From Farm to Festival Plate: Building Sustainable Food Supply Chains for Tourism Events

1. Challenges in the execution of the project

Coordinating producers, chefs, and festival vendors with different constraints (timing, logistics, volumes, and prices) is a key challenge. Ensuring consistent quality and supply while maintaining affordability requires close collaboration and data sharing. Another challenge will be turning this local pilot into a replicable model without losing authenticity or simplicity — balancing innovation with operational reality.

2. What more could be addressed with additional TASTE support

With additional support, we could scale the project beyond Brussels, testing the methodology with partner festivals abroad . This would help identify regional differences in agroecological supply chains and validate the model under varied contexts. We could also develop a light digital platform to match producers and event organisers, reinforcing TASTE’s goals of green, digital, and resilient tourism.