FOOD VENDORS TEAM:

ALL AREAS

Pandora Baptista

+351 925 686 783

CENTRAL PLAZA

Telmo Inácio (14h00 - 02h00)

+351 966 897 866

Manon (09h00 - 21h00)

+33 627 161 1322

SACRED FIRE, YOUNG DRAGONS & BEING FIELDS

Ruben Santos (11h00 - 23h00)

+351 963 295 253

CAMPING, ALCHEMY CIRCLE, DANCE TEMPLE, THE GARDENS

Gabriel

+55 11 97199-2751

ELECTRICS & HYDRAULICS

CENTRAL PLAZA

Nicoletta (10h - 22h)

+351 961 557 816

Sofia (07h - 12h)

+351 925 687 198

Sandro (17h - 03h)

+351 910 706 046

Pedro (02h - 08h)

+351 912 985 421

ALCHEMY CIRCLE

24h

Joana 

+351 916 105 784

Valentina 

+351 924 135 768

CAMPING & CARAVAN PARK

Noé Aço (05h00 - 17h00)

+351 967 547 250

Miguel Castro (17h00 - 05h00)

+351 916 389 109

THE GARDENS

Ariana (12h - 00h)

+351 932 001 331

Catarina (12h - 00h)

+351 913 221 612‬

Hermínio (00h - 12h) 

+351 936 028 003

DANCE TEMPLE

TBD

SACRED FIRE, YOUNG DRAGONS & BEING FIELDS

Ruben Santos (11h00 - 23h00)

+351 963 295 253

Marta (23h00 - 05h00)

+351 913 110 347 

CUPS OPERATION (emergencies only)

24H

+351 913 670 140

CASHLESS TECHNICAL SUPPORT

24H

+351 308 800 306

PETS

It is forbidden to bring your pet to Boom Festival. Bringing your pet can be painful for your animal and can cause risks to public health. Noise, dust and the risk of leishmaniasis are very good reasons to leave your pet with someone at home.

HEALTH, CLEANLINESS & SAFETY

All Food Vendors should be in accordance with Portuguese law. There will be regular inspections from the Town Hall, ASAE (Portuguese Health Authorities) and the Boom Team to make sure you are following the rules. Keep your space clean. A clean and neat space attracts many more Boomers and stops the spread of serious health infections!

FIRES

We are situated in a very high risk area. Be careful with your cooking space and pay special attention to the gas bottles and any kind of fire (grills, stoves, etc). Always have a fire extinguisher and a fire blanket at hand!

RESPECT THE LAND

Boomland is a natural wildlife sanctuary. Treasure it and respect it at all times. We are all guardians of this land.

TAKE CARE OF YOURSELF & OTHERS

Don’t neglect your health. Take time to rest, eat well, exercise… and dance. Don’t forget our bright sun can have a serious impact on your skin. Use bio sunscreen and drink lots of water. Respect your workers and treat them fairly.

BEWARE OF THE HEAT

Weather conditions in Boomland can be very extreme and reach really high temperatures during the festival. Take special care with the storage of your food to avoid the spreading of food poisoning diseases.

COOK WITH LOVE

Cook for Boomers and show them how much you love them! Make delicious food, do not minimise the portions and make them want to come back for more. The core of your craft is quality and that is what they expect from you.

15th May – Advance payment deadline.

5th June- Renting & Resale Orders deadline.

23rd June - Workers Form deadline.

11Th, 12th and 13th July – Public Food Vendors Check-In. Food Vendors can only arrive within these days. The entrance schedule is between 9:00 and 18:00.

15th July - Mandatory Emergency Drill Between 11h00 and 12h00

15th July - Mandatory Waste Management, Cashless System and Reusable Cup System Meeting

13h00: Food Vendors in Central Plaza, Camping&Caravan Park, Alchemy Circle & The Gardens

17h00: Food Vendors in Sacred Fire, Young Dragons and Being Fields

16th July – All Food Vendors have to be open at 09:00.

24th July – Festival ends. Public Food Vendors will only be permitted to be open until 20h00.

25th and 26th July – Dismantling of the Food Vendors. Public Food Vendors will have to leave the festival area until 14:00 of the 26th July

25th and 26th July – Eco-Deposit Return (if applicable). From 09h00 to 14h00.

10th August - Staff Meals & Snacks invoice deadline

Boom Festival Renting & Resale is a service provided by Boom Festival to aid Food Vendors with their logistics. Here, you will be able to rent or purchase items that you may need in your stall to fully operate in Boom Festival.

