How do we create environmentally better events

We need to work out how we create less environmentally damaging events.

What have we done?

Unless you have been in space for the whole of 2018 it will have become horribly clear what we have actually done to our planet. We didn’t realise we were doing everything so wrong. Plastic is lighter than glass meaning transportation is cheaper & easier. So instead of being that return and reuse society we once were, we’ve became a throw away nation ..ok world! We didn’t realise that every single piece of plastic ever made is still on the planet.

The understanding

This year has been the one of stark realisation for me & most. For some time we have seen images of  the floating plastic island that’s 3 times the size of France. But now every social media is showing the next stage. These bottles, cups, fishing line and so on become brittle and break down, being ingested by fish, sea birds and wildlife, potentially killing them and I’m sure it won’t be long (maybe it’s happened already) before a shard of plastic is sticking out of our fish dinner.

The biggest culprits

We need to all take blame and do our bit. There are some industries that are worse than others for waste & I’m ashamed to say the events world is a big bad culprit. We can’t hide any more. We have to do something.

I have worked  in and seen many of London’s catering warehouses and I can see many ways to reduce waste in general (I absolutely hate all waste from food to plastic and everything in between and that goes for leaving offices full of computers on over night. It’s still a resource that we are wasting!).

7 quick fixes

  1. Make or buy rigid boxes for trays & glass wear. Send it to the event like this. It actually makes breaking down at the end of the night quicker. Even better if these boxes have a photo attached of what should be inside. Makes stocktaking easier & most efficient.
  2. For unusual shaped fragile items with no box, protect all sides with cardboard. Kitchens and offices receive goods every day in cardboard boxes. It’s a free resource and it will reduce on what we have to pack down into our wheelie bins. Double win.
  3. If we have to use glitter (and this has been my biggest faux pas), then we need to use something that is either biodegradable/edible or use an adhesive that holds all the glitter in place on the item so no bits end up in our river & streams and finally into the sea.
  4. Stop cling-filming glass. It invariably ends up on site smashed within the cling film… It does not protect it… It IS single use plastic.. Keep the cardboard box it was bought in and label it clearly. Send it on the event like that. If it needs a dust wipe it over when you use it.
  5. Absolutely no plastic straws. These should be well gone already. There are paper, bamboo & metal alternatives. No question.
  6.  Say no to the guests wanting their mini dessert in a dispo plastic bowl from Plastico with a mini plastic spoon (sorry plastico we know you are trying make to changes too.)* There are now so many beautiful reusable small bowls and cutlery around this should no longer be an option.
  7. Don’t buy bubble wrap. It’s that simple cardboard & newspaper should and will replace it if it is not there to use carelessly.

I say quick fixes because we have so far to go. However imagine if we ALL start with this.

I don’t believe replacing items with corn starch is the answer either. Imagine how much land we will have to start destroying to produce enough corn to make the starch. Sadly we have to change our throw away nature and simply wash and reuse. See how much better it looks.

Sustainable events

2019 is going to see changes in what we serve and we are going to go back to nature a bit more with design & materials.

 

*I watched a short film by Plastico who have suggested they will start collecting glasses up from festivals and events and re using them. Ok but they may have forgotten about the range of other events that we put on every day of the week.

Hiring Canapé trays V buying canapé trays

 Hiring canape trays

We are seeing a shift from purchasing to hiring canapé trays with our event industry clients. Everyone wants the new latest thing and to stand out & be different so it’s hire all the way now!

 

Benefits of hiring for the client are

-Exciting & interesting pieces that move with the times.

-No need to find storage space for the stock.

-No need to invest in stock that will go become yesterdays news.

 

 

"Perspex buffet risers for hire" pink cake pop tray Bowl food tray hire "Clear canapé box"

 

 

Where it began

I started out designing pieces for sale. However in an ever changing world when everyone is trying to keep up with the times & keep inovating. Clients are no longer investing in these very expensive trays.

Hiring canape trays Hiring canape trays Hiring canape trays Hiring canape trays

 

 

 

 

And I have had to keep up and adapt to what people want. So much so that I have removed sales from the website altogether, which leaves me time to concentrate my time elsewhere.

