Green my wedding? Really? Y-E-S! How? Let’s take a lesson from Jean & Trent:
1. Restyle. Jean’s wedding dress belonged to her great-grandmother. Sentimental, chic and easy on the wallet, too.
2. Consider the venue. Jean & Trent’s venue, the Farm at Putah Creek had on-site composting. They also had recycling. Ask your venue if they are able to do the same. Bonus points: ask your caterer what they do with the leftover food and excess wine, champagne and beer bottles.
3. Purchase green. Jean bought compostable utensils and cups for the dessert pie reception, with yours truly playing Compost Cop. The caterer, provided simple china plates, silverware and napkins in tangerine. No waste there!
4. Go paper-less. Instead of programs, the couple printed out two large, easy-to-read signs on tabletop easels. Great for guests who want to know what’s on schedule, so as not to miss all those wedding moments before calling it a night.
5. Hit the Web. Eschew all that paper in your invites in favor of creating a Web sites to communicate to guests all the wedding festivities and important details like accommodations, gift registry and ceremony location. I love how Jean chronicled all her wedding planning and filled guests in on how she and Trent met on their wedding site.
6. Go local. Just like buying and shopping for local produce, you can do the same when it comes to your wedding. You support the community where our wedding takes place, and boost the local economy too. The mariachi band hailed from nearby Sacramento; the caterer came from Berkeley; most of the wine came from local winery Bogle and a family friend brewed the couple their own beer, complete with their own labels featuring a picture of Jean & Trent from their engagement shoot.
Take a page from Jean’s playbook and try out one of these tips for your nuptials!