The spirit of We Love Green  

We remain dedicated to upholding eco-friendly commitments which underlie the festival’s beliefs. Amongst them, the festival is powered entirely by renewable energy, using solar panels and generators that run on recycled cooking oil. Plus, 100% of waste is sorted for recycling, reuse or compost. The festival is truly a place for innovation, as this year we have a recycling centre on the festival site, and we’ve installed an Open Source energy producer pairing up all types of technologies. We’re also showcasing new green ways to raise awareness, such as the futuristic compost toilets, organic and locavore food services, optimising transport systems, recycled scenography and many more exciting initiatives to discover at the festival.

     

 

 

The Think Tank Stage

The Think Tank is an ideas lab located right in the heart of the festival. Its aim is to promote environmental innovation and encourage the exchange of ideas, as well as raising awareness of the biggest ecological issues around, to help us better understand our ever-changing world. And in order to achieve this, we hand the floor over to change makers such as iconoclastic thinkers, scientists, activists, artists, sociologists and other committed leading figures who will be leading round tables, conferences and even screenings. Our bold and eclectic line-up benefits from support from the Ile de France regional directorate of ADEME (the French Environment and Energy Management Agency).

Screened in the tents in the Think Tank field, you’ll find films and documentaries that make you think. Travel the planet through the eyes of various international directors and get a different insight into the world around you.

In collaboration with LKECOWORK, the Startup Incubator brings together pioneering organisations and businesses from different areas such as green tech, circular economy, sustainable food production and agriculture, ethical fashion and design… On the eve of COP23 and its environmental and social challenges, the aim of this space is to raise awareness and allow new changemakers to be heard – from innovative ideas and how to consume differently, to encouraging collaboration and ways to help one another.

 

Discover Think Tank programme

The Workshop

A lab of experimental scenography

Once again, We Love Green opens its doors for the Residence Workshop, inviting the next generation of recently qualified designers and design students to apply. Not only do we finance all production costs and the ownership of the work remains with the artists, but the festival also advises and provides guidance to the designers, helping them source recycled materials for their projects that will decorate the festival.

We Love Green has set up a jury made up of prominent professionals and industry insiders from the art, design, and scenography worlds. Their task is to select the various projects and support the winners throughout the whole creative process.

Designed to showcase new ways of creating innovative projects and promote young talent, this educational project is integrated into teaching, with support from art schools from the Île de France region, centres for Arts & Technology and apprenticeship training centres.

      

Discover our Workshop for this edition

Food Service

When producing a festival, the second highest producer of greenhouse gasses is catering services (the worse offender being transport). It’s a major challenge in terms of production, seasonality and where produce come from. And so, We Love Green and its partners help and advise caterers on this green transition, whereby caterers are required to serve an original and tasty vegetarian option on their menu. We want to offer the best gastronomical experience possible in terms of quality and diversity, while keeping in line with our eco-friendly commitments which underlie the festival’s beliefs. With help from our jury of industry professionals, We Love Green assist the chosen caterers in sourcing organic and locavore produce, ensuring 100% product traceability, and also in using donated, unsold produce.

Restaurateurs for this edition