Cool, cook, chill – so nobody lives on canned ravioli alone.
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Passive cool boxes stay cold longer when pre-chilled and as full as possible. Store drinks and food separately: the drinks box is opened constantly, the food box stays cooler.
Many festivals have their own rules on gas stoves and open fires. Check the site rules in advance. Simple one-pot dishes save time and washing up.
A few chairs, a table and some shade – that is all the crew needs for breaks between acts.
Plan space for food and coolant. A passive cool box needs no power but depends on insulation, outside temperature and how often it is opened. An electric box needs a suitable power supply; the cooling method determines how well it works in heat. If you bring perishable food, follow its storage requirements and use a thermometer. Claims of several days are no guarantee for your camp.
Check which cartridge and pot size the manufacturer permits. A stable, level surface and distance from flammable materials are essential. Gas stoves belong outdoors only, never in tents or enclosed shelters. Carbon monoxide is odourless and deadly. Protect cartridges from heat, check connections as instructed and respect local bans.
Long-lasting food, one-pot recipes and a shopping list for the crew: To the festival food guide →
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Passive cooling with ice packs – performance depends on how you use it.
Compare insulation, seal, usable volume and weight. Cooling times depend on outside temperature, contents and how often it is opened. Pack food pre-chilled, add ice packs and check the temperature with a thermometer.
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Quick coffee and pasta for everyone.
Cartridge type, stability and pot size must match. Use only outdoors as instructed – never in a tent or closed gazebo: risk of fire and carbon monoxide. Check festival rules; don't build unsuitable wind shields around cartridge and burner.
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Relax comfortably between shows.
Check maximum load, seat height and foot design for soft ground. Pack size and weight count on long walks. Armrests and fabric should suit your use; a cup holder doesn't prove stability.
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Reusable instead of buying ice all the time.
Match size and number to the cool box. Freeze completely and distribute evenly. Ice packs don't replace checking food temperature; discard damaged packs.
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Pots and pan packed to save space.
Check usable volume for your group, stability on the stove and insulated handles. Materials and coatings need different care. Nesting saves space; thin bases can burn food more easily.
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Drinking and washing water for camp.
Choose materials explicitly suitable for drinking water, an opening that is easy to clean and a leak-proof tap. Clean regularly and refill with fresh water. A full container is heavy; carry it only as the manufacturer specifies.
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Reusable instead of disposable plates.
Look for food-contact suitability, break resistance and easy cleaning. Check separately whether it is suitable for hot food, dishwasher or microwave. Reusable only pays off if you take it home again.
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Relax even without trees.
Frame, fabric and fastening must suit the load. Measure footprint and transport size in advance. Set up stably on level ground and follow the instructions for getting in.
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Keeps drinks cold – or coffee hot.
Check tightness, ease of cleaning and closure type. Use only suitable models for hot or carbonated drinks. Insulation performance varies; the bottle doesn't replace safe food cooling.
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General buying advice, no product tests of our own. For specific models, the current manufacturer specifications apply. The following sources explain individual basics.