A sustainable diet is healthy and varied. It uses local, in-season, and traceable products from sustainable farms, whilst reducing food waste.

ELO's commitments:

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1. To use a minimum of 50% of products from within a 100km radius of the event venue;​

2. To offer at least 20% of products from organic agriculture within a 100km radius of the event;​

3. To provide visitors with the most precise information possible on the origin of the products used (country, town, producer, and production methods);​

4. To offer quality vegetarian and vegan alternatives;​

5. To use as many washable or reusable items as possible, and thus reduce packaging; ​

6. To work with seasonal and fair-trade products;​

7. To reduce food waste.