From waste pile to mushroom: Muziekgebouw Eindhoven makes a move for sustainability
Today, on Earth Day, we reflect on the protection of our planet. With the theme ‘Planet vs. Plastics’, the focus is on reducing plastic pollution. It’s a perfect moment to take a closer look at the waste at Muziekgebouw Eindhoven. What exactly is in the waste bins? And how can we ensure those bins are less full?
We seized Earth Day as an opportunity to thoroughly examine our waste stream. After a major event, we opened every garbage bag to get a clear picture of what the waste is and where it comes from. This way, we can set specific goals to reduce waste production.
As a large event venue, Muziekgebouw Eindhoven has a significant impact on the amount of waste produced, and we take responsibility for making the planet greener. Our efforts go beyond just waste: we joined GreenStages2020 and have annual measurements done on various sustainability themes. In 2023, Muziekgebouw Eindhoven was even the biggest improver among all participating venues!
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“I’m looking for someone who wants to grow oyster mushrooms using coffee grounds.” – Jessica Dassen (Sustainability and Inclusion Project Leader at Muziekgebouw Eindhoven)
The driving force behind sustainability at Muziekgebouw Eindhoven is Jessica Dassen, Project Leader for Sustainability and Inclusion. “A significant portion of the waste at our larger festivals comes from external caterers,” she explains. “Based on the results from this initiative, we’ve adjusted the house rules for external caterers, tightened the procurement policy, and our Food & Hospitality department is actively contributing ideas for solutions.” The ambition to reduce the waste mountain is widely supported within the organization. Jessica continues, “I have full confidence that everyone will soon be able to enjoy beautiful concerts without creating unnecessary waste! And specifically, I’m looking for someone who wants to grow oyster mushrooms using our coffee grounds.”
Prior to the analysis, we expected to find a lot of food waste and packaging materials, but this was less of an issue, according to Siegobert Jansen (Head of Food & Hospitality). With his practical approach, he already has some good ideas about improvements that will come out of this initiative. “What stood out to me,” says Siegobert, “was the large number of receipt slips in the waste. This will be addressed quickly.” As the person responsible for food procurement at Muziekgebouw Eindhoven, he is not only incorporating the findings into his purchasing decisions but also into the way waste is separated. As he puts it, “The best policy is that you don’t need to separate what you don’t bring in. So, a thorough procurement analysis is the start of many improvements.”
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In addition to the receipt slips, we found many packaging materials from coffee biscuits, paper straws, disposable tableware, and program booklets and flyers in the waste. As mentioned, our procurement process will be tightened accordingly, and Muziekgebouw Eindhoven is exploring sustainable alternatives to traditional program booklets and flyers. This is how we are gradually achieving our ambition to host more sustainable events.
As a venue, Muziekgebouw Eindhoven reaches a vast audience, making it the perfect place to convey a message of sustainability. In this way, we inspire visitors to also do their part. So, will you be inspecting your waste bin soon?