In the Renting & Resale you will find the following items to purchase or rent:

- Renting: Fire Extinguishers, Fire Blankets, Cashless Devices, Pallets

- Reusable Cups

- Ice: Cubes or Crushed

- Others: Bio Detergents and First Aid Kits

The Boom Festival Renting & Resale will be located on the backstage of Central Plaza, behind Line A, and will operate during the following hours:

11th to 15th July: 10h00 - 18h00

16th to 25th July: 08h00 - 18h00 

If you pre-ordered, all your items will be ready for pick up.

During the festival you are allowed to buy the following products:

- Ice

- Bio Detergents and First Aid Kits

- You'll be able to rent Fire Extinguishers and Fire Blankets

Vendors at the Sacred Fire, Young Dragons, Being Fields and Dance Temple will have access to the Resale between the 11th and 15th July. During the festival (16h to the 24th July), these Vendors do not have access to the Resale. 

Orders can be placed by phone to the Resale & Renting team, until 18h00 of each day. Orders will be delivered by the Resale Team the next day, between 07h00 - 10h00. Payment for the goods must be done at the time of delivery.

Orders have to be made until the 5th of June 12PM (PT Time). If you have any changes or would like to add or cancel your order, please send an email to foodvendors@boomfestival.org. You will be able to change or cancel your order until the 30th June.

PLEASE NOTE: We don’t accept returns of any items purchased on the Resale (apart from the ones on the renting section). Everything you order will be delivered to you and cannot be refunded.

You can pick up your order at the Resale once you arrive in Boomland. The total of your order will be added to your fee and deducted from your first Cashless Transfer

After you complete the form we will send you a confirmation email with the total amount to pay.

The Renting & Resale Form is closed

As mentioned before, for the first time in Boom Festival, we will be using a reusable cup system. This will be the beginning of a journey to more sustainable practices at Boomland and our aim is to implement this system in all events we have throughout the year.

The cups are reusable and longing to last many years. Cups are washed and sanitized in Boomland, with new technology to use as little water as possible. All water used in the washing station is recycled through a multi-stage filtration system, ending in Reverse Osmosis to ensure high quality. This filtered water is reused for all cleaning tasks: washing cups, floors, materials, and hands. Even pre-washing and filling of machine tanks is done with this reclaimed water in a closed-loop system.

Only the final 4 seconds of each wash cycle use fresh potable water at 80°C, ensuring cups are fully clean and safe.

All drinks must be served in these official reusable cups. There will be 3 official cups in Boom Festival:

• 400ml Cup - this is the main cup that will be used in all bars and food vendors

• A Coffee Cup - only used in Coffee Shops

• A Wine Cup - only used in the Wine Bars

How does it work for the public?

Boomers must purchase a cup at any bar or food vendor. After drinking, they can either keep the cup with them, or give it back to a bar and receive a token on their wristband. Next time they need a cup, they can exchange their token for a cup. Coffee Cups and Wine Cups can only be returned on those bars.

Every time someone goes to a bar or food vendor with a used cup and asks for a new drink, their dirty and used cup will be exchange for a new one free of charge. This is mandatory as per health and safety rules.

Food vendors cannot accept returns of cups. Food vendors can only sell cups or exchange dirty cups for clean ones.

In summary, Boomers can:

• Buy a Cup at any Bar or Food Vendor (Coffee Cups and Wine Cups can only be bought in those specific bars)

• Exchange a Dirty Cup for a Clean Cup at any Bar or Food Vendor (Coffee Cups and Wine Cups can only be exchanged in those specific bars)

• Return their Cup in exchange for a token on their wristband - This can only be done in the Bars (Coffee Cups and Wine Cups can only be returned in those specific bars)

• Exchange their token for a Cup at any Bar or Food Vendor (Coffee Cups and Wine Cups tokens can only be exchanged in those specific bars)

The Cups are non refundable! When a Boomer returns a Cup, they don't receive the money back - they will receive a token that they can exchange for a cup at any bar or food vendor.

One of the key advantages of this system is convenience—Boomers don’t need to carry their cup around all the time. After finishing a drink, they can simply return the cup at any bar and receive a token on their wristband. This token allows them to pick up a clean cup later, whenever they’re ready for another drink. It’s an easy, hassle-free way to enjoy the event without holding onto used cups, while also keeping things sustainable and hygienic.

How does it work for Food Vendors?

You will receive a first batch of cups - the number of cups will be agreed with you beforehand. You can sell these cups through the cashless device when someone needs a cup, and you can exchange dirty cups for clean ones.

You cannot accept returned cups in exchange of tokens – that can only be done in the bars.

You will receive a box to stack the dirty cups. This box is made in a way that facilitates the counting of cups when it's time to exchange them for clean ones.

