I’d start with a rough estimate, then refine it with real festival conditions. The basic idea is to match the waste people generate with how much bin capacity you can realistically collect and empty. A simple working formula is: bins = (peak attendance × waste volume per person × peak-hour factor) ÷ (bin capacity × collections per day), then add a 20–30% buffer. Use liters or kilograms consistently, and check the density of your waste stream if you are converting between the two.
First, estimate peak attendance, not just ticket sales. Festivals have surges at meal times, stage changes, entrances, and exits. Next, estimate waste per person per event day. Food and drink packaging, cups, napkins, and flyers push this up, especially at a festival with vendors and alcohol. If you have data from last year, use it; if not, use a conservative range and test it. Then choose your bin size and collection frequency. A 120-liter public bin emptied three times a day offers 360 liters of daily capacity, but only if collection crews can actually reach it.
After that, distribute bins by demand. Put more bins near food courts, bars, toilets, entrances, exits, children’s areas, and smoking zones. Keep them visible and accessible, with clear signs for general waste and recycling. Don’t forget vendor back-of-house waste, which should be planned separately. Add buffer capacity for hot weather, long queues, and unexpected crowds.
Finally, treat the number as a starting point. During setup, walk the site and check walking distances. During the event, monitor fill levels and overflow. If bins are consistently full before collection, add bins or increase collection frequency; if they stay empty, move capacity to busier spots. The right number is the one that keeps public areas clean without creating unnecessary collection trips.