (through the festival program or app) to eat a hearty breakfast when it’s cooler, and save any heavy meals for the evening after the sun sets. During midday, provide extra misting stations or shaded chill-out areas near food courts so people can eat without overheating. Vendors can be advised to prepare quick-serve cold items during peak heat hours to minimize queues and waiting under the sun. For the crew, schedule main meal breaks outside of the hottest part of the day whenever possible and ensure shade and rest accompany their lunch.

• Cooling Treats and Non-Alcoholic Drinks: Help attendees cool from the inside out. Offer ice lollies, frozen fruit bars, or even something culturally relevant like India’s salted lassi (a chilled yogurt drink) or Mexico’s agua fresca with a pinch of salt. These not only lower body temperature a bit but also add fluids and some calories. Be cautious with caffeine and alcohol during peak heat – both can dehydrate. Festival bars should be ready to serve mocktails, alcohol-free beer, or electrolyte drinks as alternatives, and bartenders can remind patrons to chase their beers with water. Some festivals have successfully partnered with hydration drink brands to set up kiosks offering flavorful electrolyte beverages that appeal more than plain water.

Pro tip: Train your volunteers and medical staff to watch for signs of heat exhaustion or hyponatremia (low salt levels). If someone looks dizzy or cramps up, having packets of salt or sports drinks on hand can be a lifesaver until medics arrive. In one case at a desert festival in the Middle East, quick-thinking staff provided a dehydrated attendee with a bottle of water mixed with rehydration salts, likely preventing a hospital trip.

Catering for Cold Weather: Warmth Through Calories and Heat

At the other extreme, cold weather festivals – whether on snowy fields, high mountains, or just cold nights in the desert – require a different catering approach. The goal here is to warm people up and sustain their energy. Key tactics include:

• Hearty, Hot Meals: Nothing beats a hot meal when the temperature drops. Festival food vendors and crew kitchens should prioritize at least one warm, substantial dish at each mealtime in cold conditions. Soups and stews are superstars in cold weather catering. They hydrate and nourish at the same time. A thick lentil or vegetable stew, chili con carne, or a spicy curry can deliver high calories, proteins, and fats while physically warming the body. At night, even offering simple broth or cup noodles can make a huge difference for an attendee who’s shivering after hours of dancing. In Northern Europe, some winter events even provide communal fire-heated cauldrons of soup or mulled cider for attendees to enjoy as a midnight pick-me-up.

• Calorie-Rich Comfort Foods: Cold climates are when people’s bodies will burn calories just to stay warm, so don’t shy away from traditional “comfort foods.” Grilled cheese sandwiches, meat pies, pasta, hearty grilled meats, and local favorites (like German sausages with potatoes, or Canadian poutine) can be very popular. These dishes are high in carbohydrates and fats which are exactly what the body craves in the cold. For example, at a mountain festival in Switzerland, raclette (melted cheese over potatoes) was a star item – it provided a ton of calories, warmth, and a taste of local culture. Just be sure to balance this with some lighter options in the daytime if temperatures rise or for those who prefer lighter diets.

• Hot Drinks (Beyond Just Alcohol): Warm beverages are essential. Yes, many attendees will gravitate to hot toddies, mulled wine, or Irish coffees in cold weather – but the festival must also offer non-alcoholic hot drinks in abundance. Tea (especially herbal teas with ginger or cinnamon), rich hot chocolate, hot apple cider, and coffee should be easy to find. Not only do these keep people’s core temperature up, they also hydrate (whereas alcohol actually dehydrates and can lower core body temperature after the initial “fake warmth”). Consider setting up a dedicated “heat hut” or tent where people can drop in for free or cheap hot tea and cocoa. In frigid outdoor raves like Canada’s Igloofest, organizers have fire pits and even hand out materials for s’mores, combining warmth, fun, and calories in one experience. A warm snack and a moment by the fire can revive someone enough to keep dancing safely.

