Vermont Vows Magazine

More and more wedding caterers are using fresh, local ingredients in the food they prepare. And it's not just a question of reducing environmental impact, but of maximizing flavor.

Local food simply tastes fresher and looks nicer than items that have made a long journey to the kitchen and the table. When it comes to selecting a caterer and a menu, ask about relationships with local farmers and the sourcing of ingredients. As with your florist, give your caterer some leeway to make adjustments- precise harvest times can be hard to predict.

Think not only about what you're serving, but also about how much you're serving. Having too much is wasteful-and expensive. Emily Anderson, author of Eco-Chic Weddings, recommends going heavy on less-costly appetizers and serving a lighter dinner.

And your main course doesn't have to include beef-free-range chicken is a great alternative-or even any meat at all. "If a vegetarian dinner is delicious, no one will even notice anything is missing," says Anderson. Also consider what you're serving food on-there are more options than ever in plates, cups, and cutlery made of renewable materials. Don't forget one of the most significant choices you can make: skipping the bottled water and opting for pitchers instead.