There will be a Cup Exchange Point in Central Plaza and Sacred Fire for Food Vendors. When you are low on clean cups, return your dirty cups to the Cup Exchange Point and changed them for clean cups. If you are getting low on clean cups, you can also request more cups at the Cup Exchange Point.

Cup Exchange Point Central Plaza: from 08h00 till 00h00

Cup Exchange Point Sacred Fire: from 10h00 till 20h00

There will be also be a hotline for emergencies - but only for emergencies. Please make sure you exchange the cups within the Cup Exchange hours.

You do not have to purchase the cups from us. However, the cups have a value. When we give you 200 cups, we are giving you 200€ worth of product, so you need to pay attention how you manage this product. 

All exchanges of cups from our team will be registered, and you will get a copy of a receipt every time we give you new cups. At the end of the festival, we will calculate.

For example, if we gave you 200 cups, and you sold 100, that means you must have 100 cups still with you, either clean or dirty.

If we give you 200 cups, you sold 100 but you only have 50 clean or dirty ones with you, that means there are 50 cups missing. We will charge this to you.

VERY IMPORTANT NOTE: Always exchange the dirty cups for clean ones when someone brings you a cup and requests a drink. Don’t let a used cup touch a faucet, spigot, jug or wherever you are serving the drinks with. This can easily spread bacteria.

If someone insists on using the same cup (or if someone has their own vessel – like a bottle or another recipient), serve the drink in a official cup first and then pour into their vessel (don't give them the official cup)

EVEN MORE IMPORTAT NOTE:  Do not accept exchange of cups that are clearly damaged! Holes, teeth marks, cracks or anything that make the cup unusable for the next person. If someone brings you a dirty damaged cup, tell them you cannot exchange it and they must purchase a new one or they can get served in their damaged cup using the system described above.

In summary, Food Vendors can:

• Sell cups to the Boomers

• Exchange dirty cups for clean ones

• Serve drinks to Boomers in their own cups - just make sure you served them the agreed amount.

• Cannot accept return cups - this can only be done at the Bars.

• Redeem the token on the Boomer wristband for a clean cup.

There will be a mandatory Reusable Cup Meeting on the 15th July, to answer all your questions.

To help Food Vendors find the products they need to operate, we’ve created a list of trustful suppliers who have worked with us throughout the years. All the suppliers on our Supplier’s List have been approved to come to the festival. 

We provide this list as a guide to help you find suppliers in Portugal. Boom Festival does not have an agreement or partnership with any of these suppliers, and you are free to use any other suppliers besides the ones in the list.

Boom Festival holds no responsibility for negotiations and deals made between the suppliers and the food vendors.

You are also welcome to find your own suppliers! Take into consideration our sustainability policies when looking for suppliers. If you’re using any animal products, remember they need to be organic and locally sourced.

Please note that only previously approved Suppliers are allowed inside Boomland. So if you are using any supplier besides the ones on the Supplier's List, please send us an email with the name and contact of your suppliers. This way, we can approve them, they will be allowed to enter Boomland and will be processed way faster in the Fast Track at the Logistic Gate. If we don't have their name on the list, they will have to wait for approval to go in, which can take up to 5 hours!

To enter Boomland, Suppliers will need to know the name of the Food Vendor and name of the responsible. Don’t forget to tell them this information when purchasing your goods. Suppliers will not be allowed into the Logistics Gate without this information.

Every supplier and vehicle will be inspected before entering the festival to check for forbidden items. Please collaborate with our team and do not bring the following forbidden items inside the festival:

• Ice

• Water bottles (only personal amounts allowed)

• Cans or small bottles of soda/juice (you’re only allowed big bottles at a maximum of 24 units)

• Beer (only bring small amounts for personal use)

• Coffee bean bags

• Ice cream

CLICK HERE TO ACCESS THE SUPPLIERS' LIST

Please remember that Boom Festival is a multiple platform for all types of psychedelic art, which also includes the Food Vendors stalls! Your space must be super well decorated and beautiful! Please bring all you need to decorate your space in the best way. Remember, first impressions are important and Boomers always choose beautiful and clean spaces!

If you are hiring a supplier to set up a structure or tent for you we need to know that information as soon as possible! Suppliers who are not communicated to us won't be allowed inside Boomland!

If you have a white tent structure you must cover and decorated the best you can, in order for the tent to be the least visible possible.

HYDRAULICS

You will be connected to Boom Festival water grid for fresh water (potable) and gray waters.

For the fresh water the inlet of the pipe is 1 inch.