• Frequent Snack Breaks: In cold conditions, festival-goers and staff might not realize they are getting dehydrated or fatigued until it hits hard. Encourage a culture of taking breaks to nibble and sip something warm. For crews working in the cold, ensure they have regular access to hot coffee/tea and high-energy snacks like chocolate bars, trail mix, or energy balls. Something as simple as providing soup and bread at the crew’s check-in area can keep a setup team going through a frosty overnight build. Likewise, plan stage performance schedules with short intermissions where people can retreat to warmth and refuel – even a 15-minute break to enjoy a hot drink can prevent hypothermia and exhaustion in your audience.

• Keeping Hydration in Mind: It’s easy to overlook hydration in cold weather because you don’t feel as thirsty. However, dancing or working in heavy clothing, or at high altitude, still causes fluid loss (sweat may evaporate quickly in dry cold air). Make sure water stations are still visible and functional (insulate them if pipes or jugs could freeze!). Warm drinks like herbal teas or even warm water with lemon can be more appealing than cold water in winter – having those options at first aid or info centers could encourage people to hydrate. Remind attendees that just because it’s cold doesn’t mean you should stop drinking water regularly.

Pro tip: If your festival site is snowy or below freezing, plan for the logistics of heat: for example, propane heaters or fire barrels near dining areas (with proper safety supervision) so people can comfortably eat without shivering. One ski-based music festival found that placing heat lamps around the food court greatly increased attendees buying hot food instead of just retreating to their tents. The longer they stay, the easier it is to keep them nourished.

Day and Night: Adapting as Temperatures Shift

Many remote festivals, especially in deserts, can have drastic temperature swings between day and night. As a festival organizer, you should essentially plan two different catering modes: one for the hot day and one for the chilly night.

During the daytime heat, focus on the strategies we discussed: keeping foods light and hydrating. Think cold lunch menus like salads with quinoa and veggies, ceviche or sushi rolls (if you have proper refrigeration), fresh fruit cups, and plenty of cool drinks.

As evening approaches and temperatures drop, pivot the offerings:
– Begin serving hot food items in late afternoon so people get something warm before it’s fully cold.
– If you have campgrounds or late-night areas, consider night-time food trucks or stalls that fire up after 10 PM with offerings like noodle bowls, hot ramen, grilled skewers, or late-night breakfast foods (many people love eggs and bacon or hot porridge after midnight when it’s cold!).
– Offer hot beverages at night even if the daytime was all iced drinks. A coffee cart that was making iced lattes at noon can switch to hot lattes and tea by night. Providing something like free hot water refill (for people to make tea or instant meals at their camps) is a thoughtful touch at remote camping festivals.

An example of day-night adaptation comes from a festival in the Sahara Desert: they served chilled couscous salads and mint lemonade all afternoon, but after dark, the same catering tent offered a spicy tagine stew with bread alongside hot mint tea. Attendees loved the authentic touch and stayed energized dancing under the cold desert sky, thanks to those warm calories.

Also remember lighting and safety at night – your food areas should be well-lit and inviting so people feel safe stopping to eat or drink something warm on the way between stages or before heading to their tents. By treating daytime and nighttime as distinct phases for your menu, you’ll cover all bases.

Fueling the Crew (Not Just the Crowd)

While attendees often have the freedom to graze on snacks or retreat to their tents, the festival crew and artists are on the clock for very long hours. Keeping your team fed and hydrated in extreme conditions is just as critical as doing so for the public – arguably even more so, because a well-fueled crew is the engine of the festival.

Here are some crew-specific catering insights from veteran producers:
– Dedicated Crew Catering: Whenever budget and logistics allow, set up a separate crew mess area with its own schedule and menu. Crew catering should account for the fact that setup and security staff might start before dawn or work overnight. In a hot environment, have cold water, iced tea, and electrolyte drinks ready for morning meetings and day shifts. In cold environments, greet the sunrise crew with hot coffee, oatmeal, or breakfast sandwiches to warm them up. Some large festivals (like the massive Soundstorm festival in Saudi Arabia’s desert) provide 24-hour crew canteens where workers can always find a sandwich, soup, or at least a snack and a place to sit for a moment. This kind of support shows in crew morale and productivity.

