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.
No comments:
Post a Comment