Report on the Yamba Coldstream Festival Trial

This report documents the results of the Phase 2: Trial at Yamba Coldstream Festival 2016, completed August— November 2016.  (Read more about the whole project).


The use of the online FoodStallSavers toolkit was trialled at the Yamba Coldstream Festival in October 2016, a free one-day music and food community festival in Yamba. Participants in the trial included the festival resource recovery coordinator as the organiser and 16 ‘prepared food’ stallholder businesses.

The background research and pilot at Pyrmont Festival identified that many organisers and stallholders have limited time to engage with non-core initiatives at their event. A key recommendation of the Pyrmont Festival Pilot was to “undertake a further pilot focused specifically on testing an approach to engaging organisers which enables them to take responsibility for engaging stallholders”.

Therefore, the overall purpose of Phase 2: Yamba Festival Trial was to engage and support one organiser to use the toolkit themselves at their own festival to encourage festival stallholders and other key stakeholders (e.g. waste contractors) to reduce avoidable food waste. Avoidable food waste at festivals occurs during stallholders preparation and serving of food, particularly prepared food (hot food, ice cream etc) vendors.

Recommendations from the Yamba festival trial for undertaking future food waste avoidance initiatives at Festivals include:

  • Recommendation 1: Engage organisers/staff/volunteers who are passionate and aware of waste reduction.
  • Recommendation 2: Integrate food waste avoidance strategies into wider waste reduction efforts.
  • Recommendation 3: Ensure organisers have adequate time to review resources and implement a food waste avoidance strategy themselves, as well as with stallholders, particularly highlight that the toolkit on its own is not sufficient to educate stallholders.
  • Recommendation 4: Target organisers who may have pre-existing relationships with stallholder businesses (e.g. deliver multiple festivals/markets in the one area), if possible.
  • Recommendation 5: Provide organisers with advice on language and motivational phrases to help engage stallholders on the issue of avoidable food waste (especially face-to-face conversations).
  • Recommendation 6: Time the provision of resources such as stallholder action plans appropriately.
  • Recommendation 7: Include a mix of online and hardcopy information (including action plans) to accommodate varying levels of accessibility to the internet.
  • Recommendation 8: Ensure online information about food waste avoidance is succinct and able to be read quickly.

Yamba Findings