STIMULATING THE SEPARATION OF FOOD WASTE AMONG VISITORS Graduation report by Tom Lagendijk Oktober 2015

- PB - - 1 - Technical University of Delf Schaalwerk Tom Lagendijk Landbergstraat 15 Locomotefstraat 4 Fultonstraat 17B 2628CE Delf 3534BK Utrecht 3112 ZP Schiedam The Netherlands The Netherlands The Netherlands Website: htp://tudelf.nl Website: htp://schaalwerk,nl Website: htp://tomlagendijk.nl Project chair: Dr. H.H.C.M. Christaans Project chair: Walter Bak Contact: [email protected] Job ttle: Associate Professor Job ttle: Director Contact: [email protected] Contact: [email protected] Project mentor: E.J. Jepma Job ttle: Teacher design aesthetcs Contact: [email protected]

Special thanks Walter Bak, Joost de Boer, Ingeborg Pinkcaers, Beaujoura, Lisa van de Merwe, Sanne Jonge- ling, Sophie Boonen, Govert Reeskamp, Laura van de Voort, Dago Houben, Eva Verboon, Didi- er Prince, Oscar van de Reyden, Marnix Bramer, Alex Laman, Nadine Jongeling, Robin Koens, Silvia Lagendijk, Fresco, Bram and Marlinka.

- 2 - Executive summary. KOOSIE is a new festval-catering concept that is one of the big problems at festvals. KOOSIE waste management companies. Festvals and enables and stmulates visitors to separate their does focus on the food by encouraging /chal- eateries can use KOOSIE to create the needed waste and create their own cosy and comfort- lenging visitors to separate waste . The design is behavioural change and facilitaton of waste able eatng locaton at festvals. KOOSIE en- based on a thorough analysis of current eateries separaton, which is needed for festval to cre- ables this by facilitatng a compact crate that at festvals and of the psychological aspects of ate these mono waste streams. includes, a picnic rug, waste compartments, behavioural change. a transformable table leaf and space for food and drinks. Visitors have the freedom to com- Several other concepts, next to KOOSIE were fortable carry the compact crate towards any created during this phase. First, the Cone desired locaton at the festval. Food, a concept that is focused on limitng the amount of packaging used and on enabling peo- ple to ‘stay in their moment’. The second and third concepts Batle of colours and Your waste is our Food are focussed on behavioural change through gamifcaton. Finally, the warehouse concept is based on convenience for visitors. Koosie came out as the most ideal soluton for this problem.

Festvals have to create a mono waste stream to KOOSIE enables festval organizatons and solve the food related waste problem. The enor- eateries to increase the service value and total mous amount of diferent materials used for experience of the festval through limitng the packaging by eateries, the lack of agreements shortage of seatng spots and decreasing the between eateries and festval organisatons and food related waste problem in a commercially the current behaviour of visitors do not stmu- feasible way. late these mono waste streams. Therefore, we recommend eateries and festval organisaton Current solutons on the festval market are to limit the amount of diferent packaging by focused on the plastc cup waste problem and making clear agreements about the materials do not focus on the food related waste prob- used for food packaging. These decisions must lem. Currently the food related waste problem be based on the facilites of the cooperated

- 2 - - 3 - Table of contents Chapter 1 Introducton Chapter 6 Detailing The company 6 Interacton vision 74 Waste problem 7 The basic design 77 Use of KOOSIE 90 Chapter 2 Analysis and research Scenarios 112 Internal analysis Schaalwerk 10 Deposit & administraton system 125 Festvals and Sustainability 14 Waste and festvals 19 Chapter 7 Evaluaton and recommendatons Eateries and Festvals 24 Pilot 128 Trends and developments, current solutons 30 Recommendatons 129 and technical developments Rough Redesign 130

Financial and commercial feasability 132 Festval Visitors 33 Commercial selling points 136 How to infuence behaviour 37 Conclusion 137 Ideal eatng environment 48 Next step 137 Case: Into The Great Wide Open 49 Conclusion chapter 2 56 References 138

Appendix A. Interview Govert Reeskamp 142 Chapter 3 Design specifcatons Appendix B. Interview Laura van de Voort 151 Requirements 58 Appendix C. Observatonal Research HCTS 157 Wishes 58 and DGTL Appendix D. Context Mapping research HCTS 165 Chapter 4 Idea generaton Appendix E. Clustered Quotes Public Survey 187 Concept 1. Your waste is our food 60 Appendix F. Idea Generaton 188 Concept 2. Batle of the colours 62 Appendix G. Concept Detailing 196 Concept 3. Cone food 64 Appendix H. Producton 203 Concept 4. Picnic 66 Appendix I. Online Survey 205 Concept 5. Warehouse 68 Appendix J. Height Research 209 Appendix K. Administraton table 211 Chapter 5 Concept choice Appendix L. Pilot Research 212 Concept choice 72 Appendix M. Financial calculatons 230

- 4 - - 5 - CHAPTER 1 INTRODUCTION This Chapter provides a frst introducton about the company Schaalwerk and the waste problem at festvals.

- 4 - - 5 - The company Schaalwerk is a Utrecht based company, which encompasses several design disciplines, from exhi- biton design (mainly for museums), theatre stands, to graphic design and prototyping. Exhibitons and stands are their core business. Over the last 15 years Schaalwerk has also designed and built a wide range of concepts for festvals in the Netherlands. Examples of their festval work are: pop-up restau- rants, pop-up bowling clubs, entrance of Best Kept Secret festval, and the decoraton for Into the Great Wide Open festval. Schaalwerk mainly works with a variety of freelancers. These freelancers are special- ised in a specifc aspect of the design and produc- ton process.

Figure 2 Schaalwerk’s premises

Figure 1 Logo of Schaalwerk

- 6 - Waste problem The impact of waste Waste is currently a big problem at festvals. 29% According to research of Felia Lanno (2011) 77% According to Laura van de Voort (interview, 2015), of the total environmental damage of festvals is of the Belgium festval visitors associate the word sustainable manager at Extrema Outdoor and caused by waste. [1] According to Razag Raj and “dirty” with festvals and 56% of the Belgium festval founder of Greenevents Nederland, these negatve James Musgrave (2009) who did research on Sziget visitors think that waste is a disturbing factor of fes- experiences leads to damage of their festval image festval in Hungary, measures the amount of waste tvals. [5] Hereby one may assume that a signifcant and of the desired total experience. Hence, we can per visitor at approximately between 0,5 - 0,8 amount of the festval visitors are confronted with conclude that eateries on festvals are defnitely a kilogram. [2] The Dutch festval Into The Great and experiencing this problem of waste. Among vis- source of the waste problem. Sustainable wise and Wide Open creates a waste amount of proximally 1 itors food and drink related waste, like plastc cups experience wise it is important for festvals to solve kilogram per person per day. [3] In 2013, a total of and food, were experienced as the most disturbing this problem. [6] 12.820.000 people visited Dutch music festvals. [4] types of waste. The main reasons, according to Lan- This means that only in the year 2013 festval visi- no, why people experience it as disturbing were the tors have produced an enormously amount of about horrible smell, atractveness for insects and the look 10 million kilograms of waste. of the environment.

Figure 3 Waste problem and impact at festvals

- 6 - - 7 - - 8 - - 9 - CHAPTER 2 ANALySIS AND RESEARCH Afer an internal analysis of the company Schaalwerk., this chapter provides a more in-depth analysis about the current situaton and developments of the festval market related to the waste problem. It will also give insides into several socio-psy- chological theories focused on behavioural change.

- 8 - - 9 - Internal analysis Schaalwerk This paragraph will give you insights into the company is not optmal. This leads to stress and the company Schaalwerk and its strength a decrease in efciency of the building process. and weaknesses by analysing the compa- Company Strategy. ny’s structure, facilites and strategies. There is not a real defned strategy within Schaalw- erk. Schaalwerk executes projects that vary from big Structure of Schaalwerk. productons, such as for museum, to small such as a The founder of Schaalwerk is Walter Bak. All em- dinner table for a household. The main selling strat- ployees in the company are freelancers. This is a egy of Schaalwerk towards their client is focused conscious choice made by Walter. The amount of on costs reducton. Schaalwerk is mainly involved in assignments in the theatre, museum and festval the end process of a design project. Eight out of ten market does fuctuate a lot. In this way the company projects are consistng out of building the installa- becomes fexible and can respond to the fuctuaton tons, which are designed by other companies. Figure 4 Schaalwerk’s ofce. of those markets. To acquire these assignments Schaalwerk tries to Each freelancer has his or her own specialism and convince most of their clients by ofering the cheap- skills. The types of freelancers working for Schaalw- est soluton instead of selling high quality. Cost erk vary between crafs man, mechanical engineers, reducton is a good selling point towards their client, programmers, painters, woodworkers, art directors, although Schaalwerk does not always calculate real- special efects specialists, and industrial designers. istc prices. Therefore, they have to cut in their own This variety of people increases the knowledge, proft percentage of 20% on the whole project and skills and connectons that Schaalwerk can ofer this leads to less proft, which limit the growth of the their clients. The disadvantage of this structure is company. that freelancers are usually more expensive to hire than permanent employees. In this way Schaalwerk increases their costs for themselves and their clients. Figure 5 Schaalwerk’s wood processing cabine 80% of the projects are supervised by Walter Bak. He is a very experienced designer and builder. He has the knowledge and experience to lead those big projects. Yet the amount of projects running at the same tme can cause that sometmes the planning in

- 10 - Producton techniques. Schaalwerk’s workplace does facilitate a wide variety of producton techniques. It facilitates the tools for woodworking, metalworking, paintng and many more. They have a welding area, a woodcutng area with two professional woodcutng machines and have a paint cabin.

Strengths and Weakness. So afer this analysis of the company, the strengths and weaknesses of the internal factor of the com- pany can be defned. Internal factors can only give informaton about the strength and weaknesses and Figure 6 Schaalwerk’s metal processing cabine not something about the opportunites and threats.

Strengths - Flexible - Lot of specialism - Lot of connectons - Wide variety of producton techniques. - Involvement of Walter with his freelancers

Weakness - No real defned company structure - Too much focussed on cost reducton and not on ofering quality - Planning and communicaton Figure 7 Schaalwerk’s paint cabine

- 10 - - 11 - Figure 8 Schaalwerk’s workspace

- 12 - - 12 - - 13 - Festivals and Sustainability This paragraph will explain the defnitons actvites are defning the type of festval. in society. This indicates that visitors may also have of a festval and sustainability. Second- diferent standards and rules towards sustainability # Unique experience. during a festval. I can say from my own experience ly it will give insight about the current Every festval has its unique experience. Unique as a visitor, that I usually behave less sustainable at movement of the festval market. experiences can be created by the visitors but also festval than in my daily life. by other factors. The importance of a unique ex- What is a Festval? perience is huge for festvals. Ronny Hooch Antnk History of the modern festval. In this sub-paragraph we try to answer this queston. of Lowlands festval in the Netherlands said in an The frst known music festval took approximately This will be done by defning the characteristcs of a interview “De Lowlander has to experience what they place in 4500 B.C. in Egypt. Over the years fest- festval and by looking into the origins of the current experience nowhere else” (Harry van Vliet 2012, p56) vals changed en evolved into the festvals we know modern festvals. [7]. By mentoning the words ‘nowhere else’ he em- nowadays. The modern way of the festval we know phasizes the importance of the uniqueness of their now started in the late sixtes with most infuental Characteristcs of Festvals. festval experience. By creatng a unique experience festval Woodstock with 400.000 visitors. Wood- According to Harry van Vliet (2012) a festval can be festvals are trying to bear an own authentcity as stock was about the hippie themes love, peace and described by four characteristcs. These four charac- festval. music. Woodstock was seen as a festval created by teristcs are : the hippie culture. In the late 60tes and beginning “Festvals create the sense of of the 70tes the hippie culture had mayor infuenc- # Public Space. unique, one-of experiences, for es on the festval world, frst Woodstock in 1969 A festval has to make use of public spaces. Public and a year later isle of the Wight festval in the UK. spaces can difer from a city centre to a meadow in which it is important to say ‘I Both festvals had the ideals to go back to nature the middle of nowhere. Public spaces are sometmes and make love, not war. The hippie culture in New used as décor for festvals. Festvals can transform a was there’, and which therefore Zealand named Nambassa was known for promotng certain public space into a whole new world. bear their own authentcity.” environmentally friendly lifestyle. Also the Nambas- sa organized a music festval in 1979. At least we # Defned period of Time. (Giorgi, Sassatelli & Delanty, 2011 p.18) [8] know now that sustainability was considered import- Every festval has a certain period of tme in which ant for the very frst organisers and visitors of today they are organised. This can difer from a couple Next to those four characterizes, festvals use known modern festvals. [9 & 10] hours untl multple years. transformaton and games to give visitors opportuni- tes to behave and feel diferent than in their every The frst major Dutch pop music festval named # Planned and organized actvites. day life. This indicates that visitors are creatng and Holland Pop Festval was organized in 1970. It was A Festval consists of actvites. These actvites can defning rules and standards during this period of a reacton on the Woodstock festval we mentoned for example be sports, music or flm related. The tme on a festval, which are diferent from those earlier. Holland Pop Festval was also organised by

- 14 - a reacton on the Woodstock festval we mentoned and unique experience. The defniton of a festval earlier. Holland Pop festval was also organised by by Van Vliet gives a good summary: people who were part of the hippie culture. In com- parison with Woodstock there was no politcal mes- “ A festval is a gathering of a relatve big group of people, on a spe- sage behind the festval. Holland pop was all about the music. In the same years as Holland Pop festval cifc public place in a certain defned period of tme. Where they was growing another festval was born, named Pink- ofer a unique experience, which is planned and organized from a pop. Afer all these years Pinkpop is stll one of the major Dutch music festval nowadays. [11 &12] certain goal and whereby the use of transformaton and games the Were these frst major Dutch pop festvals and their visitors already focussed on reducing waste? Orga- visitors have the possibilites to behave diferent and feel diferent nizers and visitors of these frst festvals had a hippie than in their everyday society ” (Harry van Vliet 2012, p. 20) [7] background and had the ideal of an environmen- tally friendly lifestyle. Therefore, you would expect that the problem of not throwing away the garbage would not exist. Unfortunately this is not the case. Old pictures of all three festvals show a signifcant amount of waste on the ground. (see Figure 9 and 10) One of the reasons causing this problem is the fact that some festvals were not prepared for the huge amount of visitors and therefore did not have enough facility to collect waste. We can assume that both visitors and organisaton had an ideal, which was to be environmentally friendly, but in reality they could not prevent people to throw garbage on the ground instead of into the trash bins. [10] Figure 9 Woodstock, 1969 Figure 10 Holland Pop, 1970 Conclusion. We can conclude that the hippie movement created the modern festval that we currently know. Current Festvals can be described by the four characteris- tcs: public space, defned period of tme, actvites

- 14 - - 15 - What is sustainability? In this paragraph we try to fnd answers to the ques- Circular economy. ton what sustainability is. Circular economy is an economic model proposed by the Ellen MacArthur Foundaton. A model that The three dimensions of sustainability. is enhanced by design, and which aims to keep In 1987 the World Commission on environment products, components and materials at their high- and development came with a report named ‘Our est utlity and value, at all tmes [14]. Thereby they common future’. It was the frst tme in the history decouple economic growth and development from that they were calling for sustainable development. the consumpton of fnite resources. In this model In this report sustainability was divided in three the technical and biological materials are separated. diferent dimensions: social, environmentally and The Foundaton is trying with this model to come up economical sustainability . [13] with efectve design and use of materials to opt- mize their fow and maintain or increase technical Social sustainability is about sustainability of the and natural resources stocks. Circular economy is topics like the work environment, social securites, infuenced by the Cradle2Cradle (C2C) philosophy payment, safety conditon, and child labour. of Michael Braungart and Bill McDonough (2002). C2C is philosophy where they split materials into Economical sustainability is about the sustainability biosphere and technosphere and have their vision of topics like economic growth, development and on “ waste equals food”. This means that they strive productvity. to products designed with materials that should be biodegradable or can be recycled for 100%. Environmentally sustainability is about the sustain- ability of topics like waste reducton, reducing co2 This circular model shown in Figure 11 shows us emission. possibilites on how to make your product circular. The shorter the loop the more sustainable your In this project we are focussed on the waste prob- system is according to this model. For example, lem at festvals. As described in Chapter 1 festval companies that use technical materials like plastcs waste causes 29% of the environmental damage of should be stmulated to use a model whereby it festvals. Therefore we will only take a look through maintains the product or reuses the product, and the eye of the environmental dimension. This does eventually recycle 100%. In this way companies are not mean the other dimensions are not important, creatng a circular economy and are increasing their but during the project we are focused on the envi- sustainability. [14] ronmental sustainability.

Figure 11 Circular model by the Ellen MacArthur Foundaton

- 16 - Conclusion. Sustainability can be divided into three types of sus- “ A sustainable music festvals is a music tainability. In this project we focus on the environ- festval organized with respect for human mental sustainability. According to the World Com- and environment, on a way that ft the mission on environment and development and the Ellen MacArthur Foundaton reducing the amount needs of the current generaton and the of waste and creatng a circular material stream can future generaton. This means that certain improve environmental sustainability. This circular measures have to be taken, for example economy model gives us a beter understanding about material types on this planet and can guide on the feld of waste reducton, mobility us in future decision making about which circular or energy use. These measures help to not model fts best within the festval market. exceed the limit of capacity of the plant and the impact on nature to become as Sustainable festvals. In the previous paragraphs we have described what litle as possible.” (Bert Boone, 2010) [15] a festval is and what sustainability is, but this does not answer the questons about what a sustainable festval is? In this paragraph we will try to give an answer and describe the sustainable movement in the European and Dutch festval market.

What is a sustainable festval? Bert Boone did answer this queston in 2010. He described a sustainable festval as follows:

- 16 - - 17 - AGF. Schurink named ‘Green events’. Both founders have Potental clients for Schaalwerk can be: Since ‘Our common future’ (1987), sustainability more than 10 years experience in the sustainabili- became more important in Western society. This ty approach of festvals. Green events is a platorm also applies to the festval market. Since 2007 a for supportng events to become more sustainable. non-proft organizaton called ‘A Greener Festval’ During Noorderslag in January 2015 Green Events (AGF) has started in Europe. This organizaton helps announced the Green Deal; this deal is a collabora- music festval organizatons to become more sus- ton between nine festvals and the ministry of Infra- tainable. Each year AGF organizes the A Greener structure and Milieu. They are striving for waste-free Festval Awards. AGF are presentng their results festvals in the future. They want to accomplish on four diferent levels. The frst level is outstand- this by implementng a circular economy system ing (award), the second highly commended, third for festvals whereby 100% of the waste has to be commended and fourth improving. Several Dutch reused, upcycled or recycled. With these measures festvals have won awards at the AGF Awards last the event sector wants to inspire and change the years. [16,17 and 18] These festvals are: behaviour of visitors according to waste reducton. [19] The Nine festvals involved are; - Extrema Outdoor, (commended, 2014) - DGTL Festval (commended, 2014) Pinkpop, Extrema Outdoor, Solar Festval, DGTL, Into - Mysteryland (highly commended, 2014) The Great Wide Open, Mysteryland, Zwarte Cross, - Welcome to the future (outstanding, 2013 and 2014) Welcome to the Future, Amsterdam Open Air. - Indian summer Festval (commended, 2013). Conclusion. Figure 13 Figure 12 Logo AGF Solving the waste problem by waste reducton Potental clients for and increasing the circular material stream is Schaalwerk becoming more important in the Dutch festval market. Several big names in de Dutch fest- val market like Pinkpop and Mysteryland have Green Events. signed the Green Deal, which is focussed on Not all Dutch music festvals are partcipatng within the waste problem. This increases the chances the AGF awards. Several other Dutch music festvals for Schaalwerk in the potental growing market are also focusing on their sustainability. In 2014 a to sell designs in this area. new platorm started by Laura van de Voort and Paul

- 18 - Waste and Festivals Waste is a big problem and there is a Food and Drink related waste growing movement to solve this problem Waste created by the consumpton and producing of food and drinks. This type of waste is mostly among festvals. In this paragraph we de- consistng out of plastc botles, carton cups, plates, scribe the diferent type of waste, impor- cutlery, and food waste. [3 and 6] tance of creatng a mono waste stream, importance of behavioural change and the current waste management of fest- Camping waste val organisatons. Waste created on the camping area of the festval. This type of waste is mostly consistng out of broken Types of waste on festvals. tents, plastc botles, broken air matrass, broken or The queston we want to answer in this sub-para- dirty sleeping bags. [3 and 6] graph is what type of waste does a festval create? As described, 29% of the environmental damage of a festval is created by waste. [2] Festval waste does consist out of food and drink related, camping, Producton waste producton and toilet waste. Waste created during the producton of the festval. This type of waste is mostly consistng out of con- During Sziget Festval in 2008 approximately 80% structon materials like wood, steel, tapes etcetera. of the waste consisted of food and drink related [3 and 6] waste(table). [2] Together with the fact that the neg- atve experiences of festval visitors with waste are caused by food and drink related waste, indicates that this is a problem, which need to be solved for Toilet waste festvals and shows us much potental. Waste created on the toilet. This type of waste is consistng out of toilet paper, poop, urine and vomit. [3 and 6]

Figure 14 Type of waste on festval

- 18 - - 19 - Importance of mono waste stream. creatng less volume. So, in that case a truck will As you have read in previous paragraph it is import- only be loaded for 50% of their capacity meaning ant to create a circular material stream. But how do more trucks for transport.[20] Some of the waste we accomplish this circular material streams? The management companies do prefer the transport of most obvious way is by separatng the diferent mixed waste stream. Aferwards they will separate materials and creatng a mono stream. Laura van most of the waste. Unfortunately the techniques de Voort described these streams as mono waste used by waste management companies are not streams. advanced enough to separate all the waste. This means that stll a very high percentage is ending up Mono waste streams are waste streams, which in the incinerator. On top of that, each festval has a consists of one single material. They give the oppor- diferent waste management company. Not all waste tunity for waste management companies to upcycle, management companies have those technologies to recycle, reuse or make compost out of the waste separate their waste. Therefore, it is stll important materials. Currently there is a huge part of waste for festval organizatons that mono waste streams consistng of a mixed waste stream. Mixed waste are created. According to Laura van de Voort, to streams mostly end up in the incinerator. Inciner- achieve this goal of 100% mono waste stream at ators are transforming waste into CO2, which is festvals, festval organizatons have to separate not maintaining the material and is not circular but waste and reduce the amount of diferent materials. linear. The percentage of mono waste streams at Extrema Festval organizatons can reduce fnancial costs Outdoor and Solar festval does currently fuctuate a by delivering this mono waste stream of materials. lot: over the last years from 20% to 70%. One of the A packaging fund is created whereby festval can reasons of this fuctuaton is the weight of diferent get 760 euro’s per one tonne of delivered separate waste materials. The percentage is expressed in kilo- waste. [3] Mono waste stream are cheaper to pro- grams. So for example, a lot of plastc cups are very cess by waste management companies than mixed light weighted, but wood is very heavy. If you throw waste. Mono waste stream does not always reduce plastc away in the wrong trash bin the percentage the costs for waste management companies. The will not drop signifcant. But if you throw wood in transport of mono waste streams is mostly more the wrong bin the percentage can drop increasingly. expensive and less sustainable in comparison with [6] mixed waste stream. With mono waste stream, you will fnd out that some of the waste streams are Figure 15 Illustraton of the mono waste stream

- 20 - “In the end we want a 100% separaton of waste, so there is no mixed waste and nothing has to go into the incinerator and every- thing become a new raw materials. “ ( Laura van de Voort, 2015)

Importance of creatng awareness and changing Festval organisatons are trying to tackle the current behaviour. problem by providing signing, trash teams and extra According to Van de Voort (2015) and Van Re- trash bins. eskamp(2015) festval organizatons need the help of visitors to create this 100% mono waste stream. Inspiraton not educaton. By separatng their waste during the festval, visitors According to Claire O’Neill (2012), Reeswijk(2015) can have a big infuence on the realizaton of the and Van de Voort (2015) festvals are good occa- 100 % mono waste stream, because the moment sions to engage with music fans on environmentally visitors throw their trash into the bin is the only issues. Research of AGF & NBU in 2012 [20] has moment for festval organisatons to separate their shown that 43.1% of the festval visitors in Europe waste. According to Van de Voort of GreenEvents said that they have changed their behaviour as the Netherlands is creatng awareness and changing results of green initatves and ideas they discov- the sustainable behaviour of visitors the soluton to ered at festvals. This indicates that festval have an solve this problem. [6] infuence on the behaviour. Claire O’Neill (2012) mentoned that organisaton should be aware of the mixed audience opinions about the subject of sus- “We need the visitors to solve tainability. Secondly the job for festval organisaton these waste problems” is to ofer a fun day for their visitors. This will always ( laura van de Voort, 2015) be priority number one for festval organisatons. The intenton of festval organisaton is to let peo- One of the tools that is currently been used by ple be inspired at festval. Visitors should not feel festval organisatons are the Trash team of Helden obliged or felt like they get taught how to behave.[3] van Nu. These teams consist of volunteers that are and 6] cleaning up the festval areas and communicate the importance of sustainable behaviour towards the visitors with use of P2P communicaton.

- 20 - - 21 - Current waste management at festvals. No deals, conversatons or appointments with eateries Examples of other waste management. This sub paragraph tries to give answer on the about their use of packaging. DGTL is one of the few festval, which does facilitate queston, what is the current waste management Festval organisatons do not make appointments waste separaton. They are separatng plastc and at festval? This answer is based on interviews with with eateries about what type of materials they use residual waste. On top of that they try to increase Laura van de Voort and Govert Reeskamp and the for their packaging. They keep this decision and the awareness and try to stmulate people to sepa- observatons on DGTL and HCTS. responsibility for eateries. Therefore it is very hard rate their waste by using trash teams. Unfortunate- for festval organisatons to have a clear overview on ly is their current system of waste separaton not Each festval difers in their waste management. what type of materials they have on their festvals. optmal. Firstly I took pictures of the content of the The waste management depends on the size of a On top of that they increases the amount of difer- bins during my observaton on DGTL festval. From festval, policy of the waste management compa- ent materials used. these pictures we can conclude that not all visitors nies and the attude of the internal organisaton. were separatng their waste. DGTL created a spe- Small festvals are usually limited in budget and No facilitatons of waste separaton for festval visitors. cial team of volunteers who were eliminatng other have other priorites during the organisaton of their Because festval organisatons do not have a good materials from the plastc materials. In this way they festvals. Solutons like a hard cup system need a big view on the amount of diferent materials that are could melt plastc into string, which could be used to investment and these small festvals do not always used on their festval it becomes difcult to facilitate 3d print plastc sunglass frames. People were able to have the budgets to accomplish this. Secondly the waste separaton. Therefore almost no festval is win these sunglasses by retrieving plastc cups at a amount of diferent materials that are separated by facilitatng waste separaton for visitors. special point. Unfortunately nobody was doing this. an organisaton is based on the policy of the waste We can conclude that DGTL is taking the frst steps management companies that they are cooperatng Use of a cleaning cart aferwards. towards a waste free festval, but their system does with. Thirdly some of the internal organisatons A lot of the waste is currently thrown on the ground. not fully functon. Only graphical signing on top of have a higher moral to change the waste problem Especially the plastc cups are everywhere on the the trash bins together with the trash teams is not than other organisatons. [3, 6 and 21] festval area. To solve this problem, festval use the full soluton on the waste problem. On top of cleaning carts aferwards. that the waste separaton stopped afer eight o’clock The current waste management of festvals in gen- on the festval. eral consist of: Trying to stmulate visitors to throw thrash into thrash bins. Backstage waste separaton. Several festvals are already trying to stmulate peo- Most festvals are separatng their waste backstage. ple to throw their trash inside the bins. By imple- This is mainly during the producton of the festval. mentng trash teams they try to fx this. Constructon materials are separated. Most festvals separate carton boxes that were used for supplies of food and drinks. Figure 16 Pictures taken of trash bins at DGTL festval

- 22 - Conclusion. Food waste is one of the big causes of the waste “ If we contnue to live like we do now, we will destroying our planet. problem. To solve the waste problem visitors should create mono waste streams. This mono waste In the end we have to start working on a circular model. If we con- stream can only be achieved with the help of visi- tors. Therefore is the behavioural change of visitors tnue our current behaviour and do not work towards an circular important for festval organisaton. This behavioural economy, then my son cannot life happy and become old. That is change should not feel obliged. The current waste management on festvals is not creatng these mono what has to happen. I think that festvals are a good tool, to reach waste streams of food and drink related waste, mainly because they are not facilitatng separaton and stmulate youth to change their behaviour and mind-set” of waste and their lack of control on eateries. Even ( Laura van de Voort, 2015) if they facilitate and stmulate waste separaton like DGTL, the waste management is stll not optmal.

Figure 17 Pictures taken of a trash bin at DGTL festval

- 22 - - 23 - Eateries and festivals We currently know that a signifcant The relaton between eateries and festval organisa- Almost every food type is served on plates or bowls. amount of the waste is food and drink ton is mainly focused on the menu and the hygiene At DGTL and HCTS almost all the food was served of their kitchen. Eateries do mainly decide by their with a plate or bowl. Hamburgers and French fries related. Eateries and bars on festvals own what type of packaging they use and how they were the only food not served on a plate or bowl. create this type of waste. In this para- manage their waste. They only had a paper napkin around it. graph we explain the role of eateries, the current situaton with packaging and waste management on festval. Afer that we will explain the diferent optons eat- eries and festvals have on packaging.

The role of eateries on festvals. From the beginning of our existence people need to eat and drink. Therefore eateries and festval always have been connected with each other. The main goal of eateries on festvals is than of course supply- Figure 18 Image of TREK festval. Figure 19 Picture of dining people at HCTS ing food for the festval visitors. [6] In the beginning Mainly disposables. of the modern music festvals untl 10 years ago this Current situaton with packaging: a study. All packaging used by eateries on both festvals was mainly the only functon eateries had. Eateries By doing observatonal research at DGTL and Here were consistng of disposables. on festval were therefore also mainly boring and Comes the Summer (HCTS) festval we tried to did not have any other dimension than supplying get a good indicaton on the current situaton with food. Over the last ten years the role of eateries is packaging on festvals. From this research we could changing. Ofering an experience becomes more conclude that: important. A festval visitor does not only want to have food but also wants an experience during the Many diferent materials used for packaging. eatng ritual. Therefore, there a rise of special food Both on DGTL and HCTS we observed that every trucks and complete restaurants on festvals. Also eatery had their own chosen packaging. Therefore the quality of the food and amount of choices has they create a high diversity of materials. The type of increased. Biological and local food is currently more materials found were carton, high variety of diferent standard than limited. [6] plastcs, bamboo, wood and paper. Figure 20 Picture of disposables people at DGTL

- 24 - Luxurious look leads to more waste. Plastc disposables. Carton/paper disposables. Spring rolls and sauces were served in separate Drinking cups and cutlery at festvals are currently Carton disposables are commonly used by festval packaging made out of diferent materials. The mainly consistng of plastc disposables. The mate- eateries. Carton or Kraf paper is commonly used eatery made this choice, to make it feel more luxu- rial used to make these disposables is mainly PET. for food dishes, napkins, cofee cups and food bags. rious, yet some visitors mentoned to me that they Advantages of using disposables are the decreasing Advantages like decreasing change of spreading dis- thought it was unnecessary. change of spreading diseases and reducing cost by eases and reducing the costs also applies for carton eliminatng dishwashers and washing facilites. A big disposables. Secondly cardboard is consistng out of percentage of the waste management companies one material. In this way it has a higher change of are only able to recycle plastc disposables when the creatng a mono stream. The big diference of car- plastc disposables are delivered in a mono stream. ton disposables compared with plastc disposables As described before, the current festval organi- is that waste management companies cannot recy- zatons are not capable of delivering this mono cle carton packaging that has been used for food. stream of materials. One of the causes is the current Therefore, the use of carton at eateries is a non-sus- non-sustainable behaviour of festval visitors and tainable choice. [6 and 22] the amount of diferent plastcs used for dispos- ables. Another disadvantage of the use of plastc disposables is the enormous volume in proporton of the weight of the produced waste. [6] Figure 21 Picture of dining people at HCTS Big festval sponsors selling there own botles at the festval. Festval sponsors such as Lipton ice tea and Jack Daniels, were selling their own botles and designed packaging on the festvals.

