Festivals

Now that we’ve finally run out of things to say about Glastonbury 2025 and are ready to draw a line, can I just say something about the food? I’ve read a few pieces about the catering options at Glastonbury. The best was perhaps a piece by The Guardian’s Chris Godfrey headlined “My Glastonbury food odyssey: 10 of the best dishes – whether you’re feeling hungover or heathy”. As far as I could tell, this piece went live on Saturday 28, the fourth day of the festival. Too late to be of much use to anyone who was there. But still entertaining as a nostalgic read for those who had gone to Glastonbury and been faced with the same miserable choices regarding what to eat. I can confirm the Goan fish curry from the aptly named “Goan Fish Curries” stall was my favourite.

What interested me more than the food at Glastonbury was the issue of food waste. How does Glastonbury handle that? Festivals and food waste are a fascinating topic, because a lot of festivals now operate closed loop waste systems which demonstrate best practice and point to the future of how we should be consuming and disposing of food waste responsibly in the future.

One day I’d like to write about food waste at Glastonbury. But food waste isn’t exactly sexy. At the same time, stories about food waste, supply chains and sustainability are important and I would argue can be sensationally gripping to read when they’re done well. This is where PRs come in.

Not all of your clients will want to dwell on behind the scenes/structural practices. But some will and many should be open to talking about these things: there is a lot to say. When journalists come asking – because they have a themed issue or because sustainability is back in the headlines in a certain way or for whatever reason – are you equipped to answer their questions? Do you know how sustainable your restaurant clients are? Do you know what they do with their food waste? Do you know how they interact with their local waste provider or collaborate with other operators? Have you had these kinds of discussions? As I say, it’s not sexy for everyone. But for me bringing to life the systems that underpin our consumption may be where food journalism and storytelling can do its best and most challenging work. But for that we need your help.