Now that you’ve had some time to think about all that you can do on your big day to reduce your impact on the environment, let’s dive into Part 2 of the series.
In Part 1, we got the ball rolling with ideas on how to share the big news. In this post we are going to cover the core of the celebration. Where you will be celebrating, what you will be eating, and how you will fill your glasses for the many toasts of the event.
Where you hold your wedding will have a huge impact on how big a footprint your day leaves on the planet.
Here are a few options to consider for your location.
Make it central – think about your guests, and how to reduce travel distance for all. The more centralized the location, the less carbon will be emitted through transportation. Encourage carpooling by putting guests that live close by in contact, even if they don’t know each other.
If you have out of town guests, consider a venue with onsite accommodations, or options within walking distance to the reception.
Think outside the building – outdoor weddings require lots of logistics, but they can definitely reduce your impact on the environment. By taking the party outside, you are reducing artificial lighting and cooling costs.
Keep it inside – if you prefer an indoor venue, look into LEED certified buildings, especially ones that let in natural light and air flow.
Now that we have a place to celebrate, let’s move onto the delicious part of the day.
Local and organic dishes will be one of the best ways to reduce your carbon footprint. Not to mention, you will be serving up the finest fare possible. The fresher the food, the better it is for us and the environment. Choosing organic means choosing food that is grown in harmony with the Earth rather than against the grains.
Although the cost can be higher for some items, do your research and you’ll be sure to find ways to balance the budget. Also keep in mind that sometimes less is more. You don’t want your guests to go hungry, but they don’t need to be stuffed either.
When working with caterers look for those who promote a 100 mile menu – they’re already thinking green – and are likely to support other eco-initiatives in their operations. Outsourcing services to environmentally responsible companies is a sure way to lighten your footprint.
Depending on which region you come from, local wine, beer, and spirits might be in the mix naturally. Once again, you want to source as close to home as possible.
Consider buying kegs to serve beer on tap, and boxed wine can be purchased and portioned off into decanters for each table.
For the after dinner pick me up, serve your guests fair trade coffee and tea. Not only does it taste better (in my opinion), fair trade products are for the most part organic. Organic is good remember, it’s grown in harmony with the Earth. Plus, fair trade products are responsibly sourced which means the producer is getting a fair deal. That goes beyond carbon impact.
Hungry? Thirsty? Itching to go out and make a difference? Now that we’ve covered the basics on venue and menu, it’s time to get to work. Remember, a little research can go a long way. Talk to family and friends for suggestions, and read all about it on the internet.
When putting the ideas down on paper ask yourself: what’s the distance, and is it fair?
I’d say those are the two main takeaways. Speaking of takeaways, that’s what we’ll be diving into in Part 3 of the series: Reduce, Reuse, Recycle!
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