Packaging. The diferent packaging types and the packaging de- velopments are described in this sub-paragraph. In the end of this sub-paragraph we will give a summa- ry of all the pro’s and cons of the diferent packaging methods. Figure 22 Image of plastc disposables Figure 23 Picture of cardboard disposables at DGTL

- 24 - - 25 - Biodegradable disposables. tme or cycle is fast enough to be able to compost tlizers are used. On top of that people are wonder- Advantages like decreasing change of spreading dis- together with the food waste. The tme that takes ing if using agriculture to produce raw materials for eases, reducing the costs and consistng out of one biodegradable packaging to compost is within the biodegradable products instead of food for people is material also applies for Biodegradable disposables. tme norm En-13432, except for thicker biodegrad- the right thing to do. [24 and 25] Beside these advantages, biodegradable disposables able packaging. The lefovers of these thicker parts have an extra advantage of being compostable. will aferwards be burned in the incinerator. [23] Stll, visitors are supportng the compostng of food The fact that in theory a festval organizaton does waste and biodegradable packaging. According to not have to separate food waste and packaging to research of A greener festval (2012) 86% of the vis- create a mono stream is one of the big advantages itors are supportng the compostng of food waste. of biodegradable packaging. Unfortunately, in an 21] interview with Laura van de Voort (2015) she men- toned that the current biodegradable materials are Hemcell. not compostng as fast as food waste. Biodegrad- Hemcell is a new material developed by a Dutch ables plastcs have to compost in specifc conditons, company. This material is completely biodegradable which has to be facilitated by waste management within 6 months under home compost conditons. companies. Not every waste management company [23] The material consists of 50% PLA and 50% bio- has those facilites. This causes that biodegrad- material. The biomaterial is consistng of side prod- able material currently ends up in the mixed waste ucts of agricultural waste. Hemcell prevents the use stream and eventually in the incinerator. It means Figure 24 Image of biodegradable disposables. of any land intended for food agriculture, by using that it will not be converted into compost. Another critc by Reeskamp (2015) is the fact that the side products of agricultural waste. This revolu- biodegradables plastcs are not supportng people to tonary material can be used for injecton moulding Bio Futura is a company specialized in sustainable throw their waste in the trash bins. On the contrary in lower temperatures than other plastcs. The price disposables. According to this company, biodegrad- it is even stmulatng the behaviour of people to for producing Hemcell is around the same price as able plastc/materials benefts festvals, because it is throw their waste on the ground. Reeskamp’s reason PLA. Therefore, it is suitable for mass producton for possible to collect and process biodegradable pack- for this is that people think that biodegradable festvals. One of the disadvantages is that Hemcell aging together with food waste. Bio Futura admits materials can be thrown into the nature without is not usable for producing thin foil packaging. that biodegradable packaging takes a litle bit more damaging the environment. As mentoned before tme to compost than food waste, but from their biodegradable materials need special conditons to The used biomaterials are shipped from contnents contacts and observatons at waste management be transformed into compost. like Africa, South America and Southeast Asia. One companies they dare to say that almost every Bio of the critcs is that this long distance transport is degradable packaging is currently compostng to- Other critc is that during the producton of raw not sustainable for the environment. [26 & 27] gether with food and organic waste. The turnaround materials a lot of non-sustainable pestcides and fer-

- 26 - Re-usable Packaging. not using this system of re-usable packaging, when Husk Biodegradable re-usable packaging. Dutch festvals are not using re-usable packaging almost 70% of the visitors are willing to pay and Husk is a re-usable biodegradable packaging. This very ofen. Re-usable packaging is mostly made use this system. One of the reasons for not imple- type of packaging has the same advantages and out of hard thick plastc, porcelain, steel and wood. mentng this system is the fear of a decreasing sales disadvantages as normal reusable packaging. Yet Mostly these packaging are going along with a volume by eateries and beer suppliers. Eateries and the advantage of Husk difers from biodegradable deposit system or traditonal restaurant system. This beer suppliers expect visitors to have a negatve disposables. This biodegradable reusable pack- deposit system means that visitors have to pay an experience with the price hike and the collectng of aging consists of 80% of husks of riced and 20% extra amount of money to use the packaging. They cups before bringing it to the bar. The deposit sys- lignin. These husks of rice will normally be burned will receive their money back, when they retrieve tem with hard cups at ITGWO has proved that this or thrown away afer producton of rice, now this the packaging. According to AGF and NBU a major- is not the case for a festval like ITGWO. The sales material is been used for making this material. This ity of 68.5% of the festval visitors are willing to use volume did not decrease. material is washable, heat resistant and safe for use a system with re-usable cups. 65.5% of the festval The disadvantages compared to disposables are of food like regular reusable packaging. Secondly, visitors would be happy to pay a deposit on reusable the higher change of spreading diseases and the the critc of Reeskamp (2015) that sustainable pack- cups and glasses. Stll 17.7% of the visitors will not increasing costs for eateries and festvals. Increasing aging stmulates behaviour of throwing waste on be happy to pay a deposit. [21] of costs are caused by the fact that eateries have the ground is not applicable when you use a deposit to hire dishwashers and equipment/machineries to system along with these reusable packaging. This clean the re-usable packaging. Costs are increasing, all looks very promising for the future. Unfortunate- but on the other hand festvals create an improve- ly, Husk is not applicable in the current system of ment of their total experience by having less waste waste management. According to Wouter Moekote on the ground. [3] of Bio Furtura, Husk takes around three years to be transformed into compost within industrial con- ditons. The standard for compostable products is three months. [28 & 29]

Figure 25 Image of hard cups used at ITGWO. One of the sustainable advantages of this system is that it reduces the amount of plastc waste created on festvals. Which has been proved by ITGWO festval with their hard cups system. [3] It is strange that most current festvals and festval eateries are

Figure 26 Image of re-usable packaging Figure 27 Image of HUSK

- 26 - - 27 - Packaging Developments. The critcs of Govert Reeskamp that biodegradable This sub-paragraph will show the current packaging packaging stmulates festval visitors to throw their developments. waste on the ground also applies on biodegradable edible packaging. People will probably think when Edible packaging. packaging can be eaten it can also be thrown into A company named Wikifoods developed a pack- the nature. aging, which is edible. This packaging is made out of natural materials, like the skin of grapes. This Self-opening packaging. packaging can only used around small food bites to A Swedish company called Inventa made in collab- protect it from the environment. It is not applicable oraton with Tommorowmachine a packaging out of for packaging like tableware, cups another type of smart materials. This packaging opens itself by being packaging at festvals. [30]. Another examples of ed- exposed to a certain temperature. Smart materi- Figure 30 Image of self cleaning plate ible packaging is the cofee cup made out of cookies als are materials, which can change enormously in Oil package. or the munch bowls made out of edible materials. shape by external factors. [33] A package made of caramelized sugar, coated with [31 and 32] These packaging have as an advantages, wax. To open it you crack it like an egg. When the that it reduces the waste if visitors ate the packag- material is cracked the wax do no longer protect the ing. The queston is if visitors are going to eat the sugar and the package melts when it comes in con- packaging? From my own experience with edible tact with water. This package is made for oil-based packaging I can say it is not really tasteful. food. [35]

Figure 29 Image of self-opening packaging Self cleaning plate. Swedish company named Tomorrowmachine devel- oped a super-hydrophobic coatng on the dishware repels dirt and water. Thereby is it possible that the plate cleans itself. Yet some critcs say you cannot Figure 28 Image Edible packaging of Wikifoods use hydrophobic materials with food. [34] Figure 31 Image of oil packaging

- 28 - Conclusion. The role of eateries has infuenced the way of serving food. Every eatery tries to ofer a diferent experience. This experience, appearances and feel of eateries do infuence the choice of packaging. Like luxurious look and feel leads to more use of pack- aging. The current lack of communicaton between festval organisatons and eateries and the enor- mous amount of diferent packaging used by eater- ies is not stmulatng to the solvaton of the current waste problem.

Every type of packaging has their advantages and their disadvantages. From a sustainable perspec- tve we can say that biodegradable disposables and re-usable packaging are giving us the potental to make the festval world more sustainable. These are the packaging types that have the highest potental to be implemented into a circular system. Stll fac- tors like, what types of waste management compa- nies are in reach for festvals, the lack of agreements with eateries, waste management by festval organ- isatons, types of festval visitors, profts of eateries and the current behaviour of festval visitors are infuencing the choice of type of packaging. These factors should be considered and improved while making choices of what type of packaging eateries and festval are going to use. Figure 32 Advantages and disadvantages of the diferent packaging types

- 28 - - 29 - Trends and developments, current solutions and technical developments In this paragraph the latest trends and Trash Army are demonstratng human powered lightning, by developments about waste management A trash army is a collectve of volunteers, which letng people ride on a bicycle. helps festvals picking up waste. As reward for their on festvals and the technical develop- hard work, volunteers receive a free tcket for the Fining festval visitors. ments are described. festval. One of the biggest suppliers of those volun- A Belgium festval decided to fne their visitors when teers is the charity named Helden van Nu. This is a they throw waste on the ground. This method is Trends and developments. charity started by a company named Entropt. They controversial and in contradicton with the opinions ofer the Dutch festval markets the opportunity to of experts like Laura van de Voort. [38] Stmulatng sustainable behaviour of visitors. use volunteers that clean up the festval areas. The According to UMEF there is a transiton going on volunteers have a P2P communicatonal functon Stmulatng waste separaton. in the festval market to stmulate the sustainable on top of the functon of cleaning up the festval In our daily society most of the Dutch citzens are behaviour of visitors. For example, we observed that area. Their task is to communicate with other visitors separatng their waste. 51% of our waste has been festvals like DGTL are trying to encourage visitors about being responsible and thereby trying to stmu- separated. [39] Citzens become aware of the im- to separate their waste. For example, the concept of late their sustainable behaviour. [37 and 6] portance by commercials of the government. At fes- Helden van Nu is a method in which they want to tvals it has not always been this way. According to stmulate sustainable behaviour. This method is used Laura van de Voort, you see a development among by Extrema outdoor, Solar festval and DGTL. [36] festval to become more actve on waste separaton with the green deal. Festvals like DGTL are already trying to facilitate trash bins backstage for waste separaton

Current technological developments and solu- tons.

Hardcup system. Figure 34 Picture of human powered energy at DGTL The hardcup system is not a complete new system Increasing awareness of sustainability of visitors. or development. Yet this soluton is a good system More and more festvals like DGTL and ITGWO are to decrease the amount of plastc waste created trying to increase the awareness of sustainability. on festvals. Plastc cups are the biggest problem Figure 33 Picture of Trash team at DGTL By showing and demonstratng new sustainable currently. Hard cup system is a system with hard solutons. Like for example ITGWO who are showing plastc cups that is linked with a deposit system. In do solar energy panel’s power work and DGTL who Germany is this system becoming a standard. In the

- 30 - Dutch festval market only a few festval are using DGTL Trash bin. WECUP. this system. As described in previous paragraphs the This is a Trash bin created by Dutch Music Festval Wecup is an interactve installaton whereby people expectaton of decrease in sales is a reason it is stll DGTL and Dutch artst Dirk van der Kooj. It is made can take a public stand on urban, social and cultural not implemented in the Dutch festval market. of recycled plastc created out of old plastc cups issues with their waste. It is designed for festvals and botles of their own festval and during plastc and open-air events. People can throw their plastc Perceptual Plastc Project. fshing in the Amsterdam canals. These trash bins cups in the bin with the statement they agree on. This project of fve TU Delf students created in are been put back on the area they organize their [42] 2012 a new Design. This design is a machine, which festval. In this way they give something back to- gives people the possibility to produce a material wards the surrounding environment. out of their plastc waste, which can be used for R3D3. a 3d-printer. From this material they produce 3d Interactve Trashbin. Is a trash bin, which separate waste by itself. It printed products. For example rings. The crushing To stmulate people to separate their waste, 4 divides three diferent materials by using infrared of plastc cans into the fbres is done by manpow- students from Breda have developed an interac- technology. It divides plastcs botles, metal cans er. The components of this machine that are using tve trashcan. By throwing trash into the trash bins and plastc cups within the trash bin it self. Inside electricity are the 3d printer, the cleaning, drying certain umbrellas are lightning up. They are symbolic the trash bin it compresses the cans, cups and bot- of plastc and meltng of plastc fbres. This project for fowers. At the same tme a water jet out pops tles. Therefore it will ft for almost more than 200 is on such a small scale, that it only has been used out of the trash bin. The message is to keep the park botles, 500 cups and 700 cans. [43] as a promotonal tool. In this way they try to create clean, so nature can fully bloom. [41] awareness for the plastc waste problem. [40]

Figure 35 Picture of perceptual plastc project at DGTL Figure 36 Image of the Interactve trashbin Figure 37 Image of Wecup

- 30 - - 31 - Food waste rocket composter. Conclusion. A new mobile composter that decrease the tme of Many of the current technological developments are compostng of food and gives companies the pos- focused on stmulatng waste separaton of plastc sibility to compost their food. So they can use this cups. Unfortunately are these developments on a compost in their garden or bring to their suppliers. small scale and will not solve the plastc cup prob- [44] lem. The only real soluton for this problem with plastc drinking cups can be found in the hard cup Dehydra food waste dewatering systems. system. This hard cup system has already proven to Dehydra is a food waste dewatering systems, which be a real soluton at the ITGWO festval. Stll tech- reduce the volume and weight of food waste. The nological developments like the food composters reducton in volume can be as great as 80%, which and waste separaton of mixed streams are giving us Figure 38 Image of the food waste rocket composter contributes signifcantly to lessening your collecton much potental in the future. Waste separaton of and disposal costs. [45] mixed streams, creates the possibilites to limit the amount of pre separaton needed to create these The Dragon food. mono waste streams. The Dragon, transforms food waste into energy biomass process. It takes food waste and creates a valuable resource, biomass fuel. The dried food fuels the plant, which generates heat and hot water. This can be connected to one or more of eateries heat or hot water demands, the producton of hot water Figure 39 Image of the dehydra food waste dewatering system reduces the amount eateries need to spend on fossil fuel supply, gas or electric for heatng your water. [46]

Waste separaton of mixed streams. Omrin is a waste management company, which has a brand new technology. With this technology they are able separate several materials from a mixed waste stream. Even plastc can be separated in this machine. [47] Figure 40 Image of the the dragon food

- 32 - Festival Visitors As said before we need visitors to solve val to have a good tme with friends or they are visit- From this statement we can take into account that the waste problem. Therefore, it is useful ing to meet new people and fnd a group of people a signifcant number of people are answering these (external socializaton). questonnaires with socially desirable answers to have an understanding of the current instead of their real answer. Or it might be that the festval visitors. In this paragraph we are 4. Family Togetherness. conditons to throw waste away are not provided in looking at the current behaviour, attude Visitors have a desire to experience new things the right way. with their family and spend tme together with their and motves of festval visitors. In this family. According to AGF and NBU 68.5% of the visitors way I tried to get a beter understanding are supportng the use of re-usable cups, plates and about the current festval visitors. Attude towards sustainable behaviour. glasses. 65.5% of the festval visitors would be hap- In 2012 A Greener Festval and the New Bucks py to pay a deposit on reusable cups and glasses, General motves to visit a festval. University did research among 2300 festval visitors but 17.7% will not be happy. Visitors have motves to visit a certain festval. Sev- all around Europe. They asked visitors several ques- eral studies have been done into motves. Harry van tons about their attude and behaviour towards 86% of the visitors are supportng the compostng Vliet (2012) has combined those studies and came sustainable subjects. 86.6% of the visitors say they of food waste. According to AGF this give event up with four general motves[7], which are: are willing to separate their waste when separated organizers the possibility in collaboraton with bars recycle bins are provided. and stall holders to implement friendly practces, 1. Novelty. In the same report of AGF & NBU Claire O’Neil, which is being acceptng by a large majority of the Visitors have a desire to experience new and novel general secretary of the Associaton of the Indepen- visitors. [21] things. The reason for this desire is because visitors dent Festvals said “Whilst 86.6% of fans say they have the need to experience excitement, adventure will recycle – we know that a substantal minority – and surprise, so they can prevent boredom. probably one in fve – leave tents and other camping gear behind at festvals which causes a huge head- 2. Escape. ache for organizers – and the environment.” People have the need to escape from their daily life. At festvals people have the freedom to create a new world on their own with new norms and values, which difer from their daily life.

3. Socializaton. Visitors have a desire/need to interact with other people in a group. Therefore, they are visitng fest-

Figure 41 Percentages AGF Survey

- 32 - - 33 - Current behaviour. A high percentage of people eat while standing. “ I am not gonna sit there, be- Observatonal research at DGTL festval and Here A lot of people are eatng their food while standing. Comes The Summer festval has been done to get One of the reasons of this behaviour is that DGTL cause you can not see the stage insights about the current behaviour of festval did not facilitate enough sitng places. visitors. The focus in this project is on food waste; ““ Random Visitor therefore the observatonal research is focussed on the eatng and sustainable behaviour of fest- Small snacks were mostly eaten by hand, while stand- val visitors. In this paragraph we will describe the ing. fndings and assumptons of my own interpretatons Small snacks like spring rolls were eaten out of hand of the observatons on the two separate festvals. without any cutlery. This means that the fndings are partly subjectve. Observatons were done by flming, photographing Cutlery forces people to sit at a table. or writng in a notebook while observing. Whole Food served with cutlery forced people to eat at research is placed in Appendix C tables.

Eatng behaviour. Figure 43 Picture of standing eatng visitors at DGTL Most people eat while socializing in groups. Food like hamburgers and wraps were eaten with their Most people were eatng in groups and a lot of so- hands. cializing was going on while eatng. A lot of people eat food like hamburgers and wraps by hand. They do not use the added cutlery. Most people split up and have a meetng point to eat together. The many choices of food ofered make that people want to eat diferent types of food. Therefore, peo- ple split up and gather at a meetng point.

Eatng while sitng on the hill watching a performance While eatng visitors also wanted to see the perfor- Figure 44 Picture of an eatng visitor on top of the hill at HCTS mance at the festval. Another reason that leads to this behaviour was that there were not enough seats at the tables.

Figure 42 Picture of eatng visitors at DGTL

- 34 - Diferent eatng moments. There are four diferent types of eatng moments. These four are breakfast, lunch, dinner and snack moments.

Breakfast. Breakfast is usually not been done at the festval areas but at the camping areas. Food like sandwich- es, croissants, cofee etcetera are typical food that Figure 45 Four eatng moments people prefer during breakfast. Sustainable behaviour. Lunch. Lunch moments are mostly happening at the festval Trash teams have a positve infuence on the behaviour. areas. During those eatng moments people decide When trash teams were picking up waste in front to eat a more complete meal. of the visitors, visitors were inclined to show the right behaviour. Multple tmes when trash teams Snack. were passing by tables people brought their waste These moments are mainly happening between to those teams. Sometmes visitors saw the trash Lunch and Dinner. This snack moment is mainly teams picking up waste. From that moment on a consistng of eatng a small snack while watching lot of visitors had a small eureka moment. Like, ‘oh I a performance. These are eaten while standing or forgot to throw my waste away and picked it up’. sitng. Turning their back towards the dining table increases Dinner. the change of leaving waste on the table. Dinner moments are mostly happening at the fes- Visitors were sometmes socializing while turning tval areas. During those eatng moments people their back to the table. In this way they could easily decide to eat a complete meal. communicate with other people of the group. This distracton increases the possibility that people for- get they had trash lef on the tables. During HCTS summer the reason visitors were turning their back was also caused due the fact that visitors wanted to have a good view on the performing artst. Figure 46 Screenshots of video footage, whereby the person in the black t-shirt turns his back towards dining table.

- 34 - - 35 - Dirty table leads to increase of unsustainable behaviour. People squeezed and cram their waste before throwing pressure and the ambiance of an environment are Visitors who were sitng at a dirty table were more away. infuencing the behaviour of visitors. Like the fact, likely to let their trash behind on the table. People were squeezing and cramming their packag- that dirty tables or turning their back can lead to ing before they threw it away; mainly to make it as unsustainable behaviour. I must say that on DGTL In general festval visitors behaved prety sustainable on small as possible, so it was easy for them to carry it and HCTS people were defnitely behaving more HCTS. towards the trash bin. sustainable than on a general festval. From my own Festval visitors were already throwing a lot of experiences on Dour, Sziget and many dance events, trash in the trash bin. The reason could be that the Tables are bigger obstacle than distance. I can say that the behaviour of just throwing waste festval was in the middle of a forest and therefore One incident happened, whereby a woman could on the ground is dominant. Even on festvals like people felt obliged to throw their trash into the bins. throw her trash into a bin 1,5 meter away from her. DGTl and HCTS a lot of improvement of behaviour On top of that the Festval organisaton facilitated a In between was a table; she made the choice to is needed. lot of trash bins and ashtrays. throw her trash into a bin fve meters further away without any obstacles. Children throw trash away because of social pressure of parents. Conclusion. Children were mostly forced by their parents to Visitors are most likely to visit a festval to discover throw their trash away. Multple situatons happened novelty, escape from daily society and to socialize whereby children were done eatng and wanted to with friends or family. Socializing with friends and walk away. Yet parents told their kids to clean up. family is important during their eatng ritual. The eatng behaviour of visitors is infuenced by many factors, for example the amount of choices infuence the way people are meetng. The use of cutlery, the amount of available dining tables and the view can also infuence the eatng locatons.

Visitors have a positve attude towards sustainabil- ity, and they are defnitely open to transformaton of the current festval system. Stll visitors were not always behaving like they said they would. During DGTL a number of people were not separatng their Figure 47 Picture of eatng family at HCTS waste properly or even not throwing their waste away. The observatons led to several insights; social

- 36 - How to infuence behaviour. Visitors are currently not behaving sus- Subjectve norm. Attude towards the behaviour. tainable enough. Therefore, festvals Is the pressure and infuence from the social en- This means if the person beliefs in their behaviour. vironment. The social environment can consist of are not being able to create the need- family, friends, colleagues etcetera. Perceived behavioural control. ed mono waste streams. As previously The perceived behaviour control means that people described, the stmulaton of behaviour are evaluatng and predictng if their intended be- is important for festval organisatons. haviour is possible to perform within the conditons. Therefore, we want to know how we can stmulate and infuence the behaviour of people In this paragraph we look at several theories of social psychological research done on human and sustainable behaviour. There will be a descripton in the end of this paragraph about the dif- ferent directons and factors that design- ers can use to positvely infuence the behaviour change.

Planned behaviour. Icek Azjen has developed a theory whereby beliefs and behavior are linked. Changes in performing in- tended behavior is infuenced by the strength of the intenton. How higher the intenton the more likely people will perform the intended behavior. The fol- lowing three factors have an infuence on the inten- ton of a person: subjectve norm, attude towards the behavior, and perceived behavioral control. [48]

Figure 48 Model of Planned Behaviour by Azjen

- 36 - - 37 - Four bricks of behaviour. # Sooner than later. Behaviour can be separated into conscious be- A decision which gives immediately benefts is pre- haviour and unconsciously behaviour. The conscious ferred rather than a decision which has benefts on and unconscious behaviour is infuenced by three the long term. diferent factors: Individual factors, social environ- ment and physical environment. [49] Social environment. The social environment infuences people. The social Individual Factors. environment consists of parents, friends, govern- Human behaviour is infuenced by personal be- ment etcetera. This social environment of a person lieves and lifestyles. These believes arise by their has certain norms and values. These norms can be norms and values that they develop during their life. divided into prescriptve and descriptve norms. These personal believes are called attude. People’s Prescriptve norms are norms that tell what people lifestyles and attude create a certain percepton of should do. These norms are commonly used to stm- the world. These perceptons have an infuence on ulate desired behaviour, like sustainable behaviour. the behaviour of people. Other individual factors like A descriptve norm is based on the behaviour, which physical limitatons, stress or inatenton are able to is shown by most people. Whether it is good or bad infuence behaviour. does not mater. The society does not let people know that their behaviour is problematc, when most Stll there are several rules, which hold for the ma- of the people show certain behaviour. Descriptve jority of human beings. These are: norms have a way bigger infuence on the behaviour of people than prescriptve norms. # Not to many optons. The more optons people have to chose, the more According to Cialdini (2001) [50] there are 6 social difcult the decision is to make. People like to keep principles that infuence behaviour. it simple and prefer less choice. 1. Reciprocity. # Beter to err on the side of cauton. People are likely to return a favour, when someone People like to know what is going to happen. There- did a favour for them. fore people like to choose the safest opton. 2. Social proof. # Prefer existng things to new things. When most people are showing certain behaviour People are comfortable with existng things. other people are tended to copy this behaviour. This Figure 49 Four bricks of behaviour model.

- 38 - is the infuence of the descriptve norm. which are infuencing the behaviour in a conscious or unconscious way. When an environment is not 3. Authority. ordered or chaotc it has a diferent infuence than People like to listen to people with more authority when people have a good sight and overview on about certain topics, such as for example to doctors the environment. People like to have control and to or lawyers. know what is happening; therefore, they prefer an environment with a good overview. 4. Commitments and Consistency. When people are commited to a certain opinion 2. Ambiance. they will behave towards this commitment. People The Ambiance of an environment is very important. are consistent in their behaviour and will not easily It infuences the physical and mental comfort of change their behaviour, because they commited to people. Like for example, people tend to feel more it. welcome in a clean, light shop with happy colours. It can also be the other way around. When trains are 5. Liking/sympathy. covered with graft and there is a lot of trash in the People are most likely to be more infuenced by peo- train people will not feel comfortable with the en- ple they like. vironment. A dirty environment leads to a negatve feel/ambiance, which leads to negatve behaviour. A 6. Scarcity. positve ambiance leads to positve behaviour. When something is rare or scarce it has to be good. People believe that things that are rare or limited in “In contrast, approaches based tme are more important than other things. on “changing contexts” - the Physical environment. environment within which we The physical environment infuences people. This happens in a conscious or unconscious way. There make decisions and respond are at least three factors in our environment, which to cues - have the potental to infuence our behaviour. These are readability, ambi- ence and convenience. bring about signifcant changes

1. Readability/Convenience. in behaviour at relatvely low Figure 49 Four bricks of behaviour model. The surrounding area is giving people signals, cost “ (Paul dolan, etc, Mindspace, 2011) [51]

- 38 - - 39 - Goal Framing, “ These frames give a indicaton what people atend to, what knowl- Goal-framing theory is a theory of Lindenberg and Steg. They distnguish three diferent frames: He- edge and attudes become cognitvely most accessible, how people donic goal, Gain goal and Normatve goal frame. [52] evaluate various aspects of the situaton, and what alternatves are being considered. “ Lindenberg and Steg, 2007 [55] Hedonic goal frame. Hedonic goal frame actvates one or more sub- goals that promise to improve a person’s feel in Normatve goal frame. Infuences. a partcular situaton. It has a short tme horizon. According to Lindenberg and Steg(2007) the nor- According to Pelleter, L. C., Tuson, K. M., Green-De- This includes avoiding efort, negatve thoughts, matve goal frame actvates all sorts of sub-goals mers, I., & Noels, K. (1998) [54] People are more direct uncertainty or seeking direct improvements in associated with appropriateness. Such as behaving likely to engage in sustainable behaviour when self-esteem and excitement. The goal of the showed the right way, contributng to a clean environment, they experience pleasure and satsfacton by actng behaviour is to improve the way a person feels. showing exemplary behaviour. Normatve goal are sustainable. This can be placed into the hedonic goal based on the norms that a society or individual cre- frame. Hedonic goal-frames are afectng behaviour Gain goal frame, ates. Some norms can only be created when an indi- more strongly than normatve goal-frames. Yet the The goal of the behaviour shown is to improve, pre- vidual has enough knowledge about a certain topic. intrinsic motvaton needed for sustainable be- vent or decrease in one’s resources or efciency of These norms are called smart norms. So when haviour is linked to a normatve goal. resources. It has a middle or long tme horizon. people want to behave appropriately but they have a lack of knowledge, they are more likely to go with “ For example, if a partcular spray that is environmen- the more selfsh motves than the normatve goal. tally harmful is cheaper than the environmentally sound spray, a person in a gain goal frame will choose the “ The kind of intrinsic motvaton needed for pro-en- former simply because it is cheaper. Sub-goals having vironmental behaviour is more likely to be obliga- to do with resources (such as saving money, increasing ton-based (which is linked to a normatve goal-frame) ” one’s income, dealing with threats to one’s fnancial Linderberg and Steg, 2007)[53] security), will be easily actvated, but sub-goals hav- ing to do with the way one feels and with normatve behaviour (see below), are pushed into the cognitve background. “ Linderberg and Steg, 2007)[55]

Figure 50 Goal Framing

- 40 - Gamifcaton / Persuasive Game design. have a higher change that people are repeatng your As described in the previous paragraph people are desired behaviour. [57] The critcs on using extrinsic more likely to behave sustainable when they experi- motvaton is when you stop rewarding people their ence pleasure and satsfacton. According to Valent- behaviour is changing back to their old behaviour. jn Visch are immersive and enjoyable two dominant Yet according to Zicherman & Cunningham(2011) experiental qualites in the game world. [57] So this [57], when extrinsic motvaton is designed in a good indicates that the use of the persuasive game design way it can feel intrinsic for the user. In this way by can be a possible soluton to let people experience using extrinsic motvaton you can trigger the intrin- pleasure and satsfacton while actng sustainable. sic motvaton. Persuasive game design is a design aiming to change the users behaviour in the real world by creatng a “Intrinsic motvatons are those that derive from our user-experienced game. A person is driven by the core self and are not necessarily based on the world same motvatonal needs in the real world as in the around us. “(Zicherman & Cunningham, 2011) [58] game worlds. Like the need for autonomy, compe- Figure 51 Persuasive Game Design Model by Valentjn Visch tence and social relatedness govern his behaviour. (2) Gradual change, in which the game world dis- “Extrinsic motvatons are driven mostly by the world To change the user experience by creatng a us- solves gradually into the real world and vice versa. around us, such as the desire to make money or win a er-experienced game they implement gamifcaton. The game world may (a) fnally vanish into the real spelling bee”. (Zicherman & Cunningham, 2011)[58] Thereby designers can apply game elements on world (dissolve) or (b) parts of the game world may real world atributes to create a user experienced remain present in the real world. game-world. According to Visser, van der kooi(2013) games can change behaviour in the game world (3) Adaptve change, when the level of transfer from and in the real world. The enjoyable and immersive the game world into the real world is dependent game world can help, motvate, or persuade users from the actual user’s behavioural change in the real to behave in ways they experience as difcult in the world. real world Yet the transfer from the game-world into the real world has to be made. There are three main Transfer = Efect of user experienced game world design methods to make this transfer from the game on forming, altering, or reinforcing user-compli- world to the real world. [55 and 56] ance, -behaviour, or –attude, in the real world.

1) Sudden change, in which there is no transfer. The Behavioural change of people can be achieved by game world experience functons as a prime for the stmulatng their intrinsic motvaton or extrinsic behaviour in the real world; motvaton. By stmulatng intrinsic motvaton you

- 40 - - 41 - Figure 52 Gamifcaton Bartle Model, 1996

- 42 - “ Gamifcaton is not about the reward but about the hunt. “

(Rutger Teunissen 24 sessions, 2013) [59]

- 42 - - 43 - MINDSPACE. MINDSPACE is a checklist of infuences on our behaviour when making policy made by Insttute for Government in England. The checklist consists out of nine infuences. [60]

Figure 53 Mindspace checklist - 44 - DEFRA MODEL. Is a model for realizaton of behavioural change made by the Department for environment food a rural afairs. It is based on the 4E’s. Enable, Encour- age, Engage and Exemplify. [61] This model is more useful on a management level.

Enable. Make it easier

Engage. Get people involved.

