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Here is a selection of Q&As from Your Surrey Wedding magazine whether it be about flowers, hair and makeup, fashion, wedding themes, health & beauty, cakes, stationery, legal advice. If you would like your question answered by our experts, please email it to editor@yoursurrey.wedding
To view more expert advice on a different topic, please select one from the list below.
Small Is Mighty
| Q | What is your advice on planning a sustainable wedding? |
| A | Precious Randall-Greene says: There are several ways to keep the carbon footprint of your wedding to a minimum. Firstly, think about your guest list and location. A small guest list means fewer people travelling therefore reducing emissions. Explore the option of a micro-wedding for the ultimate eco-friendly choice. Also, consider a local venue so guests don't have to travel as far. With your décor, try to embrace natural elements such as sunlight, candles and local greenery. Also, upcycling vintage items and renting décor rather than buying. When it comes to food and drink, embrace the season. Choose locally-sourced ingredients and seasonal vegetables, or even better a plant-based meal. For drinks, opt for tap water in carafes over bottled water for the tables. Finally, to keep your wedding as sustainable as possible I'd recommend sending online invitations and RSVPs to save the paper and the trees. |
Precious Randall-Greene, Green Lily Events
Shop Local and Re-Purpose
| Q | What is your advice on planning a sustainable wedding? |
| A | Sherene Rennock says: I always try to encourage my couples to use local suppliers to avoid excessive travel or transportation of items. When it comes to fresh flowers, use local florists and repurpose as much as possible such as using aisle displays and bridesmaids' bouquets to double up as table displays and cake table décor. At the end of the night rather than letting the flowers go to waste we like to tie them into small bunches for guests to take away, so everyone gets to keep enjoying them. Regarding food, I always try to use suppliers that work in a sustainable way and use fresh seasonal ingredients. I find having a smaller menu creates less waste especially if serving a buffet rather than plated service, too many options tend to lead to a lot of leftovers. |
Sherene Rennock, Weddings by Sherene
