Our Journey Towards Sustainability
Thanks to environmental advocates like Sir David Attenborough and Hugh Fearnley-Whittingstall, sustainability is on everyone’s mind in 2018. Television shows like BBC’s Blue Planet have woken us up to the problem of plastic pollution and Hugh’s War on Waste campaign continues to raise awareness of food waste issues and recycling concerns.
Just like you, we are committed to becoming more environmentally responsible by focusing on reducing single-use plastic, encouraging sustainable and ethical food choices and limiting waste where ever possible. To tackle these important topics we have introduced new sustainability guidelines to encourage both our traders and visitors to be more environmentally responsible during this year’s festival.
In 2018 festival stallholders are being asked to comply with a Sustainability Policy which includes a commitment to:
- Making a food waste plan
- Using food containers, packaging, plates and cutlery constructed of biodegradable and compostable materials such as paper and wood
- Using recyclable drinks containers and encouraging recyclable plastic over biodegradable plastic
- Banning polystyrene and other non-recyclables
- Making sure all tea, coffee, cocoa, sugar and bananas on site are Fairtrade
- Using local, seasonal and organic fruit and veg as much as possible
- Using a minimum standard of British (locally sourced where possible) and free range (or RSPCA Freedom Food or certified organic) meat and dairy. Pigs and poultry should not be GMO fed and British, outdoor-reared, grass-fed and organic red meat is preferred
- Using sustainable fish wherever possible following the Marine Conservation Society’s ‘Fish to Eat’ list. Fish used should NOT be on the MCS ‘Fish to Avoid’ list.
Abergavenny Food Festival Chief Executive, Aine Morris says: “There can’t be an overnight solution to making an event sustainable, but we must lead by example and start to work towards a permanent and answerable plan of action to limit our impact. We give preference to traders who are committed to sustainable practices, us organic, seasonal and locally sourced ingredients and are always looking for new ways to look after the environment. It’s no mean feat with such a large-scale event as this but it’s important to start a conversation about what it is that we can do and what we are working towards.”