For the gray waters, the outlet of the pipe is 50 diameter. 

Please bring all the adequate material to properly connect to the grid.

ELECTRICS

To be able to operate in the festival and to be connected to the Boom Electrical grid, you will need to bring a electrical distribution panel and cables according to the electricity you've requested.

If you requested 16A, please bring:

16A Three-Phase Electrical Distribution Panel and a 5G 2.5mm cable, 50m long preferably divided into two fractions of 25m, with a male connector of 16A.

Extension cords and adaptors for the CEE plug connections to the Refrigerated Trucks

If you requested 32A, please bring:

32A Three-Phase Electrical Distribution Panel and a 5G 6mm cable, 50m long preferably divided into two fractions of 25m, with a male connector of 32A.

Extension cords and adaptors for the CEE plug connections to the Refrigerated Trucks

If you requested 63A, please bring:

63A Three-Phase Electrical Distribution Panel and a 5G 16mm cable, 50m long preferably divided into two fractions of 25m, with a male connector of 63A.

Extension cords and adaptors for the CEE plug connections to the Refrigerated Trucks

Please note: Electricity will only be turned on the 15th July! Before that there won't be any electricity!

WORKERS TICKETS FORM

As you are well aware, your rental fee includes some of the Workers Tickets and you will need to purchase the remaining Tickets. 

All Workers Tickets will have to be paid before the Check-In. There won’t be any transactions at the Check-In.

For us to process your Workers' Tickets, you will need to fill the form below until the 30th of June.

The form is divided in two tables:

1. Tickets included in the fee

2. Tickets to Purchase - You will receive a payment link to purchase these tickets

If you need to make any changes to the form, please email foodvendors@boomfestival.org. Allow at least 48 hours for these changes to be made.

In the weeks after you complete the form, you will receive an email with a payment link for all the Workers you've inserted on the Tickets to Purchase. 

Once the payment is done, you will receive the tickets in your email! You are responsible for sharing these tickets with your workers. No Worker will be allowed in Boomland without a Ticket.

What if some of your workers already have tickets?

On the Tickets to Purchase table, there is a column to mark if any of your workers already has a Boom Ticket.  Please insert the Boomer ID and we will update it to a Food Vendor Ticket. Those workers will receive a Food Vendor wristband when they show their Boom Ticket.

CLICK HERE FOR THE FOOD VENDORS WORKER'S TICKETS

ADMISSION OF WORKERS

Food Vendors Managers will have to Check-In between the 11th and the 13th July. Workers can only enter after the manager of the Food Vendor has made the Check In. If workers arrive before the managers, they will have to wait until the check in is complete. 

Workers can arrive between the 11th and 24th of July, between 09h00 and 18h00 (after Check-In with the Manager is done). If you or your workers arrive outside these hours, you need to wait for the next day to be processed. NO exceptions will be made.

All Workers will get their wristbands at Idanha a Velha. Workers will not need to go to Main Gate anymore!

CHILDREN TICKETS

If you are bringing your children (under 15 years old) to the festival, please register them HERE after you receive your ticket.

For your space to be in conformity with ASAE (Portuguese Food, Health and Safety Authorities), here you can find most of the rules that must be followed.

This list is just a guideline with recommendations, being the sole responsibility of the restaurant to be in compliance with the Portuguese law.

We will have several inspections from the authorities, during several days, who will be inspecting closely if you are following these rules.

Therefore, we list some of the obligations necessary for the operation of restaurant outlets in Portugal:

• License emitted by the Town Hall of ldanha-a-Nova. We will obtain this license on your behalf;

• Having potable water for washing and cooking, such as hot and cold water;

• Have waste bins that are not opened manually;

• Have dispensers of paper next to the sink. It is expressly forbidden the use of cloths;

• Have at least one team member with a certificate in Food Hygiene;

• Having the floor higher than the ground and lined with washable material;

• The floor, walls and ceiling need to be non flammable, flat, resistant, waterproof and in easily washable material;

• Food products must be stored on a higher platform than the soil;

• All refrigerators must have thermometers to make records of the temperatures on a regular basis;

• All food stored in cold chambers must be properly identified (expiration date, opening date - when applicable-, batch (for meat and fish), fruit (name, origin and size). In the case of pre-made food, they must contain the date of preparation and identification;

• Ensure the preservation of food;

• Do not store food outside the expiring date;

• Having a record of invoices and provenance of the food your selling;

• All items should be labeled in Portuguese;

• Records of cleaning the area on a regular basis;

• Have a Hygiene and Cleaning Plan;

• Existence of sinks with biodegradable liquid detergent;

• Have the technical and safety data sheet for all detergents;

• Existence of a barrier against insects in the food handling area (nets, etc.)

