With a long-term vision, Chefs on Fire is a festival that positions itself as one of the most sustainable festivals in Portugal, with usual practices that ensure this position: 

 

THE CONSUMED FIREWOOD REPLANTATION SYSTEM 

More than 1000 trees were planted (and counting) to cover firewood consumption during all events.

 

ZERO PLASTIC POLICY

All the dishes used are made from sugar cane pulp, the glass cups, the wooden cutlery and napkins made from recycled paper 

 

ENDOGENOUS SELECTION OF PRODUCTS

Which gives priority to national and local producers, with knowledge of the product chain from its origin to the festival

 

FIGHTING FOOD WASTE 

By donating all surplus food to Refood. 

 

All these efforts served as the first steps towards building a larger and tangible vision, with defined principles and established goals, materialized in a set of commitments and environmental and social projects to be fulfilled side by side with our suppliers, evaluating and developing customized solutions for manage the social and environmental impact of all our operations.

 

Thus, Chefs on Fire intends to lead the way towards a more sustainable festival market, centered on 8 fundamental pillars:

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(1) equality, diversity and inclusion;

(2) nature;

(3) energy;

(4) mobility;

(5) water and sanitation;

(6) materials and roundness;

(7) food and drink;

(8) food waste.