Exemplify. Demonstrate shared responsibility

Encourage. Give the right signals

Figure 54 DEFRA Model

- 44 - - 45 - Conclusion. Secondly we can infuence the behaviour by stm- amount of waste separaton optons. As described before there are many factors that ulatng the perceived behavioural control. We can infuence the behaviour of people. Azjen showed us stmulate the perceived behavioural control by that by stmulatng the intenton you increase the creatng the right environment for people. Creatng changes that people behave in the right way. In fg- the right environment can be accomplished in two ure 55 you see all the theories in a combined model. diferent ways. In this conclusion we describe the diferent directon in which we can have an infuence on as a designer. 1. Creatng the right ambiance for physical and men- tal comfort. Stmulatng the Hedonic goal. Visitors experience there surrounding as positve As we have read before, festval visitors have a when people feel mental and physical comfort. positve attude towards sustainable behaviour. A Therefore they will believe that their intended be- positve attude is not always enough. Other factors haviour fts with the situaton and is more likely to like the goals can negatvely or positvely infuence be achieved. this attude towards behaviour. As described before when people are experiencing pleasure or sats- 2. Increasing readability and conveniences. facton (hedonic) while actng sustainable they are By increasing the readability and conveniences you more likely to perform their intended sustainable let people feel that their intended behaviour can be behaviour. By stmulatng the hedonic goal, we can easily accomplished. They will have a feeling that increase this positve attude towards the intended the surrounded environment is supportng them to behaviour. Hedonic goals are dominant and have perform their intended behaviour. In this way people a bigger infuence on the attude than normatve. are more likely to behave the right way. So people will have a higher intenton of behaving the right way by stmulatng de hedonic goal of Avoid or antcipate on general principles. the behaviour. Stmulatng the hedonic goal can be General principles can negatvely infuence the accomplished by implementng persuasive game intenton of the behaviour. Therefore it decreases design / gamifcaton into your design. Whereby you the change that people are performing the right use game elements to add pleasure and satsfacton behaviour. By taking these principles in account you while actng sustainable. Whereby you can focus on can increase the changes of people behaving sus- the three general motves autonomy, social related- tainable. For example people do not like too much ness and competence. optons. So you can increase the change of people Stmulatng perceived behavioural control performing the sustainable behaviour by limitng the

- 46 -

Figure 55 Conceptual Combined Model

- 46 - - 47 - Ideal eating environment As mentoned before creatng the phys- Accessible. Ambiance ft with festval. ical and mental comfort is important to Visitors like to have things easy accessible. Therefor Look and feel of the eateries and their environment trash bins, food eateries etcetera should be accessi- should ft with the general experience of the festval. increase the change that people are go- ble and visible during visitors eatng ritual. ing to behave the right way. Visitors are Easy. most likely to experience a physical and Balanced Choices. Food has to be served in such a way, that it can People like to have balanced choices of food. This easily be carried and been eaten. mental comfort in their ideal eatng en- means a balance in the type and quantty of food vironment. During HCTS I used context one ofers. This balance of type of foods can mapping to fnd inspiraton and insights consist of fast, culinary, biological, fsh, meat, and on which factors are important to create vegetarian. With quantty visitors mean that they do not want to have too much, but also not too litle this ideal eatng environment. The meth- choice. od together with the transcript and clus- tered quotes can be found in appendix D Cosy. I found several factors, which can be Visitors like to have a cosy ambiance while eatng. Things like warm comfortable place and small inter- important to create this ideal eatng envi- actons with the chef can already increase this cosy ronment. These factors are: ambiance.

In the moment. Comfortable. Visitors like to eat while able to stay close to perfor- Visitors like to have a certain level of comfort. This mances and be able to watch performances. These means enough seatng places, enough personal performances can be a music artst, but also playing space around them and no waitng lines. children. In this way visitors do not have to leave the intense moment they were experiencing. Clear. Visitors need clear and good communicaton with Relaxed. what eateries have to ofer. This communicaton is Eatng is a moment of rest, peace and relaxaton for not only about signing. Look and feel of the eateries visitors. People do not want to be overwhelmed by is also important to communicate their food. stmuli from everywhere. This means people like to sit down so their legs can relax.

- 48 - Case: Into The Great Wide Open During my interview with Govert Re- the island is the most clumsy locaton in whole the Main Area. eskamp of Into the great wide open(IT- Netherlands. You have to travel by boat and it is lo- The main area is located at the sport felds of cated in the most northern part of the Netherlands. Vlieland. It has capacity of 4500 visitors. It facilitates GWO) we discussed the possibility to Secondly, the whole island is a Natura 2000 area the main stage, two water tap points and around 15 apply the design process to the ITG- which means that every aspect has to be ecological eateries/bars. WO festval. ITGWO together with Lab approved. Thirdly, the festval has a capacity of only 6000 visitors, which has the consequence that the Vlieland were interested in the design festval cannot make any serious proft. The area to- process and eventually the end result. gether with the good music and art program makes Especially because they tackled the prob- this festval unique. The festval organizaton wants lem of plastc cups, but want to improve the visitor to experience their festval as relaxed and reposeful. Thereby, the organizaton programs the food waste problem, which is stll its music in such a way that people can stay at one present in their current situaton. In this area and do not have to rush to see another perfor- paragraph we will give an introducton mance. In additon to that the creaton of curiosity about the festval, their visitors and ex- for the island is important for the organizaton. They would like visitors to visit other locatons than their plain their sustainable policy. festval locatons. [3] Figure 57 Main Area The festval. Forest Area. ITGWO is founded by several programmers and The forest area has the capacity for around 1500 booking agents of several music venues. The fest- visitors. It facilitates 1 eatery and 1 bar. val is located on Vlieland and it takes place 4th tll the 6th of September. Vlieland is an island, which is located in the north of the Netherlands and is part of the seven-wadden islands. ITGWO has a Figure 56 Vlieland maximum capacity of 6000 visitors and facilitates 3 music stages, art program and a children program. In Three Areas. additon to that, the visitors can visit several other ITGWO consists of three diferent areas on the actvites at the beach or forest. island. These three locatons are the Forest, Fortweg and main area. ITGWO has three shortcomings. Firstly logistcs wise

Figure 58 Forest Area

- 48 - - 49 - Fortweg Area. Regarding food, 76% of the visitors eat lunch on the The fortweg is located in the dunes of the island. It festval areas and another 85% have diner. There- has a capacity for around 1500 visitors. It facilitates fore, we can assume that the eateries should have a 2 eateries and 2 bars. capacity for 85% of the visitors. [62]

Figure 59 Fortweg Visitors. Around 90% of the ITGWO visitors are 26+ and 3% of the visitors are children between the ages of 0-14. The biggest age group is 31-35 with 24% and secondly with 22% the group of 41-50 years. The ITGWO visitors are relatvely older than visi- tors of most other music festvals. In their research among 811 partcipants 87% has a degree in higher educaton.. High-educated people are in general more conscious about sustainability and their en- vironment. 86% of the visitors are visitng ITGWO because of the total experience of the festval and 86% of the visitors visit because of the ambiance. This indicates that creatng this total experience of the festval and the ambiance is of great importance for the festval organizaton. Figure 60 Statstcs of ITGWO visitors

- 50 - Visitors complains. ITGWO and Lab Vlieland. those problems. According to Reeskamp the reason Every year ITGWO has an online questonnaire for that they succeeded is the intrinsic motvaton of their visitors. A comment secton is included in this Role of ITGWO and LAB Vlieland. the people that are working, building and partci- questonnaire. The partcipants of this online ques- Lab Vlieland was created to house the sustainable patng at the festval. ITGWO is not applying a tght tonnaire were able to write down the positve and projects of ITGWO. In the last years the role of Lab policy, which is driven on statstcs. The key to their negatve points about the festval. The results from Vlieland has changed. Lab Vlieland is now more sustainability is their intrinsic motvaton. This intrin- this comment secton are as followed; focused on solving the big transitons of a linear sic motvaton gives the organizaton a possibility to economy towards a circular economy of the whole implement certain solutons easier. When ideas are (Quotes I selected can be found in appendix E) island. Thereby they use ITGWO as a place where a even slightly related to economic responsibilty the they can test their new inventons. ITGWO and Lab ideas are prety fast implemented. Expensive food. Vlieland are focusing on fve sustainable factors: In general visitors are very satsfed about the quality energy, logistcs, public transport, water and waste. of the meals. Stll the price is in their opinion too “ To sell a crazy idea within our high. organizaton is not that hard. So

Waitng lines are to long. changes are easily been made. It The waitng lines are to long at the forest and dune locaton. The reason is, according to visitors, that IT- is a fat organizaton, with a mo- GWO does not provide enough bars and have slow tvaton coming from the heart. bartenders. This leads to irritaton. When something feels good you No good eatng locaton provided at the forest locaton. already accomplish a lot. And if it Partcularly at the forest locaton, there are not enough tables and seats to eat at. is a bit economically responsible,

Eateries at the forest locaton were not easy accessible. than you can complete it”

Locaton of eateries at forest was on top of a hill. Govert Reeskamp Not easy accessible for people. Figure 61 Lab Vlieland - ITGWO Sustainable policy. Intrinsic motvaton. This paragraph will explain the sustainable policy of As described before, ITGWO is almost impossible to ITGWO. First we explain the relatonship between organize. Yet the organizaton succeeded to tackle

- 50 - - 51 - Energy. Waste policy. Separatng waste. ITGWO is focused on reducing the amount of ener- This project is focussed on the waste problem. ITGWO is currently separatng its backstage and gy use and implementng green energy as much as Therefore, I choose to explain ITGWO’s waste producton waste. ITGWO separate wood, paper, possible. They currently use the system of a smart policy more in-depth. Waste is a big problem on glass, compostable parts and constructon waste. grid to get a clear overview of their energy use. In the ITGWO festval. ITGWO wants to improve their The waste created by the visitors is not separat- the future they want to implement green batery waste policy and the waste policy of the island. The ed. Like almost every other festval, ITGWO is not cars or solar panels to supply their power. current waste policy is focused on reducing and facilitatng separate trash bins. In its future vision separatng waste. As described before, ITGWO has ITGWO wants to implement separate trash bins at Logistcs. signed the green deal to have zero waste policy all the locatons. ITGWO is trying to make the logistcs more efcient. in the future. Lab Vlieland thinks from the island Several solutons are implemented like for example perspectve, therefore they have to work together Omrin post separaton. putng diferent suppliers in one truck. This caus- with the local waste management company. This Omrin is the waste management company of es less use of the boat and this leads to less CO2 local waste management company has not the Vlieland. Omrin has a brand new technology with emission. capabilites to process green waste and is relatvely which it is able separate several materials from a expensive. Lab Vlieland is currently trying to solve mixed waste stream. Even plastc can be separated Public Transport. this problem by working together with the architec- in the equipment Omrin developed. ITGWO does During the festval ITGWO implemented electric tural ofce ‘de Namen’, which is working on a mobile not have to separate any plastc waste, because of transport. ITGWO have collaboratons with Tesla compostng box. This box can facilitate the process this technology. [47] and Renault. These electric busses are only used for of compostng green waste and is odourless. this week. They tried to change the mind states of Stmulatng sustainable behaviour. chaufeurs about electric transport. In this way it be- Reducing waste. As mentoned before, ITGWO strongly believes in comes easier for the local government to implement ITGWO is working on reducing its amount of waste intrinsic behaviour. It would like to stmulate people the electric transport on their island. and is trying to reduce the waste on the ground. to change their sustainable behaviour. Currently One of its solutons is a hard cup system. Later it tries to do this by showing and demonstratng Water. on will come back to this hard cup system. Other sustainable solutons like solar panels. The festval By supplying free water taps they want to stmulate actons of ITGWO are trying to work as efcient as organizaton strongly believes it is important to stm- people to not buy any water botles from the su- possible with materials while building the festval ulate visitors to reuse products as much as possible. permarket. In this way they solve part of the waste by having a good procurement policy for its festval. Increasing the life length through reuse is according problem and are stmulatng the healthy choice of By facilitatng trash bins the organizaton tries to to the model of circular economy a good soluton for mechanical materials. That is why 3 years ago drinking water. reduce the amount of waste on the ground. Other implementatons are the use of volunteers to clean ITGWO chose to implement a Hard Cup system. up areas.

- 52 - Compost project. Hard cup system. The ecological core value of the island is an arid Currently ITGWO is one of the few Dutch festvals Afer ITGWO implemented this system, the amount landscape; thence that ITGWO cannot dump their that works with a reusable hard cup system. This of waste on the ground decreased enormously and compostable materials into the nature. ITGWO has hard cup system goes along with a deposit system. the service value of the festval increased. A disad- come up with a plan to build a greenhouse. In this A deposit system means that visitors have to pay an vantage compared with plastc disposable system is way it can control the compost at the island and extra amount on top of the normal price to receive the increase of costs. This is caused by the fact that will it not change the core value of the island. The the hard cup. Visitors will get this money returned the festval organizaton has to hire dishwashers and organizaton is currently cooperatng with a compa- when they retrieve the hard cup. The deposit dishwashing facilites. As mentoned before ITGWO ny named De Namen. This company is designing a amount for one cup is worth one coin. The advan- is driven by intrinsic motvaton, therefore the de- mobile compost compartment whereby there is no tage of this system compared with the current sys- crease of waste on the ground is more valuable for nuisance. De Namen is going to promote its home tem of plastc disposables, is the fact that it reduces the organizaton than the increase of costs. compost bin on the festval. the amount of plastc waste. The beer supplier was afraid of an enormous de- crease of sales volume, caused by the deposit amount. However, the deposit system did not result into a decrease of sales volume. The festval made even surprisingly profts. This was caused by the fact that some of the visitors took the hard cups to their home. The price of the deposit is higher than the purchase of the cup. The high value of the cups also has a downside. ITGWO has to store the cups in a safe place; otherwise people can steal the cups. In the frst year of implementng the current system the organizaton got some adapton complaints of visitors, but in the second year the amount of com- plaints dropped.

In terms of logistcs, the new hard cup system is less efcient than the system with plastc disposables. The washing streets are located at a nearby sport accomodaton, so ITGWO has to transport the hard cups from the other two locatons towards this

Figure 62 Hard cup system - 52 - - 53 - accomodaton. rant quality. This menu is balanced with local, biolog- Waste policy. ical and culinary meals, which ft the core values of The current policy consists of facilitatng trash bins The hard cup system is decreasing the efciency ITGWO. [3] and people that clean up the terraces. It does not of bartenders. Plastc disposables were normally facilitate trash bins to separate waste. Therefore the located in front of the bartender. In these conditons Framework eateries. possibilites to recycle materials are not possible. Stll the bartender is able to work fast. The volume and Like mentoned before ITGWO is serving food with backstage food waste is collected by eateries and fnancial value of the hard cups makes it necessary culinary qualites. Therefore are the meals at ITGWO transformed into compost. ITGWO is already try- that cups have to be put behind the bartender wich mostly served with re-usable tableware. Terraces ing to create this sustainable mind state during the makes it less efcient. on the Sport accomodaton are located close to the conversatons and meetngs with the eateries and eateries. These terraces have a capacity to facilitate are discussing the waste stream. But there is not a Another point to tackle for the ITGWO organisaton dinner places for almost every visitor. The organiza- real policy. [3] is the administraton and creaton of a failure proof ton is trying to limit the amount visitors that walk system for the cash fow. Currently the returning of with their food towards other locatons by using the cups is happening at the bar. The ideal situaton terraces and reusable plates .Therefore they try to limit the waste problem to the borders of the area Eateries at ITGWO intended for eateries. Other locatons like the forest Eateries at ITGWO difer from many other festvals. locaton and dune locaton have less capacity. [3] In this paragraph we explain the current situaton of eateries at ITGWO Current Packaging. The type of packaging difers a lot between eateries. Locatons of eateries. Like mentoned before ITGWO policy is based on As mentoned before ITGWO consists of three intrinsic motvatons; therefore they do not want to Figure 63 Framework Eateries diferent areas. At the Sport accomodaton there force eateries any waste policy. By giving briefngs are around 15 eateries. The forest locaton contains about its core values ITGWO tries to stmulate and Conclusion. one restaurant and one bar, and the dune locaton help eateries in their decision-making. Eventually the ITGWO is a festval, which has a sustainable mind contains one restaurant and two bars. eateries have a free choice of what type of policy state. In corporaton with Lab Vlieland it is the inno- and appearances they want. The festval is imple- vator and early adopter of sustainable solutons In Food Menu. mentng joint purchasing; thereby they increase the the Dutch festval market. It started with the intro- Eateries at the ITGWO do not serve fast food meals, efciency of transport. The organizaton of ITGWO ducton of electrical transport and applying a hard like a bag of frites. ITGWO has special food pro- would prefer that all the eateries used the same cup system. The problem of food waste also occurs grammers who together with the eateries select a reusable packaging [3] at this festval. Therefore, this festval is suited to menu. The menu of the eateries must have restau have this collaboraton for this project.

- 54 - Combining the knowledge about the current pack- aging, the importance of limitng the amount of ma- terial types and the current waste policy of ITGWO lead to a recommendaton of a future system for eateries at ITGWO. This recommendaton is an ideal situaton.

Figure 64 Ideal situaton for ITGWO - 54 - - 55 - Conclusion Chapter 2 29% of the environmental damage on Dutch fes- and ITGWO are interested and both organisatons tvals is caused by waste. Food and drink related are fexible enough to apply a pilot. waste is one of the main causes of this environ- mental damage and negatve impact on the festval experience. The green deal between several Dutch festvals is indicatng that a movement to solve this waste problem is growing. Therefore it is interest- ing for Schaalwerk to come up with designs and solutons towards this problem. Festvals have to create a mono waste stream, to solve this waste problem. In this way festvals make it possible to create a circular material stream. The current waste management of festvals, facilites of waste manage- ment companies, management of eateries and the current behaviour of visitors are not providing this mono waste stream. According to specialists Laura van de Voort en Govert Reeskamp are visitors the key to solve this waste problem. Visitors can solve this waste problem by separatng their waste. Un- fortunately is the current behaviour of visitors not sustainable at all. Therefore we need behavioural change of the visitors. This behavioural change can be achieved through stmulatng the hedonic goal, stmulatng mental and physical comfort, increasing conveniences and readability of the environment or avoiding general principles. Together with limitng the amount of materials by making agreements with eateries and facilitatng waste separaton at eateries are festvals capable of creatng these mono waste streams. ITGWO is a good partner for further de- velopment of the project. ITGWO’s waste problem is mainly caused due food related waste. Lab Vlieland

- 56 - CHAPTER 3 DESIGN SPECIFICATIONS The requirements and wishes in this chapter are based on the previous analysis and research. The requirements are divided into the segments waitng and order- ing, eatng, disposing, retrieving These segments are based on the eatng ritual of visitors.

- 56 - - 57 - Requirements Wishes Waitng & Ordering. which compartment of the trash bin. should be decreases as much as possible. - Design should allow customer to understand easily what eateries have to ofer. - Design should provide no obstacles between trash - The amount of separate serving should be de- bin and customer. creased by eateries as much as possible. - Customer has to experience comfort while order- ing or waitng for their food. - Trash bins should only provide a maximum of three - Every customer should be able to sit comfortable diferent compartments for separaton. with his or her food. - Design should prevent customers to be intrusive while waitng. Retrieving. - Customer has to experience pleasure and satsfac- - The locaton for retrieving re-usable packaging ton while actng sustainable/deposing waste. Eatng. should be accessible and easy to identfy. - Design should provide customer feel relaxed and - While retrieving re-usable packaging customer reposeful while eatng. - Design should make it possible to place re-usable should experience pleasure and satsfacton. packaging easily. - Design should provide customer be able watch - Design should stmulate the intrinsic motvaton. performance while eatng. Overall. - Feel and look of the design fts with festval ambi- - Visitors should get inspired instead of educated. - Design should provide customer to stay as close as ance. possible at performance. - Food should be eaten easily. - Design should provide enough seatng places. - Design should provide customer to eat in a cosy - Design prevents people to sit with their back to- environment. - Environment should be readable for the visitor. wards the table.

Disposing. - Locaton of eatery should be accessible. - Locaton of the trash bins should accessible and easy to identfy. - Design should not be promoted as sustainable towards visitors. - Design should make it possible to dispose trash easily. - Design should not feel obligatory.

- Design should provide customers to understand easy and clearly which type of trash belongs in - The amount of diferent materials used by eateries

- 58 - Wishes

CHAPTER 4 IDEA GENERATION During the idea generaton phase I used the method of HKJ’s (‘how can you…’) and Mind maps. The questons were based on the requirements and wishes writen in Chapter 3 and the scenario of eatng on a festval. The HKJ’s, the mind maps and drawings of the idea generaton phase can be found in the Appendix F On top of that a one-hour brainstorm session with freelancers and interns of Schaalwerk has been held.

The outcome of these mind-maps and brainstorm sessions resulted in a number of ideas. Some of these ideas were combined into concepts. The concepts are de- scribed in this chapter

- 58 - - 59 - Concept 1. Your waste is our food This concept is inspired by games like Tamagotchi and Farmville. It is based on the game elements achieving, growing, teamwork and social relatedness. This concept tries to stmulate the intrinsic motva- ton of visitors with these game elements. A virtual environment will grow and blossoms when visitors separate their waste and retrieve their plates. As a result of the growing environment, a virtual animal populaton will increase, become more happy and actve in this virtual world. The screen above the trash bin will show regularly The growing status of this virtual environment is updates and messages towards the eatng visitors. displayed with levels and percentages. The virtual These updates consist out of positve or explanatori- environment reaches a new level by achieving 100% ly messages. on the status bar. This stmulates the intrinsic mot- vaton of people. Visitors will not only receive posi- The virtual world will also be broadcasted on a big tve feedback on the screens, but will also receive a screen in the middle of the festval area. The big positve, motvatonal sound message, spoken by the screen should grab the atenton and interest of characters on the screen. This motvatonal message people. In this way the concept creates awareness stmulates the feeling of satsfacton while actng about the virtual world. The screen also provides sustainable. The virtual world will decrease in pop- informaton about music, food, artst, art, and tme- ulaton when visitors are not separatng their waste. tables. Besides they can provide ambiance videos of Visitors will then receive a negatve sound message. the festval area’s and actvites. This will let people experience negatve emotons The animal characters of the virtual world can be like guilt or shame. used as an entertainment tool for the children program at the festval. Like for example by making The concept includes a trash bin. The trash bin con- a digital animaton movie. Such a movie can learn sist of three compartments. Each compartment has children about the environmental issues in a positve to collect a certain type of material. The colour of and fun way. Figure 65 Scenario and visualisaton of concept 1 the packaging and compartments are linked. In this way it will be clear and easier for visitors to identfy the right trash bin for their waste.

- 60 - Figure 65 Scenario and visualisaton of concept 1

- 60 - - 61 - Concept 2. Battle of the colours This concept is inspired by the books of Harry Poter and a design of the company One Second. The concept tries to stmulate visitors to separate their waste by stmulatng their intrinsic motvatons with game elements, like achieving, competence, team- work and social relatedness.

The concept starts from the moment when visitors are entering the festval. Every festval has a sys- tem whereby visitors receive a bracelet as prove that they bought a tcket. Visitors will be randomly divided into two teams by giving them a red or a linked with the compartment colours. So it will be blue bracelet. The colour of their bracelet decides clear and easier for visitors to identfy the right com- in which team they belong. Each visitor is able to partment. score points for their team. The total score of the teams are shown on mobile screens. The concept This concept goes a long with a re-use system for provides an opportunity of competence by dividing cutlery and plates. To stmulate visitors to retrieve the visitors in to two teams. This competence is an their plates and cutlery the feld facilitates two Timetables, informaton and highlights of the games intrinsic motvaton for people to behave in a certain retrieving games. Visitors can score points for their will also be shown on the screens. These highlights way. Visitors can increase the score of their team in team with these retrieving games. The dining plates can consist of footage of people scoring points or multple fun and playful ways. are functoning as Frisbee. These Frisbees can be enjoying the games. By showing these high lights, thrown into a wall with holes to score points. The the concept stmulates visitors to become more A centre game feld will be provided at every eatery cutlery, like knifes and forks can be thrown into a actve and create a connecton with other members locaton at a festval. Sitng platorms and eateries huge foam wall to score points. of their team. For instance someone from team red surrounds these game felds. This feld facilitates will be recognized on the screen by scoring a lot of games where visitors can increase the score of their This concept is integrated with a traditonal tcket points, other members of team red will cheer for team. Visitors will receive a tcket when they sepa- system to get rid of the traditonal waitng lines. It him. This increases the positve feeling and new rate their waste. This tcket provides an opportunity give visitors the opportunity to wait in a relaxing en- meetng among visitors. to partcipate in one of the actvites on the game vironment before they order their food. The sitng feld, for example tug-of-war. platorms give the possibilites for visitors to wait comfortable and pleasant on their food while being As previous concept 1, the material colours are entertained by other visitors playing games.

- 62 - Figure 66 Scenario and visualisaton of concept 2

- 62 - - 63 - Concept 3. Cone Food This concept is based on limitng the amount of packaging and supportng visitors to stay in their moment. The cone shape is known that it can easily be held in one hand. Therefore the cone shape is ideal to eat while standing or sitng. This gives visitors the freedom to choose their desired eatng locaton. Which is mostly nearby the performances of an artst. Supportng visitors to eat while sitng or standing in front of the stages can reduce the facilitaton of picnic tables. bile carts. The salesman with the mobile carts will present their food in a theatrical way. In this way the The cones are edible. In this way it decreases the waitng lines can be experienced more comfortable. amount of packaging. The remaining waste will The concept goes along with two items that visitors mostly consist out of compostable napkins, which should carry the whole festval with them. These are served along with the cones. Burrito’s can be items are the cone holder and a foldable spork (Fork, used as an edible alternatve napkin to reduce the spoon and knife in one). The cone holder can be Figure 67 Scenario and visualisaton of concept 3 remaining waste. folded and used as a bracelet. The functon of the cone holder is to prevent visitors to get dirty hands. Stll trash bins have to be facilitated. The communi- The spork can be folded into a pocket size format caton of waste separaton is provided in the same and provides visitors to eat pasta’s or other food out way as in the previous concepts. of the cones. Both the spork and cone holder should be cleaned afer dinner. The term rolling kitchen becomes literally. The cone food will be brought and presented through mobile carts towards the visitors. In this way the eater- ies are supportng people to stay in their moment. Each individual mobile cart will have a diferent look based on the type of food they sell. Hence eateries create a clear indicaton about what type of food they sell.

There will arise waitng lines in front of the mo-

- 64 - - 64 - - 65 - Concept 4. Picnic Concept Picnic is based on supportng visitors to experience a mental and physical comfort. This con- cept is stmulatng people to stay in their moment and gives them the freedom to fnd their ideal eatng environment. The term cosy is related to the picnic ritual. Cosiness is one of the factors that are needed to create this ideal eatng environment.

Individuals in a group are usually ordering diferent type of foods. This concept provides a picnic bas- ket, which facilitates visitors to insert their diferent bought meals and cutlery in the intended com- partments. In this way the basket provides visitors receive a picnic basket. When they are fnished with to walk in a comfortable way with all their meals their dinner they can retrieve the picnic basket on towards their ideal locaton. multple locatons. Visitors will then receive their deposit back. Eventually volunteers will empty the This picnic basket provides a foldable seatng place/ compartments and clean the picnic basket. Figure 68 Scenario and visualisaton of concept 4 blanket. The blanket facilitates people to sit dry and comfortable while eatng. Inside the basket are waste compartments for waste separaton. The fact that the waste compartments are located inside the basket makes it more convenient for visitors to throw their waste away. So they do not have to search for a trash bin anymore.

Like in the previous concepts the colour of the pack- aging is linked to the colour of the compartments. In this way it becomes easy and accessible for visitors to separate their waste and retrieve their cutlery. The picnic basket can be picked up before or afer visitors have ordered their food at the eateries. Visi- tors have to pay a deposit amount before they

- 66 - - 66 - - 67 - Concept 5. Warehouse The modern automatc warehouses have inspired this concept. This concept is based on the eatng convenience. The concept consists of an eatery terrace, an app and a modern payment system. The app provides visitors to order their food. The im- plementaton of a modern digital payment system provides them to pay for their food and drinks in an easy and quick way.

The tables on the terrace are facilitated with a NFC chip. NFC reading technology is present in almost bins make it possible to separate waste. Like all every current smart phone. The signal of the NFC previous concepts, the colour of packaging is linked chip automatcally provides people to download the with the colour of the waste compartments. The app. The app recognizes the NFC chip code and trash bin travels along the trash wall. Each compart- knows the exact table. Visitors are able to order ment will drop their waste in the right compartment their food, when they have downloaded the app. To of the trash wall. In this way visitors will observe pay for their food visitors have to hold their brace- that their behaviour is efcient and useful. This let against the NFC reader in the table. The NFC direct feedback gives them a feeling of satsfacton. Figure 69 Scenario and visualisaton of concept 5 technology inside the bracelet makes it possible to pay for their food.

The tables are facilitated with power charges. Visitors can charge their mobile phone. In this way are visitors capable to order food. When the food is ready, food will be brought by a cable mechanism above the tables. In this way the concept leaves out the annoying waitng lines and make it easier and more comfortable for people to order their food. A red buton is available on the table. This red buton should be pressed, when visitors are fnished with their meal. A trash bin that facilitates waste separa- ton is brought by a cable mechanism. These trash

- 68 - - 68 - - 69 - - 70 - CHAPTER 5 CONCEPT CHOICE This chapter provides the concept choice and the criteria and reasons that the de- cision is based on. We chose for the Picnic concept.

- 70 - - 71 - Concept choice The concept choice is made by a consultaton be- tween Schaalwerk, ITGWO, my mentor Erik Jepma and chair Henri Christaans. During this consultaton we looked at the fnancial and commercial feasibility, practcability, and the applicability at festvals like ITGWO. Secondly we looked, which concept had the most potental to infuence the behaviour in our opinion. Eventually we choose for the Picnic con- cept.

The Picnic concept has a lot of potental. Of all the concepts it facilitates the most factors to create the ideal eatng environment. Secondly the concept is compared with other concepts more commercially feasible. Screens, technology and big installatons in other concepts need big investments and do not have any potental for festval to make proft on it. The picnic basket is relatvely cheap as investment and has the potental to be turned into a commer- cial project. Thirdly the ritual of picnic is ftng well with the experience and target group of the ITGWO festval. Other concepts like the batle of colours is more focussed on a younger target group.

Stll a lot of adjustments have to be made on this concept to make it work. In the next chapter we explain the detailing of the concept. The concept will change in a lot of aspects, but stays the same in the core.

- 72 - CHAPTER 6 DETAILING This chapter will give a more in-depth explanaton about the fnal design. with in- formaton about each individual part and the use of the product. It will show three diferent types of serving scenarios for eateries and how this will infuence the design.

- 72 - - 73 - Interaction Vision The interacton vision is as followed: Free The design should support people to have the free- I want people to experience a cosy, bonding and relax- dom to go wherever they want to eat. ing moment with friends or family during there eatng moment. Whereby the interacton with the crate will be experienced as free and convenient.

Cosy. The design should be experienced as cosy. This means that the concept stmulates the ambiance of cosiness within the group. Figure 71 Bonding

Relaxing. This means that people experience the whole ritual as relaxed and do not have to stress or hurry during Figure 73 Free the use of the product. Convenient. The design should be convenient in use.

Figure 70 Cosiness Bonding. The design should stmulate a bigger bonding be- tween people. This fts with the fact that people are looking for social relatedness on festvals. Figure 74 Convience Figure 72 Relaxing

- 74 - Figure 75 Photo of the design in use - 74 - - 75 - Figure 76 Crate

- 76 - The basic design KOOSIE has a basic design. This basic design is By re-using old fruit crates we expire the life length them need a small adapton, but are strong and stf consistng of elements that do not radically change and this is more sustainable than creatng new enough for the purpose. through the way of serving, eatng and presentng crates. The crates we are using are already 30 tll 50 the food. Later on this chapter we will describe years old. Weight of the crates. the diferent scenarios in which we can serve, eat A wooden crate is not the lightest opton available. and present the food and how they infuence and Limited numbers and cheap. Stll the weight of the crates together with the con- change the design. The basic design consists out of The design will not be a mass producton product tent of the crate is relatvely easy to carry. the crate, rug, waste compartments and the rope from the start. Therefore we are limited on the handles. The foldable table leaf is the only part of material choices and producton techniques. Tech- the basic design for the second and third scenar- niques like injecton moulding or vacuum forming of io. The descripton of the producton of the basic plastc are too expensive. Secondly producing these design can be found in Appendix H crates by wood workers of Schaalwerk would be to expensive in comparison of the purchasing price of The Crate. old crates. The crate is the frame of the design. It facilitates space for food, drinks, the picnic rug and the waste Relatvely easy to clean. compartments. Through the crate is the design When the crates are cleaned, polished and eventual- compact and are users able to carry the food and ly varnished with transparent varnish from the inside Figure 77 Knot drinks in a comfortable way. The size of the crate is then the crates are relatvely easily to clean. Water Rope Handles. depending on the type of food, presentaton of the and soap can be used to clean. The varnish prevents The spleitex rope handles make it possible to carry food and the supply of crate dealers. Therefore the that liquids are damaging the wood of the crates. the crate alone or with two persons in a comfort- exact sizes of the crate can be found in the para- able and ergonomic way. The design tries to create graph about the diferent scenarios. The crate of Adjustable by Schaalwerk. a more bonding experience, by giving people the the design is consistng out of a old fruit crate. The Old wooden fruit crates can be adjusted and possibility to carry the crate together. Spleitex is choice for old fruit crates is based on several argu- changed very easily by the woodworkers of Schaal- known by his sof and strong structure. Therefore ments. werk. we choose to use this material. Secondly the chosen spleitex ropes are ftng with the look and feel of Nostalgic look and feel. Strong and stf. the old crates. The crate has two holes on each side The nostalgic look and feel fts with the ritual of Old fruit crates are mostly old and do not have the where the rope is going through. The handles are picnic and the ITGWO festval. best quality. That is why they are mainly used for atached to the crate by a knot. The soluton of a decoratve functons. The old fruit crates we se- knot is a cheap soluton, because of the tme ef- Sustainable choice. lected are stll from a decent/good quality. Some of ciency during the assemblage of the product.

