IT CAN BE DONE! Celebrant Gill Collins of Gill Collins Ceremonies (www.gillcollinsceremonies.co.uk) says: A couple of years ago, I was fortunate enough to attend a wedding where the bride and groom had put every effort into making their big day as sustainable as possible. All of the food was locally-sourced and the chefs prepared and cooked the whole menu onsite, so the fuel cost of transporting any produce was kept to a minimum, while the carbon footprint was reduced. The same principle was applied to the hire of any equipment, such as table cloths and chair covers. The plates and cutlery were all reusable, and no plastic was used at all. The centrepieces featured plant arrangements that the guests could take home and plant in their own gardens. The candles were made from soy wax, and again, loved ones were encouraged to take them home and reuse the jars. The favours were handmade soaps, created using natural ingredients and wrapped in reusable muslin bags. The reception was held in a local village hall, which was completely transformed into the most beautiful venue using fabrics and hundreds of fairylights, however I know that these elements have since been passed on and used at another four weddings and one birthday party! All of the guests were booked into local hotels and ferried to and from the venue in minibuses to reduce the number of vehicles required. So, everything was sourced within a radius of a few miles of the venue and all elements were either reusable or recycled keeping waste to an absolute minimum. This can all be achieved with reasonable ease, all that’s required is a slightly different way of thinking. CAKE TO BE KIND Clare Deary from Cake on the Lake (www.cakeonthelake.com) says: All of the ingredients for my wedding cakes are sourced responsibly, minimising any negative impact on the environment. Where relevant and possible, I purchase ingredients with recyclable packaging. I’m also reducing my food miles by using locally-sourced, British seasonal ingredients. Some of these include British flour; Fairtrade sugar; truly organic free-range, locallysourced eggs; British milk and cream with high animal welfare standards and a fair price for farmers; unrefined icing sugar; and much more. Another way wedding cake makers such as myself can ensure your bigday bake is sustainable is to use a recipe like Madeira sponge, which will last longer and prevent waste. If you do have some left over though, it’s usually still tasty to eat two to three days afterwards. My cakes are never frozen, so you can always pop left over slices in the freezer and enjoy them over the following months. A further way to minimise waste is to serve your showstopping bake as a dessert. Using natural decorations to adorn your cake means there are fewer materials left for landfill once it’s been eaten and the boards recycled. Why not try edible sugar flowers, which can be displayed in your home afterwards, or fresh flowers that can be pressed? Alternatively, opting for a naked bake uses less ingredients and is also cheaper for you. So many processes in baking involve the use of plastic – piping bags, baking paper, spatulas. Then there’s the transportation of the final product to think about. Many boxes created for storing and moving cakes will also use plastic in one way or another. Trying to reduce this will make a difference. Some may be unavoidable, but as awareness of plastic use rises, many more ethical options have become available. A NEW LEASE OF LIFE Rachael Whitwam from O’Hares Jewellers (www.oharesjewellers.co.uk) says: A simple way to make a step towards a more sustainable choice is to look for retailers that use minimal and/or recycled packaging. In addition, instead of buying new wedding rings, look for vintage or family pieces. We offer a service to remake items that couples already have. We can reuse the metal and stones from most pieces of jewellery. This is a lovely option as not only is it sustainable, it allows you to bring new life to a piece that’s already been loved and worn by a treasured family member, while tailoring it to suit your own style and taste. 54
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