b'More clients of Kathryn Cooper Weddings are choosing to serve guests plant-based menu items (right and below).Sustainable CelebratingConcern for the environment is influencing the choices couples are making for weddingsstarting with their invitations. By focusing on sustainable materials like post-consumer recycled paper, hemp paper and wildflower seeded plantable paper, they can impact the environment by reducing waste with their eco-friendly celebration, says Marci Guttenberg, CPCE, CWP, owner ofAn Affair To Remember By Marciin Fort Lauderdale, Florida. Menus are also reflecting this trend. Local, farm-to-table cuisine is more popular and necessary than ever, says Kathryn Cooper, photographer and owner ofKathryn Cooper Weddingsin New York and California, who points out that couples are increasingly spending their food budget on smaller quantities of higher-quality food. Plant-based foods are another growing trend. Instead of just meats and cheeses for wedding appetizers, couples are branching out more with appetizers like spring rolls, guacamole-veggie tacos, seasonal flatbreads, and more items that feature vegetarian and vegan ingredients, notes Cooper.Zero-waste cuisine is another consideration for eco-conscious couples. Cooper suggests using a whole animal, from nose to taila pig roast, for example, which guests love! she says. Trust the chef, and dont be afraid to expand from just prime rib cuts. Even your leftover, unused bread and cheese from rehearsal dinners and appetizers can be used in tomorrows brunch foods, appetizers and more.36 CATERING, FOODSERVICE & EVENTS cfe-news.com PHOTOS BY DON MEARS PHOTOGRAPHY'