Dinner at your reception may not be coming out of your own backyard, but it is closer to home than you think. With the number of couples interested in hosting eco-friendly weddings on the rise, caterers are more conscious about the green movement than ever before.

Aside from making their food presentations aesthetically pleasing, one of the most important goals among caterers this season is to incorporate organic and locally-grown and harvested food. From cultivating anything in the realm of oysters to watermelon at area farms, to their use of organic greens, more menus are paying homage to the origins of their local, often insular, proteins and produce.

Couples are proud to not only have an elegant affair complete with raw bars, artful passed hors d’oeuvres, savory entrées and decadent desserts, but to also be able to boast their support of regional agriculturists. Whether you are hosting your wedding at a prestigious hotel like Boston’s Mandarin Oriental, or you opt for an off-site venue and team up with a renown caterer—like The Catered Affair just outside of the Boston metroplex or Newport’s Russell Morin Fine Catering or Blackstone Caterers—creating an eclectic mix of environmentally-aware cuisine can be a facile task and will be sure to excite your guests’ palates.