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Update! PSYLÂN nominated for Groene Ster for its sustainable Duurzaam program - Decision pending, more info here

Environment

At Psylân, we believe that music has the power to bring people together and inspire positive change. We are committed to creating an environmentally-conscious festival experience that not only celebrates the beauty of psytrance music, but also promotes responsibility for the planet we all share. Through our festival, we hope to inspire our attendees to embrace sustainable lifestyles and become ambassadors for positive change in their communities.

Sustainable Horeca Goals
The possibility to purchase a variety of culturally diverse and authentic foods and drinks at music festivals is undoubtedly part of the visitor experience. However, the production of these goods can have a significant impact on the environment. Therefore, certain guidelines & measures are in place at our Horeca Foodcourt, for an Eco-Friendly PSYLÂN Festival 2023. Check out the intended implementation of our sustainable horeca goals:

100% Vegetarian

  • Plant-based menu

  • Meat-free alternatives (e.g. Tacos or Burgers)

ECO Packaging

  • Paper Boxes 

  • Sugarcane Plates 

  • Recycled Napkins

  • Wooden Cutlery

Staff Training

  • Introduction into policy and product handling

  • Emphasis on responsible care for product

Local Ingredients

  • Organic products (30%)

  • Offering Gulpener beer and special Psylân beer from local microbrewery (biological products, green energy)

  • Fresh Eggs & Fruits from Camping De Terpen

Green Cleaning

  • Vinegar instead of degreaser

  • Salt and Vinegar/Lemon instead of Schuurmelk

  • Baking Powder and Vinegar

Upcycled Interior

  • Decoration Materials at the HORECA facilities (Art Installations, Signage etc.) are recycled and made from second hand materials

Water Management

  • Reusing cooking water for plants

  • Reuse of Bain-marie water + seal them off against evaporation

Waste Management

  • Strict waste sorting

  • Giving food scraps to chickens

  • Additional menu items for leftovers/trimmings (e.g. Vegetable Stock)

Waste Management

  • Strict waste sorting

  • Giving food scraps to chickens

  • Additional menu items for leftovers/trimmings (e.g. Vegetable Stock)

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