Who hires

So along came hiring. Caterers, hotels, restaurants, members clubs & wedding planners are coming to Tina Nisson Design looking for trays, often for large creative events & they charge the hire fees straight onto their client. It’s a winning formula all round. Our part of the bargain – making it as user friendly for clients to have what they need as easily as possible.

I read an article in the ES Magazine and a wise person said ‘The assets people care about have shifted — we’re renting far more and experiences matter more than ownership. It’s the same with the events industry.

See for yourself

Head to the hire page and take a look.  at the range. It’s not only acrylic trays now either, with an increasing stock from wedding & event design. There’s lots of unusual items that add something special to events.

 

Large bottle for hire "Rose Gold storm lantern" Glitter Champagne bottles

 

 

 

 

 

 

 

 

If there is something that you would love to hire on a regular basis get in touch & I will consider designing something new for hire.

 

 

 

 

Tis the season to be Neon

It started off on the catwalk  like it always does – and next filtered through to the home in the way of scatter cushions a couple of years later. And now the events industry have grabbed hold of it making this year the NEON season.

 

For me it starts with a mood board to get the vision.

Neon mood board

It’s no secret that my favourite medium is acrylic, and Perspex make the most incredible neon range.

Who wouldn’t get excited about these badboys..

Neon swatches

Here’s a few of the TND neon creations of late …

P1010353P1170378Neon Canape trayNeon pink canapé tray neon Cone tray Orange neon tray

 

Don’t forget your neon sign…

Neon sign

 

 

 

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Food station commotion

Everyone is all over the food station at the moment. It gives theatre to an event. And thanks to Heston (no surname required ) all guests and clients are looking for theatre with every mouthful and they are quick to move on to the next thing . They are even bored of dry ice God damn it. I do wonder where it will all end up. My husband is  a chef -a bloody good one at that- and he’s paring his components right back so maybe we are actually going full circle.

All the intricate flowers placed on the plate with with long tweezers with millimetre precision are being stripped right back. Just look at Vijante my favourite restaurant oh no it closed down. Hmmm . Look at how many new restaurants popped up in the last couple of years up with only one or two things on the menu (even bigger stateside)  like Burger & Lobster, Ooze (risotto only) Bubbledogs, Meatballs. etc. Not to mention the upmarket burger explosion. Simple is back ..for a while anyway.

But for us the event caterers we have to give choice – and that we do. Food from every nation. I’ve had to research diets and religions. Like the Jains diet. I’d never heard of it until I started working in event catering. So yes everyone is quite used to Canapes with their champagne now. Or, if the guests are special enough – a sit down dinner. But now it’s the rise of the FOOD STATION & BOWL FOOD event. This is where it would appear I come in. Event managers call me in when their client says “we’d like interaction” “a food station”  “mini bowls” so their guests can talk to each other while slurping over a delicious noodle dish from an authentic 8oz chinese pail. Or tempura veg served in cones made from Chinese newspaper that I’ve run to China town to pick up 50 copies of.   Don’t get me wrong it’s not a new concept I’ve been designing food stations for 8 years plus but it’s really ramped up in the last year or two!

So my job is a bit more like set design in this respect.  You need to create a mini China on a 6 foot trestle table or India, Italy, Mexico or a picnic or seaside scene. I discuss with the Event managers, get the brief work with the Chefs on what food they will be serving and start sourcing and researching. Here’s a few from the last twelve months :

Tiffany theme food station
Tiffany theme breakfast buffet
English summer picnic theme
English summer picnic at The Granary building Central Saint Martins University of Arts
Seaside theme food station
Seaside theme foodstation

 

Indian theme food station
Indian Theme food station at the Natural History Museum

 

Chinese food station
Chinese food station

 

Sweetie food station
Sweetie bar
Italian theme food station
Italian Deli food theme.

 

Bubble food

It no secret how much I love working with Bubble food and look here it must be mutual as they included my on their last newsletter on Valentines Day no less.

Thanks Bubble Food.

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Bubble Events are effortlessly cool and as reported in the newsletter  – they are not afraid to push the boundaries. It’s so much fun. I read years ago when you have your creative head on never say no to any idea when having a brainstorming session. It stops the flow of ideas dead in it’s tracks and you can’t get started again. And it is so true.

…Now where was I – ;0) oh yes they never say no to any idea. Push it and develop it ….