Introduction
Backstage hospitality at festivals is often a hidden world of luxury – cozy green rooms, abundant catering, and all the comforts artists could ask for. However, these behind-the-scenes perks can generate significant waste and environmental impact if not managed sustainably. Forward-thinking festival organizers around the globe are proving that it’s possible to “green” artist hospitality without compromising on comfort. By adopting eco-friendly practices – from eliminating single-use plastics in dressing rooms to sourcing local farm-fresh catering – festivals can dramatically reduce their backstage footprint while still pampering performers. In fact, greening the artist areas not only benefits the planet, it also sends a powerful message: sustainability is part of the festival’s core values.
In this guide, we draw on decades of festival production experience to explore practical steps for sustainable backstage hospitality. These methods are field-tested at events large and small, across multiple countries and cultures. From major music festivals hosting international superstars to local boutique events featuring emerging talent, the principles remain the same. By implementing the strategies below, festival producers can maintain top-tier artist comfort and do right by the environment – a win-win situation for everyone involved.
Ditching Disposable Plastics in the Green Room
One of the simplest and most impactful changes is eliminating single-use plastics in artist areas. Plastic water bottles, cups, straws, and cutlery have long been staples of backstage hospitality – but they don’t have to be. Many festivals are switching to reusable or compostable alternatives, and artists are embracing the change. For example, when Glastonbury Festival in the UK banned single-use plastic bottle sales in 2019, it prevented around 1 million plastic bottles from being used in a single weekend (www.thenationalnews.com) (www.thenationalnews.com). Artists and crew at Glastonbury were provided with refillable bottles and water stations instead of endless disposable bottles. This major festival proved that hydration needs can be met without a mountain of plastic waste.
Festival organizers can apply this lesson by outfitting green rooms with refill stations (water coolers or large dispensers) and giving artists reusable bottles or glasses. Single-use beverage containers should be phased out whenever possible – or replaced with aluminum cans and paper-based cartons that are easier to recycle. At California’s SunFest, organizers installed water refill stations backstage for performers and throughout the grounds for fans (byobottle.org) (byobottle.org), encouraging a bring-your-own-bottle culture. Even touring artists are getting on board: superstar Billie Eilish worked with the nonprofit REVERB to eliminate all single-use plastic backstage on her world tour, avoiding an estimated 114,000 disposable bottles across the tour’s venues (byobottle.org) (byobottle.org). If an international tour can go plastic-free behind the scenes, a festival certainly can too.
Beyond water bottles, consider all the other backstage staples:
– Cups and utensils: Replace plastic cups with reusable mugs or biodegradable cups, and swap plastic cutlery for compostable or metal silverware. Some major event promoters have introduced reusable cup programs at 100% of their venues, proving it’s scalable to go plastic-free for drinkware (byobottle.org).
– Straws and stirrers: Eliminate plastic straws entirely or offer paper/plant-fiber alternatives only upon request. Many artists won’t miss them, especially if they’re aware it’s for sustainability.
– Catering trays and wrap: Work with catering teams to minimize plastic wrap on food trays. Cover dishes with reusable lids or compostable paper instead of cling film where possible. Serve condiments in bulk dispensers rather than single sachets.
– Backstage beverages: If artists request sodas, juices, or other drinks, provide them in recyclable containers (glass or cans) instead of plastic bottles. For example, some festivals stock backstage fridges with canned water and drinks, which have a much higher recycling rate than plastic.
– Personal care items: In dressing room kits, choose eco-friendly options – e.g. toiletries in refillable pumps instead of travel-size plastic bottles, and avoid items like single-use makeup wipes. Small glass jars or bulk dispensers can be used for lotions or snacks that are typically individually wrapped.
By auditing the dressing room setup and hospitality rider items through a sustainability lens, festival teams can identify where plastic is truly necessary and where it can be replaced. Start small if needed – even removing a few key single-use items is progress. The key is to communicate to artists why these changes are happening. Most performers will appreciate that the festival is striving to reduce waste, especially as awareness of plastic pollution has grown. In some cases, artists themselves are driving this change: campaigns like Bye Bye Plastic, led by DJ BLOND:ISH, rally artists to demand plastic-free hospitality and encourage fans to join the cause (mixmag.asia). The industry momentum is clearly shifting toward greener practices, and festivals can lead by example in the backstage realm.
Local, Sustainable Catering That Delights Artists
Food is at the heart of artist hospitality. Offering great meals and snacks keeps performers happy – but it can be done in an eco-friendly way. Sustainable catering means thinking about what food is served and how it’s prepared and delivered. The goal is to treat artists to delicious food that aligns with a festival’s environmental values.
