1. Request information about and choose restaurants that only serve fresh, seasonal, locally sourced, short-chain or organic food, preferably produced by social farming companies.
BENEFITS EXAMPLE
2. If requesting exotic products (coffee, tea, sugar, cocoa, bananas, pineapples, etc), prefer those only from Fair Trade sources.
3. Request meat, eggs, dairy products and farmed fish that guarantee higher animal welfare standards.
4. Request information about, and only choose restaurants that provide vegan and/or vegetarian options.
5. When making requests for backstage catering riders, consider exactly what will be needed and in what quantity, and consider the environmental credentials of the products requested (or accept environmentally friendly alternatives offered by the organiser), avoid inglavish requests as much as possible.
6. Request backstage water and other beverage dispensers for refillable bottles, and do not ask for plastic water bottles or cups on stage.
7. Request washable and/or recycled glass cups/bottles if water dispensers are not available.
8. Requestre usable/washable crockery (glasses, cups, etc), not polystyrene or plastic.
9. Request that the host does not provide single-serving sachets of coffee/tea/sugar/milk/etc.
10. Request that uneaten food is donated to a local charity/organisation or shared 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 water consumption 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.
