After the introduction of reusable cups and minimizing the use of disposable bottles through deposit, a large residual waste stream remained on the festival site; namely, disposable food packaging (cups, plates, trays, eating utensils). With the assistance of the caterers, the visitors at the festivals ate with compostable disposables. For this purpose, the waste/resources at the festival site were collected separately in a compostable stream and a very small residual stream (cigarette packs, sunglasses, deodorant applicators, etc.).

The compostable disposables were then processed on-site in combination with green and food remains in a fast-composting machine. The machine works through the combination of heat, a slow mixer and a special bacterial culture, and so doing, can create a new resource from this residual stream in 24-hours: compost.

In this way the nutrients can be brought back into the local ecosystem instead of burning them, as usually happens with residual waste. Transport CO₂ is also saved and CO₂ is trapped in the compost. With this local processing system, these and other festivals were able to make a big step in the direction of a waste-free festival site.