3.06.2011

start small.


So this was the first of five 'sustainable dinner parties' that i held as part of a uni assignment last semester. All shared a common aim to raise awareness about ones eco-footprint. Each dinner party menu used seasonal local produce, and as for the decoration - materials and furniture used were either pre-loved, found around the house, or recycled. 

Concept:
Changing everything all at once never works. The same goes for bombarding people with information. It's always better to start small when establishing any new habit. 

Action:
Guests were shown how to reduce their eco-footrpint by substituting store bought groceries with organic fresh produce. As for the venue setup, i wanted to use a neutral colour palette to show off the natural qualities of the furniture and decorations. 

Menu:
+ Bruschetta with caramelised balsamic and avocado.
+ Chicken with fettuccine in a sun-dried tomato cream sauce.
+ Kiwifruit sorbet.

Just quietly, that cardboard chandelier was a nightmare to make - next time ill have a central support system. 

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