At the origins of the “Cabaret Vert” was the FLaP organization, created in 2003 by a group from Ardennes. This group wished to contribute to the development and enhance the value of the Department of the Ardennes through cultural events. By the strength of it’s identity, protected and shared, it’s capacity to create dreams, feelings and surprise, the ‘Cabaret Vert Festival’ represents good life values, authenticity, enchantment and natural values synonymous with Ardenne’s territory which extends from France to Belgium including Luxembourg.

All projects and actions taken by the organization are based on principles compatible with those of the social economy of the volunteer and united sectors such as: principle of governance, non-profit, democratic management, collective and social usefulness for sustainable development.

Today, the FLaP association employs a team of 6 full-time employees. With more than a hundred members invested all year and more than 1500 during the festival, FLaP remains an authentic human adventure supported by a broad popular social commitment.



Since it’s beginnings, “Le Cabaret Vert” has made a point of working with volunteers and a supportive business sector while being mindful of it’s social and environmental impacts.
The festival has, for example, a close relationship with it’s local suppliers; guarantors of the quality, variety and origin of foods and beverages offered to the public.
The commitments of “Le Cabaret Vert” have to satisfy the festival’s current needs without compromising those of it’s future editions. So these commitments must have as a goal to assure the festival’s development as:
– Economically viable
– Socially acceptable
– Ecologically responsive
“Le Cabaret Vert” is an event which tries to be inspired by a philosophy that it’s development must be at the same time sustainable, transverse, interconnected and contagious.



As for sustainability, there is never a simple solution!
The commitments of “Le Cabaret Vert” are based on a long-term strategy and it’s actions are dictated by the available technological possibilities, the geographical location of the festival, the number of festival-goers, and it’s budgetary restraints. From one year to the next, the festival sets it’s priorities, establishes objectives, and carries out an appraisal of its actions.

– Control the production and handling of our waste
– Manage our energy consumption
– Protect the water resources
– Design routes and schedules for both suppliers and festival goers

– Buy and consume in a responsible way
– Respect a charter of sustainable food
– Develop partnerships within the framework of the Voluntary and united Sector

– Offer a Fair Pricing Policy
– Enable as many as possible to come
– Create a constructive and enriching experience for our volunteers
– Promote cultural diversity and local creativity

– Take into account sustainable development in the internal functioning of the festival
– Communicate in a transparent and responsible way with all
– Guarantee health and  safety for festival-goers


DEMO for “Durability and Ecology in the sector of Music and it’s Operators” intends to contribute to the strategy “Europe 2020”, the objectives of which are to favor an intelligent, sustainable and inclusive growth.

Concretely this “INTERREG V project” will create a new concept around the cross-border synergies between the worlds of culture and sustainable development; the goal of which will be to enhance the value of the natural and cultural heritage of this border region in a creative, innovative and sustainable way, aimed, in particular, at tourism.

This project is based on a cultural partnership (Big Mix, Of Kreun, 4AD, 4 Locks, Cultural center of Lessines, Dour Festival, Green Cabaret, Ieper Hardcore Fest) and carried out by Sustainable Development operatives native to France, Walloon and Nederland  (IMOG, IDEA, ExtraCité).

The project’s critical size is a great asset: it brings together 11 partners spread out along the full length of the French-Belgian border, it deploys over a vast cross-border geographical zone: 400 km connect the partners. Dunkirk to Charleville-Mézières is a three and a half hours non stop trip. This size will   result in both the populations and the cross-border territories to be strongly impacted.

With this project, which is an ongoing collaborative effort of all the operators since 2014, the partners hope to share their resources and engineering, between 2016 and 2020, to conceive and test innovative and creative solutions with the aim of enhancing in a sustainable way the cross-border cultural and natural heritage. The goal of which would be the strengthening of the territory’s allure and it’s resulting development.

The working out of a common reference (diagnosis, evaluation tools and charter) will be the prerequisite in the implementation of cross-border innovative actions in favor of the environment, of social inclusion, of economic development (among others by participating in the structuring and in the development of new networks,) of employment and training, and of awareness-raising activities of the general public and of the professional networks.

With the support of the regional European Development Fund,


All products served at “Le Cabaret Vert” festival stands (food and drinks) live up to the sustainable development commitments upheld by the festival since its origins.
The goal is multiple:
– favor the local producers of our department and our region, and/or products grown or produced within a 200 km radius, excluding wines because our region does not produce it, with the exception of the Champagne region.
– Maximize the economic repercussions of the festival on its territory.
– Favor the shorter circuits and minimize the environmental impact of the festival.

In fact, big agro-industrial group products are excluded from Le Cabaret Vert festival. So sugar laden “red & white” soft drinks and “green” beers are not offered as in most other big summer festivals.

Another example of this commitment is orange juice which was deleted from the menu 3 years ago and   replaced by home-made locally produced fruit juices.