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Abstract
Wedding banquets are large contributors of pollution. Yet, no research measuring the sustainability of the food served at wedding banquets was found. This study calculated carbon emissions produced by the food served at 105 wedding banquets. The findings indicated that beef entrées comprised less than 20% of items served, yet accounted for nearly 90% of carbon emissions. While chicken was the most popular entrée served, it had the least negative environmental impact of the animal proteins offered, including fish. Offering more sustainable menu items and educating clients/brides about ways to make their wedding banquets “greener” could benefit the environment.