1. Source Locally and Seasonally: Whenever possible, use local farms, bakeries, and producers for backstage catering. Sourcing ingredients locally cuts down on transportation emissions and supports the regional economy. It also means fresher food on the artists’ plates. Many festivals have formed partnerships with nearby organic farms to supply produce, dairy, or meats. For example, the producers of a major Australian music festival began working with local farmers to supply backstage catering, resulting in a farm-to-stage dining experience that artists raved about (while reducing packaging and transit waste). Seasonal menus are another smart strategy – build the catering offerings around what’s in season in that location. This ensures ingredients are at peak flavor and haven’t been shipped from across the world. Chefs can get creative with local specialties, giving artists a taste of the region.
2. Plant-Forward Menus: Emphasising vegetarian and vegan options is one of the most powerful ways to shrink a catering carbon footprint. Even if you don’t go fully meat-free, offering abundant plant-based dishes will naturally reduce the environmental impact (meat and dairy production typically generate higher emissions and resource use). Some events have taken bold steps in this direction. In the UK, Shambala Festival famously stopped serving meat or fish on site for attendees, crew, and artists alike, as part of its mission to be “the most sustainable festival on the planet.” This initiative, while initially controversial, paid off – Shambala slashed its carbon footprint by over 80% and achieved 100% renewable power usage alongside the menu changes (www.bbc.com) (www.bbc.com). Many artists appreciated the creative vegetarian cuisine on offer, and it proved that you can keep talent well-fed and happy without grilling steaks at every meal.
Other festivals opt for a hybrid approach: provide a vegetarian-forward menu by default, with meat or fish available only upon special request. This is the model at several European venues and festivals – they’ll serve tasty vegetarian meals to all artists unless someone specifically asks for meat (www.live-dma.eu) (www.live-dma.eu). Interestingly, making veggie food the default often goes smoother than expected; many performers don’t mind a break from heavy meals, especially when the vegetarian options are delicious. Of course, always have a plan to accommodate dietary needs or rider specifics – if an artist has certain dietary restrictions or absolutely needs that grilled chicken breast, you can still fulfill it in a sustainable way (e.g. free-range, locally sourced chicken from a nearby farm). The key is to proactively communicate the catering plan: let tour managers know that the festival prioritises sustainable, healthy food, and highlight some of the menu offerings and their quality. When presented attractively (“garden-fresh organic ingredients from local farms”), sustainability becomes a selling point rather than a sacrifice.
3. Work with Eco-Conscious Caterers: Whether you use an in-house catering team or hire a professional service, choose partners who share the sustainability ethos. Many event caterers are now well-versed in green practices – like using biodegradable servingware, minimizing food waste in the kitchen, and sourcing fair-trade or organic products. Do some research and ask potential caterers about their sustainability credentials. For instance, festivals in New Zealand and Singapore have engaged catering companies that specialise in low-waste events, ensuring that even behind the scenes, everything from kitchen scraps to serving utensils is handled responsibly. Selecting a catering team that “gets it” means they’ll come prepared with ideas like bulk condiment stations, composting plans for kitchen waste, and menus tailored to what’s sustainable in that locale.
4. Hydration and Beverages: Drinks are part of catering too, and you can make them greener. Stock backstage bars or fridges with local beverages – maybe a local brewery’s beer in cans or a nearby orchard’s fresh juices in glass bottles. Provide large dispensers of infused water (cucumber or lemon water, for example) as a refreshing option that avoids disposable bottles. If artists want specialty drinks or branded water, consider alternatives like canned spring water or refillable jugs of purified water to meet those needs without single-use plastic. Also, encourage reusable coffee cups for that backstage espresso machine (many festivals gift artists a reusable mug or bottle as a welcome gift, which serves both as swag and a sustainable drinking vessel).
By crafting an artist menu that is eco-friendly and high-quality, festivals can impress performers with their hospitality. It’s entirely possible to serve meals that are gourmet, healthy, and sustainable all at once. Some festivals even report that artists are pleasantly surprised by the fresh, green spread – it’s a talking point and sets the festival apart. As one example, Norway’s renowned Øya Festival (often lauded for its sustainability efforts) serves only organic food and locally sourced cuisine across the event. In recent years Øya didn’t let any unsold food go to waste – all leftovers were donated to local charities – and they even converted over 8 tons of additional organic waste into biofuel (www.ticketfairy.com) (www.ticketfairy.com). Numbers like that show how impactful a sustainable catering program can be.