• High Energy, Portable Foods: Crew often have to eat on the go or during short breaks. Provide things that are easy to grab and eat but are packed with energy. Examples include burritos (wraps hold well and can be eaten one-handed), filled pastries, protein bars, bananas, and trail mix packets. One stage crew member from a festival in Mexico noted that the organizers handing out burritos and bananas to crew at noon kept everyone going through a brutally hot afternoon load-in. Without that boost, they would have been sluggish or faint by mid-day.

• Snacks and Hydration at Work Stations: Don’t assume crew will have time to trek to the catering tent when they’re actively working a stage or patrolling a perimeter. Smart festival producers send out “water and snack runners” – staff or volunteers who circulate with coolers of water bottles, electrolyte packets, and snacks to deliver directly to crew posts. In cold weather, this might be a thermos of hot coffee and some chocolate bars being run out to the parking team in the evening. These small deliveries can prevent accidents and exhaustion. A technician on a remote stage shouldn’t have to choose between leaving their post and going thirsty – the event should bring the water to them.

• Adjust for Crew Needs: Remember that crew members are often expending more energy than attendees (lifting heavy equipment, standing or moving all day). They may need more calories and protein. Also, their mealtimes might be odd (a sound engineer might only be free after the headline act starts). Plan to have something hearty available at unconventional hours, even if it’s just leftovers kept warm. A volunteer coordinator from a UK festival once shared that having a hot stew ready for the teardown crew at 2 AM when the show ended greatly improved morale – people are far more willing to work late in the cold when a delicious meal is waiting at the end.

• Dietary Variety and Comfort: Just as with attendees, crews have diverse dietary needs and preferences. Include vegetarian or vegan high-calorie options (like a bean chili or veggie pasta) so everyone stays nourished. Also pay attention to comfort foods for morale: in tough conditions, a little treat can boost spirits. Simple things like providing donuts or local bakery treats at morning briefings, or a late-night pizza surprise for the production office, can keep smiles on faces even when everyone is tired, wet, or cold. Happy, well-fed crew members perform better and create a safer festival.

In summary, treat your crew with the same care (or more) as you treat your attendees when it comes to food and drink. As the saying goes, “an army marches on its stomach” – and your festival workforce is no different.

Logistics and Planning for Remote Locations

Designing the perfect menu for extreme weather is one thing; actually executing it in a remote location festival is another challenge altogether. Remote festivals (whether on a far-flung beach, a forest, a desert, or a mountaintop) often lack the infrastructure of urban venues. Here are crucial planning points to ensure your climate-tailored catering doesn’t falter:

• Supply and Storage: In intense heat, perishable food can spoil quickly. You’ll need reliable refrigeration on-site – consider generator-powered fridges or refrigerated trucks. Dry ice or ice blocks in coolers can sustain smaller operations for a short festival, but monitor them closely. In cold weather, the opposite issue can occur: ingredients or equipment might freeze. Insulated containers can keep produce from freezing solid, and warm tents can store things like bread to prevent it from hardening. Plan supply runs carefully; remote means you can’t just “pop out” for more inventory. Bring extra water, extra fuel for cooking, and non-perishable backup food in case weather or transport issues delay your supplies. It’s wise to have at least one extra day’s worth of food and water on hand for all personnel, as a buffer.

• Local Expertise and Cuisine: If your festival is in a remote region, get to know the local food culture and resources. Often, local communities have traditional knowledge of what foods are suitable in that climate. For example, in high-altitude areas of Nepal or India, locals drink butter tea (tea with yak butter or ghee) for energy and warmth – a high-calorie drink that could inspire something you serve to cold festival-goers. In tropical areas, local fruits and coconuts can be sourced to provide fresh, hydrating snacks instead of importing bottled sports drinks. Hiring local caterers or consultants can also help navigate sourcing ingredients and preparing them safely in that environment. Plus, incorporating regional cuisine can enhance the festival’s cultural experience while being climate-appropriate (spicy foods in cold climates to induce warmth, or minty/herbal coolers in hot climates).

