OUR ACTIONS IMPLEMENTED EACH YEAR

RESOURCE MANAGEMENT:

Threefold reduction in waste production since 2018

Sorting of resources into 9 streams processed locally

Training of a 70-person volunteer team dedicated to sorting and resource recovery

40T of organic matter from dry toilets returned to the soil after composting

More than 1 million liters of water saved through the installation of dry toilets

Distribution of 3,000 pocket ashtrays

Collaboration with local companies to reduce material transport distances and enable resource recovery as close to the production site as possible

Detailed quantitative and qualitative monitoring of production to optimize the system year after year

AUDIENCE TRANSPORT:

Up to 50 buses chartered from 8 cities and the nearest train station

40 to 50% of the audience arrives by bus, with the number varying by venue edition

Paid parking to encourage carpooling and help fund the festival’s eco-responsible action plan

3.2 people per car on average — that’s 30% more than the national average

15% of attendees come by train — that’s 50% more than the national average

As of 2025, no flights for artists if a train alternative is available in under 8 hours

ENERGY DECARBONIZATION:

Systematic installation of temporary meters to allow partial connection to the grid — electricity is 50 times less carbon-intensive than diesel generators

Energy audit aimed at optimizing the setup

Training in eco-responsible technical direction

Semi-closed water circuit

SUSTAINABLE CATERING:

100% of meals are vegetarian: a vegetarian meal emits 4 times less CO2 than the average meal, and 15 times less than a beef-based meal

Washable containers used in place of single-use options for public catering

82% of catering ingredients are French-sourced, and 100% are seasonal

Redistribution of unsold food to Restos du Cœur

ZERO-WASTE BAR:

45k L of craft beer

Blonde, wheat beer, and IPA (40k L) served from low-consumption tanks (5x more efficient than standard taps), along with cider (5k L) and premixed cocktails (2,400 L)

Maté and cola served from kegs instead of disposable glass bottles

Soft drinks in reusable glass bottles, replacing plastic bottles

PARTICIPATORY DISHWARE:

2 dishwashing stations operated by and for the team

12,500 meals served with washable dishware

Up to 1,200 place settings per meal service

Semi-closed water circuit