TRAVEL & HOSPITALITY

Taking into account the geographical location of the Festival and the limited opportunities for more sustainable travel choices, TFF is pursuing a greener travel policy, without undermining the artistic and social dimension of the festival events and the Markets, based on the principle of the European cultural programs for fair, greener and inclusive mobility.

• Guests are encouraged to opt for the greenest travel options, when available. Whenever possible the Guest Office collaborates with other Festivals to coordinate and minimize air travel of guests, while encouraging train travel and shared car rides.
• TFF is closely following the sustainability initiatives of its official air carrier, Aegean Airlines (e.g. 15-20% lower fuel consumption, 19-23% lower CO2 emissions per seat).
• In 2024, the Festival acquired an five-seater electric van, which covers the needs of its year-round activities in Thessaloniki, as well as - in part - those of the Festivals/Markets.
• The use of electric or hybrid cars is also pursued to meet the increased needs during the Festivals/ Markets. At the 2024 and 2025 editions, a significant number of the vehicles used were electric or hybrid, through a sponsorship agreement with VOLVO Papadopoulos SA. Similar partnerships, whether sponsorship or commercial, are sought for each Festival.
• During the Festivals/Markets, we collaborate with city-bikes.gr, which enables Festival accreditation holders (guests, staff, volunteers, etc.) to rent a bicycle at a discount of up to 30%.
• Employees are encouraged to use public transportation, instead of using their cars; business travel, especially by air, is strictly monitored.
• For the accommodation of guests and staff, we cooperate with hotels that have recognized "green" certification, whenever feasible, despite the restrictions imposed by existing regulations on public tenders and contracts.
• Meals offered to guests of the Festivals and Markets are largely vegetarian and vegan, local and seasonal, while disposable cutlery and plates are avoided. The Festival collaborates with restaurants prioritizing the local cuisine and promoting local producers, and partners with winemakers from the region for its sponsored events.