• Existence of a barrier against other pests (eg mice);

• Existence of a first aid box

• Existence of two fire extinguisher per restaurant space;

• Having a cash register under your company details;

• Display of the following signs:

  • Price list (in English and Portuguese)

  • Couplet of the smoking ban, visible from the exterior of the restaurant

  • Couplet of the prohibition of selling alcoholic drinks to minors (if applicable)

  • Washing Area

  • Food preparation area (meat and veggies separated)

  • Detergents & Chemicals Area

Due to Boom Festival natural conditions, it is very important to take extreme more attention to the hygiene of the Food Spaces, the time of exposure of food to the outside temperature and the exposure to insects (flies, bees, etc.). We know that the festival site reaches very high temperatures and we feed thousands of people. This environment is more favorable for poisoning and foodborne infections. Please take these rules seriously. The responsibility will be on you.

*PRE-FESTIVAL*

  Meet & Greet - Welcome meeting: once you’re settled in Boomland there will be a meeting to clarify any issues regarding the procedures outlined in this document. The time and place will be shared with you by the Food Vendors team. 

Setting Up - Make sure your food space or vehicle is not in front of the rubbish bins. Remember that the waste will be taken away by a lorry, so the paths must be clear. 

Maintenance - Identify the nearest recycling point at the back of your shop and start separating it from day one. We suggest you bring a wheelbarrow in case you have to go further afield. You are responsible for bringing the necessary equipment and consumables to take care of the waste you produce, such as plastic bags, rubbish containers, gloves, etc.

*EVENT*

Your space should look inviting. Keep the area clean, for at least 10 metres to the front and back of your restaurant. Boomers make choices and the first impression is important. For the Waste Management team, it is also very important to have an organised and clean backstage area. For Food Vendors at the Sacred Fire and Being Fields, this rule also applies to your camping area.

Your rubbish should be separated and placed into its respective stream. Food Vendors will have access to a rubbish container with their project’s name on it.

There will be regular inspections to check that the rubbish is being separated correctly. Please do not use the smaller bins in front of your area - these are for Boomers to use.

Boom Team will check that you are following these Eco Rules during the event. Get familiar with their faces and feel free to clear up any doubts that you might have.

*POST-FESTIVAL*

1st: This is the time for goodbyes; a crucial moment for all parties to leave with good memories of the festival. Remember that you are responsible for leaving your space and surrounding area better than you found it. 

2nd: Rubbish such as pallets, boxes, broken tents, debris, rubbish, etc, should be placed in the 30m3 container, if it is already in the backstage of the respective area. In case it is not there yet, you must take it to the Waste Centre, located at the exit of the Production Village, before the entrance gate, called CP2. The Eco Team members can help you locate the Waste Center, but it is your responsibility to transport your waste there.

- Leaving a pile of rubble in the front and back of the shopping areas is not an option! - 

3rd: There will be a mandatory inspection of your space once everything is packed and clean. Please arrange this meeting with the Food Vendors team, on the designated days and times, after making sure that no rubbish, rubble or other belongings have been left behind. 

You will not be able to get your Eco Deposit back
until after your space has been inspected and approved

WASTE AND RECYCLING

ORGANICS AT SACRED FIRE, BEING FIELDS AND YOUNG DRAGONS: Sort your organic waste and place it in the designated Compost Bin provided in the backstage of your restaurant. Don’t use any bags to store the food leftovers inside your stall, and pay attention if any object is present inside the compost pile. These bins will be maintained by our Team more than once on a daily basis. Remember to keep them accessible.

ORGANICS AT ALL OTHER LOCATIONS: Sort your organic waste and place it in the Green Bin provided with your Food Vendor name on it. Use proper bags and make sure you close them to avoid any bad smells or accidents. These bins will be collected more than once on a daily basis. Remember to keep them visible and accessible: do not hide the bins inside your premises or park vehicles in front of them.  

BIG BLUE BAG - PAPER/CARDBOARD: Break down your cardboard boxes! They should be flattened to reduce space: this is vitally important as they tend to overflow. Only put clean paper in this Big BLUE Bag.

BIG YELLOW BAG - PLASTIC AND METAL: All items made of plastic and metal go in the same Big YELLOW Bag. Make sure they do not have any rogue oil or fats on them: give them a quick rinse if needed, bearing in mind that water is precious.

BIG GREEN BAG - GLASS: Dispose of all your glass containers in the correct place or reuse jars and bottles for storage. Give them a quick rinse as well and don't forget to place metal lids in the Big YELLOW Bag.

