What are some of the "green" things you are doing?
*corn based biodegradable cups
*post consumer recycled paper
*watching waste.....both food and disposables......
*making sure leftovers get sent off with whomever will consume them
*trying to prep only what will be used, but having backup ready....sometimes it means having an additional staff person working the kitchen @ an event.
*using fish boxes instead of ziplocs, or baking sheets/pans instead of foil pans.
One of the things I'm working on now is how to get away with using less plates....either with tiny desserts or finger hors deurves....
Coming up with local flower options, ie having farmers do a special grow for a wedding.
Of course local small farm menus....
What are you doing or looking at doing?