- 76 - - 77 - Figure 78 Crate and Handles - 78 - - 78 - - 79 - Figure 79 Waste Compartments

- 80 - Waste Compartment. Secondly zinc buckets are relatvely cheap, water- The design includes two waste compartments. This proof, durable and ft with the look of the old fruit gives eateries the possibility to separate two types crates. So by purchasing existng zinc buckets we of waste. The choice of two compartments is based reduce the costs. on the fact that most festvals are separatng two types of waste. Like for example DGTL, which is separatng residual and plastc waste. By facilitatng only two optons you makes it more convenient for users to separate their waste. The type of waste that is separated in those compartments is depending on the waste management companies and festval policy. The sizes of the waste compartments are Figure 81 Waste compartment depending on the amount of waste created by the design. For example during the pilot we choose to separate biodegradable and residual waste. The bio- degradable waste compartment had a volume of 2.5 Figure 80 Waste compartment with wine botle litres and the residual waste compartment was 1 li- tre. This was based on a calculaton and estmatons Communicaton. of the amount of waste created during the pilot. Graphical communicaton is needed to inform users that they can separate their waste. Therefore I Material and shape. choose to put graphical informaton on the outer The waste compartments are standard sink buckets ring of the design. The design communicates which that can be purchased at wholesalers. Why did I waste belongs in which waste compartment by choose for zinc buckets? Next to food, we want to using words and silhouetes. This graphical informa- serve drinks inside the picnic crate. Wine is a drink ton is printed on a mat stcker that is placed on the Figure 82 Template of stckers that perfectly fts with the picnic ritual and is served buckets. A special template is created to make the in botles. So the drinks will be presented in botles. stckers ft on the cone shaped buckets. On fgure The associaton with wine buckets inspired me to 81 you will see the graphical informaton and on choose for zinc buckets. So the waste compartment fgure 82 you will see the templates of the stckers has a second functon, which is facilitatng a place to for the pilot. put the botles stabilized in the crate.

- 80 - - 81 - Figure 83 Waste bucket holder

- 82 - Waste bucket holder. The crate does sway when people carry their crate towards their ideal eatng locaton. Therefore we need to stabilize the waste compartments. The design includes a bucket holder, to prevent that the buckets will fall over inside the crate. The bucket holder is shown on fgure 83. The buckets can be placed inside the holes. The third hole inside the holder can be used to place your drinking cups.

The sizes of the holes are calculated that the waste compartment gets clamed when the botom of the Figure 84 Top view of the crate bucket is touching the ground. This size is depend- ing on the height of the holder and the size of the bucket. The diameter of the cup hole is 60mm. This is a size, whereby almost every type of drinking cup used at festvals can ft in. The space underneath the holder can easily be cleaned, because every spot underneath the holder can be reached by hand. The waste bucket holder is fxed inside the crate with screws with a length of 16mm and diameter of 3.5mm.

Material. The bucket holder is made out of 9mm gaboon mul- Figure 85 Waste bucket holder tplex and small blocks of 15mm gaboon multplex. Gaboon multplex is known for being waterproof and is relatvely cheap. Therefore we choose for this material. Gaboon multplex is also applicable for mill producton.

- 82 - - 83 - Figure 86 Front view Crate

- 84 - Picnic Rug. Folding system. A picnic rug is a must during the picnic ritual. The We created a method to fold the rug easily. In this main functon of the rug is to facilitate a dry seatng way it is tme efcient and easily to be performed by place for people. A maximum of four people can use employees of eateries. The method on how to fold one KOOSIE. The rug has a size of 1.40 meter by the rug is shown on fgure 87. There are two stripes 1.40 meter; in this way it is able to facilitate enough of velcro placed on the rug. The positon of the vel- space for four people. The second functon of the cro is defned in such away that when you fold the rug is to hold together the crate and the foldable rug the Velcro is in the exact middle. table leaf. Therefore the rug is folded around the crate when served. This system is handy but also Velcro. looks aesthetcal and fts with the look and feel of The functon of the velcro is to hold together the the product. More informaton about the foldable two ends of the rug when it is folded around the table leaf can be found later on in this report. crate. By connectng the two velcro stripes the rug is capable of fulflling the functon of holding the Material. table leaf and the crate together. The velcro strip is The picnic rug is made of a plastc material. This located on top of the rug when it is folded around material is usually used for table covers. This materi- the crate. In this way users will easily understand al is easily to clean, strong and stf and durable. how to disconnect the Velcro and will probably not rip the rug apart. The Velcro system is a convenient, Prints and customizatons. tme efcient and simple soluton for users. It is possible to order the rugs in many diferent prints or even customized prints. Customizaton of Administraton system. the rug can be used as a marketng functon. Com- It is possible to order a 2, 3 or 4 person’s menu with panies print their logo or advertsement on the rugs. the crate. The rug colour is used for the adminis- This creates an extra commercial advantages and traton. Each menu has its own colour. Each crate selling points towards future clients. Standard rugs has to be retrieved with a specifc amount of plates, have a cost of 10 – 15 euro per rug. Customized cutlery etcetera. By just looking at the colour the prints on rug costs 25 – 30 euro per rug. Typical employees of the eateries can recognize if the crate chequered prints are chosen in our basic design, is retrieved completely. This is more tme efcient in because of the nostalgic look and feel comparison by looking into an administraton folder.

Figure 87 Folding system

- 84 - - 85 - - 86 - Figure 88 Custmized Rug and Administraton System

- 86 - - 87 - Figure 89 Foldable table

- 88 - Foldable Table Leaf. Material. As described in previous chapters, eatng with cut- The table leaf is made out of gaboon multplex. We lery forces people to sit at a table. Two out of the choose this material because of its water resistance, three scenarios includes food that needs to be eaten relatvely cheap price and the lightweight. with cutlery. The foldable table leaf facilitates users to transform the crate into a small table. Thence it facilitates users to eat comfortable with their cut- lery.

The foldable table leaf can be folded into a cover. In this way the table leaf becomes compact and can be placed on top of the crate. The surface of the un- folded table leaf is large enough to facilitate enough space to place food, plates, cutlery and drinking glasses for four persons. As you can see on fgure

89, two holes are drilled in each part of the foldable Figure 92 Hinges table leaf. The drinking botles in length are higher than the height of the crates; therefore these holes are created. In this way the drinking botles can be placed inside the crate. The second functon of the holes is to stabile the botles. All the corner and edges of the table leaf are sanded to prevent sharp edges. In this way it prevents users to hurt them self while using the product.

The table leaf has to be placed on top of the crate with the hinges upwards. Otherwise the table is not stable enough. The hinges are made of a brass of steel and copper. The table leaf is 15mm thick. When it is folded it has a thickness of around 35mm.

Figure 91 unfolding the table leaf.

- 88 - - 89 - Use of KOOSIE The next pages will explain the use of the product with images. This will give you a beter understanding of the use.

- 90 - Figure 92 Carrying of the crate

- 90 - - 91 - Figure 93 Placing of the crate

- 92 - Figure 94 Releasing the velcro

- 92 - - 93 - Figure 95 Moving the crate

- 94 - Figure 96 Unfolding the rug

- 94 - - 95 - Figure 97 Moving the crate

- 96 - Figure 98 Moving the crate

- 96 - - 97 - Figure 99 Removing the table leaf

- 98 - Figure 98 Moving the compartments

- 98 - - 99 - Figure 99 Getng food out of the crate

- 100 - Figure 100 Unfolding the table leaf

- 100 - - 101 - Figure 101 unfolding the table leaf

- 102 - Figure 102 Eatng and drinking

- 102 - - 103 - Figure 103 Eatng and drinking

- 104 - Figure 104 throwing food in the right compartment

- 104 - - 105 - Figure 105 Removing the foldable table leaf

- 106 - Figure 106 Putng the compartmens back

- 106 - - 107 - Figure 107 Placing table leaf on top of the crate

- 108 - Figure 108 Folding the rug

- 108 - - 109 - Figure 109 Folding the rug around the crate

- 110 - Figure 110 Retrieving of the crate

- 110 - - 111 - Scenarios Food can be ordered, served and eaten in many dif- Scenario 1. Picnic tapas. cutlery is depending on the type of food. Asian food ferent ways. Thereby the design of the picnic crate This scenario is inspired by the traditonal picnic, for example will be served with chopstcks. can difer due those factors. We choose to develop Asian eatng culture and the Spanish tapas culture. three diferent scenarios. They difer in the food The served foods in those cultures are mainly con- Food has to be eaten directly from the bowls. There- type, the way of serving and eatng the food. All sistng of a lot of diferent small bites. From my own fore no dining plates are served with the bowls. In three scenarios’ does ofer food for groups between experience I can say that sharing food like in those this way it reduces the amount of packaging. 2 and 4 people. A survey I did among 92 people rituals can create a cosy environment. have shown that 87.4% of the people are visitng festvals with a group of friends or family between 2 and 8 people. By ofering menus for 2,3 or 4 people are eateries able to ofer food for those groups with 1 or 2 picnic crates. The results of this survey can be found in Appendix I

The original scenario of the frst picnic concept, ex- plained in chapter 4 is not applicable in the current situaton with eateries. According to food program- mers of ITGWO Eva Verboon and Dago Houben is Figure 112 Example of menu the diference in serving tme among eateries too Figure 111 Asian eatng culture large. This tme diference can lead to cold food for one of the persons in the group. All the scenarios Type of foods. are now based on serving the food and crate from This scenario is based on selling a diversity of fnger one and the same eatery. So the user will receive a foods and small bites. The criterion for the type of picnic crate completely flled with warm food and food is that it can be eaten by hand or by using a cold drinks. single fork/chopstcks. Therefore type of food like spring rolls, quiche, sausages, chicken wings, small Waste management and safety policy difer a lot wraps, sushi, corn, shrimps, cheese can be used. between each festval. Therefore each scenario has two versions of the design, one with re-usable pack- Ordering and serving. aging and the other version with disposables. The Visitors can choose between several menus. The advantages and disadvantages of each opton will be diferent fnger food and small bites will be served in explained later on this report. separate bowls along with the cutlery. The type of Figure 113 Type of foods

- 112 - Packaging. Bowl holder. The packaging consists of cutlery, bowls and nap- The bowl holder applies only for the version with kins. In this scenario we made two version of the reusable packaging. The bowl holder is needed to design. The frst is with re-usable packaging and stabilize the bowls. The size of the bowl holder the second type is with disposables. Later on this is depending on the size of the used bowls. This chapter the advantages and disadvantages will be can easily be adapted. In total you need two bowl explained. holders in the crate. The bowls can be placed inside the crate as shown in fgure 117 . These holders are made out of gaboon multplex and are produced and fnished on the same way as the waste compartment holder. Figure 115 Wooden bowl Disposable packaging. ( Figure 116) Figure 114 Packaging The bowls and cutlery are replaced with dispos- Re-usable packaging. (Figure 117) ables. I recommend eateries to choose disposables The material choice is depending on the type of made of the same material. Disposable bowls can be food eateries are serving. From my own perspectve purchased with a lid. The lid prevents leaking of the I recommend open wooden bowls, because these ft bowl. Therefore is there no stabilisaton needed in with the look of the crate. A total of eight bowls can this version. ft inside the crate. This total of eight bowls facili- tates enough volume to serve food for four people. Consequences on the design. The bowls can have a maximum diameter of 13 This tapas scenario has consequences on the design centmetres. of KOOSIE. First the scenario infuences the size of Figure 116 Disposable version the crate. Secondly the bowl holder is needed to The crate does sway during the walk. The round stabilize the bowls. shape of the wooden bowls causes that it can easily topple. Therefore we choose to stabilize the bowls. Crate size. Later on this paragraph we will explain the stabilizer. The size and volume of the packaging inside the crate does infuence the size of the crate. In this The cutlery used in this version will consist of wood- scenario the size of the crate is 52 cm length, 34 cm en chopstcks and forks made out of hard plastc or width and a height of 24cm. metal.

Figure 117 Re-usable version

- 112 - - 113 - Eatng ritual. The picnic rug will be removed from the crate. The rug can than be unfolded and placed on the ground as shown on fgure 118. In this scenario are the bowls and waste compartments placed on the rug. Users have the freedom to decide where they want to place the bowls, drinking botles, glasses and waste compartments. For example people can sit around the bowls.

Food can directly been eaten from the bowls by using chopstcks or hands. The tapas scenario stm- ulates people to share their food. In this way the eatng ritual gives people a more bonding and cosy experience

- 114 - Figure 118 Images of Tapas Scenario Design - 114 - - 115 - Scenario 2 Family Picnic. they are going to eat. On the other hand this sce- Packaging. The traditonal Dutch eatng ritual of stamppots nario gives people a limited choice. This scenario has a bigger variety of packaging, than inspires this scenario. The strength of the stamppot the previous tapas scenario. The packaging consists ritual is the simplicity. One dish for everyone creates The food is served in a pan. The size of the pan de- of a pan, dinning plates, cutlery, serving spoons and a feeling of equality. Equality is a high principle in pends on the amount of people that have ordered. napkins. the Dutch society. The stamppot eatng ritual pres- A two person pan has a volume of 1 litre a three ents this equality in a nice way. So this scenario is person pan has volume of 1.5 litre and a four people based on bonding and equality. pan has a volume of 2 litre. People receive a serv- ing spoon, dinning plates, cutlery and napkins next to the pan. The dining plates can have a maximum diameter of 20cm. Figure 122 Packaging Re-usable packaging. For the re-usable packaging version we recommend a metal pan, cutlery and serving spoon. For the din- ning plates we recommend porcelain. These mate- rials ft with the nostalgic feeling of the picnic crate. To prevent that the pan slides around the crate it needs a holder. Porcelain is fragile; therefor it needs to be stabilized in the crate. Figure 119 Traditonal dutch eatng ritual Type of food. Disposables packaging. The foods that are served in this scenario are one- Figure 120 Menu Every part of packaging is replaced with disposables. pan dishes. These one-pan dishes can consist out of We recommend eateries to choose as many possible stews like sauerkraut, kale or other stews. Not only disposables made of the same material. Disposable stews can be served. Foods like pasta’s, nasi, bami or are not fragile. Therefore is there no need for a plate paella are suitable for this scenario. holder and pan holder.

Ordering and serving. As a group you order one dish. In this way does this scenario tries to stmulate the bonding between people by letng people discuss and decide what Figure 121 Stew and Bami

- 116 - Consequences on the design. inside the crate. All three diferent pan size can be leaf. One member of the group can serve the food stabilized in the pan holder. The smallest ring has on the plates with the serving spoon. This type of Crate height. a height of 5mm the second ring has a height 1cm serving increases the cosy ambiance. The height of the crate infuences the level of and the third rind has a height of 1.5cm. The rings comfort while eatng at a table. During the design are made of gaboon multplex. The crate has to be placed in the middle of rug; so process of the crate we looked at the most preferred four people can sit comfortable around the table to eatng height. Standard old fruit crates mainly have eat. a height between 23-24 cm or 28-30 cm. During a small research among 9 colleagues we looked at the most preferred height. The 23-24 cm eatng height was preferred above the 28-30 cm. Therefore is the height of this crate 24cm. For the complete research you can go to Appendix J.

Crate size. The size of the crate for this design is 52 cm length, 34 cm width and a height of 24cm.

Plate holder The design includes a plate holder when eateries Figure 124 Disposable version use porcelain plates. This plate holder is consist- ing of two straps with velcro atached on it. The middle parts of the two straps are sewn together. Figure 123 Additons inside the crate for family scenario So the two straps are creatng a pouch. This pouch provides that plates are stabilized. A small test has proved that Velcro was strong enough to hold four Eatng ritual. porcelain plates. The straps are connected with the The rug will be removed from the crate and placed crate by rivets. on the ground. The pan including the tableware and cutlery are removed out of the crate. The foldable Pan holder. table leaf can be unfolded and placed on top of the The pan holder is consistng of three wooden rings. crate. The pan, dinning plates, serving spoon, drink- These rings are preventng the pan from sliding ing botles and cutlery are placed on top of the table Figure 125 Re-usable version

- 116 - - 117 - Figure 126 Images of Family scenario design

- 118 - - 118 - - 119 - Scenario 3 Take away. Otherwise the temperature of the frst dish may Disposables version. Scenario 3 is based on the current situaton of eat- become too cold. Every packaging is replaced with disposables. We eries. The current situaton at eateries is that people recommend eateries to choose disposables made receive one plate with food. This scenario is based of the same material. The dining plates have to be on the convenience and freedom. stabilized; otherwise the food will fall of the plates.

Consequences on the design

Crate height. The crate has a height of 30cm; in this way it fa- cilitates enough space between the diferent plate holders. This distance between the plate holders is 7.5 cm. This height is less preferred than the 24cm Figure 128 Menu eatng height. Therefore we have looked at a difer- ent opton. This opton was based on removing each Packaging. plate holder individually. In our small research we

Figure 127 Current serving at festvals This scenario uses less packaging than previous discovered that people equally preferred both 30 cm scenarios. The packaging consists of dining plates, and 7.5cm. Therefore we choose for the opton of Type of food. cutlery and napkins. 30cm. In this scenario all type of food can be served. Crate size. Ordering and serving. As mentoned before old fruit crates are ofered in Each person in the group can choose individually basic designs. Therefore we are limited on the size what type of food they want. This individual choice of the standard fruit crates. The size of the crate in gives people the freedom of choice. Each individu- this scenario is 50 cm length, 40 cm wide and 30 cm al dish is served on a dining plate with cutlery and Figure 129 Packaging height. placed inside the crate. The diameter of the dining Re-usable version. plates can difer from 18 cm tll 24 cm. This way of We recommend porcelain plates, because it fts with Plate holder. ordering and serving is easier for existng eateries to the nostalgic look and feel of the crate. Cutlery The plate holder stabilizes the dining plates by using implement, because it is based on the current situa- will be made out of steel or hard plastc. The dining a hole. The size of the hole is based on the used ton. We recommend a maximum tme diferences of plates have to be stabilized otherwise the food will plates by eateries. 5 minutes between the frst dish and the last dish. fall of the plates.

- 120 - Crate design. The plates have to be removed horizontal. Other- wise the food will fall of the plates. Therefore a part of the crate has to be removed. Like shown in fgure 130.

Size Table leaf. The size of the table leaf will increase, because the size of the crate changes. This means more space for user to place their plates, cutlery, drinking cups and botles.

- 120 - Figure 130 Scenario Take Away - 121 - Figure 131 Images of Take away scenario design

- 122 - - 122 - - 123 - Reusable vs. Disposable. From a sustainable perspectve I recommend the use of re-usable packaging. Yet to be realistc the disposable versions are economically more atractve for eateries.

Drinks. A picnic is not complete without drinks. Drink and food selling points are usually separated at festvals. Within this concept I want to merge those felds. Eateries can create an extra selling point by ofering drinks together with the food. In this way eateries can create an advantage in comparison with other eateries.

Why should an organisaton give eateries that uses KOOSIE the right to sell drinks? Firstly with KOOSIE does eateries ofer a soluton for the shortage of seatng places and tables, secondly you encourage waste separaton. Thirdly it increases the sustainable image of a festval and increases the service value of the festval. I recommend eateries to ofer a large percentage of their proft made from selling drinks towards the festval organisaton.

Type of drinks and botles. The drinks that can be served with the picnic are botles of wine, water, soda and beer. Glass is prohibited on festvals, therefore should every beer, water or wine botle be made of PET.

Figure 132 Reusable vs Disposable

- 124 - Deposit & Administration system. An administraton and deposit system is needed to Coins. pilot I have shown that this system works fne. ofer the service of the picnic crate. The crates have 65.6 % of the people of the survey (See appendix I) a fnancial value and eateries do not want to loose preferred this system. An average price of a festval Retrieving points. their investment. Eateries need to encourage peo- coin is around 2.50€. 51.6 % of those people were People have to retrieve their crates. SO I asked in a ple to retrieve the crates to minimize the risks. The willing to pay 2-4 coins and 31.3% were willing to survey, how much tme people are willing to walk to administraton and deposit system should prevent pay 4-6 coins. This means that people on average retrieve their crate. 42.7% is willing to walk between people of stealing the crate. are willing to pay around 10€ as deposit amount. the 2 and 4 minutes. 23.6% are willing to walk 4-6 A crate will costs minimum of 70 euro. This means minutes. 20.2% are willing to walk between 30 sec- Administraton system. that there is a signifcant risk for eateries to loose ond and a minute and 7% is willing to walk 10-15 Each crate is numbered. This number gives eateries money if people decide not to retrieve their crate. minutes. On average I can said that a walk of around the possibility to link the crate to several data. Increasing the deposit amount could solve this 4 minutes is acceptable for visitors. Depending on The data used in the administraton system consist problem. Only this soluton can work dissuasive the size of a festval feld, you can calculate how of menu type, drinks, name of a group member and towards potental clients. Secondly this is depending many retrieving points are needed to facilitate these a telephone number. The telephone number and on the paying system. Digital paying system would wishes. When eateries choose for multple retriev- name provides that people can pre-order the crate. reduce the barrier for people to pay a large amount ing points, than the administraton system should So eateries can send a message that people are able as deposit. be made digital. In this way they can communicate to pick up the crate. Secondly when people forget between the diferent points. to retrieve the crate, eateries have the possibility to Photo of an identfcaton card. remind them. The table used for administraton can 7.8% of the people preferred a system with photo of be found in Appendix K. an identfcaton card and 13.3% had preference of just giving an identfcaton card. So a total of 21.1% The data list can be provided in a digital or hard- has a preference for system with identfcaton cards. copy form. Depending on the eateries preference Taking identfcaton cards for deposit is illegal in the and budget. In the pilot I tested the system with a Netherland, yet taking photo/copy of identfcaton hardcopy version. The digital version will be more is legal. With this system eateries decrease the risks expensive, but you reduce the amount of paper. of losing their investment. People will feel compulso- ry to retrieve the crates, because eateries have their Deposit system. identty. If people decide not to retrieve the crate, There are two realistc deposit optons for eateries. eateries can report them at the local police. This sys- The two optons are a coin-deposit or a photo of an tem may experience by people to personal and this identfcaton card deposit. can lead to not purchasing KOOSIE. My recommen- daton is to choose for a photo system. During the

- 124 - - 125 -

- 126 - CHAPTER 7 EVALUATION AND RECOMMENDATIONS In this chapter we describe the conclusions of our pilot at the into the great wide open festval ITGWO. Next, a frst rough redesign is provided together with several recommendatons to improve the design. Further in this chapter the commercial and fnancial feasibility of the design is estmated. The chapter ends with a general conclusion of the whole project..

- 126 - - 127 - Pilot A pilot is done at ITGWO festval to evaluate our design. I cooperated with Yum Saap. This is an eat- ery, which serves Thai food. Biodegradable dispos- ables were used in the pilot. I sold the crates under the name THE THAI BOX in a separate selling point. During the pilot I ofered one type of menu for four people. In this way Yum Saap was able to run a pilot and a restaurant together. People could choose which deposit system they wanted to use.

In our research I evaluated the following points: Figure 133 Selling stand of the pilot Figure 134 People using the design 1. Evaluate the intended behavioural change of the This was mainly caused due the fact people were mental and physical comfort of people during their user. This means to evaluate if the user is separatng not notcing the visual communicaton on the waste eatng ritual. Therefore I can conclude that the use their waste. (Efciency of the crate) compartments and that the volumes of the waste of the crate has a positve infuence on the eatng compartments were too small. Informing people in experience and comfort of the people. 2. Evaluate the usability and user experience of the a clearer way about the role of waste compartments picnic crate. and increasing the volume of the waste compart- In general I can conclude that the design defnitely ment can be a possible soluton for this problem. need improvements in many diferent aspects of the 3. Evaluate the serving, administraton and deposit design, but with the right adjustments and improve- system. Secondly I can conclude that the amount of sales, ments it has the potental to stmulate people to the chosen eatng locaton by people and the use of separate their waste in an commercially feasible way 4. Finding insights about the use of the crate and the the crate are infuenced by the weather conditons. for caterers and festval organisatons. behaviour. Bad weather conditon like heavy rainfall causes that people will choose dry and more hygienic places, More detail about the structure and results of this like dining tables at terraces. The use of the crate research can be found in Appendix L changes due the weather conditons, but the crate stll creates the desired eatng experience. Not only Conclusion pilot. negatve results were showed. The important factors At frst the pilot research showed that our design is like cosiness, convenience and relaxaton were def- not stmulatng people to separate their waste. Only nitely present at peoples eatng ritual with the picnic 4 out of the 13 people did separate their waste. crate. In this way I reached my goal to stmulate the

Figure 135 Instagram post of user.

- 128 - Recommendations Prevent confusing about the use of the picnic rug and food. Therefore eateries should make sure that the Recommendaton for improving the design. table leaf.1 group during the research had some con- used disposables are suitable for their type of food. fusion about the use of the rug. Therefore the use Increasing volume of waste compartments for the of the rug should be explained when handing over Make clear agreements and deals with festval organisa- version with disposables. The version with disposables the crate. tons about use of packaging and waste management. does create more waste in comparison than the Eateries are able to give a beter overview for fest- reusable version. During the pilot I found out that Recommendaton for improving the selling val organisaton about the used materials, by mak- people do not want to compress waste inside the stand. ing clear agreements with the festval organisaton. waste compartment. Therefore the volume of the Secondly eateries will have a clear indicaton which waste compartment needs to be increased for the Kitchen should be visible for visitors. type of materials can be separated. version with disposables. A lack of communicaton had occurred during the pilot. Visitors did not understand that the stand Make it possible to sell drinks. was selling food. Most of the people want to see Selling drinks next to the food is completng the and smell where the food is coming from. Showing picnic ritual and creates an extra selling point. Firstly chefs working in the kitchen creates a beter experi- people do not have to wait in line for their drinks ence for the potental clients. anymore and it increases the luxurious feeling. I recommend selling cold water botle for free, this Crates should be presented in the front of the stand. worked excellent during the pilot and people appre- Eateries can grab atenton by presentng the crate ciated the extra service. packed and unpacked in front of the stand. In this way it becomes clearer for visitors to understand Make clear agreements about tasks. Figure 136 Retrieved crate what eateries are selling. During the pilot, there were some miscommuni- Improving communicaton of waste compartments. catons. Eateries can prevent this by making clear The pilot research has shown that the visual com- Facilitatng a large washing street. agreements about the tasks each person has to municaton on the waste compartments is not visible During the pilot I had not enough washing facilites. fulfl. enough for users. The current positon on the outer A big table is needed to be able to clean the rug in ring is a bad locaton. Therefore the locaton of the an easy and comfortable way. Communicate sustainability and the use of the crate. visual communicaton should be changed. Another Sustainability of the crate can be a selling point possible soluton for this problem is explaining users Recommendaton for eateries. towards visitors. Stll this depends on the type of about the waste compartment while handing over visitors and how an eatery wants to present itself. the crate. Depend the choice for disposables on food type. Some disposables are not suitable for certain type of

- 128 - - 129 - Rough Redesign As described in the previous paragraph, is the de- so this also decreases the costs of the design. Stll sign not stmulatng visitors to separate their waste. Schaalwerk can do the design of the visual commu- Improving the communicaton and increasing the nicaton. volume of the waste compartments could solve this problem. In this paragraph I give the frst rough [63] htp://www.dimensio.nl/nl/producten/cus- redesign. tom-made-zakken/

Trash-bags. Botle holder. In the redesign, I made the choice to use small The botle needs to be stabilized in a new way due trash-bags instead of the zinc buckets. The reason the disappearing of the zinc buckets. Therefore I for this choice is that the maximum volume of the choose to create a botle holder. It is similar to the bucket was limited by the size of the crate. Thence bucket holder. Instead now the holes are based on Figure 138 Rough Redesign it could not give enough volume for a disposable the size of the wine botles used by eateries and Table leaf. version. Secondly trash-bags are familiar for users. In festvals. Therefore the botle holder is much small- Changes in the positon of the wine botles inside this way the bags are already improving the com- er than in the original design. In this way it creates the crate, does change the positon of the holes municaton towards the user. Thirdly the amount more space for food storage. Secondly the botle inside the table leaf. In the redesign the holes for of diferent separated materials was limited by the holder keeps the functon to hold the drinking cups. the wine botles are located directly above the wine amount of buckets ftng inside the crate. The use The botle holder has infuence on the table leaf holder. These holes are now symmetrical and this of trash bags makes it possible to separate more design. In the next part I explain the infuence on improves the aesthetcs of the crate. than two type of waste. Fourthly trash bags make the table leaf. it easier to adapt and change the waste types and volume of the compartments per festval.

But how do the design communicate towards the user that they can separate their waste? Each trash bag will have an individual colour. Stll communica- ton towards users is needed about which packaging belongs in which compartment. Customized prints are available to apply on trash bags. Even biodegrad- able trash bags can have a customized print. [63]

Eateries can order the waste bags by themselves, Figure 137 Rough Redesign

- 130 - Figure 139 Collecton of images of the Rough Redesign

- 130 - - 131 - Financial & commercial feasibility This paragraph provides the costs to coins per person and 7.8% is willing to pay 1.5 coins. Down the Rabit Hole 10.000 -15.000 visitors per day, produce the design, the commercial sell- So on average is 1 coin per person service costs an 3 day event [67] amount, which is acceptable for a signifcant part of ing points, the possible potental clients, the visitors. Trek festval ( 3 days 15.000 and 22.500 visitors in a business models and fnancial advice for whole weekend) [68] eateries or festvals. Firstly it explains Potental festvals. which of the three scenarios is most Not every festval vision, ambiance and target group Solar and Extrema outdoor festval ( 3 days, 10.000- does ft with KOOSIE. The festvals mentoned 20.000 visitors per day) [6] popular among visitors and explains how underneath are festval, which can be interested of much they are willing to pay for the extra having the crate on their festval. This is based on Producton costs service. their sustainable policy, target group, locaton and The calculated costs for the design are based on the their total experience of the festval. One of these redesign and Tapas scenario and on a quantty of Market research (Survey). festvals is Best Kept Secret. The director of this 100 pieces. The producton costs are separated in I asked some questons about peoples preferences festval has already shown interests in this concept, producton, material, staf, machinery and transport and the amount they were willing to pay. The com- during my pilot on ITGWO. costs. We calculate the price for the disposable and plete results of this survey can be found in appendix re-usable version. For more detail and calculatons I. Best Kept secret (15.000 – 17.000 visitors per day, 3 see appendix M. day events) [64] Preferred scenario. 48.3% of the people have a preference for the tapas ITGWO (6000 visitors per day, 3 day event) [3] scenario. This means that this type of serving with Welcome to the village (6500 visitors per day, 3 day the crate is most popular among visitors and has the event[65] highest potental for commercial feasibility. There- fore I will recommend eateries or festvals to choose Lowlands 50.000 – 55.000 visitors per day, 3 day for this scenario. In this chapter I am calculatng the event [66] costs price for the tapas version.