COOKING OIL/FATS: This type of waste is a very high contaminant, so we need to make sure there’s no risk of accidents. A 1000L deposit will be placed on the backstage of the restaurant's line for you to empty your oil recipients. Make sure it cools down before emptying it. 

CHARCOAL: If you use charcoal for cooking, let it cool down before putting it in your own metal container. Follow safety procedures, bearing in mind the high risk of fires.  

SUPPLIER'S BOXES: Ideally ask the supplier to take back their boxes. Separate the plastic and wooden boxes and place them inside the designated buffer zone.

ALL FOOD VENDORS MUST:

• Use biodegradable cutlery and plates.  

• Use biodegradable soaps and detergents to aid in the cleaning of the greywater at our natural Water Treatment Plant.

• Be responsible for the cleaning and disinfection of your restaurant. Use brooms, mops, and any other material needed to carry out this task properly.

HYGIENE AND PUBLIC HEALTH

Temperatures at Boom Festival are usually very high and that can put the quality of food at risk and threaten public health. You should always:

• Wash or disinfect your hands before handling food.

• Do not let fresh products like vegetables or meat be exposed to high temperatures or re-use leftovers from one day to the next.

• Make sure the ingredients in your food are well cooked and any sauces are safely kept at the correct temperature. This will reduce the chance of food poisoning.

• Keep your kitchen area and kitchen utensils clean and disinfected.

• Follow the ASAE rules at all times.

We will be strict with all Eco Rules outlined in the contract. Regular inspections will be carried out by Boom Team and failure to comply with these rules may lead to fines and the closure of your space.

TAKE CARE OF BOOMLAND AND MOTHER NATURE

LEAVE THE AREA BETTER THAN YOU FOUND IT.

Similar to what we started in 2023, we will keep working with Klimato to assess the sustainability of the menus of the Food Vendors. The aim is to promote awareness and information on the public's food choices and also give Food Vendors the possibility of knowing their performance on the sustainability level opening the opportunity of improving their practices.

The Klimato tool is a software where you will create your recipes, inserting the ingredients of each recipe. The tool will then calculate the carbon footprint of each recipe, giving you and the public an idea on the impact of that dish.

We invite you to please use the tool as honestly as you can. There’s no right or wrong answers, there’s only truthful answers. This will help you make a self assessment of the impact your business has in the festival and in the world.

If you've been to Boom Festival before, your login details remain the same as last edition, and your recipes from last year are already loaded there. If you have new items, or any changes on the ingredients, please add these on the Klimato. 

If you're a new user, you will receive an email with your login details.

Please watch this tutorial on how to add recipes.

Our Sustainability team will then review your answers and your menu with each dish's carbon footprint will be displayed on your stall. You are required to display your results in a visible place on your space, so the public can make conscious choices. We will provide you with the template to display.

We ask you to submit the recipes until the 30th of June.

FAQs about Klimato:

Should I add ALL ingredients when creating a recipe?

The more ingredients you add, the more accurate your recipe’s carbon footprint will be. We recommend that you add as many ingredients as you can and most importantly the main ingredients. 

I can’t find the ingredient I’m looking for, what do I do?

We are constantly adding ingredients to our database. If you can't find an ingredient, start by searching for a synonym  (e.g. squash and zucchini) or a similar product (e.g cabbage and white cabbage). If you still can’t find your ingredient, feel free to send us a message and we will suggest a substitute ingredient to use while we work on including the missing one! Another option is to add your ingredient as a “custom ingredient”, this way it will appear in your recipe, however, it will not be included in the calculations. We only recommend using this option for ingredients in small amounts, or for example herbs and spices.

My ingredient’s country of origin does not exist, what do I do?

We always aim to stay updated with the latest research and climate values but some have still not received enough country-specific assessments. If you can’t find the correct country of origin we suggest you use Unknown origin which represents standard values. The standard value is based on an average of the most common countries of origin.

I don’t know the country of origin or if it’s organic, what should I do?

Sometimes it can be difficult to know where your ingredients are from and how they have been produced. For these cases, we suggest you use Unknown origin, conventional to use an average value.

This year, Boom Festival will operate with a Cashless System in all Food & Beverage Businesses.

CASHLESS DEVICES

We will provide you with one or two Cashless devices depending on your location. If you need more devices, you can request them until the 30th June. Each extra cashless device has a cost of 150€, and it will be deducted from your first cashless transfer.

CASHLESS FOR STAFF MEALS/SNACKS

All Staff will have their meals and snacks on their wristband. When they ask you for a staff meal/snack, please select that item on the Cashless device and they simply need to tap their wristband on the machine to “pay”. A confirmation will show up on the screen once it’s deducted from their wristband.

