Food Vending Sustainability

Bass Coast is determined to become a leader in the sustainable within the festival industry. We expect all food vendors to be as dedicated to the respect of the environment and the local community.

Please note that this year we are discouraging the use of compostable bioplastics, and instead encourage food vendors to use paper or wood products from our preferred suppliers below. Sustainably-sourced timber and plant fibers are much more sustainable than the current bioplastic technologies and inputs, and we would like to encourage them with any and all disposable flatware items.

COMPOSTABLE / BIODEGRADABLE SERVING WARE

PACKAGING & MATERIALS

  • Reduce: Be conscious of packaging materials and quantity when selecting products and supplies.  
  • No individually wrapped items: i.e. condiments, seasonings.
  • Remove non-recyclable/compostable packaging materials before serving to customers to ensure proper disposal (e.g. do NOT serve coconuts with plastic wrap still attached). 
  • No sales of beverages in glass bottles are permitted. NO WATER BOTTLES TO BE SOLD ONSITE. Free water is available throughout the site. Beverages in aluminum cans are preferred to plastic bottles. No water in tetrapacks can be sold.
  • Only chemical-free soaps should be used, and only in dishwashing sinks.

WASTE / RESOURCES

Vendors must drop their sorted (landfill, mixed recycling, compost, flattened cardboard) kitchen waste materials at the Eco Hub Transfer Station back of house behind the vendor row.

 

  • Vendors are required to bring and manage their own kitchen waste receptacles, ensuring proper separation of landfill, recyclable, and compostable materials into separate streams in their kitchen area, before dropping the materials at the staging location. Cardboard should be kept separated.
  • Vendor must sort and bag all operational refuse in CLEAR bags (except flattened cardboard boxes). Bags should be thick enough for the heaviness of your waste materials. For reference, a 55 gallon liner should be at least 1mil thick. Black, green or any other colored bag will NOT be accepted.
  • Cardboard boxes must be flattened and neatly stacked or they will not be picked up. DO NOT bag cardboard.
  • Do not overfill bags with heavy compost. Bags of dense food scraps that cannot be easily lifted or are judged to likely break during transport will not be picked up. Break it down into smaller bags when in doubt.

SORTING GUIDE

COMPOST

  • ALL FOOD waste, including meat, seafood, dairy, and bones, and all vegetable and fruit scraps
  • Soiled, unlined paper and cardboard 
  • Production and/or Green Team-approved Vendor-provided plates, cups, and cutlery. If in doubt, it should say “Compostable” on it.
  • Untreated wood/landscaping
  • ALL WET, ORGANIC MATERIAL

RECYCLING

  • ALL RECYCLING MUST BE DRY. No food residue or liquids remaining in any containers
  • Rinsed or emptied GLASS containers (bottles, jars) WITHOUT lids
  • CRUSHED ALUMINUM CANS & foil
  • Clean TIN cans
  • Clean PLASTIC, #1-7 (including the non-compostable type of plastic cups)
  • Dry, flattened, broken down CARDBOARD
  • SOFT PLASTIC BAGS bunched up & contained within another plastic bag
  • ALL METALS
  • TETRAPAK milk and other liquid containers
  • ***Cigarette butts can be taken to the Eco Hub for recycling via Brain Garden. IN ALL OTHER CASES, CIGARETTE BUTTS ARE LANDFILL.

LANDFILL

  • Chip bags & candy wrappers
  • Bottle tops
  • Inky paper
  • Styrofoam
  • Soiled plastic bags & plastic wraps
  • Soiled recyclables that cannot be cleaned
  • ALL WET, DIRTY, UNCLEANABLE INORGANIC MATERIAL

ADDITIONAL NOTES

  • Do not dispose of kitchen waste in front of house bin stations. Bin stations are for attendee use only, and are not for vendors kitchen waste.
  • Please do not place trash receptacles outside the front of your vending space for patron use. This becomes mixed waste that needs to be sorted.
  • Food Vendors are responsible for recycling of any cooking oil off site at a designated facility. 
  • We will be conducting greening inspections on Monday July 12, 2020. There is a $200 refundable Leave No Trace deposit to ensure booth spaces are left clean. You must check out with your vendor zone manager when your space is ready for inspection. If you do not check out and your booth is left in an unacceptable condition, you will not receive your deposit back. You may also not be allowed to vend at Bass Coast in the future. Leave No Trace.

FOOD SELECTION

  • Vendor agrees to use seasonal, organic, and local produce whenever possible.
  • Vendor will use fair trade and organic food and beverages when available.
  • Vendor will use fair trade, organic, free range, and hormone-free meats whenever possible

FOOD RECOVERY