Extra service costs. 43.3% of the people are willing to pay 1 coin of 2.50€ per person extra on top of the food price. 23.3 % of the people are willing to pay ½ coin per person. 18.9 % of the people are willing to pay 2 Figure 140 Survey

- 132 - Figure 141 Producton costs - 132 - - 133 - Business models. causes that not all crates will be retrieved in good Maximum sales capacity. There are three diferent business models realistc conditons. With this model Schaalwerk will expand Festval areas are usually open from 12:00 tll 24:00. for Schaalwerk. This paragraph explains the diferent their rental portolio. This means you can sell between these hours. The business models. dining tme is mostly between 12:00 and 21:00. On Proft Share model. average are people using the crate around 30-45 Direct sales model. This model is based on sharing the investments with minutes. It takes around 3 minutes to clean and dry The name does already describe the model. This eateries or festval. Schaalwerk sells their crates the crate. This means that a crate can be served model is based on direct sales towards eateries or including crates for certain % of the costs price. a maximum of 8 tmes a day. The prime tme for festvals. Eateries can buy KOOSIE from Schaalwerk Eateries have to pay a remitance per festval over eateries is mostly, between 12:00 and 14:00 and for a certain amount of money. KOOSIE will be ad- their profts towards Schaalwerk. This makes it more eventually between 17:00 and 20:00. I estmated justed towards the wishes of the eatery or festval. interestng for eateries because they share the risks that on average a crate is serving food for three On each sold KOOSIE Schaalwerk put a proft per- of investment together with Schaalwerk. Unfortu- people. This means that the crates can ofer food for centage of 20%. Schaalwerk does not only provides natly for Schaalwerk has this model a higher fnan- 1500 people a day. KOOSIE, but also advise them for certain decision cial risk. Nevertheless Schaalwerk can make more like the deposit system, packaging and waste man- proft on the long run than the direct sales model, if Sales % of maximum capacity. agement. The whole package sold by Schaalwerk is the eateries do sell a lot. The potental festvals are mostly medium sized fes- included with the administraton system. By ofering tvals of 10.000 tll 20.000 visitors per day. Eateries storage of KOOSIE or designing and building new Break-even point (Direct sales). have a lot of competton. For example at Best Kept signing and selling stands Schaalwerk can achieve In this paragraph we try to estmate how fast eater- Secret are there around 30 diferent eateries. So I an extra income. This business model facilitates that ies can get their investment back when purchasing assumed that visitors are evenly divided over these Schaalwerk is staying in their core business and is 100 crates. This is based on the survey and estmat- 30 eateries. This will mean that eateries will sell not going into a new market. ed numbers and values. First of all the investment towards 3.33% of the visitors. That is between the of the crates, is not the only investment needed for 330 visitors on small festvals (10.000) and around Lease model. eateries. The type and amount of investments need- 660 visitors on bigger festval (20.000). So our est- The lease model is based on leasing KOOSIE per ed difer for each version. On top of that additonal maton is that we sell food for around 495 people a festval. Schaalwerk ofers a package of 100 crates, costs for eateries will be created by the use of the day. So this is around 30% of maximum capacity of a selling counter, a complete administraton system crate. These investment and costs are explained in 100 crates. and transport. Eateries or festvals can rent this Appendix M. The break-even point in this report is package. This model increases the fnancial invest- calculated by only using the service costs of 1 coin Remitance. ment and risks for Schaalwerk. One of the reasons per person above the food price. This means that Remitance difers between 25-40% at festvals. for this fnancial risk is that eateries or festval may the proft on selling food is not been included in the Therefore we choose for 32.5% in our calculaton. not feel responsible for the crates and this may calculaton. Stll the remitance % may be able to drop, because

- 134 - you increase the service value of festval and are working on a sustainable soluton. This estmaton that it the remitance can drop is not used in the calculaton of the break-even point.

To calculate the break-even points for disposable version we made the following sum:

Break even point = (Purchasing Price Crates + Investment selling stand + Investment Administraton system + In- vestment washing facilites + Investment Fridge + 40 cents * number crates sold per festval + Employee costs * per festval + Storage costs + Transport costs per Festval) - (Amount of people per festval * price of 1 coin * remitance of sales for festval organisaton)

Figure 141 Break even point

- 134 - - 135 - Commercial selling points In this paragraph we explain why KOOSIE has value Branding on crates. This can have a positve infuence on the image of for festvals and eateries. The crate gives brands or eateries the possibility to festval and eateries. With the use of KOOSIE are promote their brand. This branding can be used for festvals and eateries ahead of the rest of the mar- Increasing sustainability of festval. eateries to sponsor a part of the investment. It is ket and do they distnguish them from others. Using the crates at festval limits the amount of a new way of advertsement at festvals that may waste on the ground and provides people to sepa- interest brands. rate their waste. In this way it increases the sustain- ability of festval.

Solves the problem of shortage of seats and tables. With the crates people are able to create their own comfortable seats and table. Seats and tables are rare during a lot of festval. The crate is helping to solve the problem.

Ofering visitors the freedom to create their own ideal eatng environment. With this design you ofer people the freedom to Figure 142 Branding with rugs create their ideal eatng environment. This improves the quality of the eatng experience. Reach group of people instead of individuals. Normally individuals buy food. KOOSIE increases Improves service value and eatng experience of festval. the change that a group of people will choose for The design improves the service value and eatng the same food. This may increases the sales of eat- experience by decreasing the amount of waste on eries. ground, facilitatng seatng places and give people the possibility to choose their own eatng environ- Decreasing of waitng lines ment. Waitng lines are experienced as negatve. By mak- ing it possible to reserve the crates you can de- Possible for selling drinks. crease the waitng lines. Eateries can request festval to give them the possibility to sell drinks in return of the increase of Innovatve and new. service value of the festvals. It is Innovatve and new for the festval market.

- 136 - Conclusion Next Steps The goal of this project was to come up with a Several steps are planned to contnue this project. design that was helping festvals to solve the waste problem. Food and drink related waste were the Best kept secret meetng. most interestng type of waste to tackle. Through Best kept secret festval has shown interest in the behavioural change of visitors it is possible to help design. In the month November we will probably festvals to solve this problem and create a mono have a meetng with the director of Best kept secret. waste stream. Our pilot research has shown that my current design is not stmulatng waste separaton Welcome to the village meetng. among visitors, but has the potental to stmulate Welcome to the villages has shown interest in the waste separaton among visitors. Improving the design. In the month November we will probably communicaton and increasing the volume of waste have a meetng with the sustainable manger of the compartments may resolve it. A second pilot has to WTTV festval. be done to know if the redesign will work properly. Even if the outcome of the second research shows ITGWO meetng. positve results, will the design not solve the com- ITGWO already showed interest due cooperaton plete food related waste problem at festvals. Stll and facilitatng a place to have a pilot. There will be it can be part of the process towards the complete a meetng in the future. soluton to solve this waste problem. On top of that the design has the commercial feasibility to be Searching for collaboraton with other festval and implemented in the current festval market and has eateries. the potental to be even proftable on the long run Schaalwerk will send several emails and phone calls for eateries or festvals. towards connectons to see if eateries or festval are interested in KOOSIE.

- 136 - - 137 - References 1. Green Events (2014). Benchmark of 7 festvals in the Neth- 29. htp://www.biofutura.nl/husk-bord-rond-20-cm.html erlands. 16. htp://www.agreenerfestval.com/about-us/ 30. htp://quantumdesigns.com/wikifoods/ 2. Razaq Raj, James Musgrave (2009). Event Management and 17. htp://www.agreenerfestval.com/2014/10/frst-green- Sustainability, p.70 er-festval-award-winners-announced/ 31. htp://mentalfoss.com/artcle/61889/kfc-brings-edible-cof- fee-cups-uk 3. Govert Reeskamp (2015). Personal interview. (Appendix A) 18. htp://www.agreenerfestval.com/2013/11/a-greener-fest- val-awards-2013-winners-are-announced/ 32. htp://munchbowls.co.za/ 4. Onderzoeksburea Respons (2014) Branche cijfers 2013. 33. htp://www.innventa.com/en/Our-Expertse/New-materi- 19. htp://www.greeneventsnederland.nl/index.php/organ- als/Actve-materials/ 5. Felia Lanno (2011) Ieperfest, een ecologisch festval. Hoe isatoren-streven-door-middel-van-een-unieke-samenwer- haalbaar is hun methode voor de festvalwereld?. king-naar-afvalvrije-festvals/ 34. htp://mashable.com/2014/01/16/self-cleaning-dishware/

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51. IFG (2010), Mindspace, Infuencing behavior through public 64. htp://3voor12.vpro.nl/nieuws/2015/Best-Kept-Secret/ policy. P. 8 Slotnterview-Robert-Swarts---Een-derde-van-de-Best-Kept-Se- cret-bezoekers-komt-uit-Belgi---.html 52. Linderberg and Steg (2007), Normatve, Gain and Hedonic Goal Frames Guiding Environmental Behavior. ( Journal of Social 65. htp://www.groenesterduurzaam.nl/PDF/150609%20Ver- Issues, Vol. 63, No. 1, 2007, pp. 117—137) gunning%20WtV.pdf

53. Linderberg and Steg (2007), Normatve, Gain and Hedonic 66. htp://3voor12.vpro.nl/nieuws/2014/februari/Lowlands-ni- Goal Frames Guiding Environmental Behavior. ( Journal of Social et-uitverkocht--is-het-Lowlands-gevoel-verdwenen-.html Issues, Vol. 63, No. 1, 2007, pp. 120,121 and 133.) 54. Pelleter, L. C., Tuson, K. M., Green-Demers, I., & Noels, 67. htp://3voor12.vpro.nl/nieuws/2014/Down-The-Rabbit- K. (1998). Why are we doing things for the environment? The Hole-2014/Down-The-Rabbit-Hole-wil-naar-35.000-bezoekers- motvaton toward the environment scale (MTES). (Journal of met-40-jaren-plan.html Applied Social Psychology)

55. Visch, V., van der Kooij, K. , Vegt, N.Anderiesen, H. (2013) ,Persuasive Game Design: A model and its defnitons.

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- 138 - - 139 - - 140 - APPENDIX Report: stimulating the separation of food waste among visitors

- 1 - Appendix A: Interview Govert Reestkamp #1 Who are you and what is your functon at Lab watch out. What I already explained is that with is. Therefore we are forced to be as efcient as pos- Vlieland/ITGWO? Lab Vlieland, is that is a testng ground for this sible. We known from every car, if they have a hitch, Lab Vlieland? Or Into the great wide open, those are transiston. Whatever place does not mather. Every their width and height, their weight, when it arrives, two diferent things. I am Govert Reeskamp and I place where they have to transits towards a sus- how much space it got and if there is space lef. am the technical producer at ITGWO. I design the tainable system or circular system or how you want And we know that about everyone and everything. hardware part of the festval. I create the draw- to name it. You need changes/transistons to get We are trying to combine everything, because we ings; the constructon planning and fnd out if the such a system. And if a festval can be a test garden have the botleneck of the boat. So that’s transport. things we want are possible. And at Lab vlieland we for this, we become enthusiastc. That’s the core. What we also do is promotng the use of electric housed the sustainable projects of ITGWO. And this And which is the most important for ITGWO is the transport. Than you see the functon of Lab Vlieland, has been extended. Lab Vlieland is using the festval intrinsic motvaton of the people who are working, that the island is more important for us. So last year as testng ground. Lab Vlieland started as insttute building or partcipatng at the festval. That’s the we have work together with Tesla, Frisian motors. to create and design smart solutons for festvals key to the sustainability of this festval, so we do not Bluekens, Renault and more of those type of brands. and this has changed into a place where the smart have a tght policy, which is driven on statstcs but A big part of our transport was electric transport. An things that are needed for the transiton can be we are really focused on this intrinsic motvaton. As also changed the city bus of the island into electric developed on a festval. So the roles have changed. I said before in the hall. ITGWO has 3 impossibilites city bus. Those city busses were not used for the At Lab Vlieland we do a lot more than only festval it is almost unatainable, so for logistcs it is the most festval, but we could take them with us, because we focused. We are currently working on a support unhandy place to be. It is completely Natura 2000 were making a story about electric transport. It was research for wind power. This subject is not fest- environment, everything you do have to be ecolog- interestng for the producer of this bus to get in- val related anymore, and we are working on which ical approved and there is only a capacity of 6000 volved in this project, and for the island it was inter- possibilites are possible to reduce energy use during peoples on this island. So we can only sell 6000 estng to test such a bus for a week. The bus driver the water treatment. This items also do not have a tckets, so there is never going to be a serious proft. had all nonsense stories about electric busses were huge relaton with festvals. But the techniques that It is always unhandy with nature and always a drama not trustable and by let him drive the bus for a week are useful for this water treatment can be tested on with logistcs. So these 3 impossibilites are causing he became enthusiastc about the electric bus. This our festval. And with the subject of waste you will that all the people who want to be involved and be is a good example to see the role of a club/stake- later on see the same. With waste, from the point of part of it that are doing from a diferent drive. So holder with a diferent goal to test things on fest- view of Lab vlieland we think it is more important to you do have to talk about the subject of easy and val. And than we have to transport products with a improve the waste system on the island itself, than if fast , because it is not possible. Where you end up sailing ship, al the art and wine is transported from we have the best waste system on the festval. is that the logistcs of the festval is a lot of puzzling. Amsterdam with a sailing boat towards the island. So sometmes there are even 8 diferent supplier in That has nothing to do with the fast and easy, it a Which measures do you currently take on sus- one truck. You do not see this very ofen in the reg- lot of work. Every artst has be asked if their package tainability? ular festval market. We have the practcal problem can ft into the door of the boat. 8 people needed of the boat, whereby sustainability an exitng thing to load and unload. Nothing to do with practcal use, Yeah, this can be a long conversaton if you do not

- 142 - but it has something to do with an iconic statement. peak in the summer of use of energy and waste. neutral in 2020. As contnuaton on this research on And the boat has sailed on the Ij and arrived there. That’s on the subject of waste and on ITGWO. On smart grid we have let done some research by uni- 20 people have worked very hard to get this done, the island we have lef all the compostable materials versity of Utrecht about. What is the progress to ac- which normally can be done by 2people and a truck. collected from the crew catering. It is more iconic, complish this 2020 goal. And which measures have But in the end those people were proud that they which is expanding, with as goal to keep al the com- to be done to reach this goal. And than you notce did it on another way. And we have doged a small postable materials on the island. in % you see that we did not reach a lot only 0,2% piece of the diesel boat. And maybe we can expand of goal reached in 7 years. And there are only two this. That’s transport, than on the subject of waste, So you want to use this compost In the agricul- realistc sources that is solar energy and wind ener- like I mentoned before we use the festval as mirror ture? gy. Whereby Wind is a no go area in our policy and on the policy on the island. We have made a clear That an exitng point of this project. The ecological solar energy is to expensive and is an prety exten- choice to not choose another waste management core value of the island is skimpy. So a rich ground sive soluton to implement. And on the area of solar company than is located on this island. But if we is not desired. But we are looking if we can build a energy we are now working on a project together wanted a thoroughbred a very sustainable fest- greenhouse to protect the core values of the en- with the local energy supplier to make a business val, we would maybe have chosen another waste vironment and you have the possibilites to grow model to create the frst hectare of solar energy management company, who for example also collect food. And by this system you make a smaller circle, panels. That’s what we do with lab vlieland. And for green waste. But we did not choose for that opton. like getng sulphate out of urine and use it into the wind energy we are currently working on a research We choose to look how we can work together with greenhouses. This small area is representatve for on the support for wind energy. IS there a support the local municipality so the waste policy of the the sulphate surplus of the whole western Europe. for wind? And what is possible? Un tll 15meters is municipality will be improved. It has very specifc The cause of this problem is the import from out- aloud but why not 20. Where can we place these problems, and what we do is with the atractvely side and this can be seen on a smaller scale on this mills? Do you want to make an icon from it, or do of festval we make collaboratons with universites, island. Scientfcally it is interestng to see that such you want to hide it. And on this project we work to- to research can we improve the island. And we are a small area is representatve for a whole Europe, gether with academic for art and industry. We want looking on what can stay on the island, what can in a clear way. And we try to solve this problem to have that designer vision. A white windmill on the we compost and how can we compost. And we are in a small scale, and than we are going to look if it best place is from my technical perspectve the best currently in conversaton with the riding school and possible to implement this on a more bigger scale. soluton. But this is in contradicton with others. So staatsbosbeheer to collect al the horse fertlizer. Transport. Waste, and energy I will go threw all the that is not the soluton. On our festval, smart grid So that is already a certain amount of containers. themes and than we will discuss waste in more we want to have an overview on our energy use. So we are looking on what type of stream we can depth. Energy, with the study of TU Delf we can We are ahead of other festvals on this theme; we implement as well. So currently with the omrin a implement a smart grid on or festval, during this have an energy scheme of every locaton. And we waste management company we are startng some research we already took a look at the whole island. are working on electric transport; therefore we were projects, on how can we improve the waste policy. And we asked ourself, how is it working? Now then working together with Tesla. And with the problem It is prety specifc problem, because there is a huge we came up with a goal to get the island energy with energy on the festval, we are looking what

- 143 - the island can learn from this. We want to have as of the festval visitors supportng this system. En all the area’s. We raised the deposit to 1 coin for 1 less as possible use of energy and we want to get does 20 % is not positve. Is this 20 % a reason to cup. Intern there was a lot of discussion about this as much as possible out the fxed voltages. We are not have implemented the system? subject. We had a lot of discussion with the beer implementng this already for three years. And on Yeah there has been a lot of discussion about this supplier. The beer supplier was afraid of a decrease this subject we are ahead on the others. And I hope topic. That 20% was also atending at out table. of sales volume. Eventually we implemented the we are the frst festval that can say, forget about So they were represented in our organizaton. system and were very happy with the result. On these aggregates. We are working on car to grid or Eventually there were more people supportng the certain levels we made surprising profts. Every cup on other solutons like the green batery. So that’s project than people were against it. So then we you lost is a souvenir for a visitor, which is bought energy. Than we have water. And we are supplying tried it, and we were pleased with the results. We for a good price. 2,30 for a nice glass at home. On free water for around three years. We sell the bot- have implemented the deposit system in to three a technical level it was surprising to that frst we tles and most people are taking the botles to their phases. First we had the disposables and a bunch had 10 cups for 1 coin, and than a lot of cups were homes. So they are going to start drinking out of the of those cups were 1 coin worth. What you see picked up from the ground and we had a lot of dish tape instead of out of blue botle from Belgium(S- at a lot of festvals, whereby we were lucky that a washing logistcs to deal with. On every bar you can PA). And now we are looking how to implement huge children economy arose. Those children were wash the cups with water, like in a regular bar. But on the island. So how can we decrease the use of collectng all the cups. On other festval you do not we also had a hot water washing street, whereby blue botles by tourists on the island? And the next have children, and you had a development whereby de cups can be used couple of tmes and than they spring, we have a small festval and than we leave people especially came to your festval to collects are required to go into the washing street. Because a drinking tap behind on the sports area. Designers cups. That is not always a good system. So that the cups were not been picked up from the ground design it and it will be come a beautful artwork with was the frst phase of deposit system. Secondly we anymore because the value was increased to 1 coin, drinking tab on it. So than the children doing sports implemented hard cups at the sports area. So on people kept the cups in their hands and therefore on the feld do not have to go to the supermarket our main area. And then we asked for 10 cups you the cups were returned prety clean. So the capacity to buy AA botles but can drink from the tab. And get 1 coin. So we combined the old system with of the use of Washing Street backstage decreased a from my and Lab vlieland’s perspectve this will be new cups. With this system we took a lot of risk, lot. the frst drinking water point, but we want to ex- because the cup has more value than the deposit pand this threw the whole island. And our goal is to money. So in the end people take their cups to their Did the beer supplier have a decrease of sales accomplish that nobody has to buy a drinking water homes. It has the logo of ITGWO on it, so it was a volume? botle. That is water and than we have completed all nice souvenir. In theory with the system of 10 cups No there was not an decrease of sales volume. No, it the themes. It is a risk; I can talk about this subject for 1 coin you loose a lot of money. It is possible was just like normal. for another 2 hours. on a island, but we do not recommend it to other festvals. Also on the main area we had a clear view How does the visitors experience the current #7A ITGWO is one of the frst festval with a hard to keep all the cups on the area. But because of the system? cup system. According to research of AGF is 70% risk and we wanted to implement this system for I do not have the numbers, but frst years there

- 144 - were some habituaton complaints. And the second zaton. So we do not need a closed business case use of disposables and hard cups for the locaton of year, everybody was used to it, and thought it was and to prove it. I think on the sports area, so the the cups on the bar. With disposables you have the normal. most representatve event locaton, it was almost cups in front of the bartender. They grab a glass and even. And the decrease of amount of waste on the tab the beer. But with the system of hard cups this So they accepted it prety fast? ground is causing such an increasing of service to- will not work. The volume of cups is way bigger with Yeah, frst year the 20% you mentoned had some wards your visitors, that the extra costs are worth it. hard cups. Secondly the cups have a value, so that troubles with it, but second year they were used to has impact on the front side of the bar. So the cups it. The other locatons? have to be behind the bartenders. And this is less On the other locatons it was diferent. The wash efcient in logistcs. And on some festval you have What were the complaints? street is located on the main area, therefore we had the rap-tap with a lot cups flled on same tme. Than Hassle, it was difcult. And a certain dutch ritual to create logistcs to collect the dirty cups at other the problem is less. Also because the cups have “ het rondje halen” , so you standing there with 8 locatons on the island. But that wasn’t difcult. First values you have to keep the cups safe. Normally you people and you have to get 8 beers, than every- year it was diferent, frst year we needed double could just put the cups behind the bars now they body has to deliver there beer, logistcs wise it is capacity of washing streets compared with now. have to be stored in a trailer with a lock on it. So unhandy. And every round you have to pay 8 extra We used the dish-washing water to fush the public that is another practcal problem. So the increase of coins, so that is a litle bit unhandy. So they have to toilet. There was a huge amount of water from the value is exitng for the organizaton. Another prob- get used to it. We were afraid and the beer supplier washing streets, because all these cups were picked lem is where do visitors deliver there cups for coins, was afraid that this was causing a decrease in the up dirty from the ground. And the next year with so what is the cash fow on the festval. So how do sales volume. They thought that this 8 extra coins other system we could wash all the cups with 50% you get a safe system whereby you have a complete together with collectng the cups from friends was of capacity of the year before. And if the hard cups administraton? So that is also a difcult problem. a reason people thought well this tme I will not get are connected with the value deposit of 1 coin the a “rondje voor iedereen” . And people get used to it diference is not that much. I know some festvals So you collect the cups at the bar? prety fast, because afer a year almost no one had whereby they have a washing service and do collect Yeah frst we had a special point for visitors to this complain anymore. the dirty cups into a trailer. That is really common deliver the cups, to make the administraton easi- in Germany. Than you do not need the washing er. But for the service level it was not optmal. For Are the costs to wash the cups higher than col- streets. But I cannot say exactly the numbers of example, when you are standing with a group of 8 lectng waste with disposables? the real diference in costs, but on Vlieland we do people, you get 6 cups and 2 are not fnished yet. Yeah, that is a difcult one. As I said before we are not have a representatve price for producing waste. You want to go to the bar with old cups and get not really on the data, but more on the intrinsic They are quiet expensive. flled cups back. You do not want to to a special motvaton. We are on a scale where this is possible. point to deliver the cups and then get some coins We can have an indicaton what we expect it is go- Which problems do you have with this system? and than eventually go to the bar. Or you have to ing cost. So that is enough to convince the organi- Very practcal problem is the diference between the make a smart system with a machine that it goes

- 145 - fast and you have your cash back in no tme of your a nice product. That difers per eatery. What we try to do is to cash card. Which is the next step. So in the end we stmulate the intrinsic motvaton. All employee brought it back to the bar. It is difcult to make this Why do you not use this system? and eateries are getng a briefng whereby we tell system without any leaks. It is not there yet, you have the stone tableware, but them what we think is important. So we already are that is not safe. Plastc tableware is ugly and does implementng joint purchasing. Eventually it is the Did the amount of waste decrease? not have the right appearance. And the current solu- choice of the eatery itself what type of appearance Yeah, defnitely, the increase of service level on the ton is use of a lot of wood and carton and natural he wants to have. There are some people thinking locatons is so much. If you compare with other materials. In the end it is not the best soluton. with us on this subject but the decision is made by festvals with waste carpets in front of their stag- the eateries. es. We do not have those carpets. And in the pit What are the reasons why other festval are not there is probably something on the ground, people using this system? will sometmes drop something with no value. Like The scale of our festval is an advantage and other #9 How do you look at biodegradable packaging food. But the cups you will not fnd it on the ground is the fexibility of our festval. Our festval is labeled in comparison of a reusable system? anymore. as doomed to fail, and to sell a crazy idea within our I am big proponent for the deposit system. I think organizaton is not that hard. So changes are easily it is more important to make a system circular than Does eateries use this system as well? been made. It is a fat organizaton, with a motva- create a system, whereby we thrown waste away No that is the next step. I would like the challenge ton coming from the heart. When something feels which gives a good feeling because it is not harming more people to change this. I think it is fantastc good you already accomplish a lot. And if it is a litle the environment. The reason for this is the infu- if we can change this. Food and Drinks are always bit economically responsible, than you can complete ence on behavior. With biodegradable plastc you separated. The difculty is the facts that food is it. That is our advantage. And on a bigger scale of stmulate the habit of behavior of throwing on the mostly faty. So to wash those dishes is more dif- 40.000 visitors on the hard cup are bigger invest- ground, which I do not want to see at my visitors. fcult then cups. Beer is very easy to wash with ments. We rent a washing street etc and does fac- Even if this system is not harming the environment. water, if there is not lipstck on it. Or a faty piece tors are clear. Does are not big amounts of money, The corn cups, apart from all the hick ups in the of chicken or salad is something diferent. I would so that can be placed into the margins. I think with processing of this material there is some mistake in like to implement this system and what we can do the experience of our festval that the up scaling this product. In a technical sustainable way it can about it. This topic is this year very trending in our of the hard cup deposit system is feasible and that maybe be right or can you make it circular. But if organizaton; we fnally have a kind of control of organizatons should implement this. When it is a we look at behavior when people buy it use it and the hard cups, as I can say. If you talk about waste, situaton to get all the people in the same directon. thrown away.(linear) I prefer the reuse of the prod- we give a purchase advice to eateries; we are not And probably this is a lot more difcult in other uct.(circular) Just like at home. There I am also doing strict to them, because we think that it should be in organizatons. the dishes and do I reuse cups and dishes. I will dependable eateries. So we are directng them, but applaud when eateries want to use stone tableware personally I would like the dishes and service to get Which packaging do you use for eateries? than let facilitate the washing streets. And maybe

- 146 - the eateries are technical and ecological doing worst green stream. So we can get more pressure on the because at eateries people eat. Relatvely people do than other, but the facts that they are showing the waste management companies and the people who not walk a lot with food at ITGWO. We are not fa- right behavior is more important for me. are setng up the policy of the island. cilitatng the quick bite, but it is a nice prepared dish with cutlery and there is a terrace so you eat over So you are saying that with the use of bioplastc So now you’re talking about waste separaton during there. That is partcular setng for ITGWO, which you stmulate the current bad behavior of visi- the producing of the festval (backstage)? But are is diferent than you sell a bag of frites. With those tors? And you want visitors to behave diferently? you also separatng waste with visitors? No not products you walk and than 400meters further Yeah, exactly. really, but we do at the places where the waste is should be the soluton. At our festval you have this arriving. And with the hard cup system there is not setng, so I am happy that you are focusing on this much waste on the festval. But on the locatons we subject #10 During sziget 2008 was their around 0.5- do not have separate trash bins. And we want to 0.8 kg per visitors created per day. How do you implement this in the future, but the difcultes is is the use of one material for all the packaging not that on the sports area it is possible but at a forest the soluton to create an easier mono stream? And experience this waste problem as well? and do locaton it difcult. But we defnitely want to imple- are you trying this? Well the difculty is our scale, you have numbers? We have 1kg of waste per per- ment this. So also on the island. So I would to see so our scale is quiet marginal. When you convince son per day at our festval. And it is a problem; the separate waste bins at village. restaurants to use one type of materials for their less we have the beter it is. And we want to have as packaging, you will get two bags of waste and you much as possible reuse. And I would like to change #11 D What is the current role of visitors ac- are working iconic. So that the pitall of our festval. that 1 into a zero. cording to this waste problem?Biggest waste But on a bigger scale, I think this will be the soluton. producton is on the camping, and we cannot really You will have the control a huge part of the waste control this. And there are to big waste separaton streams. Other part is that I think the reuse of prod- #11A Are you seperatng your waste? locatons, and people from the camping can go ucts is more important in our opinion. And I do not We do separate waste, wood, paper, glass, con- there. In practce we see that visitors are having too want vegetables not been packed per one but are structon waste, compostable materials. Missing much difcultes with this. So that’s a challenge. On packed in a big grate. So at our festval our focus is piecesss…………. the festval itself we have especially waste at the not partcular on this mono stream, but more how eateries, and this is not been separated yet. And to can you change the purchasing policy. For us is important that the waste policy of the local create a good system for that, is a challenge, and government can be improved. At the festval we I did not have seen any good system to separate You said before that you do not want to direct the have to be an example for them, so we have to do it waste on those places. eateries? So if you want to change this policy is pret- in a good way. But the tpping points are sometmes ty difcult right? Well, we already are trying to work somewhere else. So we are very focused on the And with your project your close to the source. to one supplier for the island itself. So only one compostable parts on the island, so we can create a And at ITGWO the waste is at the eateries. That is supplier does the purchase of supplies. This also de-

- 147 - creases the amount of transport needed. In the past Did you do any research, why festval visitors more ofen and ft with the core of the festval. we had some scenarios whereby 8 diferent trucks behave like they currently do? Eatng of oysters to solve the plaque of oysters on were bringing the pickles. That was for us the rea- No we did not have any research done about it , but the island. A lot of people saying that it started at son to change to one supplier. And the collaboraton I have read about this topic. The conclusion of this our festval, and now they do it on more festvals. with the eateries is something where we are focus- report was that from a technological perspectve it First year it was litle bit strange. And now it is a hip ing on right now, so you can create on big purchas- was easier to collect waste aferwards. This soluton product, which you can buy for 2 euros. An inspiring ing for all eateries. We are already trying to create is a method of creatng this waste carpet and than functon towards visitors and environment in the this sustainable mind state during the conversatons cleaning it up with a huge vacuum cleaner truck. No context of food, absolutely. and meetngs with the eateries and are discussing mater what, this truck has to drive over the festval the waste stream. But there is not a real policy. area because there are cigaretes on the ground. It is more practcal and cheaper. Therefore we kind of # 14 Do you have criteria to select food? and ruined on festvals. what do you think of the current trend with bio- 12A What is currently the biggest problem and logical and local food? how are you solving this? 12CEscaping from daily life is one the reason why euhhh we have special food programmers on our By using a lot of volunteers. And during the green people visit festvals. Could this be a reason for festval. It is about the balance of the food. A meal deal we compared it with other festvals, and we are visitors to behave diferently towards sustainabil- fsh or meal biological or meal local and how much at the top on how many volunteers we have to keep ity on festval than in their daily life? this been in balance. Nature is a core of the festval the locatons clean. We do this with people who also Uhm , It would be very bad if this is the reason their so of course we use a lot of biological food. So it could be visitors. We are facilitatng trash bins and behavior, because nature is one our biggest values balance between culinary and biological/local and we are trying to facilitate them nicely and as much of our festval. So I do not hope this is the case. But culinary is also very important on our festval. And if as possible. And we have these special setngs for it is a fact that you’re less strict on your norms and it can be biological it should be biological. And that eateries with terraces. And the restaurant is cleaning values when you drank some beers. The mentality of is in al our advises and instructon towards eateries. up those terraces. I am going to party and get drunk is on every fest- val. So there is connecton. Is creatng of awareness at festval something you So you are only solving the problem afer they use at your festval? thrown on the ground or are you preventng it 13 What is the roll of eateries at your festval? Indirect yes, but as aim, no. We are placed in a Natu- before? Well we prevents by facilitatng the trash Yeah, food is very important on our festval, a frites ra 2000 area’s so everything we do has to be tested bins of course and to clean it up by using volunteers with mayonnaise cannot been found on our festval. on their environmental impact. It is not practcal where people identfy themselves. Volunteers also It is a meal, which has the qualites of a restaurant but shows our theme immediately. It is very handy communicate with visitors on their responsibility. meal. So we are looking for a balance with the from the perspectve of mine positon. An example menu. Local, biological products are been used way whereby we want to create awareness, six years ago we already had art driven by solar energy. At that

- 148 - moment we were hiding the solar panels and now- island. And the island is an important factor. mers/bookers are really focused on this point to not adays we showing them towards the visitors. And have enough movement between the locatons. The then we are focused on creatng this awareness. But I Like the idea of limitng the borders. rest and stay component are key components in our we are a brand less festval and above our bar there According to the rules you have to set your bor- festval program. So we are also looking at the fact, is no sign of bar. So we are not signing towards our ders. So on which area’s you are responsible for the what others things are to do next to the program visitors. We are very transparent festval, and let visitors. In our history that border has even been a on the locatons. And how can we let them stay on partcular do the things we think are good. Transpar- simple woolen thread. That is not possible in Am- that locaton during the switch between artsts on a ency means that the distance between organizaton, sterdam in an industrial area, but it is possible on an stage, and how we stmulate them to experience the artst and visitor is really short. Everybody is on a island. whole island. Experiencing the island is stmulated bicycle; everybody is sleeping in a tent. at the art route, which is located in the forest routes Which role does authentcity play a role in your between the locatons and other locatons. And a #16 Why is it important to create more awere- festval? It is very simple, it is a good program on lot of the visitors is sleeping in a tent on a camping ness? In our ideal situaton will the tourism be more a beautful island. In the past we have decorated which is located in the forest or at the beach. In the sustainable and will they become aware of what the forest area in a very beautful way. And in the morning you do yoga and swimming in the sea and amount of energy they use. And we are working on evaluaton we said, but this is overdressed. So lets that where it is all about. this to get an overview about this topic and to feel try next tme to put as less as possible in an invisible responsible and take responsibility towards this. So way. So we provide only a stage with a good pro- And towards sustainability? sustainable tourism is an subject that we want to gram in a forest or dune. Uhm, for example with the solar panels insight, we solve as Lab Vlieland and ITGWO. So with tent on hope that visitors see this and things, oh i am think- the beach etc. ing already for 5 years about this and now i am go- #18 What is your ideal vision on how festval visi- ing to put them on my house). So showing the tech- So with the total experience of the nature of island tors have to behave and experience your festval? niques. I would like if people worked more together, you want to create this awareness? Yes it is a thin, I think the curiosity of visitors towards the island so not only the educatonal role of the festval that vague line between what is festval and what is is an important one. And we want visitors not to educates their visitors. That is always a thing, which forest? So this should not be a real border. Next experience a rushed and reared feeling. It would be causes tension between visitors and festval. week we were in a program meetng, and then we fantastc when a visitor is not on the festval for a said you do not have to put a lot of atributes on the half day, but is looking at the vliehorst or is going Yeah laura said, it should be inspiraton instead island, because the island is already beautful from it on an expediton with the forester. So we want the of educaton. self. So we are aware of the fact that we should do island be involved and take part in the festval pro- YEah, i think that is also our goal. And i think it is to much art decoraton, because the area is already gram. And with rushing we do not want people that mutual, because it is weird to say that you know it beautful. That is what it is about. So for Music and they have a tmetable and are contnues thinking of beter than your visitors. I think the visitors know Art you want to put a good program in this beautful where to go to see a certain artst. Our program- exactly the same. It is already a boundary to go to

- 149 - this island with your whole family and to get those tckets it is prety hard. So I think it is naïf to say that you as festval organizaton have beter knowledge on how sustainability works. So I would like to have this cooperaton’s between those two groups.