If the staff wants something more that is not included in the Staff Meal/Snack (for example, they want the Staff Meal and a dessert) you can do everything on the same operation by

1. Select Staff Meal on the machine

2. Add the other items they want and then tap their wristband

CASHLESS FOR PUBLIC

All purchases must be processed through the Cashless system. When a Boomer wishes to buy an item, please select the item on the Cashless device and tap their wristband to complete the transaction.

Cash payments are strictly prohibited! If you are found accepting cash, your stall will be closed immediately, and you will be permanently banned from returning to Boom Festival.

SALES INVOICES

The cashless system can issue invoices in your name automatically if you wish to do so. You can also have your own invoicing system. Remember that invoicing is mandatory according to Portuguese Law, but if you do it either through the Cashless system or with your own system, it's up to you.

REPORTS

You will have access to a dashboard with daily reports as well as overall reports of your sales on the Cashless system.

You will also be able to see a report of all your Staff Meal and Snacks sales.

TRAINING & ASSISTANCE

Once you get on site and are all set up, our team will do training for the Cashless system with all the Food Vendors. This training will happen on the 15th July and it will be mandatory!

Assistance for the Cashless system will work 24h. The system works offline in case of network failure, so no need to worry if your system goes into offline mode for a while.

In case of machine failure, we will have more machines to replace.

TRANSFER OF FUNDS

All Cashless sales will go directly to Boom Festival account. We will make regular transactions to your account so you have access to your funds.

Therefore, the Fund Transfer Schedule is the following:

• Saturday 19th July: All sales between 16th July and 18th July until 18h00 (minus the Commission + VAT, Electricity fee (if applied) and Resale sales (if applied)).

• Tuesday 22nd July: All Sales between 18th July 18h01 and 21nd July18h00 (minus the Commission + VAT)

• Friday 25th July: All Sales between 21st July 18h01 and 24th July 20h00  (minus the Commission + VAT)

• Staff Meals/Snacks Transfer; Up to two weeks after receiving the invoice.

Please be aware of the transfer times:

For SEPA Transfers

You will receive the funds in the two working days. For example, the transfer made on Wednesday 26th July will arrive at your account on the 28th July.

For NON SEPA Transfers

Non SEPA transfers can take up to five business days. We strongly recommend you open a REVOLUT account where we can transfer your funds instantly to you. They will be on your account in two business days.

If you do not have a REVOLUT account, please be aware that you may not receive the first fund transaction until the end of the festival, so please plan accordingly.

DEDUCTIBLE FEE & PAYMENT SCHEDULE

You have a minimum fee to pay us, and you’ve already paid €2,000 + VAT upfront.

On the second and third transfer, we’ll hold back part of your commission from your payments until this minimum fee is fully paid..

Example:

Your minimum fee: €15,000 + VAT = €18,450

You already paid: €2,000 + VAT = €2,460

So you still owe: €13,000 + VAT = €15,990

First Transfer (Sales from July 16–19)

Total sales: €10,000

Total Sales without 13% VAT: €8,849.56

Commission (25%): €2,212.39

Commission + 23% VAT: €2,722.24

So you get: €7,277.76

In this first payment, we didn’t take anything yet for the minimum fee — only the usual commission.

Second Transfer (Sales from July 19–21)

Total sales: €15,000

Total Sales without 13% VAT: €13,274.34

Commission (25%): €3,318.59

Commission + 23% VAT: €4,081.86

You've already paid towards your minimum fee:

                - €2,000 (advance)

                - €2,212.39 (from first transfer)

                = €4,212.39

You still owe:

                €15,000 – €4,212.39 = €10,787.61 (+ VAT)

So this time, we hold back €10,787.61 (+ VAT) to go toward the minimum fee.

You’ll receive the rest: €1,731.24

Third Transfer (Sales from July 21–24)

Total sales: €20,000

Total sales without 13% VAT: €17,699.12

Commission (25%): €4,424.78

Commission + 23% VAT: €5,441.48

You already paid the full €15,000 minimum by now (through advance + deductions).

So now, we only deduct the standard commission.

You receive: €20,000 – €5,441.48 = €14,558.52

In summary:

First transfer: Just took the regular commission

Second transfer: We caught up on the minimum fee

Third transfer: Minimum fee is done, so we only take normal commission

We’ll send you a clear breakdown on the day of each transfer.

STAFF MEALS AND SNACKS PAYMENT

After all Sales are closed on the 24th July, we will be able to count how many Staff Meals and Snacks were purchased in your stall. We will inform you of the amount and you will have to invoice us for that amount.

