Guidance for Vendors Selling Perishable Food at Music Festivals.

Festival-goer tastes may be changing when it comes to food purchased from on-site vendors at music festivals. Organic and sustainably sourced foods are increasing in demand and vendors are adapting their menus to reflect this. What are the challenges for vendors offering perishable fresh foods in this changing market. 

This highest demanded food types for most large-scale music festivals remains the burger and vendors offering these always do a roaring trade. However, with changes in attitudes towards healthier diets and increased credibility for sustainably produced ingredients there is an increasing demand for healthier options and alternatives. More food vendors are now offering alternative choices and festival organisers now look favourably on vendors who can offer something different to the standard burger fare. Having more perishable fresh produce does become a challenge for vendors attending a 4-day event to ensure they minimise any waste.

Health and Safety. 
In the UK food vendors must comply with all prevailing regulations and a valid hygiene rating sticker must be displayed. There are also requirements regarding allergen information which should be easily accessible to customers. Cooked food must achieve a minimum temperature at the centre of the food of 75°C. There are additional requirements regarding staff training and cleanliness and all relevant certifications must be submitted to the festival organisers when making a pitch application.

Storage. 
The key to minimising perishable food wastage is a combination of calculating ingredient qualities and sufficient refrigeration facilities. Perishable foods that are considered high risk include cold cooked meats, fish products, cold cooked vegetable dishes, prepared salads and dressings, soft cheeses, sandwiches which contain any of the above, low acid desserts and cream products, fresh pasta and smoked or cured meats which are not ambient stable. These high-risk foods must be held at or below 8°C, preferably between 0°C - 3°c. Chilled ready to eat foods can be kept at an ambient temperature for one 4-hour period only. At the end of this period the food must be disposed of or kept chilled below 8°C until sold. Freezers should operate at -18°C or below.

Estimating and Transportation of Food Stock. 
To minimise any food wastage vendors need to make some accurate predictions on the volume of stock of each food types they will need. This can be difficult for vendors new to music festivals but should be easier for those who have regular festival pitches. It is possible that some vendors will need to take deliveries during the festival and they should ensure that any high-risk foods are transported at a temperature of 8°C or below. With careful planning deliveries during the festival can be avoided.

Produce Selection. 
Selection of perishable foods will be ok as long as there are sufficient on-site refrigeration facilities available at the pitch location. If keeping high risk perishable foods will prove problematic it may be wise to alter the food products being offered.

For festival organisers planning their events using a software management platform like Festival Pro gives them all the functionality they need manage every aspect of their event logistics. The guys who are responsible for this software have been in the front line of event management for many years and the features are built from that experience and are performance artists themselves. The Festival Pro platform is easy to use and has comprehensive features with specific modules for managing artists, contractors, venues/stages, vendors, volunteers, sponsors, guestlists, ticketing, cashless payments and contactless ordering.

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