So what you want is to let visitors experience when they are separatng waste that it is their choice and decision and not been done by festval. Yeah and we are already giving tours backstage and I think it is vary valuable if we get informaton how we can improve our festval.

- 150 - Appendix B: Interview Laura van de Voort #1 who are you and what is your functon at guest list, and then with 50-100 volunteers, we go #4 Which measures do you take on the feld of Extrema? for example to Daalzicht in Helmond to repair and sustainability? My name is Laura van de Voort and I work here fx a experience forest for people with an handicap. It is a whole list, which you beter can search on the for around twelve years. And untl 1th of April I am Internet but hereby. We frst make a zero measure operatonal responsible for all events. And afer that The planet side is about reducing use of energy, and e measure??. We measure every year our CO2 I am responsible for the sustainability. That’s now reducing use of diesel and reducing the CO2 emis- emission, while more the impact on environment a job I do next to the current functon I got. I am sion. Waste, Waste separaton and producing of less and not partcular CO2 emission. I got an Online going to quite my management functon and startng waste. tool, in which I can calculate the exact numbers and to focus on sustainability. I am currently doing this get a top fve. Thereby is waste important, energy, as a freelancer. I am going to work less for Extrema #4 Which role plays authentcity in your festval transport (business transport and visitors transport) and put more focus on my freelancers company and and how are you working with it? What you say in and catering. Catering is hard to defne, because it the sustainability. Untl 2013 I was an employed at the beginning, Experience that’s all about. And we less measurable then other factors. You cannot go Extrema and I was managing all the project leaders are authentc because…. Well frstly we already exist so deep into the subject to found out where the of all the events. And since 2014 I am putng more for 20 years with Extrama Outdoor and Solar Fest- meat has been produced or from what type of cow focus on the sustainability, I already was focussing val already 10 years. We keep the norms and values it has been made of. With this top5 I create a plan on sustainability before of course. And from 1th of of the beginning; these are prety steadfastly about with goals and a policy every year. And how we are Aprill I am going to do more projects. the concept. And with Extrema outdoor, because we going to improve on these points. And then for already exist for such a long tme we made kind of energy, it is about reducing the amount of energy #3 Extrema stands for love for people & planet? facelif. In those 20 years we have changed in year used. Like, less use of diesel. And this has to do with What does this mean? 15 towards a new facelif. And over tme we are smart buying, by exactly knowing what you need uhhh, you could read it on the website. The events very steadfastly about our values and who we are. for which department. With waste it has to do with we organise are organized with loved for the sur- And we try to show this to the outside world. waste reducton but also re-use, which leads to rounding environment and the people who are con- reducton. But also waste separaton; we are trying cerned with the festval. People: is about how we And what are your values? to create a mono fow with plastc. We want to have threat or work staf, but also the charites. For ex- For extrema outdoor is about the experience love as many as possible of the same plastc PEP. If you ample we are currently involved in a charity named people love planet. Innovatons , new things and only have on type of plastc it is easier to separate 10.000 hours. Do you know 10.000 hours? It is a shows. And for solar is our moto : build on creatvi- so beter to have a connectng fow. project started by ID&T, whereby they stmulate ty. Thereby we build together with artst the festval. youth to do more volunteer work. We want to go #5 What’s your vision on the role of sustainabil- back to the partcipaton society and therefore we For evaluaton on new concepts on your festval ity on your festval in the next fve years? One need the youth that likes to work as volunteer. What you always take your authentcity and experience in thing that absolutely has to improve is waste. Next we do is asking 10 euros for everyone who is on the consideraton? Yes, we always do this. to my job I started a platorm Greener Events. This

- 151 - platorm I created together with ministry of milieu think this will be very diferent in 2020. In 2020 the it does not have the highest priority. Why do you and infrastructure and Rijkswaterstaat. We made a sustainable energy sources will stll be in a minority think that’s the case? Because they probably think green-deal, in which we made an agreement with but in 2030 defnitely not. the same as I did before that being sustainable as a the ministry whereby we make a deal about making festval is really complicated and cost a lot of money. things more sustainable. Like the NS has done this, Are you already planning to use solar cells etc? That’s not really the case that it is difcult but the they are going to start separate waste on every train Those are actvites that are currently on the very feeling is there for a lot of organizatons. staton. This agreement is together with nine big beginning stage and if there were those possibilites festvals, Into the great wide open, pinkpop, zwarte and afordable we will defnitely use it. I do not have How do you think other festvals are going to cross, mysteryland, welcome to the future, DGTl, enough knowledge about energy. I think mine col- developed on this subject? Solar/Extrema outdoor and open Air. And with league can give a beter answer of this queston. More festvals will join the club, but I can’t predict those nine festvals we are trying to fxe the problem how many % will be sustainable in 2020. But I would with waste. By the way Entropt helden van nu is Which technological developments are you cur- like to have 50% of all festvals in 2020. There are maybe interestng. It is a new initatve whereby they rently working with? And how is this going to be no numbers about it but currently; I think it not trying to get volunteers to work in a Trash team. So implemented in the future. more then 10%. maybe nice to get in contact with. In that project with the government we are trying to solve the waste problem and we are looking at the Yearly the amount of waste per visitor produced I was already planning to walk with trash team of possibilites. But we do not have any solutons or per day on sziget festval is around 0,5 kg -0,8kg. DGTL, yeah they come from the helden. developments for in the future yet. And cannot say Do you experience this as well as a problem and what the benefts are from that project. are these numbers the same on extrema? For To come back to your questons, yes waste has to extrema outdoor the numbers are quit the same, but be reduced. Those mountains plastc are just not There is no vision about this subject? with a camping the amount of waste is a lot more. done. In the green-deal we are formulatng what to Personally I think we should go to a recyclable cup, So at solar festval we have higher numbers. And do. So that’s not known now. We just get started on which is a hard plastc cup with a bail on it. That this also has a relaton with the amount of tme you this subject. What we do here are the volunteers festval quit with the use of disposables. are open. There is way more waste, because of the of helden van nu, more trash bins, beter signing, people take more stuf with them on a camping, but beter communicaton. Making waste separatons What the reason that you are 1 of those 5 fest- also you are open 24 hours and in 24 hours your possible, so it arrives correctly at the waste process- vals that are ahead of the market according to produce more waste then in 12 hours. ing companies. That sound very logical, but it isn’t. AGF, and why is your approach unique? Those are the most important actvites. And energy, Yeah, it has something to do if you fnd it import- #10B The amount of waste on festval per person I think within 2020, there are a lot of initatves that ant. And I think it is important, so I started working makes it possible to create energy in a diferent way. is twice as much than households. How does it on it on our own festval and for a lot of festvals Now we are doing everything with aggregates. And I comes that people create more waste on fest-

- 152 - vals, and are taking reducing waste less in ac- This behaviour of people was this also already exist- 2020. count? ing in the beginning of your festval? Well to start, at home you do not use disposables I think later on this attude became worst. 20 years What happens with the waste you use? products. Everything is disposable. But also at ago I was not here, but 12 years ago I was. I think Well if you have separated the waste, you can festval you have producton waste and things you the attude and problem was the same as now, recycle. But mixed/rest waste is thrown into the cannot reuse. So you can’t compare these diferent cannot remember that well how it was back then. incinerator. situatons. For example when foreigners are visitng our festval or queensday and then visitors are part the public How much got separated? Do you think that the motvatons to escape from area. Those foreigners are surprised and are asking That difers a lot every year. That’s between 20 and current society of visitors are in relatonship with themselves why is everybody throwing this on the 70%. That a big diference and it depends a lot on the behaviour of throwing waste away on fest- ground? It is just not fun to chill on a waste dump. that a plastc cup does not have a lot of weight. So And it is not fun to clean it up. And it is almost vals? takes some tme to collect a lot kg of plastc, but something you should be ashamed for towards oth- I think so. I think that during the last years we creat- when you for example thrown some wood in the er countries. ed or own new norm of, whereby it apparently be- wrong bin. And wood is very heavy in comparison came normal to drop a botle or glass on the ground. with plastc. That the % can swing enormously. In And I think there is a reversal going to take place. Does it benefts in amount cleaning service you the end we want a 100% separaton of waste, so Whereby organisatons but also visitors will think, have to use when people thrown their waste into there is now mixed waste and nothing has to go into He is this normal? Do we like this? This current norm the bins? the incinerator and everything become new raw does not make any sense. When you are on the That doesn’t really maters for us as organisaton. materials. public street your not showing this behaviour, if you For small festvals it is maybe diferent, but for the drank up your botles of cassis you do not thrown bigger festvals we use a cleaning car. And if there A lot of the trash doesn’t end in the trash bin. If I them on the ground but on a festval you do. The are a lot or less plastc waste, he stll has to go over personnaly look around on festvals, is see people frst couple of hours, people do not thrown their the whole area. So you cannot beneft money wise throwing their trash on the ground al the tme. What botles on the ground, because it is a litle awkward. on solving the problem. For the organisaton it is is the importance of this issue, and what are the But afer a couple of alcoholic drinks and people more about the experience and producton on en- solutons you use to solve this problem? Extra trash thrown their brakes loose and then people think it is vironment impact than on cost reducton. If there is bins, trash teams, signing etc. Those trash teams are ok. But I think we should go to a new norm, because a business model, which benefts us as organisaton not only there to clean up the area, but also have a nobody is happy/satsfed with this current situaton. money wise, than we will defnitely be interested in communicatonal purpose. We are currently working We taught ourselves this behaviour, but it does not it. In partcular in the context of separatng waste. with a partner. And with this partner we are working have any benefts. Because delivering a separate stream of waste does design actvaton???. This is especially on improving cost you less money then mixed/rest waste. If that’s communicaton. And of course facilitatng, maybe the case it is also easier to come to that 50% in you want to thrown waste away, but then you need

- 153 - trash bins. you changed instantly. And therefore we like to do about organic eateries. Do you have criteria on it with a group of festvals and from that point on to which you select your eateries? Is there a certain amount of trash bins needed to with a group of koplopers to also stmulate the pelo- We look especially at the look and feel of eateries. It and is there a maximum, which stmulates people to ton of small festvals to join. So, that we together is not that we are sending a questonnaire towards thrown garbage away. We are currently researching solve the problem of this behaviour. (Gezamelijk). the eateries, with questons about what they do this topic, and I cannot conclude anything out of this about sustainability. But we do take a look at the yet. You have to facilitate it, but then you stll do not How big is the % of this waste coming from eat- ofer of vegetarian food, locally purchased food, know the maximum. For example at main stage you eries ? organic food. And mostly it is the case that those can’t put any trash bins. By facilitatng trash bins you I can’t say that in concrete numbers. And it also eateries are already more sustainable and mostly make the problem smaller, but you will not solve the depends on how you are making the numbers up. those people are already more involved in this item. issue. Because if you look at the weight. Well the dispos- So we take a look at this, but we do not look partc- able are not that heavy. But if look at the volume of ular towards the sustainability of the company. #11B Research of Felia Lanno showed us that the disposable it becomes huge. Think about this on 56% of the festval visitors think waste is an how you want to measure this. You were talking about look and feel. What is disturbing factor on festvals. And 77% of the important and what type of look and feel do they people associate the word dirty with festvals. As What type of packaging do you use for food and have to have? an organiser of festval this numbers aren’t nice. drinks. (disposables, stategeld, biodegradable) That difers very much, but it is about the fact that Does this also shown the importance of the prob- We use disposable and especially we work with the it is not standing anymore in a standard white tent lem of throwing waste at eateries? Firstly, I think plastc PET. So we can create this PET mono fow/ with a bar. It has to look cosy and feels unique. So in these numbers are right, where did they come from? stream. But I prefer Biodegradable plastc, because that way support the desired experience of festvals. Uhmm from felia lanno a graduaton student it can thrown away together with food waste, and So this means that the amount of food trucks would from Belgium. I see Belgium and Netherlands as than become compost. But currently those biode- increase in the future? gradable plastc aren’t that degradable. It takes to Yes, kind of the same. Well they are defnitely diferent, much tme to become compost than food-waste. So but for this number it does not really mater. I think therefore now biodegradable plastc been thrown that even more people than the 56% see waste as a Which functon does eateries have on your fest- in the incinerator. So we need biodegradable plastc disturbing factor. But the mentality of the Belgium’s val? And do you see the change of this functon? with the same compostng tme as food. Than this difers defnitely from the Dutch. I totally agree and Beside the functon of delivering food we also want will be the best soluton. And this material isn’t yet it should be changed. The whole core of that green eateries to be part of the experience. So we want on the market. Therefore we do not implement this deal is, that changing things in your own as festval it to ft the surrounding environment. If the stage material yet in the festval market. is quiet difcult, but we have to change the norm has a certain experience, than you want the eateries for behaviour on festvals. And it is not something to have this same experience, so it becomes a total # 14 On your site there is a lot of informaton

- 154 - concept. And what type of experience this should Yes, and that will stay on festvals. those people and not trying to learn the lesson on be difers in every area or per festval. IS there a diference between the behaviour of how to behave. No certainly not, as you said before throwing garbage of people at organic food tents you come to a festval to escape from the society. If So if I come up with a design, I should take in and normal food tents? There are no real numbers you than suddenly arrive at a boarding school. Than consideraton I can change the feeling of the con- about this subject but I do not think there is a difer- you’re done prety fast. That’s also not the intenton, cept according to the festval? Well, I think some- ence in behaviour they behave probably the same. because you should keep in mind that we are fest- thing is authentc, when it is what it is. And it just val organizers and our job is to ofer a fun day to our has to ft in the festval, and when something has According to UMEF there is transiton-taking visitors. And that will always be priority number 1. to be made, than it becomes less authentc, so less place in the festval market by stmulatng sus- And next to that I think we should behave socially responsible, and we are lucky that we as festval and real. So I am not sure this is the case what you were tainable behaviour of festvals. Is this stmulatng suggestng. So the things that are real and authentc especially when we work together the possibility to of behaviour something you are working on? You reach a big group of people. And we got the power are the things that will survive the market. So not already said you were working on this theme. But the conceived things, that makes the most proft, to make the diference. why is it for you as festval important that visitors but things that are coming out of the heart. Those are the things that survive. are more aware and involved in their sustainable behaviour? On your site you menton that to create more Is this trend of organic food something, which is We need the visitors to solve these waste problems. awareness among visitor you work together with But next to that, did you saw the wake up call of growing and does it become only organic? Well I van Gansewinkel en XO trash teams to make wubbo ockels? No I haven’t seen it yet. You should would like to be this case, but you also need eat- the festval area clean and the waste got sepa- google this, wake up call wubbo ockels. And he ex- eries that can handle the huge crowd. On a certain rated as much as possible. How do you create plains the exact reasons why there should be some- tme around 6 and 7 everyone is going to eat. So in this awareness with this approach? And what the thing be done about this problem. If we contnue to a short tme, there should be produced a lot of food idea behind it? Because those trash teams work on live like we do now it is destroying our planet. And in a short tme. And this can be organic, but those communicaton, like I mentoned before. They do eventually we have to start working on a circular are stll two separate worlds. That food that has to not have a yellow jersey and are cleaning up the economy. If we keep contnue this behaviour, and be mass produced, because so many people have festval, but they are volunteers, girls and boys who do not work towards on circular economy. Than to eat in short tme and the organic food from the like to party. So the frst party of the day they were it is done, and than my son cannot life happy and heart. Those are two world, and in mine ideal this cleaning up the area, and than the other party they become old. That’s what has to happen. And I think become one world. can go party. Therefor you get a Peer2Peer commu- that festval is a good tool, to reach and stmulate nicaton. Those young kids are styled, so they look youth to change their behaviour and mind-set. So the organic eateries are not only a trend but good and they make a party out of it to clean up the waste. They are really going to get into a conversa- also a real development? So festval can be used as an inspiraton source for

- 155 - ton with visitors.

What you vision on how visitors behave and experience your festval? (Not only in the context of sustainability) Well we already have nice visitors. And visitors are for sure coming to escape from reality. That they behave licentous and it is all about party. Than it is not a real surprise. And luckily we do not have to complain a lot about them. We do not have visitors that fght a lot or something like that. That should be a problem if that was the case. And I just hope for more awareness and involvement in separatng waste and everybody is nice to each other. And if we look at camping’s, people who take their tents with them.

Contact with the food line up.

- 156 - Appendix C: Observational Research DGTL and HCTS

- 157 - - 158 - - 159 - - 160 - - 161 - - 162 - - 163 - - 164 - Appendix D: Context Mapping Research Context mapping is a method used by designers to Valerie ( Female), Management Student lets. The second phase partcipants make a collage get informaton and insight to use as inspiraton for Kate ( Female), ??? about their experience of the festval and present their design. In this part we describe the method and discuss them with other partcipants. In the and atributes we used. Sensitzing third phase partcipants should describe, design Goal During the sensitzing process partcipants received your ideal eatng environment and discuss this with Firstly the goal of this method is to get insights a booklet, which consisted out of small exercises. other partcipants. If partcipants did not wanted to about the experience of visitors and get inspiraton Those exercises were designed in such a way to partcipate in a group session. They had the opton and insights about their idealistc eatng environ- let people think and express themself about their to get a 1 on 1 interview about the booklet. Due ment. experiences, emotons and opinions during difer- lack of tme on the Sunday, I choose to let partc- ent moments at the festval. The booklet was split ipants only partcipate in phase one and three. By Sub goal: into exercises about Friday and Saturday. Both days asking directed questons and remarks I try to stm- Get insight on which emoton people feel during included a tmeline were people could explain their ulate people in their discussion and explanatons. diferent tmes at a festval. actvites and their emotons they felt. Partcipants could express their experiences on this tme line, Eventually we did a group session with 3 partci- Method with the use of colored and stckers with emoton pants and an interview with 2 other partcipants. on it. Other exercises were taking pictures of their Partcipant’s selecton positve and negatve moments. These picture Collages I was searching between 4 and 5 partcipants for could be send into a what’s app group. Next to this I followed the instructon of the paper; Contex- this research. This number of partcipants was a they had to describe their eatng ritual. Partcipants tmapping: experiences from practce, writen realistc number of partcipants I could get. Also had the complete freedom to choose there desired by Sleeswijk Visser, Stappers and van der Vlugt with use of 4 -5 partcipants I would probably get tme and moment on the day to do these exercis- (2005). Like using pictures and colors collages could enough insights to fnd inspiraton I tried to fnd es. In this way we prepare the partcipants on the be made. I facilitated a catalogue of 100 pictures. partcipants, by sending emails to all the 100 +/- groups session and we let them already think about The content, context, people, emotons of the people on the guests list. Only two partcipants did their emoton and experiences. In this way it will be pictures had a high diversity. And we used not to react. Therefore other 3 partcipants were founded more easily for them to express themselves during aesthetcal looking pictures. on the frst day of the festval. They were mixed age the sessions. So they are relaxed while flling these Analyses and divers from background. booklets. The booklet can be found in appendix x.x. I recorded the presentaton and discussion part of the sessions about the ideal eatng environment. Partcipants: Session This data has been writen down into a transcript. The intentonal session consisted out of three Viveka (Female), Graphic, Board Game designer In these transcripts I search for interestng and phases. In the frst phase partcipants should dis- Willem ( Male), Art Producer inspiring quotes, which were giving informaton cuss and interview each other about their book- Sophie ( Female), IDE Student about their ideal eatng environment. These quotes

- 165 - will be clustered aferwards. These clusters are eventually factors that are inspiring us to design their ideal eatng environment.

Discussion: Due the lack of tmes not all the phases of the session were done. Therefor we miss some data, which could be interestng as well. Stll the data we receive is good enough for me to get inspiraton.

Pictures taken during the sensitzing for in the booklet was limited. This was too bad; I would have liked to see those pictures. This limited amount of pictures was caused by the fact that people smartphones were out of batery for the most part of the day.

- 166 - Transcript Context Mapping when you do not have to wait in line for your food. that nice loempia? And than someone said , ooh I am not saying that I have to be served. Maybe noo I missed that one. And you have the change to Partcipants: there is a compromise, whereby you pick a number get it the day afer. It should not to be fancy and Willem and going to sit down, whereby you are not been not to much choice, just one thing. Viveka forced to wait in line, especially when you are with Sophie a bigger group. Than you have to stand with a lot of That’s a good one! people in the line or one person has to carry a lot who wants to start describing there ideal eatng of packaging. So maybe there is a soluton that you The other thing is a sort of hap muur, but that so environment? not have to wait in line but also not have a serve not personal. But it is quick.and with your own Well, I wrote some things down. Firstly at a festval, with waitress. personal atracton, world. So there should be a I do not like it when you have all catering together nice DJ or a band and people have to dance while en all picnic furniture is located next to each other. Do you guys have a meaning or wants to add waitng in the line. Well they do not have to but, That it feels like a busy and noisy restaurant atmo- something about certain things he said? there should be a possibility to dance in the line. It sphere. So I like it when it has more space between should not take to long and not to much distance to the furniture and that you can fnd a space whereby Well I got something diferent, In my opinion there walk and not to much choice. you are not between the people, but have overview are two things that is an ideal situaton to eat. The of the festval area. Like watching playing children, frst is when you stay in the middle of the festval Or when the row already a thing on it own is. dancing people, musicians but that you have an and you do not have leave the festval to get some Where people do some animaton or that they do interestng view. I like to have normal chairs with food and the other is when you really make it a a quiz with people or organising something crazy, a back where I can chill. Especially when you are moment for yourself. Like an own atracton, own whereby you do not have to get bored while wait- standing a lot, like those picnic furniture without world you enter. So you make it separate from the ing in line. Or maybe a waitng line whereby they sit a back, prety killing. When you just want to get festval. And on the festval it seems for me the down. Or a couch whereby you can just push it a some rest at that moment. And with the current best way. Because you can stll be watching the litle bit more forward while waitng in line. situaton I can sit down but not relax. And with bands, yesterday we were sitng on the hill watch- cutlery and tableware, last year on the fortweg ing a music band and in front of us were people or maybe an rollercoaster car! they had a restaurant with just normal cutlery and eatng a loempia. So I got hungry as wel. And I tableware from porcelain and metal, whereby they thought it would be super nice when eateries once Hahahah Yeah, wash it. Instead of the plastc tableware, and wood a while will pass by with a cart, and where you can like cutlery what does not eat very nicely. And than buy small bites and so not have to leave your place. hahaa yeah things like that, so our own world with you stll throwing some trash away. And when you So you can keep chilling and a lot of small bites that a lot of creatvity or in the middle of the festval. wash the dishes you will have re-use the table- only pass by ones. And you have it or do not have ware, and that’s maybe even beter. I really like it it, so there is a certain excitement. Did you also had So an own world on the festval ? well it can be

- 167 - on the festval, but you will not hear the music of It is not the idea that everybody goes to the wheel- the festval for example. When you hear the fest- barrow to buy some stuf. So almost like a popcorn salesman, with healthy val music than would be nicest to stay in that area. food. So should not been like unhealthy snacks. It And for the frst example someone is walking with Well on bigger festval like lowlands, they already has to be easy(lekker vlot) and defnitely not be- wheelbarrow with for example 100 bites and makes serve beer at your place. So you do not have to come a “thing” or so. a certain round. walk to the bar. Yeah those magic thorn backpacks? Well in my opinion, to eat nicely it should have an What kind of feeling and appearances does this combinaton of rest/peace and at the same tme man with wheelbarrow have? It has to ft with the But than more cosy(Gezellig), because those things has an creatve appearance. Usually I regret( well festval. are always not so gezellig. on this festval was not the case) to start eatng, because I miss the shows and surely when you are Wel it has to be theatrical. Yeah that’s true. with more people and everyone wants something diferent, than the eatng ritual takes a lot of tme. what do you mean with theatrical?? With a fag on top of it and a light on top of it. Yeah, I would like when you stay close to the per- formances of the festvals. But I like to have a place Like it is an act. That concept is also if you want to have a quick to sit with a table to eat. So it should provide the Yeah it has to ft in the environment… beer. possibilites to eat normal. I do not know how to see this, but I want to have it close to performance, Maybe with a big cooking hat or It really has to ft with the festval feeling. It has to but also has a roof and is wind proof etc. Normally blend with the moment, maybe even with the band. you cannot fnd a place to sit and eat. Yeah maybe it has to look like that. Like during those heckensaw boys , the person has to have like straw coming out of his hair. Personnaly I would like to see the rest moments It has to be clear that he should have food. Maybe apart from the eatng part. And just create a chill he behave like a marketsales man , like delicious Or it doesn’t need to have a wheelbarrow, but can corner. Where people just can relax and chill. So loempia’s, who makes me loose…. Hahahhaa. That’s also just have a like those cigaretes sales man from without all the dancing people etc. what I think than. the past with a tray. And than with like 5 or 6 peo- ple with small bites for one coin. And if you are at a concert I would like to see that But the idea it that you do not have to move from the food has to be served your place. Indeed for only 1 coin of even half coin. in a way so you can eat it in an easy way. Not with cutlery . Because with cutlery it is difcult to eat Well than he comes to you and speak to you like. And that we are not creatng rows for food at the while standing. But those loempia’s you can easely place. eat.

- 168 - Well a litle bit of both, maybe it is nice, when you What you also have in those countries is that on Those fnger foods. can eat or use everything that you do not have to a certain place at the beach you have someone walk a trash bin. So you do not have all those trash with a small bbq for example, and on top of that I am not only from the traditonal cutlery but for ex- anymore. you have those cornkolven on it. And than they amples with the loempia’s here whereby the sauce sell in a surrounding of 10 meters. And if they are is served in a separate cup. Than I think like, that You have those papers with seeds in it, would be done they move their whole bbq 30 meters further. sauce can be easily put on the plate of the loem- nice if you could grave your frites plate into the Than they sell again in a surrounding of 10 meters pia’s. That is already less plastc and most people ground and than the year afer you have some around them. That is also a nice way. So you do not around us on this festval are already conscious/ fower standing there. have to leave the area. You only have to take ten aware about their sustainable behaviour. There are steps. Than you stay in your moment. so much diferent packaging at the eateries at fes- Oh yeah that nice indeed, of course seeding of…. tval and it is all thrown away. Than I think you can How do you see the ritual of throwing waste easily use a re-use system or edible packaging. You said do not have to walk so much? away? Yeah I so to walk away from the moment, you are With waste I would like to have the trash bins as Haha that you can eat your plate, I already see it there enjoying a moment of a band or whatever close as possible. when I am eatng ohh plate is empty. Ahhh yum and you are chilling in the sun or something. And yum yum. than you smell those delicious loempia’s, And than I am thinking, on lowlands they had a stcker to you want to eat it as wel, And than it is not annoy- place on your garbage bags and in that way you I had that once, I could eat the frites packaging. ing to walk to it, and there maybe always should be were partcipatng with the lotery. When you were a place where you can go to when you want to eat. bringing your garbage bags than those stckers… Is that nice to eat? But is also super chill , when you can sit where you are and suddenly someone is passing by with your Waitress asking something. It is kind of the same as an ice horn. wishes( Food). So while delivering your garbage you are partcipat- I always like it when packaging helps you with At the beach in Barcelona you have all those beer ing in a lotery. So maybe there is a code on your eatng. Cannot come up with a good example but a and soda sales man. It more luxury than like a plate and than you can do something with it. part of the packaging also cutlery is. beach club. You do not pay a lot for that beer and they just pass by once a while. When you thirsty It explodes when you are fnished with your food. You were saying I would like to have less packag- you just wave your hand and they will come to you. And it’s gone! ing? Is that because of the environment of maybe And that’s kind of a luxury situaton. Which you can to much stuf to be thrown away? try on a festval with movement. Or when it burns very good, that you can put it at such a heater at festval area.

