H A R T F O R D M A G A Z I N E ◆ J A N U A R Y 2 0 1 8 WEDDINGS ◆ 85

their printing. Kendra Meany, ownerand designer of Whole Weddings byThe Nice Paper Company inWoodbridge, creates custom weddinginvitation suites using plantablepaper. The paper is hand-packed withperennial and annual wildflowerseeds. Meany is also a pioneer of the“Waste Less More Love” movement,which serves as a guide forsustainably driven couples who wantto have an entirely zero-wastewedding.

This type of wedding not only hasan environmental goal, but a socialmission as well — to support andpromote local, small businesses.Some green brides noted thatplanning and decision-makingbecame much easier when theylimited their options exclusively tonearby vendors.

This past June, Nancy Goldstein,founder of Amazing Celebrationsand Events in Glastonbury, plannedand executed an entirely locallysourced wedding in New Hartford.

“The tent vendor was down theroad and grew up in the town wherethe wedding was, the photographerwas from the town, a farmer in townprovided the meat for the wedding,the flowers were sourced from aflower farm across the street fromthe wedding, the farm tables weremade by somebody in the town.

“It was astounding to me that oncewe started reaching out to people,everyone connected us to someoneelse in the town.”

How can couples make theirverdant vision a reality? Taggartadvises that couples share their goalof using locally sourced productswith any vendors or weddingplanners that they consult.

“Farm-to-table style weddings arevery trendy and a hot topic ofconversation for caterers,” she says.“Some caterers really pridethemselves on being hyper-local andcan tell you the exact farm theircheese comes from.”

Some of Taggart’s favoriteseasonally inspired caterers with agreen approach include GourmetGalley and A Thyme to Cook, both inNorth Stonington, and Hunt andHarvest in Millbrook, N.Y. If couples

choose to source the majority of theirfood from Connecticut or NewEngland, they must keep in mindthat some fruits and vegetables maynot be available during certain timesof the year. While there is anabundance of fruits and vegetablesfrom May to October, couples gettingmarried in late fall or winter willexperience some limitations.

Food, of course, will be consumed,but the overabundance of flowerarrangements at weddings can seem,to some, excessive and downrightwasteful. Florist Paula Gallo ofSuffield’s Pentimento Design hastried to find a way to appease coupleswho want Pinterest-worthy bouquetswhile being mindful of theenvironmental impact. To do so, shesources from as many neighboringfarms as possible. She frequents GottFamily Farm in Glastonbury andMuddy Feet Farm in Ashford, as wellas the Boston Flower Market everyWednesday to collect flowers for theweek.

“In the last three to four years, theflower industry has really changed,”Gallo says. “Now, a beautiful, naturallook with tons of greenery hasbecome really popular.”

Since Gallo sources many of herflowers from Connecticut farms, shesometimes has to break the news to

couples that the flowers they wantare not available. “Peonies arealways popular in spring, as aregarden roses and dahlias in thesummer. If you’re getting married inDecember, expect lots of greeneryand poinsettias.”

To reduce waste, Gallo advises thatcouples donate flower arrangementsto their ceremony venue, nursinghomes or even small businesses.

Don’t have a green thumb but wantto have a hand in the design process?“Eddy Farm in Newington lets youpick general color tones,” saysTaggart. “The owner is a designerand farmer. It makes it really easy forpeople who want to support localfarmers but don’t have any interestin making their own bouquets.”

Goldstein clarifies that whilegreen weddings are both inspiringand resourceful, it is nearlyimpossible to have a completelygreen wedding.

“You have people staying in hotels,driving to the events, traveling fromall parts of the country so there isdefinitely a carbon footprint,”Goldstein says. “It’s more aboutreally being aware of what you’redoing to source locally, recycle, limitwhat you’re printing as far as paper— it’s really more being conscious ofwhat you’re doing in your planning.”

COREY LYNN TUCKER

The farm tables, food and flowers at a wedding in New Hartford all were locallysourced, according to planner Nancy Goldstein of Amazing Celebrations and Events.