WHAT'S FOR DINNER TOMORROW? 🍴

FOR OVER 10 YEARS WE’VE BEEN WORKING TO TRANSFORM FESTIVAL FOOD INTO A LABORATORY FOR EXPERIMENTATION AND INNOVATION 🌱

Offering street food that is more sustainable, more local, more creative, and more accessible: that has been WE LOVE GREEN’s mission for over a decade 🍽️

For the past three years, we’ve placed plant-based foods at the center of the plate and replaced disposable packaging with compostable and reusable solutions. Since our inception, we’ve invited free-spirited and committed individuals to roll up their sleeves and help us imagine a different way of dining ♻️

Today, more than ten years after the first edition, climate and social issues are more urgent than ever 🌍

Eating means making choices: choosing what we put on our plates, the producers we support, and the agricultural model we champion 🌾

All these decisions shape the world of tomorrow ✨

THIS YEAR, IT'S UP TO THE PUBLIC TO DECIDE!! 🔄

This year, we’re switching up the judges!

For 10 years, we’ve loved bringing together the big names in gastronomy to get their take on the festival’s culinary lineup, but this year we’re shaking things up a bit! 👀

After all, who really gets to enjoy your culinary offerings? 🤔
Our festivalgoers. 🎟️

The people who, between concerts, take the time to stand in line, discover a food stall, try a new dish, and share a meal with friends. 🍴

So this year, why not let them have their say? 🎤
Who better to ask than the very people who will be bringing this food lineup to life during the festival? 💬

Part of the selection* will be open to public voting via our social media channels and media partners. 📲

THE FOOD CALL FOR APPLICATIONS IS NOW OPEN! 🚀

Join the festival’s 100% plant-based food court. 🌱

Chefs, restaurants, caterers, cafeterias, farmers, food trucks, and breweries:
Imagine running your own vegetarian restaurant for three days ✨

Over 100,000 festivalgoers to feed and a lineup of 60 committed food stands, blending eco-responsibility with festive dining 🎪

On the menu: a 100% vegetarian offering, seasonal, local, and sustainable products,
traceability, reusable or compostable tableware, and a focus on waste reduction and donating unsold items 🤝

But this year, we want to go even further. To explore, experiment, and shake up the status quo a bit. Fermentation, inventive plant-based cuisine, seaweed, forgotten techniques, or new ways of doing things…the food of tomorrow is already here, and we want to make room for it 🌍

So we’re looking for fermentation experts, plant-based explorers, or simply people curious about imagining a more sustainable cuisine. 🧪🌿
And if sauerkraut isn’t your thing, no problem. From mafé to sandwiches, from bao buns to waffles: all cuisines are welcome. 😉

What are we looking for above all? Flavor, creativity, and adherence to the guidelines. 🎯

👉CALL FOR APPLICATIONS