Minimizing Waste from Artist Riders
Hospitality riders – the list of food, drinks, and amenities artists request – are notorious for producing waste. It’s common to see dressing rooms stocked with far more than any one person could consume in a day: cases of water, soda, and alcohol; platters of fruit and snacks; piles of towels; and assorted “just in case” items. Festival hospitality teams want to make sure artists have everything they might want, but this can result in excess and disposal. The good news is, with some smart planning and communication, you can meet artists’ needs and cut down on waste.
1. Fine-Tune the Requests: Start by reviewing artist riders carefully in advance. Identify items that are likely to go unused or partially used, and reach out to the artist’s team to discuss sustainable adjustments. Often, artists (or their tour managers) list certain quantities out of habit. If a rider asks for 5 cases of water for a band that’s only at the festival for a few hours, it’s reasonable to ask if that could be dialed down or replaced with water refill stations. Many artists will agree to reasonable changes, especially if you explain it’s part of an environmental initiative. Frame it in a positive way: “We’re proud to be a plastic-free festival. Instead of 50 individual water bottles, we’ll have plenty of chilled water and reusable bottles in your room – does that work?” In most cases, the answer will be yes. Similarly, if an artist demands a large fruit platter, you might ask if a smaller assortment (refillable as needed) would suffice, to avoid uneaten fruit being thrown out.
2. Avoid Over-Stocking and Unwrapping: It’s a common backstage practice to over-stock every dressing room “just in case,” but much of that ends up untouched. A sustainable approach is to provide a generous yet realistic amount of supplies. You can always have extra items on standby (with the hospitality coordinator or in a nearby storage) to quickly fulfill any additional requests. Crucially, don’t unwrap or chill all the extras unless needed – keep spare drinks at room temperature in their cases and leave backup snacks sealed. That way, if an artist doesn’t open that second box of granola bars or the third six-pack of soda, those items can be returned to inventory for the next show or donated, rather than tossed out because they’ve been sitting unsealed or perishable. Simple changes like keeping backup items un-opened maintain flexibility while cutting waste.
3. Provide Reusable Serveware: Many hospitality riders include details like “to be served on disposable plates” or might just assume single-use serveware. Instead, set up green rooms with real dishes, glasses, and metal cutlery whenever possible (and ensure a system to collect and wash them). If real dishware isn’t feasible, use high-quality compostable plates and utensils. Also, swap individually packaged condiments or seasonings for tabletop bottles/shakers. For example, rather than dozens of ketchup packets, place a bottle of ketchup (and plan to reuse any partly used bottles for staff catering later). Rather than single-serve salt and pepper, provide small shakers. These little tweaks significantly cut down on the pile of trash after the artists leave.
4. The “Green Rider” Dialogue: Some artists are already eco-conscious and include sustainability requests in their riders – such as no Styrofoam, no single-use plastics, locally-sourced food, or a preference for organic items. If you encounter an artist’s green rider of this sort, it’s a great sign! You can collaborate with them to ensure you meet their standards and perhaps even learn new tips. On the flip side, if an artist’s rider is traditional (or extravagant), consider sending a friendly note outlining the festival’s sustainability program. For instance, explain that “Our festival is striving to reduce waste. We will provide all the hospitality items you requested, but in line with our green policies you might notice some eco-friendly substitutions (e.g., compostable cups, no plastic straws, etc.). We appreciate your support in these efforts.” This kind of communication sets expectations and often earns respect from the artists’ team. In some cases, it might inspire them – industry groups have been actively promoting sustainable hospitality standards, knowing that artists can influence widespread change. The Association for Electronic Music even launched an initiative urging artists and events to adopt green hospitality riders that cover everything from energy-efficient lighting to waste reduction backstage (mixmag.asia) (mixmag.asia). By signaling your festival’s commitment, you put yourself on the cutting edge of this movement and encourage artists to follow suit.
5. Sustainable Swag and Comfort Items: Festivals often give artists “welcome gifts” or stock the green room with comfort items (like branded t-shirts, toiletries, or local goodies). Make these touches sustainable too. For example, if you gift apparel or merch, choose items made from organic cotton or recycled materials. Instead of plastic-wrapped gift baskets, consider a reusable tote bag with the festival logo, filled with eco-friendly products (like a stainless steel water bottle, sustainable snacks in recyclable packaging, or a voucher to a local fair-trade coffee roaster). If you provide throwaway items like flip-flops, consider whether they’re really necessary or if a greener alternative exists. Some festivals have switched to gifts like a small potted plant or tree dedication in the artist’s name (symbolic and environment-positive) or simply a donation to an environmental charity on the artist’s behalf along with a thank-you note. The artists still feel appreciated, and the gesture aligns with the sustainability mission.