- 169 - Ahh that’s a good one. comfortable to be waitng in the line. But if you got Interview with Valerie and Kate about booklet: entertained or something. Valerie Or that the plate is also puzzle pieces, and that Kate together with people around you are going to com- I experience a lot of tmes that we are a lot with plete this puzzle about… yeah name something. only the two of us. And therefore less socialize with Oh your even flled in for Friday. other groups. And even when your joining a group, Does this create this extra value for you? than you are stll are kind of two one unit within Yeah we also flled in for Friday. Hahahaa Mwhaaahh, It is a bit the general impact of the the group. That is very diferent, when your with a people, what there own opinion about this is. At bigger group, people can join more easily the group. Yellow? What is yellow for you guys there? a festval like these, there are a lot of people that are aware and conscious about sustainability. They When I am on a festval with a group or with just We were travelling by blablacar. I do not know if would like to contribute, and if you make some- the two of us, when I said I am going to get some you know that? But you pay like 7 euro’s to some- thing with a sustainable feeling at a dance valley beers , that can be the moment that your not with one and than you are riding along with other people it would have less contributon of the people. It is the group and are with unknown people. who are also visit HCTS. It was the frst tme we did depending on a festval, but if you really come up this so it was very handy because in that way we with a creatve soluton, whereby at such a festval Some interacton, even if it is only with the bar- avoided 3.5 hours train travel. But I put the yellow you have a lot of people partcipatng, than you can tender. stckers, It was for us kind of exploring and but come up with fun designs. eventually it was very chill. So that’s why we put Yeah so, that can also be very short moment. some more green stcker on top of it. Especially when there are so much children, than you can maybe also do something with that. Was it comfortable because of the people you were driving with? I was also thinking, food can be something whereby Yes, Very relaxing girls, who knew each other. So you get to know new people. When your standing that makes it very comfortable for us. And they in a line for food, or talking with the chef. Those knew also other people that we knew. So that was are small moments, and if you take that away with also really nice. mine frst idea. Than you only stay with your own group. There was excitement and happiness at the boat, because you were on tme for the boat? Standing in the line, does not have to be bad. hahaha, also! No we were right on tme. because Currently at most of the festvals that people are they had a boat one hour earlier. Especially because pushing to get forward in the line. Than it is not

- 170 - we were heading to vlieland. Especially you, you were like VLIELAND!!!! Hahahahaa. It was back Yeah we were in the front, on the ground. It was You liked the bolder zaal? to vlieland, already have visit/worked two tmes good weather. Yeah HCTS en ITGWO so it feels familiar. On the mo- ment you step on the boat, you think we are almost What did we do afer maarten vos? Well frst it was very funny at the bolder restau- here! rant, with the kiddo dancing. That was also nice Didn’t we went to the beach? to watch. And afer the bolderzaal we have chilled Like coming home? outdoors. Yeah kind of, No that was yesterday. And eventually it was cold ? ;) Relieved with the tent? I think we stayed chilling at that spot. Ooh noo we Yeah we woke up in the middle of the evening, like Yeah we achieved it to setng up the tent. And it went to the supermarket and did some groceries. fuck we are on the ground and fuck it is freezing was bigger than expected. We bought some chips and wine. cold over here. Hahahaha. And we put another pants and more pants, sweaters, socks. Especially that it was bigger than expected! It was No that was before that right? Well we bought so chill. some wine and chips . hahhahaa Before or afer Moment you woke up and was not so drunk any- that performance. And afer that we started eatng more, you realised it was prety cold. It should be a two person tent, but eventually it at the bolder. And we ate frites. There was paella was a 3 persons tent. IT was really big tent! When on the menu, and we did not really wanted to eat Oh yeah all our food, we ate very healthy al these it was set up we were like oooh nice! Hahaha nice that food at the ruige plak. So we want to the bold- days(sarcastc voice) hahahaha. tent! er restaurant. We ate a lot of junk food especially. So you were proud on your self? I guess that you guys drank a lot of beer? Absolutly! At the ruigeplak you only bought cofee and Hahaha , beer? Maarten vos? We did not eat something there right? Yeah maarten vos was our frst performance we the scouts were getng beer all the tme. When watched. I knew him from a name. I never have saw I had a beer and it was not even empty I already No in the end we did not eat anything. It was es- him live, and it was very beautful performance. received the next beer. pecially because, it or cake or only those evening meals. And somehow we were not into the mood I see her chilling, were did you chill? Three gulp of beer and they already arrived with to eat that food. When we wanted to eat, we like to In the front right? two tray of beers. But it was prety nice evening. have a warm environment. Eventually we went to

- 171 - the bolder. That risk is always there on festval, because you Is it open during ITGWO? are with a lot of people. So there will be never a Yeah to get a litle more warmer indeed. So you can It is open , but I never ate there. I am always eatng seatng place for everyone. sit down and be warm when you are eatng. So you at the festval locaton. Because the locatons are can charge for the rest of the festval. so big that. Like for example the fortweg is a 30 Sometmes I even did with groups, that we were minut walk , then you are not going back to the going to eat at a certain place and then if there was And more choice. bolder. Even during the route towards the diferent a table with seatng empty than we were sitng locatons you have things to eat. over there. Also depends on the mood of myself. I And stll we ate two tmes frites hahaha, think that dinner is also diferent than breakfast. How do you experience the food of ITGWO? During ITGWO at the bolder restaurant outside you yeah but not me I also ate pizza. That’s also in the uhm super, they have a lot of choices and a huge have a lot of breakfast eateries and on the beach. booklet. variance between diferent dishes. Prices are ok. And that is really nice that you can go to the beach If you want you can eat very expensive with the on the island to recover from the hangover. So that I would like to talk about de ruigeplak unfortu- restaurant quality food but you can also eat very is nice if there are eateries as well. nately you guys ate at the bolder. easily a simple bite. Yeah at the ruigeplak it was prety specifc and some rest and peace !! they were not ofering the food we wanted at that How do you experience eatng there? moment. And that was also the reason we did not Well usually I sit down during dinner, but not per That is nice, that you can eat breakfast on the eat at the ruigeplak. There was just only one choice, se on the eatng spot itself. Mostly I buy my food beach. and that was very difcult, I had the feeling that last and than on ITGWO everybody wants something year there was more choice. There was less sweet else, because you have so much choice and most- A noisy environment during dinner is fne for me, food and more hearty food. And I did not wanted to ly everyone is leaving and than you meet at the but in the morning it is important that you have a eat pie. I wanted to have more hearty food. mainstage. And than you are going sit over there moment of relaxaton. So I can wake up. with each other. Sitng or standing. But mostly it And for example at ITGWO you have more choice. is people are splitng up and meet up somewhere You have a lot of emotons here? Even guilt? ITGWO is HCTS tmes thirty. This part of the area is else. Because it is nice to eat at the stage. haha yeah guilt because we drank so much. And not even been used. Than you have more the food I thought lets make good use of the stckers. And trucks idea. Everywhere are eateries and you can Do you have a sitng place over there? eventually relaxaton and peace on the beach. pass by everything. At the eateries you have those tables, but mostly those tables are full. There are not enough seat- Usually on ITGWO in the morning, we thought Than should I also eat less ofen at the bolder, but ing’s. about it today but it was to cold. Swimming. Nor- because the choice is so limited over here than. mally I always take a dive into the ocean in the

- 172 - morning. For a moment in the water is super nice. was nice. booklet.

So is the charme of the festval that there is a lot Laying in the sun ? So that was your evening program? of variety? Yeah that was afer the swings of the kinder garden. Yeah the evening before we drank to much and did Yeah defnitely! not sleep a lot. We had something like lets just chill Yuko Yuko? it is fne this way. Getng warm and enjoying the That makes the festval, Yesterday we went to the Yeah we were with cofee at the ruigeplak and I re- puzzling. And there was also music in the bolder so beach in the afernoon. In general I go to visit the ally wanted to see that band. And than we found a we also so children dancing. village, that is also our planning this evening. And blanket together with cofee so we were warm. And usually on ITGWO I got on a saterday afernoon to frstly we were sitng on those benches and afer Children also give a lot of entertainment? the village to be the tourist and buy some fun stuf that we were standing to watch them perform. And Yeah that’s what I enjoy. They do not realize yet and send ugly post cards. than we had it cold again, ooh noo frst we went how retarded they look like sometmes. And that to the beach to check the sun comes down. With is very funny. Especially the somersaults loin child. You had a moment of rest during this perfor- beer! He just thought he was able to somersault towards mance? Why because of the music the setng the top of the dune back to the camping. And his etc? how were you guys sitng on the bench? mom was asking do you come with us and than he We were sitng side-wards. said yeah I will be there in a moment and he kept A litle bit of both, the sun was shining and it was contnuing with the somersaults. relaxing music, it was also the music we could han- It was oke to sit like that. dle with our hangover. hopping people at heckensaw boys? Yeah but eventually we were standing because Yeah that was an performance and people were But also our frst beer! people were standing in front of the area. So you hopping and jumping and those heads hopping could not see the artst perform. Than we decided from a distance was so funny. So you can gradually change into the right mood. to stand between the mass people We were sitng on the top of those hills in the sun. Sad because of the cold? With our frst beer. Again to the beach? Yeah we were cold and we could not sleep. Yeah the sun going down! Swinging. Ooh yeah you send me the picture. Hahaha Maybe it is overreacted with sad We were frst in the bolder restaurant and than we Puzzles? saw that kinder garden so we thought he nice. So Yeah we had puzzle booklet with us. We made Well I was sad because I could not sleep , because we watched the kids and swinging in the sun, that puzzle for literary 2 a 3 hours. We were interested it was so freaking cold. in the puzzles. All these stckers I placed in the

- 173 - Yeah indeed it was prety cold. had dinner. Yeah communicaton was just bad, split it. because they sold it but we did not knew about it. That was only negatve point? And if they communicated this beter than probably So in that way like here on the ruigeplak that you Well in the end the food choice was not enough. I would have bought their some food instead of the have those tables and you stll can watch the And those were complete menus and not simple frites with kroket at the bolder. performance. That’s perfect. Some extra heaters or bites. something should be even beter. And some bean What is your ideal eat environment? bags. And for dinner it is kind of the same. What I Yeah sometmes if you wanted to eat something It has to be warm, if the sun causes this or a heater really like is how the look and feel is of that cofee around 5 but you are not really hungry and just does not mater. bar and this atracts me and as a visitor you im- want a small bite. That possibility was not provided. mediately see what they ofer. And with the other And than you started to eat some chips in front of Or you can use blankets or something. eatery, you had not clue what was going on, untl your tent. But than your outside of the festval. you walked into the eatery. So there was no clear Indeed something like that, when you get it warm. communicaton. What your ideal menu or right amount of difer- Do you talk about breakfast or dinner that is big ent meals ofered? diference. In my ideal breakfast situaton, than So the ambiance and the food they sell has to be It is a small festval so not to much. you have a litle hangover, mostly. What I like are shown by design of the eatery? hammocks. Yeah defnitely. Which is already happening with There should be more standard choices, like for ex- the food trucks on ITGWO etc. And what you ample now. They had paella, that is prety specifc Or beanbags!! currently see is that burgundian and people want to type of food. It is nice if you really enjoy that food, see what they are eatng and want to know what it but in my opinion it is too specifc. I think, do than Yeah but I prefer hammocks. Beanbags are also is. more like frites or certain sandwiches. fne. And also I want a lot of diferent dishes to choose from. Just more choices. Those eateries are really have a specifc look. And Yeah, small bites or sandwiches or fnger food. you know exactly what type of food you can buy. Or just even that you can get a sandwich and can And if you have not that much to ofer than so that take that with you on the beach. It has to be also It atracts you more to eat there something than to you than have some more standard things instead very easy to take with you. sit at a normal restaurant. Ooh that looks cool and I of the specifc things. want to try this. And if we talk about the environment, than I prefer In the end we found out that they sold burritos, but a place whereby you can stll enjoy the music and Do you thrown your garbage away afer your that was not communicated towards the visitors. in such a way that is stll can see and observe the dinner? And when we found out they sold that, we already artst who are performing. So you do not have to When I am sitng at a table I usually do not thrown

- 174 - away. So I lef my plate on the table. I should be food on it. that. honest, when I walk with the packaging than I will not throw it on the ground. But when I am sitng I And during ITGWO do are people also throwing And what I thin is important they empty the trash have the trigger to let the plate on the table. their trash away like they do here during HCTS? bins a lot and when something is very full like at the bolder then you stll do not thrown it away. But when I have it in my hand, then I will not throw Yeah, but I think the environment is already helping it on the ground. and the type of people who are visitng this fest- It is annoying I you want to thrown it away and you val are already kind of sustainable aware. Plus the can’t. When you have the intenton but you do not Somehow everyone is eatng at the table, so the hard cup system ofcourse with the deposit money. see a trash bin to thrown in and it looks disgustng. functon of the table is to put thing on top of it. And in my opinion there are enough trash bins on And somehow I have the feeling that people will ITGWO. You see them always, enormous posts with walk by and just check and clean up the mess. And trash bins, the same as here. But than way more! It if you are eatng at a random place, they cannot seems to look mostly very clean at ITGWO. easily walk threw the whole area to check if you thrown trash away. And when a trash bin is central Do you think it is because of the type of visitors? located than I will thrown my garbage away. But People who are visitng the ITGWO are typical type when I have to look a lot than I will leave it on the of people and a lot families and ITGWO has rela- table. I do not feel guilty when I leave the trash on tvely a lot of volunteers! And who love this festval the table, but when I hold it in my hand I feel to and therefore there will be less trash thrown on the throw it in the trash bin. ground. how do you want to get served? Especially the environment, when I think of other festval in like Amsterdam. Than you mostly think Well for burritos I do not care about it. You just can yeah whatever I just thrown on the ground. And give me a litle plate with burritos. But sometmes it a lot less here. You do not want to have a lot of you have those bamboo type of plates and that plastc in nature, like in the dunes. That is just sin. It always look nice and is more stable. That is easier is such a beautful island, relaxing environment. So to take with you. you can have so peace and rest on such days.

And there should be enough space on the plates for Do you want to separate trash? food. Had a lot of tme when it is just big enough Well if it is communicated well and does not have a but really difcult to care but there is too much huge distance between each other yess I would do

- 175 - Selected Quotes from Transcript such a way that is stll can see and observe the artst combinaton of rest/peace and at the same tme has a who are performing. So you do not have to split it. creatve appearance. In the moment: # I like it when it has more space between the furni- # Well frst it was very funny at the bolder restaurant, ture and that you can fnd a space whereby you are with the kiddo dancing. That was also nice to watch. # It is such a beautful island, relaxing environment. So not between the people, but have overview of the you can have so peace and rest on such days. festval area. Like watching playing children, dancing # Yeah but eventually we were standing because peo- people, musicians but that you have an interestng ple were standing in front of the area. So you could not # A noisy environment during dinner is fne for me, but view. see the artst perform in the morning it is important that you have a moment of relaxaton. So I can wake up. # On the festval it seems for me the best way. Be- # Where you can buy small bites and so not have to cause you can stll be watching the bands, yesterday leave your place. Accesible: we were sitng on the hill watching a music band and # when you can eat or use everything that you do not in front of us were people eatng a loempia. # So in that way like here on the ruigeplak that you have to walk a trash bin. So you do not have all those have those tables and you stll can watch the perfor- trash anymore. # When you hear the festval music than would be mance. That’s perfect nicest to stay in that area. # It is annoying I you want to thrown it away and you # So you do not have to leave the area. You only have can’t. When you have the intenton but you do not see # I would like when you stay close to the performances to take ten steps. Than you stay in your moment. a trash bin to thrown in and it looks disgustng. of the festvals. Relaxed: # And when a trash bin is central located than I will # Well usually I sit down during dinner, but not per se # I do not like it when you have all catering together en thrown my garbage away. But when I have to look a on the eatng spot itself. all picnic furniture is located next to each other. That it lot than I will leave it on the table. feels like a busy and noisy restaurant atmosphere # And frstly we were sitng on those benches and # With waste I would like to have the trash bins as afer that we were standing to watch them perform. # Some rest and peace !! close as possible.

# I regret( well on this festval was not the case) to # When you just want to get some rest at that mo- start eatng, because I miss the shows. ment. And with the current situaton I can sit down but not relax. # And if we talk about the environment, than I prefer a place whereby you can stll enjoy the music and in # Well in my opinion, to eat nicely it should have a

- 176 - Balanced Choices Normally you cannot fnd a place to sit and eat. environment. # There should be more standard choices # And that we are not creatng rows for food at the # It has to be warm, if the sun causes this or a heat- # Well in the end the food choice was not enough. place. er does not mater. And those were complete menus and not simple bites. #I really like it when you do not have to wait in line Clear: for your food # if you wanted to eat something around 5 but you # In the end we found out that they sold burritos, are not really hungry and just want a small bite. # whereby you do not have to get bored while but that was not communicated towards the visi- That possibility was not provided. And than you waitng in line. tors. started to eat some chips in front of your tent. But than your outside of the festval # Currently at most of the festvals that people are # If they communicated this beter than probably I pushing to get forward in the line. Than it is not would have bought their some food instead of the # There was just only one choice, and that was very comfortable to be waitng in the line. But if you got frites with kroket at the bolder. difcult entertained or something. # It has to be clear that he should have food. # There was paella on the menu, and we did not Cozy really wanted to eat that food at the ruige plak. So # What I really like is how the look and feel is of we want to the bolder restaurant. # Yeah those magic thorn backpacks? But than that cofee bar and this atracts me and as a visitor more cosy(Gezellig), because those things are al- you immediately see what they ofer. # It should not to be fancy and not to much choice, ways not so gezellig. just one thing. # Those eateries are really have a specifc look. And # The other thing is a sort of hap muur, but that so you know exactly what type of food you can buy. # It should not take to long and not to much dis- not personal. tance to walk and not to much choice. Easy: # Some interacton, even if it is only with the bar- # for examples with the loempia’s here whereby Comfortable tender. the sauce is served in a separate cup. Than I think like, that sauce can be easily put on the plate of the # At the eateries you have those tables, but mostly # When your standing in a line for food, or talking loempia’s. those tables are full. There are not enough seatng’s with the chef. Those are small moments, # It has to be also very easy to take with you. # But I like to have a place to sit with a table to eat. # When we wanted to eat, we like to have a warm

- 177 - # But it is quick. I miss the shows and surely when you are with more people and everyone wants something difer- # But sometmes you have those bamboo type of ent, than the eatng ritual takes a lot of tme plates and that always look nice and is more stable. That is easier to take with you Than I think you can easily use a re-use system or edible packaging. # at a concert I would like to see that the food has to be served on ITGWO everybody wants something else, be- in a way so you can eat it in an easy way cause you have so much choice and mostly every- one is leaving and than you meet at the mainstage. # I always like it when packaging helps you with eatng. # When you thirsty you just wave your hand and I think that dinner is also diferent than breakfast they will come to you. And that’s kind of a luxury situaton So is the charme of the festval that there is a lot of # It has to be easy(lekker vlot) and defnitely not variety? become a “thing” or so. Yeah defnitely! That makes the festval,

Ambience ft with festval: When I am sitng at a table I usually do not thrown # It has to ft with the festval. away.

# It really has to ft with the festval feeling. It has I should be honest, when I walk with the packaging to blend with the moment, maybe even with the than I will not throw it on the ground. band But when I have it in my hand, then I will not throw # if you make something with a sustainable feeling it on the ground. at a dance valley it would have less contributon of the people. It is depending on a festval . Lefover Quotes:

- 178 - Scans of partcipants collages/ describton of the ideal eatng situaton

- 179 - - 180 - - 181 - Context mapping Booklet

- 182 - - 183 - - 184 - - 185 - - 186 - Appendix E: Clustered Quotes ITGWO Survey Expensive weer erg genoten en ga zo door.. en zeer kleine capacitet. Hierdoor lukte het steeds Eten en drinken is erg duur. Verder prachtg! niet om voor aanvang optreden een drankje te ha- Ik vond dat er bij de fortweg en het bospodium te len, de rij was enorm en service van de bar traag. En sommige voedsel prijzen mogen echt wel wat weinig gelegenheid was om wat te drinken te halen. minder exorbitant. Er stonden lange rijen bij de bar. Erg jammer. Ook Vorig jaar was dit veel beter geregeld en was de miste ik een goede eetplek bij het bospodium. Deze indeling fjner. dit was echt een mega irritate punt! Daarnaast vond ik het eten en drinken wel erg aan was er vorig jaar wel. No clear communicaton de prijzige kant. Lekker en goed eten... Absoluut maar wel erg prijzig. Verder was het jammer dat je voor het bospodium -Watertappunten duidelijker aangeven en fordweg in de rij moest staan. Enige punt van ‘kritek’ is dat ik het eten wat aan de Losse quotes dure kant vond. (vis, thais e.d.) No good and accesible eatng locaton at forest Itgwo, je bent geweldig! Bijzonder dat jullie de lieve Ik vond dat er bij de fortweg en het bospodium te sfeer met hoge kwaliteit muziek en food weten te Eten en drinken was doorgaans veels te duur. Nor- weinig gelegenheid was om wat te drinken te halen. behouden! maal hoor je mij daar niet over, want ik begrijp hoe Er stonden lange rijen bij de bar. Erg jammer. Ook dat zit, maar nu laat ik dan toch weten. miste ik een goede eetplek bij het bospodium. Deze Ik vond het echt heel stom dat het bandje persé was er vorig jaar wel. aan de rechterpols moest! Voor mij staat ITGWO Beste organisate, Het is het beste festval wat er ook voor vrijheid en daar past zo’n stomme ver- is, maar.....het eten en drinken is zo duur. Het is Bij het bospodium vond ik de horeca niet plichtng echt niet bij. Heel irritant zo’n bandje aan echt een rib uit je lijf, en zeker dé reden om van het toereikend. Verder is het allemaal meer dan goed! je rechterpols. festval af te zien! Er mag wel en extra bar bij t bospodium! Tip, laat kinderen ook nadenken over vraagstukken Waitng lines omtrent duurzaamheid, dit kan soms verrassende De horeca is langzaam, niet efciënt en niet voor- en vindingrijke oplossingen opleveren. Daarnaast vond ik het erg druk, wachtrijen, geven radig. Op zaterdagmiddag waren sommige eten- irritate. swaren al op. Als men zich verheugt om op zondag iets te eten wat hij/zij eerder op het bord heef zien En leer die lieve vrijwilligers achter de bar om staan, dan kan dat helemaal niet meer. Het eten is een beetje tempo te maken... Efciente ipv lief zeker smakelijk, maar het kan veel beter georgani- dromerig voor je uit staren;-) de wachtjden bij fort seerd worden en bos voor een biertje waren ronduit belachelijk en zeer frustrerend. En het kost jullie omzet! Verder De bar was slecht bereikbaar boven aan de berg,

- 187 - Appendix F: Idea Generation HKJ

- 188 - - 189 - - 190 - - 191 - - 192 - - 193 - - 194 - - 195 - Appendix G: Concept Detailing

- 196 - - 197 - - 198 - - 199 - - 200 - - 201 - - 202 - Appendix H: Production In this Appendix we describe how the diferent multplex does not ft with the look of the crate. parts are made, changed and adapted for the de- Therefore dark oak wood–dye is used to make the sign. gaboon darker. Secondly by using this oak wood- dye you give an extra protecton for the multplex Crate against water. The crates are purchased at a wholesaler. First we start with drilling the holes for the handles. Stll RUG the crates have to be sanded. The sharp edges are The rugs are purchased at wholesalers. First The sanded and the whole inside of the crate is sanded. Velcro will be placed on the rug with double-sided Afer that the crates are blown clean with an air tape. Afer that the Velcro is sewn on the rug. press compressor. The inside of the crate will be varnished with a transparent varnish. Table Leaf The foldable table leaf consists of 2 tables leaf, 2 Waste bucket Holder hinges and 6 screws of 3.5mm diameter and length The waste bucket holder consists out of two of 16mm. The table leaf is milled out of big plate diferent parts. The frst part is the holder and the of 2500mm by 1250mm of gaboon multplex. The second part is the blocks. The holder is made with hinges are standardized hinges. A mould of wood a milling machine. First a standard plate of 1250 by is created to stabilize to assemble the tables leafs 2500 must cut into two plates of 1250 by 1250. A and hinges together. Without stabilizing you would DXF fle of the 2D template of the holder gives the create too much backlash between the two table informaton needed towards the milling machine. leafs. The milling machine will mill the holder. Finishes The blocks will be sawn out of lefover of old The tables leaf and holes are sanded before the gaboon multplex plates. These are blocks of 40mm dark oak wood–dye is used on the gaboon mult- by 75mm. The holder and the blocks are assembled plex. The Oak wood-dye is used to make the colour by wood glue and 1 screw of 16 mm length and 3.5 of the material ft with the crate. Secondly it pro- mm diameter per block. tects the wood and makes it easier to clean.

Finishes First the bucket holder is sand down afer it comes out of the milling machine. The look of gaboon

- 203 - - 204 - Appendix I: Online Survery Enquête Picknick jkheid met vrienden of familie je eigen eetplekje te vinden om aldaar van je maaltjd te genieten. Wat is je leefijd? Doordat alles in 1 kratje past is alles gemakkelijker Versie 2 A. 16 - 18 jaar te vervoeren over het terrein. In het kratje zit een Je bestelt 1 gerecht voor 2, 3 of 4 personen. Dit B. 18 – 22 jaar kunststof kleedje, waarop je tjdens het eten droog wordt geserveerd in 1 grote pan, samen met een C. 22- 28 jaar en schoon kunt gaan ziten. metalen opscheplepel, porseleinen losse borden D 28 – 40 jaar en metalen bestek. De deksel van het kratje kan E. 40 jaar en ouder In het kratje bieden we niet alleen ruimte voor worden opengeklapt en tot tafelblad getrans- eten van 2, 3 of 4 personen aan, maar kun je ook formeerd. Het afval kan net als bij versie 1 in de Hoevaak ga je naar een festval per jaar? je door jou bestelde dranken er in laten plaatsen. emmertjes worden gedeponeerd. De emmers en A. 1 keer per jaar Hierdoor hoef je niet meer in de rij te staan bij de overige spullen worden na het eten teruggeplaatst B. 2 tot 4 keer per jaar bar. Er ziten ook twee afvalemmertjes in voor het in het kratje en teruggebracht naar het inleverpunt. C Meer dan 4 keer per jaar afval wat overblijf. De emmertjes moeten bij het D. Nooit inleveren van het kratje bij het inleverpunt worden Versie 3: geleegd. Hierdoor hoef je niet meer te zoeken naar Je bestelt een kratje voor 2,3 of 4 personen , maar Met hoeveel vrienden of familie leden ga je meestal een afvalbak op het terrein en is het zelfs mogelijk iedere persoon bestelt/kiest zijn of haar eigen soort naar een festval? om je afval te scheiden. Het bestek , de borden en eten. Het eten wordt met bord en al in het kratje A. 1 Vriend of familie lid andere tafelwaren zoals glazen zullen bij alle 3 de geplaatst door het personeel. Net als in versie 2 B. 2 -3 vrienden/familie leden concepten worden hergebruikt. kan de deksel opengeklapt worden tot tafelblad en B. 4- 8 vrienden/ familie leden dient het kratje met lege spullen en de afvalem- C. Geen, ik ga altjd alleen. We hebben drie verschillende versies voor de pick- mertjes na het eten weer ingeleverd te worden bij nick-kratjes: een inleverpunt.

Naar wat voor festval gaat u 1 daags of meer- Versie 1 X nog 3d model van maken daags? Je krijgt kleine hapjes in losse houten of porselein- en bakjes geserveerd. Deze hapjes kun je eten met Vraag 1. Welke festval? je vingers, met houten stokjes of een metalen vork. Welk van de drie manieren van serveren en eten …… De bakjes worden uit het kratje gehaald en op het heef je voorkeur? picknick kleedje gezet. Als je klaar bent met eten A. Versie 1 Deze enquête gaat over een nieuw eetconcept kun je het afval in de emmertjes deponeren en deze B. Versie 2 op Festvals. Het concept bestaat uit een pick- samen met het bestek terugplaatsen in het krat. C. Versie 3 nick-kratje. Met het kratje bieden we je de mogeli- Vervolgens lever je het krat in bij het inleverpunt. D. Geen van de drie

- 205 - En waarom? A. 2-4 munten we iets over het hoofd hebben gezien. B. 4-6 munten Vraag 2 C. 8- 10 munten Heb je nog suggestes, aanvullingen, verbeteringen Wat ben je maximaal bereid om extra te betalen voor deze nieuwe manier van eten en afval ver- boven op je eten en drinken voor de service van De bedoeling is dat je als klant de volle afvalem- zamelen? het kratje?( Service kosten) ( 1 munt staat gelijk aan mertje zelf leegt bij het inleverpunt van de kratjes. €2,50) Hartelijk dank voor je medewerking! A. ½ munt per persoon Vraag 5 B 1 munt per persoon Bent u bereid om na het eten de kleine afval em- Tom Lagendijk C 1.5 munt per persoon mertjes te legen? D. 2 munten per persoon A. Ja E. 3 munten per persoon B. Nee F Ik ben niet bereid om te betalen C. Ligt eraan, want………………………………………………… ……………………………………………………………………………… De bedoeling is dat je het kratje uiteindelijk wel ……………………………………………………………………………… terugbrengt. Daarom willen we het koppelen aan ……………………………………………………………………………… een borgsysteem. …………………………………………………………………

Vraag 3 Vraag 6 Wat is het borgsysteem met uw voorkeur? Hoever wil je maximaal lopen, in termen van tjd, A. Munten om het kratje weer in te leveren bij een inlever- B. Identteitsbewijs punt? C. Sleutelbos A. 0 - 30 seconden D. Foto van je identteitsbewijs B. 30 seconden tot – 1 minuut E. Anders, namelijk……. C. 2 – 4 minuten D 4 – 6 minuten Vraag 4 E 5 – 10 minuten Als je A hebt geantwoord bij vraag 3 beantwoord F 10 minuten -15 minuten deze vraag ook: Hoeveel borg ben je maximaal bereid te betalen, Vraag 7 bovenop de prijs voor eten, drinken en service “Een van deze picnickversies gaat straks daadw- kosten. Munt = €2.50 erkelijk gebruikt worden. Het zou jammer zijn als

- 206 - - 207 - - 208 - Appendix J: Height Research Goal of research: Discover the most comfortable height to eat for scenario 1 and 3. There are diferent sizes of stan- dard crates. But the heights of the crates are mostly 30cm or 22-24 cm. Yet for scenario 1 I had two diferent types of serving plates. The two diferent optons were illustrated in fgure x.x. These types of serving are depending on the height. 30 cm or 7 cm.

Second goal to discover is how people are sitng. To get some insight on people sit we can maybe adjust the layout of the crate.

Results Total of 9 partcipants-->

1st is 3 points, 2nd is 2 points, 3th is 1 point.

Conclusion: The partcipants mostly prefer the height of 24 centmetres. It was only chosen one tme as most uncomfortable height. The Score of the 7cm eatng height and 30 cm eatng high do not much difer. Therefore we can assume that they are equally comfortable compared to eachother.

