Chefs on Fire V

All festivals created by Lohad work on a five-year sustainability strategy for continuous improvement to their events (developed by the consulting firm Because Impacts). The strategy focuses on seven areas of action: Responsible food, Energy and emissions, Water and sanitation, Materials and circularity, Mobility and transportation, Community and Reforestation.

Direct

• Responsible food: Lohad’s strategy has the goal of prioritizing local producers and ensuring local supply, working with chefs to develop low-waste recipes, set up composting and recycling stations and partnering with social institutions for food donations after the festival. For this edition, the event will use a real‑time demand‑forecasting system that allows each chef to adjust production according to expected consumption, significantly reducing food surpluses. Any food that remains in safe conditions will be redistributed through partnerships with REFOOD Cascais‑Estoril and REFOOD Lisboa.
• Energy and emissions: The promoter aims to consume 100% of the energy from renewable sources, and reduce the GHG in 90% until 2030, by transitioning to efficient equipment, green batteries and through carbon compensation for the festivals’ emissions.
• Water and sanitation: The goals are to reduce the water consumption and increase water reuse during the festivals. Low-flow toilets will be installed, with showers and taps that reduce the amount of water used, and a wastewater recovering system will allow the festival to re-use this water for cleaning purposes.
• Materials and circularity: The festival intends to reduce single-use plastic to zero, raising the recycling rate to 100% and turning the festival 100% circular until 2030, by using biodegradable tableware, offering composting and recycling stations for minimal waste and form external partnerships to monitor the festivals’ performance regarding the materials used.
• Mobility and transportation: Reduce in 55% the GHG emissions associated with people transportation and equipment use until 2030 and promoting sustainable alternatives for transportation and stay during the festival. 
• Community: The promoter believes in a festival in synergy with the community and accessible for all. Free tickets will be given to the local community which will grant them access to the festival and its responsible cooking workshops.

Indirect

• Reforestation for impact neutrality: The festival, being based on fire cooking, uses wood. For this reason, they plant trees more than equivalent to the amount of wood consumed at each event and aim to guarantee reforestation every year in excess of the wood purchased and consumed at the festival. To date, over 4000 trees have been planted by the Chefs on Fire team in cooperation with Cascais Municipal Council for the Portuguese editions.

All festivals created by Lohad work on a five-year sustainability strategy for continuous improvement to their events (developed by the consulting firm Because Impacts). The strategy focuses on seven areas of action: Responsible food, Energy and emissions, Water and sanitation, Materials and circularity, Mobility and transportation, Community and Reforestation.

Direct

• Responsible food: Lohad’s strategy has the goal of prioritizing local producers and ensuring local supply, working with chefs to develop low-waste recipes, set up composting and recycling stations and partnering with social institutions for food donations after the festival. For this edition, the event will use a real‑time demand‑forecasting system that allows each chef to adjust production according to expected consumption, significantly reducing food surpluses. Any food that remains in safe conditions will be redistributed through partnerships with REFOOD Cascais‑Estoril and REFOOD Lisboa.
• Energy and emissions: The promoter aims to consume 100% of the energy from renewable sources, and reduce the GHG in 90% until 2030, by transitioning to efficient equipment, green batteries and through carbon compensation for the festivals’ emissions.
• Water and sanitation: The goals are to reduce the water consumption and increase water reuse during the festivals. Low-flow toilets will be installed, with showers and taps that reduce the amount of water used, and a wastewater recovering system will allow the festival to re-use this water for cleaning purposes.
• Materials and circularity: The festival intends to reduce single-use plastic to zero, raising the recycling rate to 100% and turning the festival 100% circular until 2030, by using biodegradable tableware, offering composting and recycling stations for minimal waste and form external partnerships to monitor the festivals’ performance regarding the materials used.
• Mobility and transportation: Reduce in 55% the GHG emissions associated with people transportation and equipment use until 2030 and promoting sustainable alternatives for transportation and stay during the festival. 
• Community: The promoter believes in a festival in synergy with the community and accessible for all. Free tickets will be given to the local community which will grant them access to the festival and its responsible cooking workshops.

Indirect

• Reforestation for impact neutrality: The festival, being based on fire cooking, uses wood. For this reason, they plant trees more than equivalent to the amount of wood consumed at each event and aim to guarantee reforestation every year in excess of the wood purchased and consumed at the festival. To date, over 4000 trees have been planted by the Chefs on Fire team in cooperation with Cascais Municipal Council for the Portuguese editions.