Finally, don’t overlook backstage recycling and composting. Provide clearly labeled bins in dressing rooms and catering areas so that any cans, bottles, or food scraps can be sorted. It’s no use having compostable plates if they end up in the trash! Assign the green room staff or waste management crew to periodically collect and sort waste from backstage. When artists see an organized recycling setup, it reinforces that the festival is serious about its eco-friendly stance. Some events even put up gentle reminder signs (e.g. “We recycle – any bottles or cans can go in the blue bin”) to nudge compliance. These efforts behind the curtain ensure that even if some waste is generated, it’s handled responsibly.
Recycling, Donating and Reusing Backstage Leftovers
No matter how carefully you plan, there will often be leftovers in backstage hospitality – but they should never simply go to waste. Festivals are increasingly finding creative and charitable ways to deal with surplus food, drinks, and materials once the show is over or the artist has left.
Food Donation: Perhaps the most impactful step is donating untouched food to local communities in need. Leftover catering trays or sealed snacks from green rooms can be a blessing for shelters, food banks, or community kitchens. Many large festivals have already partnered with charities to ensure surplus food is collected promptly at the end of each day. For instance, Bonnaroo Music & Arts Festival in the US set up a program to recover uneaten food from its catering operations; in one year, over 29,000 pounds of food from backstage and vendor areas were salvaged and donated to local charities (www.ticketfairy.com) (www.ticketfairy.com). That’s tens of thousands of meals that fed people instead of rotting in a landfill. In Norway, the aforementioned Øya Festival not only donates all unsold food, but also works with biofuel producers to turn organic waste into energy (www.ticketfairy.com) (www.ticketfairy.com). These examples show how far a festival can go in reusing food resources.
Even smaller festivals can make a difference. If you have just a few trays of catered food left over at the end of the night, arrange for a local charity to pick them up or allow festival crew to take them home (many crew members appreciate a good meal after a hard day’s work!). The keys to success are planning and partnerships: connect with food rescue organizations ahead of time so you have a protocol in place. Make sure your catering team knows the plan as well – for example, instruct them to keep surplus food properly refrigerated and covered so it stays safe to donate. When the time comes, volunteers or charity workers can quickly collect the food for distribution. Not only does this reduce waste, it also builds goodwill in the community. Festivals that donate food often find it becomes a point of pride and positive publicity, demonstrating social responsibility alongside entertainment.
Recycling and Reusing Supplies: Food isn’t the only thing that can be repurposed. Many items that are part of backstage hospitality have a life after the festival:
– Beverages: Extra cases of water, soda, or beer that were never opened can be donated to shelters, schools, or community events. Hydration is always in demand, and it’s far better for unopened drinks to be consumed than thrown away. In fact, some festivals make it a policy that any excess bottled drinks go straight to a local shelter at load-out (www.ticketfairy.com) (www.ticketfairy.com).
– Leftover merch and gifts: If you prepared artist gift bags and some artists didn’t show up or didn’t take them, donate those items. Local youth centres or charities might love the t-shirts, hats, or other swag. One festival in Canada had surplus branded hoodies from their artist welcome packs; they ended up donating them to a homeless shelter as warm clothing.
– Materials and decor: Did you use nice tablecloths, rugs, or furniture in the green rooms that you don’t want to store? Consider donating gently used towels, linens or furniture to local nonprofits, theaters, or even animal shelters. In the UK, volunteers at Reading Festival collected hundreds of abandoned towels after the event and delivered them to a wildlife rescue, where they were used to comfort and warm rescued animals (www.bbc.co.uk) (www.bbc.co.uk). That’s a heartwarming second life for items that would otherwise be garbage. Your festival could do something similar with the piles of towels artists use on stage or backstage – rather than discarding them, wash and donate them to animal shelters or veterinary clinics that always need towels for bedding.
– Composting: For any food scraps or compostable serveware that do end up in backstage waste, ensure they go to compost, not landfill. If your festival has on-site composting or a partnership with a compost facility, route those banana peels and paper plates accordingly. Some festivals have managed to compost hundreds of pounds of organic waste from backstage alone, turning it into nutrient-rich soil instead of methane-producing trash.