- 209 - - 210 - Appendix K: Administration Table

- 211 - Appendix L: Pilot Research Research goal. Where and when? 5. Is there any undesirable/unexpected behavior of The research is done at the ITGWO festval on the There are four research goals. These four goals are: the users from using the design? 4th and 5th of September at Vlieland. This festval is already described in previous chapters. # Evaluate the intended behavioural change of the 6. How Is walking and carrying with the crate expe- The research would be done at the sportveld user. This means to evaluate if the user is separat- rienced by people? locaton of the festval. The sportveld is the main ing their waste. (Efciency of the crate) locaton with the biggest capacity of the festval. It User experience is unfortunately also the locaton with the most ter- # Evaluate the usability and user experience of the How do users experience the picnic crate design? races, which facilitates seatng’s and tables. Most picnic crate. of the tme the locaton does ofer enough seats for the amount of dining people. This is a unique situa- # Evaluate the serving, administraton and deposit What are the negatve experiences people had with ton, which does not occur a lot at festvals. Next to system. the crate design? that there is less free open space to sit comfortable with your picnic rug in comparison with the other # Too fnd new insights about the use of the crate Serving, administraton and deposit system locatons like the Fortweg or Forest locaton. So the and the behaviour of the user. How did experience the volunteers these system? selling

Research questons Did these systems make it easier for volunteers to With who 1. Do users separate their waste? do their tasks? We worked together with Yum Saap. This is a cater- er who serves Thai food and has a lot of experience Usability Insights in festval catering. 2. Do users understand the functon of the waste - What type of locatons are they going to with the compartments? crate? How 2.1 Is the graphical informaton enough to inform - Where do they put the crate? people? - Where do they put the waste compartment? Ofer - How long do they eat? Before we start describing how we will explain 3. Do users understand the system of the foldable - What type of sitng positons do the users show? the situaton with the caterer. The caterer is a very table leaf? - How does the crate looks like when they bring it popular eatery at the festval. They already have 3.1 How did people use the foldable table leaf? back? a busy restaurant on the festval. They sell around 800 – 1000 meals in three days and sell about 4. Do users understand how to unfold the picnic 8000 snacks. Therefore it would be very convenient rug? for them to keep our pilot simple and efcient for

- 212 - them. Therefore we had chosen to ofer only one kitchen. Communicate and signing was made with type of picnic box with one type of menu for four informaton about concept, menu and some sepa- # To fnd new insight we take pictures and flm persons. In the original design we give people the rate quotes. Also next to the stand we placed two footage of the usage. opportunity to have more menu choices and also trash bins for the biodegradable waste and residual they will be able to use the crate for two or three waste. There could people throw their trash in. Evaluaton of the 1st pilot. persons. Yet for the pilot this was not possible. This Before we start with the conclusions of the pilot menu including service costs of the crate costs 24 Methods research we have to menton that the weather coins(62.40 €). ( 6 coins per person) 20 coins were # To answer the queston, if people separate their conditon during the ITGWO festval were not for Yum Saap and 4 coins were to recoup some on waste we take photos of returned waste compart- optmal for the research purpose. On the frst day the invested money of the pilot. On top of that we ments. Next to that we check the trash bag af- of the festval we experienced heavy rainfall for ofered a free water botle or a wine botle for the terwards if all the compostable packaging is in the almost 80% of the tme. The festval locaton was costs of 7.5 coins. right trash bag. all soaked and wet and the ground was all muddy. These are conditons, which does not stmulate Types of packaging # To evaluate the Usability and User experience people to use a picnic concept. Stll we sold a total In the original design we support the use of reus- we have chosen to do this by observing and taking of 13 picnic crates in 2 days. Not a signifcant big able tableware. Yet the caterer Yum Saap does only interviews with the users. Firstly we observe the amount, but yet enough to get answers on the use disposables. Therefore we choose to use three user by taking photo’s, flm footage from a distance. research questons. type of packaging: Biodegradable packaging, plastc In this way we do not disturb their eatng ritual with and paper packaging. We have chosen to separate family or friends. 1. Do users separate their waste? biodegradable and residual waste. Because we use Only 4 out of 13 groups of people did separate disposables we increased the volume of the waste Aferwards when people have brought back the their waste. So we could conclude the crate does compartment. The compostable waste compart- crate, we take an interview with users. This inter- not stmulate people to separate their waste. This ment had a volume of 2.5 litres and the residual view is about their experiences and their stories of means that there are multple factors that hinder waste had a volume of 1 litre. This was based on the use of the product. This interview will consist the right intended behaviour. estmated volume of the packaging used in the out of standard questons but also some improvised crate. questons that are based on the things I observed. The two reasons that explain why people did not If there are many crates in usage I will not be able separate their wastes were: Stand to interview every user. Therefor I can ask help of The crate including the food was ofered in a sepa- 1. They did not notce they were able to separate rate selling stand and was called the Thai Box. This # To evaluate the deposit system we will have a their waste. stand was build next to the Yum Saap stand. In this meetng with the volunteers and will discuss every 2. Size of the waste compartments did not have way we could communicate very easily with the detail of it. enough volume to ft all the waste inside the

- 213 - compartment and therefore did inhibit the right given by people was that they did not notce the used the foldable leaf as a table. Most of the people behaviour. complete graphical informaton. decided to use the crate on a normal dining table at the terraces. People decided to place the crate In the next part of this chapter we will explain it Thirdly the waste compartment did not have on top or underneath the table. The main cause more in depth. enough volume to easily collect all the compostable that people were sitng at a normal dining table at waste in one compartment. People became con- the terraces was the bad weather and the muddy Usability fused by the fact that not all the compostable ground. People preferred to have a more hygienic 2. Do users understand the functon of the waste waste could easily ft inside the waste compart- and dry seat than the muddy ground. compartments? ment. That is why people doubted their own be- 2.1 Is the graphical informaton enough to inform haviour, they asked themselves; are we doing the 3.1 How did people use the foldable table leaf? people? right thing? Did we misunderstand the graphical in- Mostly people just put the table leaf on the ground 9 out of the 13 groups did not understand the formaton? It was possible to ft all the compostable and started unfolding the rug on top of the dining functon of the waste compartments. The main waste inside the waste compartment, but you had table. This was caused by the fact that people made causes were that people did not notce or un- to squeeze all the packaging. Hygiene has a high the choice to sit at a normal dining table. derstood the graphical informaton on the waste priority for people. This lead to that people did not Foto’s toevoegen compartments. The graphical informaton is posi- wanted to squeeze the dirty packaging. Especially toned on the outer ring of the waste compartment. with the Thai food you have a lot of greasy sauces, 4. Do users understand how to unfold the picnic I expected that people would notce this informa- which leads to dirty packaging. rug? ton and see the graphical informaton, because I In all the observatons we took people did under- expected people to take out the compartments. The fourth and last reason why people did not stand how to unfold the picnic rug. The Velcro Unfortunately this is not the reality. Most of the understand the waste compartment was the fact system was very easily to understand for people. people kept the compartments inside the crate. that in the beginning the waste compartments were There was only one person who did not knew if the Thereby was the graphical informaton not easily used as a wine bucket. Thereby people thought it rug was meant to be a picnic rug or a table rug. visible for the users. The people who did under- was only for the wine and not to separate waste stand the functon of the waste compartments aferwards. So by serving the wine in the compart- Foto’s toevoegen were the people that took the bucket out of the ment it misleads and confuses the user. crate and placed them on the table. 5. Is there any undesirable/unexpected behavior of 3. Do users understand the system of the foldable the users from using the design? Secondly one group of people did understand that table leaf? There are several undesirable and unexpected be- they could separate their waste. Unfortunately The people that use the crate as a table did under- haviors from the user with the crate. Firstly people they did not understand which type of packaging stand the system of the foldable leaf. Unfortunately were not using the table leaf and picnic rug to sit belonged in which waste compartment. The reason only 3 out of the 13 people that bought the crate on the ground. Instead they were sitng at nor-

- 214 - mal dining tables and did use the rug as table rug. enjoying their eatng tme. throw their waste into the waste compartments in Like mentoned before this was caused by the bad a comfortable way. This was experienced as nega- weather conditons and the muddy ground. This positve experience lead to the fact that all the tve because they felt it was dirty and unhygienic people who used the picnic crate during the pilot to compress the waste into the trash bin. On top of Secondly people threw all their trash into the did mentoned that they would defnitely use the that the waste compartments were not easily been crate and not into the waste compartment. I did picnic crate again. put back into the crate. They had some troubles not expect people to throw all there trash into the with that as well. crate. This behavior of throwing the waste inside How is walking with the crate experienced by peo- the crate leads to a very dirty crate. Thereby it took ple? At last one group mentoned that because of the more tme and efort to clean the crates as expect- Walking with the crate is experienced as easy and type of food the disposables were leaking. Thereby ed comfortable. Especially when people carry it with it became dirty. The empty disposables were also two people at the same tme, like most groups did. blown away by the hard wind. Therefore the table User experience From my observatons with the camera it looked in became even dirter. This all was experienced as How do users experience the picnic crate design? some cases a litle bit uncomfortable while carrying, negatve. This experience is not directly caused by Leuk , Gezellig, gezelligheid, briljant, iets authen- but when we asked people how they experienced the design of the crate, but is mostly related to the teks, lekker kneuterig, leuke ervaring, Netjes. Moo- the carrying of the crate they said it was easy and choice of the disposables and type of food and of ie belevenis, Verrassend , Heel gezellig, Prima , snel comfortable. course the really bad weather conditons.

We can conclude that people have a positve expe- What are the negatve experiences people had with rience with the picnic crate. Especially the words the crate design? Insights cosy (gezellig) and nice(Leuk) were mentoned a lot As mentoned before people used the crate to sit What type of locatons are they going to with the to describe their experience. Especially cosy is an at a normal table. They one group of people men- crate? important factor. Cosy is one of the factors that are toned that the crate was too big to put on the People were mainly going to some places where important to create an ideal eatng environment. table. It took to much space on the table. they could sit on a dry and clean place. They choose Which can increase the mental and physical com- mainly to sit at normal picnic table. Yet the people fort. Secondly like mentoned before one group of peo- who were using the crate as a table choose to sit at ple were confused about the functon of the picnic places on the ground, which were also dry and not Nobody mentoned relaxed, but from the video ob- rug. This was experienced as negatve. muddy. One group took the crate to their camping servaton we can said that the people that used the spot on the camping. They travelled frst by foot crate seemed very relaxed during their eatng ritual. Thirdly two groups mentoned that the waste and then put the crate on a bicycle. People did laugh a lot, did smile a lot and were not compartments were too small for the amount of making hurry. They took there tme and were really waste and this caused that they were not able to

- 215 - Where do they put the crate? insides. We sum up the other insides here: Mostly they put the crate on top of the table, un- Provide more informaton during the serving. derneath the table or next to them on the bench. Leaking packaging Explaining the design could prevent a lot of mis- Biodegradable disposables were leaking because of communicaton. This whole concept is completely Where do they put the waste compartment? hot liquid thai food like curry. This means as caterer new for people. People were defnitely curious and The waste compartments were mostly staying you need to be selectve what type of packaging willing to listen to some explanaton. They mostly inside the crate. But when people took them out of you use for the type of food you serve. started asking questons themselves. So therefore the crate they put them on top of the table. there was not enough informaton provided by the Washstand needed to clean retrieved crates signing. How long do they eat? To clean the crates you defnitely need a good On average they took around 20-45 minutes to washstand with good facilites and enough surface Serving of drinks should stay bring back the crates. Yet one group took over for the picnic rugs. During the pilot we were putng Giving people an opton to get some drinks with 2.5 hours. This was caused by the fact that they the rug on a washing line and then tried to clean their food worked perfectly. People appreciated the brought the crate to the camping. the rugs, but this was not working properly. You extra service and thought it gave an extra dimen- just need a big enough table to clean this properly. sion to the crate. What type of sitng positons do the users show? From the groups of people who used the crate as Beter signing and look and feel. Velcro is difcult to clean and becomes quiet dirty. table we can say that they have two type of sitng A lot of people did not understand we sold food. Velcro increases the convenience of unfolding and positons. Firstly the legged positon and secondly a This was caused by the fact that we did not have folding of the rug around the crate. Yet because positon whereby the knee is bend upwards and the a look and feel of an eatery. They expect to see an of the sandy structure of the ground and food it other leg is on the ground in full length. As shown kitchen behind the selling point. But people did not quickly becomes dirty. On top of that you need in the images below. saw any kitchen so they were not expectng that a lot of efort to clean the Velcro. It is feasible to we sold food. Also the signing I made for the pilot clean; yet we should take this in consideraton for How does the crate look like when people bring it was not bringing this message. So there should be our fnal design. back? defnitely some improvements on the communica- It is dirty, unstructured and sloppy. See images. ton and look and feel of the selling stand. Picture of ID-Card deposit works fne 11/13 people did not place the rug back on the The deposit system of taking a picture of an ID- place it belongs. Locaton is important card work perfectly . Yet some people were frstly The locaton of your selling stand is very important. litle bit sceptcal when they were asked can we Other insides We did not have an optmal locaton. We were put take a picture of your ID-Card. When the voltun- Next to all those inside and answers on the re- in a small corner behind a lamppost. Therefore we teers started to explain the reason why, people did search questons, we have found several other were not insight of the people. not had any trouble with it. Even one of the people

- 216 - who returned the crate said; “ I was thinking of the chosen locaton by people and the use of the keeping the crate, but because if gave a photo of Cleaning crate are infuenced by the weather conditons. Bad my Id-card I felt obliged to bring back the crate. “ this task, took the most tme of all the tasks the weather conditon like heavy rainfall; causes that volunteers had to fulfl during the day. The reason people will choose dry and more hygienic places. Serving, administraton and deposit system of this was that all the crates were retrieved in a Like dining tables at terraces. The use of the crate How did the volunteers experience these systems? very dirty status. According to the volunteers is the changes due the weather conditons, but the crate task of cleaning the rugs the most difcult and tme stll creates the desired eatng experience. Serving system: consuming. The reason behind this was, because They experienced it as easy and convenient. Stll they did not have a table surface underneath the Not only negatve results were showed. The im- one of the improvements in the system is to fold rugs while cleaning. Secondly during the evening portant factors like cosiness and relaxaton were the rugs in advance before people start ordering. it became dark. We did not had enough lights to defnitely present at peoples eatng ritual with This gave them a more relaxed and comfortable make it easy for them to see what was dirty and the picnic crate. In this way we reached our goal feeling while serving the crates. Otherwise it could what was clean. to stmulate the mental and physical comfort of lead to a litle bit stress. On top of that you de- people during their eatng ritual. Therefore we can crease the tme that people have to wait. Also the sharp edges in the crates were causing conclude that the use of the crate has a positve that food waste was not easily been removed from infuence on the eatng experience and comfort of Administraton: the crates. the people. System of the administraton worked fne according to the volunteers. Stll there were some improve- Did these systems make it easier for volunteers to In general we can conclude that the design defnite- ments to make. Firstly there were some miscommu- do their tasks? ly need improvements in many diferent aspects of nicatons between the volunteers. Who was taking IT did, but there are several improvements to be the design, but with the right adjustments and im- pictures, who was writng down numbers etc. You made to have a full functoning system. provements it has the potental to stmulate people can prevent this kind of miscommunicaton by to separate their waste in an commercially feasible agreeing in advance which tasks are performed by Conclusion way for caterers and festval organisatons. who. The pilot research showed that our design is not stmulatng people to separate their waste. Ac- Secondly in the administraton system should be cording to this pilot research, informing people in a added a column to communicate if there was al- clearer way about the role of waste compartment ready made a picture of the ID-Card. and increasing the volume of the waste compart- ment can be possible soluton to this problem. Deposit: Easy and worked perfectly. Secondly we can conclude that the amount of sell,

- 217 - Interviews gezet. nee

# 1 Tina 8. Hoe ervaarde u het dragen van het kratje? 5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- Soepel, geen problem om? 1. Wat is u ervaring/belevenis van het eten met het Nee alles in de krat gestopt. picnic kratje? 9. Zou u deze manier van eten nu vaker willen doen Leuk en gezellig! op een festval? 6. Begreep u waar u het afval in moest deponeren? Ja Ja of Nee, en waardoor kwam dit? 2. Kunt u stap voor stap uitleggen hoe ue het kratje Nee, ik had dit niet door. Lastg te zien dat het op heef gebruikt? 10. Wat is uw mening over het concept en wat zou de emmertjes staat. Tafel opgezocht en kratje meegenomen. u als verbeteringen nog kunnen zien? Geen verbeteringen 7. Hoe beviel het eten op tafelblad? 3. Wat ervaarde u als positef tjdens het gebruik? Prima, we hebben vooral gebruikt als onderzeter Makkelijk de emmertjes voor bestek # 2 Joyce voor alle losse bakjes. De bordjes hebben we in de hand gehouden en zo gegeten. → Vanwege het 4. Wat ervaard u als negatef tjdens het gebruik? 1. Wat is u ervaring/belevenis van het eten met het weer en de regen niks picnic kratje? Vorm van gezelligheid, leuk, briljant en lekker kneu- 8. Hoe ervaarde u het dragen van het kratje? 5. Waren er onduidelijkheden over het gebruik van terig. Het had iets authenteks, vrij bereid. Appeltje eitje,. het kratje? nee 2. Kunt u stap voor stap uitleggen hoe ue het kratje 9. Zou u deze manier van eten nu vaker willen doen heef gebruikt? op een festval? 5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- x Absoluut! om? Nee alles in afvalbak van het festval zelf gegooid. 3. Wat ervaarde u als positef tjdens het gebruik? 10. Wat is uw mening over het concept en wat zou Alles u als verbeteringen nog kunnen zien? 6. Begreep u waar u het afval in moest deponeren? Boven kant misschien een signing van scheiden Ja of Nee, en waardoor kwam dit? 4. Wat ervaard u als negatef tjdens het gebruik? plaatsen. Fles in krat plaatsen en niet in emmertjes Nee, niet verwacht dat dit in het kratje kon niks waardoor er dan misschien geen misverstanden plaats vinden. 7. Hoe beviel het eten op tafelblad? 5. Waren er onduidelijkheden over het gebruik van Niet gebruikt, omdat we het krat op tafel hadden het kratje?

- 218 - #3 Yaga Dat je echt alles kan uitstallen en dineren # 5 Andre

1. Wat is u ervaring/belevenis van het eten met het 4. Wat ervaard u als negatef tjdens het gebruik? 1. Wat is u ervaring/belevenis van het eten met het picnic kratje? Beetje een groot ding voor op tafel. picnic kratje? Was heel lekker eten, leuke ervaring. “ Mensen kek- Netjes, leuk concept, ook als tafel. Je eigen plek en heel jaloers naar ons gebruik met picnick mand. 5. Waren er onduidelijkheden over het gebruik van opzoeken was top. Wij hebben em meegenomen het kratje? naar de camping. 2. Kunt u stap voor stap uitleggen hoe ue het kratje Nee heef gebruikt? 2. Kunt u stap voor stap uitleggen hoe ue het kratje Op tafel gebruikt , klaptafel niet gebruikt. Vooral 5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- heef gebruikt? omdat er modder lag. We hebben het kleedje dus om? Meegenomen op de fets naar camping en het daar toen als tafelkleed gebruikt aan tafel. Ja, daar waren de emmertjes heel handig voor. uitgestalt.

6. Begreep u waar u het afval in moest deponeren? 3. Wat ervaarde u als positef tjdens het gebruik? 10. Wat is uw mening over het concept en wat zou Ja of Nee, en waardoor kwam dit? Zelf plek uitzoeken en verweg kan meenemen en u als verbeteringen nog kunnen zien? JA , we maakten er een soort van spelletje van om de presentate! Was heel leuk, leuk idee! We hebben er wel heel te discussieren wat composteerbaar was. veel troep in laten ziten… ! 4. Wat ervaard u als negatef tjdens het gebruik? 7. Hoe beviel het eten op tafelblad? Wisten niet precies of het een tafelkleed of picnick- # 4 Emma NVT. kleed was waar je op moest ziten. En als picnick- leed functoneerde is het misschien iets te klein. 1. Wat is u ervaring/belevenis van het eten met het 8. Hoe ervaarde u het dragen van het kratje? picnic kratje? Met zijn 2 en ging dit goed! 5. Waren er onduidelijkheden over het gebruik van Veel bekijks en leuk ideee! het kratje? 9. Zou u deze manier van eten nu vaker willen doen Nee 2. Kunt u stap voor stap uitleggen hoe ue het kratje op een festval? heef gebruikt? Ja , ook in een park en bijvoorbeeld op lowlands!! 5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- We gingen tafel zoeken en krat op tafel gezet. om? Daarna toch kratje op bankje geplaats en tafel 10. Wat is uw mening over het concept en wat zou Nee, oh sorry helemaal niet door gehad. gedekt. u als verbeteringen nog kunnen zien? Vergeten te vragen! 6. Begreep u waar u het afval in moest deponeren? 3. Wat ervaarde u als positef tjdens het gebruik? Ja of Nee, en waardoor kwam dit?

- 219 - mertjes eruit te halen . 10. Wat is uw mening over het concept en wat zou Ja we snapte het scheiden, maar op de camping u als verbeteringen nog kunnen zien? was het rommelig dus niet gedaan. 3. Wat ervaarde u als positef tjdens het gebruik? Verbeteringen, grotere afval emmertjes, net te weinig ruimte voor afval. Zwaardere borden of 7. Hoe beviel het eten op tafelblad? dergelijken dat de wind tegen houd. Tafelgrote was goed ☺ 4. Wat ervaard u als negatef tjdens het gebruik? Bakjes waren aan lekken, daardoor kliederboel. Ook # 7 Marijn ( twee vrouwen , twee mannen) 8. Hoe ervaarde u het dragen van het kratje? de harde wind liet soms dingen omwaaien waar- Achterop de fets was prima te dragen zeker met door het nog een grotere kliederboel werd. 1. Wat is u ervaring/belevenis van het eten met het zijn 2en. picnic kratje? 5. Waren er onduidelijkheden over het gebruik van Heel goed gegeten! Leuk kratje! Veel aanspraak en 9. Zou u deze manier van eten nu vaker willen doen het kratje? bekijks van mensen om ons heen. op een festval? Voor hun niet, kwam ook wel omdat ze er al vanaf Op festval ja zeker, ITGWO wel goed festval , wisten. 2. Kunt u stap voor stap uitleggen hoe ue het kratje mysteryland is dan bvb niet echt een goede opte. heef gebruikt? 5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- Nu aan tafel gezeten en niet gepicknickt. 10. Wat is uw mening over het concept en wat zou om? u als verbeteringen nog kunnen zien? Ja, 3. Wat ervaarde u als positef tjdens het gebruik? Afval scheiden is wel leuk bedacht en goed, maar Handig ingericht, Bakjes leuk en gezellig! ook lastng op een festval, want je wilt het toch 6. Begreep u waar u het afval in moest deponeren? snel doen! Ja of Nee, en waardoor kwam dit? 4. Wat ervaard u als negatef tjdens het gebruik? JA , Niets, complimenten, we hebben alleen iets te snel # 6 ikzelf met vrienden. gegeten. 7. Hoe beviel het eten op tafelblad? 1. Wat is u ervaring/belevenis van het eten met het Leuk, alleen door de wind waaiden lege bakjes of 5. Waren er onduidelijkheden over het gebruik van picnic kratje? bordjes weg. Dit was beetje onhandig. het kratje? Vrienden vonden het leuk. Nee 8. Hoe ervaarde u het dragen van het kratje? 2. Kunt u stap voor stap uitleggen hoe ue het kratje Gemakkelijk. 5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- heef gebruikt? om? Vrienden liepen met zijn tween naar plek vlakbij 9. Zou u deze manier van eten nu vaker willen doen Nee, wel in de bakjes gedaan maar niet gescheiden. podium en daar zijn we gaan ziten. Vergeten em- op een festval?

- 220 - 9. Zou u deze manier van eten nu vaker willen doen Nee, wel in de bakjes gedaan maar niet gescheiden. 2. Kunt u stap voor stap uitleggen hoe ue het kratje op een festval? heef gebruikt? Ja zeker, gezellig! 6. Begreep u waar u het afval in moest deponeren? 10. Wat is uw mening over het concept en wat zou Ja of Nee, en waardoor kwam dit? 3. Wat ervaarde u als positef tjdens het gebruik? u als verbeteringen nog kunnen zien? Zoon wel, die zei het nog. Was alleen een beetje Lekker, Mooi en handig Goedzo, heb genoten en lekker wijn. proppen met de bakjes in de emmers. Het is wel handig en leuk idee. Maar moet iets duidelijker. 4. Wat ervaard u als negatef tjdens het gebruik? # 9 Lote Rommeltje met emmers, emmer was net iets te 7. Hoe beviel het eten op tafelblad? klein om afval in te gooien. Ook kreeg ik de em- 1. Wat is u ervaring/belevenis van het eten met het We hebben het niet uitgepakt. Met mooi weer mertjes moeilijk weer terug in houten paneel. picnic kratje? waarschijnlijk wel uit gepakt en gezien. Verrassend, snell service, gezellig met eigen plekje! 5. Waren er onduidelijkheden over het gebruik van 8. Hoe ervaarde u het dragen van het kratje? het kratje? 2. Kunt u stap voor stap uitleggen hoe ue het kratje Leeg terug brengen was makkelijk en heen weg was Nee heef gebruikt? ook prima te doen. Tafel was vrij en daarheen gelopen. Daar het kratje 5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- uitgepakt en kratje onder tafel gezet. 9. Zou u deze manier van eten nu vaker willen doen om? op een festval? Ja, 3. Wat ervaarde u als positef tjdens het gebruik? Ja leuk, zeker weer op een festval! Compact, onder tafel kratje. 6. Begreep u waar u het afval in moest deponeren? 10. Wat is uw mening over het concept en wat zou Ja of Nee, en waardoor kwam dit? 4. Wat ervaard u als negatef tjdens het gebruik? u als verbeteringen nog kunnen zien? JA, snapte het ( maar helf verkeerd weggegooid) Waaide, dus alle lege bakje waaiden weg. Wijn erbij zou leuk zijn. Oh dat hebben we niet Toen deze vraag gesteld werd, had hij het door en gezien. Goedzo dat jullie dat al deden! goodie die het al snog in de juiste afval bak. 5. Waren er onduidelijkheden over het gebruik van het kratje? # 8 Casper 7. Hoe beviel het eten op tafelblad? vergeteb te vragen NVt 1. Wat is u ervaring/belevenis van het eten met het 5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- picnic kratje? 8. Hoe ervaarde u het dragen van het kratje? om? Mooie belevenis. Grond is nat dus tafel ipc picknick. Prima nee, alles in kratjes gegooid, niet duidelijk met de Mooi weer wel gebruikt als picnick waarschijnlijk. emmertjes.

- 221 - emmertjes. Kleed gebruikt als onderkleed. 4. Wat ervaard u als negatef tjdens het gebruik? Curry te pitg en meer rijst → niets over kratje. 6. Begreep u waar u het afval in moest deponeren? 3. Wat ervaarde u als positef tjdens het gebruik? Ja of Nee, en waardoor kwam dit? Compact, onder tafel kratje. 5. Waren er onduidelijkheden over het gebruik van Niet gescheiden, dacht achteraf gedaan werd door het kratje? ons. 4. Wat ervaard u als negatef tjdens het gebruik? vergeteb te vragen Waaide, dus alle lege bakje waaiden weg. 7. Hoe beviel het eten op tafelblad? 5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- NVt 5. Waren er onduidelijkheden over het gebruik van om? het kratje? Niet helemaal gescheiden, we snappen het niet 8. Hoe ervaarde u het dragen van het kratje? vergeteb te vragen helemaal( in die ene moet alles? Bordjes bestek? Met zijn 2en ging prima! Past niet allemaal in emmertjes. JE wilt wel netjes 5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- weggooien. 9. Zou u deze manier van eten nu vaker willen doen om? op een festval? JA was duidelijk en ook gedaan. ( niet helemaal 6. Begreep u waar u het afval in moest deponeren? Leuke manier, en ga zeker vaker doen. goed) Ja of Nee, en waardoor kwam dit? Wat is de de rest? Eten? 10. Wat is uw mening over het concept en wat zou # 11 Huub u als verbeteringen nog kunnen zien? 1. Wat is u ervaring/belevenis van het eten met het 7. Hoe beviel het eten op tafelblad? Uitleg zou handig zijn, en ook grotere signing en picnic kratje? NVt borden. Is allemaal beetje klein. Ooh en misschien Leuk! Tafelkleed leuk! Presentate ook leuk met meer rijst! water en bordjes! 8. Hoe ervaarde u het dragen van het kratje? Klein stukje is prima, langer is zwaar. Prima en leuke # 10 Edwin ( Beetje dronken mensen, dus lastng te 2. Kunt u stap voor stap uitleggen hoe ue het kratje handvaten! interviewen) heef gebruikt? Gewoon een plek gezocht aan een tafel. Heel leuk 9. Zou u deze manier van eten nu vaker willen doen 1. Wat is u ervaring/belevenis van het eten met het dat tafeltje erbij maar het weer is niet optmal. Er is op een festval? picnic kratje? nu ook gewoon plek op tafel en het is koud. Ja leuk! Leuk idee 3. Wat ervaarde u als positef tjdens het gebruik? 10. Wat is uw mening over het concept en wat zou 2. Kunt u stap voor stap uitleggen hoe ue het kratje Presentate, waar voor geld, veel variate kwa eten u als verbeteringen nog kunnen zien? heef gebruikt? Nee niet echt ( super life en enthousiast.

- 222 - # 12 Yde 7. Hoe beviel het eten op tafelblad? 4. Wat ervaard u als negatef tjdens het gebruik? 1. Wat is u ervaring/belevenis van het eten met het Ja op tafel, Nu was het te koud om te picknicken, IEts warmer eten, koelt snel af door eht weer. En er picnic kratje? anders was dat erg leuk geweest! is extra rijst bijgehaald. Heel gezellig. Leuk tafelkleed erbij. Goede presen- tate. Stekem wilde we em mee nemen. Maar we 8. Hoe ervaarde u het dragen van het kratje? 5. Waren er onduidelijkheden over het gebruik van hadden een foto als borg. Misschien leuk om mee Licht dus prima, handvaten ook prima het kratje? te kunnen nemen of als bouwpakket. Nee 9. Zou u deze manier van eten nu vaker willen doen 2. Kunt u stap voor stap uitleggen hoe ue het kratje op een festval? 5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- heef gebruikt? Ja, inspirerend. Mijn vriend organiseert een festval om? op vlieland en wilt er misschien wel iets mee doen. Label niet gezien, anders had ik wel de tjd genoe- 3. Wat ervaarde u als positef tjdens het gebruik? men om afval te scheiden. Praktsch, gezellig en leuk tafelkleed! 10. Wat is uw mening over het concept en wat zou u als verbeteringen nog kunnen zien? 6. Begreep u waar u het afval in moest deponeren? 4. Wat ervaard u als negatef tjdens het gebruik? Eten koelt snel af door koud weer. Voelt als op een Ja of Nee, en waardoor kwam dit? Weinig rijst en emmertjes te klein voor afval. En tp festval uit eten te gaan, ook iedereen kijkt het Wat is de de rest? Eten? misschein afvalzakje ( klein in box en veel afval kan geef veel bekijks. erin) 7. Hoe beviel het eten op tafelblad?! # 13 Hannerieke NVT. 5. Waren er onduidelijkheden over het gebruik van 1. Wat is u ervaring/belevenis van het eten met het het kratje? picnic kratje? 8. Hoe ervaarde u het dragen van het kratje? Nee sprak voor zich. Prima uitvinding. vergeten

5. Heef u uw afval gescheiden? Zo ja/Nee, Waar- 2. Kunt u stap voor stap uitleggen hoe ue het kratje 9. Zou u deze manier van eten nu vaker willen doen om? heef gebruikt? op een festval? Geprobeerd, maar een emmer was te klein. Ook in Hebben eerst een plek proberne te vinden die goed Ja op dit festval wel, er moet ruimte zijn om het uit andere emmer dus niet helemaal goed gescheiden. was. Dit was bij een kofetent. Hebben op tafel te stallen. geplaatst omdat dit makkelijk at. 6. Begreep u waar u het afval in moest deponeren? 10. Wat is uw mening over het concept en wat zou Ja of Nee, en waardoor kwam dit? 3. Wat ervaarde u als positef tjdens het gebruik? u als verbeteringen nog kunnen zien? Wat is de de rest? Eten? Alles er , vers compleet. Nee , ik ga veel naar festvals (4-5 keer per jaar) en heb dit nog nooit gezien! Heel leuk!

- 223 - - 224 - - 225 - - 226 - - 227 - - 228 - - 229 - Appendix M: Financial calculations

- 230 - - 231 - Investments disposable version - Selling stand. To sell food, you need a stand. Eateries mostly have already some facilites to for a selling stand. Stll adaptons have to be done for the crates. There a new logo signing and counter design are needed for eateries. This will cost approximately around 1500 euro.

- Washing facilites for crate and rugs. Extra washing facilites are needed to clean the crate and rugs. A table and waterspout are needed. This investment will cost approximately around 150-200 euro.

- Administraton system. Administraton facilites have to be purchased. The paper version is cheap and does not cost much. Yet you need a photo camera to make pictures of the ID- Cards.

- Fridge for drinks. A fridge for drinks has to rented or purchased. This will cost around 250 euro.

Extra investments. - Digital administraton system. There is also a possibility to choose for a digital administraton system. Therefore you need a tablet + Google docs. With this camera you can take pictures of the identfcaton cards. As eatery you have to invest in Wi-Fi or 4G networks. Otherwise

- 232 - Google, docs are not working. All together this will age. So this is included into the Transport price. cost around 400 euro. Reusable version investment and extra costs Additonal Costs - Reusable bowls - Trash bags with print. Eateries have to invest in reusable bowls. Approxi- Two diferent trash bags for waste separaton are mately 800 bowls are needed for 100 crates. One needed to purchase. The estmaton is that this will bowl costs around 4 euro’s. This means an extra cost around 20 cents per trash bag. So 40 cents investment of 3200 euro. per crate per serving round. - Reusable cutlery - Extra employees for washing. Eateries have to invest in re-usable cutlery. Wood- For washing and packing the crates an amount of en stcks or forks will cost around 1 euro. You need two or three extra employees’ are needed on fest- 400 forks. Therefore an extra investment of 400 val. On average does a dishwasher get around 7.5 euro is needed. euros per hour and have workdays of 8 hours. This means that this will cost around 120 -180 euro per - More washing facilites. day extra for employees. Eateries have to invest in washing machine for bowls and cutlery. An estmaton of 400 euro is - Storage of crate. made on top of the washing costs of disposable The crates need storage for a whole year. 1.5 cubic version. meters cost around 10 euro per month in the stor- age of Schaalwerk. 100 crates are ftng in a space - Increasement of washing employee. of around 10 cubic meters. This means that the With this version you need more dishwashers. So storage will cost around 1200 euro per year. the costs of the dishwashers will increase from 150 euro at the disposable version towards 300 euro - Transport per day for reusable version. Transport is needed between festvals. Estmaton is that this will cost around 120€ per day. So per festval it cost 600€.

- Safety storage crates in trailer or container truck. The transport container can also be used for stor-

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