• Equipment for All Weathers: Make sure your catering infrastructure is weather-proof. Tents or food trucks should be equipped to handle wind, rain, or sandstorms if those are possibilities. In extreme sun, ensure gas generators or fuel-powered stoves have proper ventilation and are not overheating. In cold, ensure burners and stoves stay functional (propane, for example, can depressurize in very low temperatures – you might need special fuel mixes or cold-rated equipment). Also, water provision is part of logistics: if you have to truck water in, secure more than you think you need. For remote festivals, many organizers rent large water tanks that can be refilled by tanker trucks, then distribute that water via taps to vendors and free refill points. Check if the site has any natural water (wells, streams) and if so, test it and consider portable filtration or purification systems as a backup supply.

• Waste Management: High-calorie, hydrating foods often come with packaging (think energy bar wrappers, water bottles, etc.). In a remote setting, waste disposal is crucial so you don’t litter a natural paradise. Work with your vendors to minimize packaging and provide plenty of trash and recycling points. For example, if you distribute electrolyte powder packets, ensure there are bins to collect the empties. In hot climates, garbage can rot and smell quickly – plan more frequent trash collection and keep waste areas downwind of attendee zones. In cold climates, food waste can freeze, which might seem less urgent, but you’ll need to deal with it properly once temperatures rise or before leaving the site. A “leave no trace” approach (as championed by events like Burning Man) can inspire creative solutions like encouraging attendees to bring their own reusable bottles and plates to cut down on waste from catering.

• Emergency Contingencies: Extreme weather can go beyond what’s expected. Have a plan for both ends of the spectrum. If a heat wave turns out worse than forecast, do you have extra water tankers you can call in? Extra shade structures or electrolyte stock? Conversely, if an unusual cold snap or storm hits, do you have emergency blankets, sheltered dining tents, or the ability to provide free hot drinks to prevent hypothermia? Some festivals prepare a reserve of basic rations for emergencies – for instance, packets of soup, rice, and tea that can be quickly made in bulk if food vendors close or attendees can’t access their camps. Think through worst-case scenarios: being over-prepared with food, water, and the means to heat or cool people will never hurt. In fact, it can be lifesaving.

Lessons from the Field: Successes and Cautionary Tales

Real-world festival experiences provide valuable lessons about catering in extreme conditions. Here are a couple of notable examples that highlight what to do – and what not to do:

• Success – Keeping a Desert Festival Hydrated: At Burning Man in Nevada’s Black Rock Desert (USA), there are no official food vendors and attendees must bring their own supplies. The organizers heavily emphasize personal responsibility for hydration and salt intake. Over the years, a culture has developed where theme camps hand out snacks like pickles, salted pretzels, and chilled electrolyte drinks to fellow participants. The result is a community that looks out for each other’s well-being in the 40°C (104°F) heat. Learning from this, conventional festivals have started to imitate some of these practices. For instance, Shambhala Festival in Canada (held on a ranch in summer) provides free water refill stations and has cooling misting areas, and medical teams ready with electrolyte solutions. They report fewer dehydration cases in recent years because of these proactive measures. The lesson: making hydration and salt replacement convenient and even fun (like turning water stations into social hubs or giving ice pops to dancing crowds) really pays off in attendee health.

• Success – Warming Up a Winter Event: At Igloofest in Montreal, one of the world’s coldest music festivals, organizers have embraced the icy theme while safeguarding attendees. They provide bonfires and “warming areas” where people can drink hot chocolate or soup. Food vendors specialize in high-calorie warm treats – including local poutine and even maple syrup taffy made on snow. The event also encourages a playful “one-piece snowsuit” dress code, indirectly stressing the importance of dressing warmly. The outcome is that despite temperatures dropping to -20°C (-4°F) or below, serious cold-related incidents are rare. People stay fueled and take warming breaks because the festival makes it part of the fun. The lesson: if you operate in cold, integrate the warming and refueling opportunities into the culture of the event.

