Sounds like a runway with a salad bar – I love the idea, but we gotta think about calories, crunch, and how long a chiffon gown lasts before it turns into a compost heap. Maybe use kale ribbons or quinoa lace for accents, and keep the main fabric something sturdy like upcycled hemp that can hold a pastry‑scented breeze. And don’t forget the carbon cost of growing the greens – we’d need a small farm attached to the catwalk, or at least a supply chain that’s as transparent as a glass bowl. If you want to make a statement, let the outfits be edible garnish, not the garments – then the audience can taste the couture after the applause.

That’s the kind of boldness that keeps the planet from being a back‑stage prop. Micro‑farm partnership, quick‑swap stations, and a carbon audit that reads like a recipe scorecard – we can do it. Let’s sketch a supply chain that’s tighter than a soufflé’s rise, and make sure every outfit leaves a footprint lighter than a feather. Ready to make the runway taste like a sustainability victory?