Implementing these practices requires coordination, but it’s well worth it. Train your hospitality crew on the end-of-night routines: maybe one team collects leftover food for charity, another manages the recycling bins, another handles item donations. Create a checklist so nothing gets forgotten in the post-show rush. And don’t forget to celebrate these efforts – let the festival community know what you achieved. Artists and crew can be informed in a post-event note that “X pounds of food were donated to XYZ Shelter” or “All leftover toiletries were donated to a local crisis center.” These stories reinforce the positive culture and encourage everyone to support the initiatives in the future.
Setting a Positive Example for Performers and Crew
Greening the backstage isn’t just about the tangible environmental impact – it’s also about cultural impact. When artists walk into a green room and see a recycling station, reusable bottles with the festival’s logo, a platter of organic local fruits, or a note about donations of leftovers, it sends a message. Festivals have a unique opportunity to influence some of the most influential people: the performers themselves. If a famous singer sees a great sustainable setup, they might carry that idea forward on their tour. In this way, your festival can nudge the whole industry toward greener norms.
Moreover, crew members and vendors who work backstage often work many events. When they experience a well-run sustainable hospitality operation, they might advocate for similar practices elsewhere. Bit by bit, these backstage innovations spread. A tour manager who encountered your composting program might ask the next festival, “Hey, do you guys donate leftovers too?” – sparking change beyond your own event.
It’s also worth noting that many artists (especially younger ones) care deeply about the environment. By demonstrating that you share those values, you create a sense of alignment and goodwill. Artists might feel more at ease knowing their presence at your festival isn’t contributing to needless waste. Some might even give your festival a shout-out on social media for the eco-friendly hospitality, which is excellent PR. For example, a DJ might post a quick Instagram story appreciating the “awesome plastic-free green room setup”. That kind of organic endorsement can boost your reputation as a forward-thinking, responsible event.
Finally, festival stakeholders and sponsors will take note as well. If you’re implementing green backstage practices, be sure to highlight them when pitching to sponsors or media. Many brands, especially those focused on sustainability or targeting eco-conscious audiences, will be excited to partner with events that walk the talk. Just ensure that any sponsorship activation aligns with your principles (e.g., partner with drink brands that use cans or recyclable packaging, not those pushing single-use plastics).
In summary, by greening artist hospitality you’re not only reducing waste and conserving resources at your own festival, you’re also setting a standard. You’re proving that a festival can treat artists like VIPs and be environmentally responsible. Over time, this helps shift expectations across the music and events industry: sustainable hospitality can become the new normal.
Key Takeaways
- Ban Single-Use Plastics Backstage: Remove disposable plastic bottles, cups, and utensils from artist areas. Install water refill stations and provide reusable drinkware to drastically cut plastic waste behind the scenes. Big festivals have proven this works – for instance, banning plastic bottles prevented roughly 1 million bottles from being used at one Glastonbury Festival (www.thenationalnews.com) (www.thenationalnews.com).
- Sustainable Catering is Possible: Source local, organic food for backstage catering to reduce food miles and support local producers. Offer plant-forward menus by default to shrink the carbon footprint of artist meals. You can still meet dietary needs and delight performers with quality food while using seasonal, earth-friendly ingredients.
- Right-Size and Green the Rider: Work with artists to adjust over-the-top hospitality requests in a friendly way. Provide everything they need, but avoid excessive quantities and single-use packaging. Use real plates, cutlery, and bulk items in green rooms instead of individually wrapped products. Communicate your festival’s green policies to artists – many will happily cooperate when they understand the purpose.
- Recycle and Compost Backstage: Set up recycling bins and compost containers in all backstage areas. Make it easy for artists and crew to dispose of waste properly. Train staff to collect and sort waste so that bottles, cans, and compostables from backstage actually get recycled or composted, not thrown in the trash.
- Donate Leftovers and Extras: Plan ahead to donate surplus food, beverages, and supplies. Coordinate with local food banks or charities to pick up untouched meals and sealed snacks for those in need. Give leftover towels, toiletries, or merch a second life through donations. This not only prevents waste but also boosts the festival’s community impact and reputation.
- Lead by Example: Embracing sustainable backstage practices shows artists, crew, and fans that your festival is serious about its environmental responsibility. This leadership can inspire others in the industry. Artists might adopt green habits on tour after seeing your example, and attendees will appreciate knowing that even behind the scenes the festival is living its values.
By following these sustainable backstage hospitality practices, festival organizers can ensure that the party for the performers is as green as the festival on the front end. The key is to integrate sustainability into every hospitality decision – without ever losing sight of providing a fantastic experience for the artists. When done right, greening the backstage becomes just another part of excellent festival management, creating a positive ripple effect for the planet, the performers, and the industry at large.
22nd September 2025