Going local is the way to a sustainable wedding says Queen & Whippet's Jo

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This issue we asked the region's experts for their top tips on planning a sustainable wedding. Jo Cranston from Bristol-based caterers, Queen & Whippet (https://queenandwhippet.com), says...

My advice is to make sustainability a part of your conversation with potential caterers from your first contact and don't be shy to ask specific questions. Those, like us, with a strong sustainability policy will be able to tell you how they'll reduce the environmental impact of your wedding food.

Make sure that they'll be using local produce and that their menus take seasonality into account. Consider a higher proportion of plant-based dishes and ask how any meat or fish is sourced. Salmon is a traditional wedding menu ingredient, but you won't find it on any of our menus due to sustainability issues. Trout is even more versatile and delicious and is certified with the MSC blue tick. A good question to ask is how many of your caterer's dishes are made from scratch. We don't buy in anything pre-made, so we have much more control over using local ingredients.

Ask your caterer's advice on creating a waste strategy for your event and how they will take responsibility for the food waste. What can be reused, recycled or composted? At Queen & Whippet we minimise food waste by creating dishes form what might otherwise be discarded, such as our fish skin cracking canapés. Also, bear in mind that no modern caterer should be using disposable plastic serviceware, so if you're having a buffet or evening food, ask about their compostable or reusable options.