Food plays a central role in the Tomorrowland experience. From on-site food stands to refined dining concepts across the Holy Grounds, chefs and caterers from around the world contribute to a diverse culinary offering. When the festival ends, attention turns to what remains.

Reducing food waste begins long before the festival starts. Tomorrowland works with its caterers to plan portions carefully and limit overproduction across on-site food stands.

During the 2024 edition, held across two weekends, the measured food surplus consisted of:

  • Five pallets of fresh produce, including butter, cheese and vegetables, with the heaviest pallet weighing 590 kg
  • Five pallets of frozen products such as ice cream and waffles, weighing 232 kg in total
  • Forty packages of dry goods, including jams and spreads

Part of this surplus, together with additional fresh produce, was donated to the local food bank ’t Stampertje in Merksem.

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Redistribution and reuse

With Tuin van de Chef no longer operational, the approach to food surplus has been further adjusted. Caterers are encouraged to take usable leftovers back to their own restaurants and kitchens, enabling redistribution through existing food service channels. The remaining food is donated to food banks across the Antwerp region, supporting local organisations and reducing avoidable food waste.

Organic waste and recovery

Food waste generated by visitors represents approximately 2% of the total festival waste stream. Organic waste is collected separately across the festival grounds and processed by an industrial partner to produce biogas.

These practices form part of the 2023–2030 Responsibility strategy. Within this framework, waste is treated as a resource, with a focus on reduction, reuse and recovery. The approach reflects an ongoing effort to improve operational impact through measured actions rather than one-off interventions.

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