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Sustainable Catering in the Wedding Industry

We've been incorporating environmentally friendly and socially responsible practices into every day workflows since we started; and we are proud to be a Certified Green Caterer! Being a green caterer includes reducing the environmental impact of food production, transportation, and waste management, as well as promoting ethical sourcing, fair labor practices, and community engagement.


Here's how we're trying to do our part:

1. Strategically purchasing and choosing seasonal and locally sourced ingredients. By doing so, we can reduce the environmental impact of transportation and support our local farmers and vendors.


2. Use eco-friendly disposables: we're reducing our environmental footprint by using eco-friendly packaging materials, such as biodegradable and compostable products. This reduces the amount of waste sent to landfills and helps to conserve natural resources.


3. Reduce food waste: this is a major issue in the food service industry. To reduce waste; we plan menus carefully, using surplus food to create new dishes, and donating unused food to local charities as often as we can.


4. Promote fair labor practices: by ensuring that our workers are paid a comfortable living wage, have safe working conditions, and receive benefits such as health insurance and paid time off.


See how we measure up HERE.

 

Last year, Historic Ashland challenged us to create a super sustainable menu for a photo shoot highlighting their environmental practices as a venue.


Check out what we made, and why we chose it-


Raw Power Salad with leafy greens, nuts, and dried fruit

Cut and come again gardening is a technique of harvesting crops in a way that allows them to regrow and produce multiple harvests from a single planting. It involves cutting the plants back to a certain point, which stimulates new growth and encourages the plant to produce more crops.

This is particularly useful for crops that produce leaves, such as lettuce, kale, and spinach. Instead of harvesting the entire plant at once, cut and come again gardening involves harvesting just the outer leaves, leaving the inner leaves and stem intact. This allows the plant to continue growing and producing more leaves for future harvests.


Farm raised beer braised mussels w/ rustic bread

In terms of sustainability, mussels are considered a good seafood choice because they are an abundant and renewable resource, and they are farmed in a way that has minimal impact on the environment.

Mussel farming is a relatively low-energy process that does not require the use of antibiotics or other chemicals, unlike some other types of seafood farming. Mussels are also typically sold live and in the shell, which means that there is very little processing involved in getting them to market.

When buying mussels, look for ones that are farmed or harvested sustainably and certified by organizations such as the Marine Stewardship Council (MSC)


Grilled Cauliflower “steaks” w/ Blistered asparagus, garlic roasted Tomatoes on the vine, and Rainbow Carrots

Organic farming prioritizes the use of natural and sustainable techniques to promote soil health, conserve water, and protect the environment. It avoids the use of synthetic pesticides, fertilizers, and genetically modified organisms (GMOs), and instead relies on techniques such as crop rotation, composting, and natural pest control.


Roasted Sweet Potato Lentil Salad

Lentils are a nutrient-dense food, meaning they are high in vitamins, minerals, and other beneficial nutrients. They are particularly rich in protein, fiber, iron, and folate, and they are low in fat and calories. This makes them a great choice for vegetarians and vegans, as well as anyone looking to add more plant-based protein to their diet.

One of the unique nutritional benefits of sweet potatoes is their high content of beta-carotene, which is a precursor to vitamin A. Eating foods rich in beta-carotene can help improve immune function, support eye health, and promote healthy skin.

What are you doing to help make a difference?




Friendor lineup

Planning- Kirsten Headland & Historic Ashland

Food- Mountain Laurel Catering


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