Once we receive your invoice, we will transfer you the full amount of Staff Meals and Snacks. The sooner you give us your invoice, the sooner we can pay you.

FEE INVOICES

You will receive an invoice for the advance. We will issue an invoice for the total remaining of the fee (Total fee minus advance) after the festival ends. Every time we deduct your fee from the transfers or collect money from your stall we will issue a receipt.

Resale items or cashless devices will be invoiced at the end of the festival.

Workers tickets invoices must be requested at the time of purchasing the tickets. Please select the "I need an invoice" box and add your details. These invoices are issued by our ticketing partner.

SALES INVOICES

Sales to the public can be invoiced automatically from the Cashless System or you can use your own invoicing software. 

If you would like your sales at the event to be invoiced automatically through our cashless system, please note the following:

You must have a Portuguese Tax Number (NIF).

This is required by law if you’re selling food or drinks in Portugal, even for a short period. Here's a very simple breakdown:

• Get a Portuguese Tax Number (NIF):

You need to get this from the Portuguese Tax Office. You can do it in person or through someone who represents you (a proxy).

• Appoint a Tax Representative:

If your business is not based in Portugal, you must name someone who lives in Portugal as your tax representative.

• Register Your Activity and for VAT:

You have to inform the Portuguese Tax Office that you’re starting activity and register for VAT (Value Added Tax).

All food and drink sales are subject to VAT – usually 13% or 23%.

You also need to use a certified invoicing system (ours counts as one!).

• Invoicing Through the Cashless System:

If you want us to handle the invoicing for your sales through the cashless system, we can do that – but you must first send us:

• • • • • • • Your company name

            • Business address

            • Portuguese Tax Number (NIF)

Then, every time a sale is made, an invoice will be issued automatically under your name and reported directly to the Portuguese tax authority.

(This means VAT will be due, as required by law.)

Prefer to Use Your Own System?

That’s totally fine! You can use your own invoicing system if it follows all the Portuguese legal rules mentioned above.

Please Note:

We cannot provide advice or guidance on Portuguese tax requirements.

If you have questions about how to get a NIF, appoint a tax representative, or handle VAT, you must speak to a certified tax advisor.

There is a recommended contact listed in the event’s supplier list who can help you with this.

VAT ON RENTAL SPACE

The subject of exemption of VAT between companies in the European Union has been raised by many of you, regarding the VAT we charge for the rental space. We want to clarify the following:

The exemption from payment of intra-community VAT only applies to the purchase of goods. As the contract with you is for the lease of a space, this exemption does not apply. Hence we have to charge VAT on all invoices, according to the subparagraph c) of no. 29 of article 9 of the CIVA

Boom Festival operates according to the Portuguese law and this is what we need to follow. If we really could exempt you from VAT, we would be glad to do it. However we need to follow the legislation in Portugal and the instructions of our accountants. We know some of you work in different ways with other festivals, but how other festivals operate is none of our concern. The law is this and this is what we will follow.

REGISTERING FOR VAT IN PORTUGAL

Any company from abroad looking for a business in Portugal must register for VAT purposes as soon as the firm is incorporated in the country. 

Registering for VATis a relatively simple formality compared to setting up a company, but in addition to obtaining a VAT number in Portugal you'll need to file periodic VAT returns to ensure your VAT compliance. Which is why we recommend foreign companies use a fiscal representative or tax advisor.

VAT REFUNDS IN PORTUGAL

In principle, a non-resident company in Portugal can recover all or part of the VAT incurred on its expenses.

There are three different scenarios:

• The company is established within the European Union or not, is already registered for VAT in Portugal, or is obliged to register for VAT in Portugal. In this case, it must apply for a VAT refund via the periodic VAT return filed in Portugal, according to a periodicity:monthly depending on threshold, quarterly depending on threshold/for certain services, annually.

• The company is established within the European Union, is not registered for VAT in Portugal and is not required to do so. In this case, a VAT refund should be requested via the electronic portal of the tax authorities in the country where the company is established.

• The company is not established within the European Union and is not required to register for VAT in Portugal. In this case, they must use the services of a fiscal representative to carry out what is required by the Portuguese authorities on their behalf.

Please note that this is the most complete explanation we can give you. We will not be able to answer any questions regarding this subject. It is your responsibility to be in accordance with the law.

FIND MORE INFORMATION ON THE PORTUGUESE GOVERNMENT WEBSITE

Any questions or doubts should be addressed to an accountant, fiscal representative or tax adviser.

We have added a contact of a tax adviser to our Supplier’s List.