All Blog posts by Livvy Drake

litter image

How can one-day and city-based events improve their litter and recycling rates?

Events are a core part of most cities tourism revenue stream, however when events pop up in a city, the existing litter bins and waste management services are not necessarily suited to manage the high volume of waste. Due to time and resource constraints, this often means that waste is scooped up in dust carts and landfilled.

But what if recycling rates could be improved by better knowledge and audience communication?

We at Kambe Events, are teaming up with Resource Futures, the UK’s leading waste management consultancy to host a workshop on 11th March in Birmingham to address these issues.

The day will include a detailed overview of how the current waste legislation can actually help event organisers, get the best out of their contractors whilst gaining a real understanding of the best local disposal facilities.

To address audience communication, Rachel Lilley, a beBinshaviour change and communications specialist will demonstrate why people don’t respond to certain signage and messaging;  and how this can be remedied with simple measures, such as signs on the floor leading to
bins.  

To galvanise the learnings, each participant will have time to create a draft action plan for their city.

Book Now!

The places are limited to 30. Find out more about the Waste Management Workshop page.

Carolina Faruolo  - Shambala Festival 2013 - small

What does sustainable event catering entail and what are the benefits to event caterers?

With the public increasingly interested in the narrative of food, sustainably sourced fish, locally sourced veg and Fairtrade are becoming the minimum standards requested by many catering clients.

In late 2015, National caterer Sodexo announced it is working with WWF on a sustainable food pilot called Green & Lean meals for schools, which focuses on both healthy and sustainably sourced meals.

Certifications are not the only aspect of sustainable food practices, areas to consider are: waste management, waste food reduction and power efficiency. All of this can seem quite a lot to get to grips with but there are many benefits for event caterers in embracing sustainable practices.

The Food Save project in London demonstrated how much money could be saved, in it’s pilot where 15 small restaurants each achieved around 6,000 of savings and 1.6 kgs of food.

Businesses, such as Dorshi, sushi- ingredients sourced from a 30 mile radius of Dorset, and Crayfish Bob, meals made from invasive American Crayfish demonstrate who caterers can differentiate themselves from the competition and market themselves in a crowded marketplace.

So how do event caterers, get started or improve their existing sustainable credentials?  Kambe Events, the sustainable events consultancy, and NCASS, the leading association for independent catering businesses, are planning sustainable food workshops in the Autumn

To register interest please email

detalle de food truck vendiendo comida en la calle de una ciudad

Is serveware standardisation and sustainable food at festivals possible?

In conjunction with NCASS, the leading association for independent catering businesses we, at Kambe, are inviting  trader and market managers from festivals to join the Sustainable Food at Festivals & Events workshop on March 10th in Birmingham.

In the 2014 Green Manifesto survey, 75% of respondents said compostable cardboard serveware should be included in an industry-wide manifesto. Mark at NCASS said “traders would certainly get behind this, as they would prefer it if all festivals had the same requirements so they don’t need to buy different stock for different events”.  Part of the programming on 10th March will be a session on the merits of different serveware and what would be the most suitable to become the industry standard.

Furthermore, the full day programme will include a range of experts addressing  all the aspects of food sustainability; from certifications and sourcing to waste management and power efficiency. These will include  waste experts, Ed Cook from Resource Futures and Emma Dyer from Eighth Plate, highlighting how trader waste can be managed and landfill reduced. Rob Scully, of Glastonbury, will be discussing energy efficiency and renewables; and there will be a host of caterers and traders demonstrating how sustainable food is practical and financially viable for traders.

It seems that this workshop couldn’t come at a more pertinent time. Food is becoming as important as music on the festival programme whilst audiences are increasingly interested in the food narrative- it’s locality, producers and ethics.

Therefore, this workshop represents a great opportunity for trader managers, event and catering professionals to share knowledge, improve standards and demonstrate sustainable food values to audiences around the UK in 2016.

To get one of the limited spaces and benefit from a 25% discount, head to the Sustainable Food at Festivals & Events website page.

Carolina Faruolo  - Sustainability - 237f94ec-50c7-11e5-8dce-92ce347ad47a - Web

Waste Not Want Not – How do festivals get to grips with waste?

Many festivals may be pleased to read that their waste management contractors report recycling rates of between 80 and 100%. . But has that waste really been recycled, are these figures realistic? And should the focus be on recycling rates anyway?

Ed Cook, Waste Management Consultant from Resource Futures suggests that if UK households are only able to manage around 47%, it’s unlikely that festivals would be able to achieve much more.  His experience shows that more realistic recycling rates, for outdoor music events with camping, are likely to be between 15 and 30%. And of course, there are always those items that just are not recyclable; tents, broken camping equipment, plastic film, and food contaminated recycling.

Of course many non-camping events achieve much higher recycling rates, sometimes between 30 and 50% but this is still a far cry from the 80 – 100% claims made by some waste management contractors. So what is really happening to this waste and how can a festival organiser hold their contractors to account? Ed Cook will be presenting a no-holes barred account on 19th November at the Kambe ‘Beautiful Festivals- Managing Waste Successfully’ workshop. He will be providing a detailed account on how waste is managed and processed and what to expect from each different facility after waste leaves a festival site.

According to the European Waste Hierarchy, preparation for re-use and waste minimisation should be considered before recycling and energy recovery.  Although re-use and minimisation won’t increase recycling rates, they help to prevent materials becoming waste in the first place; reducing handling, disposal and reprocessing costs. One example saw Shambala Festival reduce wood recycling rates from 62 to just 5 tonnes in 2015 by storing their wood for use at the 2016 festival. Measures like this and many more will be discussed by Shambala’s waste management contractor Greenbox Events and Festival Director, Chris Johnson.

The Kambe ‘Beautiful Festivals- Managing Waste Successfully’ event will also address audience engagement with Behaviour Change practitioner Rachel Lilley. Common  human behaviours will be highlighted including advice on how to change attitudes towards festival litter and the growing challenge posed by discarded camping equipment.  Find out more by signing up on the Kambe Workshop page and taking one of the last few spaces.