• Failure – The Water Fiasco at Woodstock ’99: Not all festivals have gotten it right. The infamous Woodstock 1999 festival in New York faced a severe heat wave with about 400,000 attendees. The organizers disastrously under-planned water and catering – free water fountains were few and far from stages, and vendors charged extortionate prices (around $4 for a small bottle of water, about $7 in today’s money). As the crowds suffered in 38°C (~100°F) heat, many became dehydrated or heat-stressed. Attendees ended up breaking water pipes to get relief, which created mud pits mixed with waste from overflowing toilets. The lack of proper hydration was one contributing factor to the unrest and chaos that unfolded. Hundreds were treated for heat exhaustion and there were even a few fatalities. The takeaway is stark: never underestimate the need for plentiful, accessible water and reasonably priced sustenance in hot weather. Attendees will tolerate a lot from a festival, but literal thirst and hunger is not one of them – it quickly becomes a serious safety issue.

• Failure – Fyre Festival’s Catering Collapse: The ill-fated Fyre Festival in 2017 (Bahamas) is a classic example of how not to do remote festival catering. Attendees were promised gourmet meals on a private island, but due to poor planning and budget mismanagement, they arrived to prepackaged sandwiches (the infamous “sliced cheese on bread” photo went viral) and insufficient drinking water. The tropical heat and lack of proper food led to many people feeling weak, upset, and betrayed. Staff were overwhelmed and had no backup supplies once things went wrong. Ultimately the event was canceled mid-way, but not before irreparable damage to its reputation. The failure to provide basic high-calorie food and hydration in a remote, hot location turned a bad situation into a humanitarian crisis. Lesson learned: remote festivals must allocate significant resources to food and water from the start – these are not optional luxuries but fundamental necessities. Transparency with attendees is also key; if you expect them to bring some of their own supplies, that must be communicated very clearly well in advance.

These stories underline a common theme: proper catering and hydration can literally make or break a festival in extreme conditions. With foresight and investment, you can avoid the mistakes of the past and create an event where everyone not only survives the elements but thrives in them.

Key Takeaways

• Adapt to the Climate: Always tailor your festival’s food and drink offerings to the environment – what works for a city event won’t suffice for a desert or a snowy mountain.
• Hydration is Non-Negotiable: Ensure abundant water access and include electrolytes (salts) in the plan for hot climates. In cold weather, don’t forget that attendees and crew still need to drink water (warm options help).
• High-Calorie, Quality Fuel: Provide nutrient-dense, high-energy foods that help people maintain stamina. In heat, favor lighter high-calorie options (fruits, nuts, smoothies); in cold, go for hearty meals (stews, grilled foods, hot carbs).
• Plan for Day vs. Night: If your remote location sees big temperature swings, switch up food and beverage options accordingly – refreshing and cooling by day, warming and filling by night.
• Take Care of Your Crew: A fed crew is an effective crew. Budget for crew catering with flexible hours, hearty portions, and on-site delivery of snacks and drinks so staff can perform well in tough conditions.
• Logistics & Safety First: In remote areas, plan out refrigeration, cooking fuel, and safe food storage or you risk spoilage or shortages. Always have contingency supplies and emergency plans for extreme heat or cold snaps.
• Learn from Others: Study past festivals in similar climates for tips. Avoid known pitfalls like skimping on water or serving inappropriate food for the weather. Likewise, emulate successful ideas (free chai in the cold mornings, electrolyte ice pops in the afternoon heat, etc.) that have kept attendees healthy and happy.
• Experience as a Guiding Light: The ultimate goal is to keep everyone – attendees, artists, and crew – performing at their best. When people are well-fed and hydrated, they’ll enjoy the music more, work more safely, and create the vibrant atmosphere that makes a festival memorable. Climate challenges are just another element to plan for; with high-calorie menus tailored to heat and cold, you’ll turn those challenges into another opportunity to delight and care for your festival community.