Blog – Food

  • Planning An Event?

    Planning an event?

    No matter if it is big or small; for fun, work, or school, Wellesley Green Schools has you covered with this updated SmartEventGuide2018. Save time, money and resources.

    Check it out, and share it; you will be glad you did.

  • #SkipTheStraw Update

    According to the World Wildlife Federation, at current rate of use, the amount of plastics in the ocean will literally outweigh fish by 2050. The 500 million plastic straws used each day are one of the top beach polluters, according to 5 Gyres, a global health nonprofit organization against plastic pollution in special consultative status with the United Nations Economic and Social Council.

    Sustainable Wellesley is encouraging local restaurants to be part of the #SkipTheStraw Initiative and we need your help asking local managers to re-evaluate their use of plastic straws. A few we know of have already switched so swing by and say thanks to the folks at CocoBeetThe Local, and Quebrada Bakery.  If you know of more please let us know at

    Please consider adding your name next to one or some of the 74 restaurants/cafes here in Wellesley that you would be willing to contact. Although some of these restaurants may not currently serve plastic straws, it is still beneficial to highlight the importance of keeping it that way.

    After adding your name to the document above, feel free to use these talking points  when talking to them. Many thanks!

    This is not a pipe dream. The city of Seattle is now straw-less and some local restaurants are planning to #SkipTheStraw too, including the Local in Wellesley and and many of Boston’s fun locations.

    Why the buzz? The average straw is sipped for only 20 minutes but it can take over 200 years to break down. Straws are very lightweight and often wind up in our oceans and on our beaches where they are a danger to marine life. Plastics never biodegrade — they just break into smaller and smaller pieces.

  • Only A Few Spots Left!

    Stop throwing away all of your food waste. Instead, EASILY turn it into bio gas and compost.

    The Town Of Wellesley will actually do it for you. There are only a few spots available left in the Town’s Food Waste Program.

    Get your free starter kit (paid for by DEP grants) by clicking here. It includes a counter top bucket, compostable bag liners, and a container for transporting your food waste to the RDF.  When you pick up your kit at the RDF, you will be provided with a brief tutorial on how to use the starter kit and what items to include or not include. This educational flyer includes frequently asked questions and a detail of acceptable and non-acceptable items.

    During the pilot program you will drop your filled bags into a container located in the trash drop-off area.  From there, the food waste will go to a farm or an anaerobic digester to turn into compost or biogas.

    If you would like to participate in the pilot complete this sign up formand click the ‘Submit’ button.

    If you have additional questions, please call the RDF at 781 235 7600 x3345.

  • Hunnewell Girl Scouts Encourage Wellesley to Ditch Disposable 4/27-4/29

    The 5th Grade Girl Scout Troop at Hunnewell challenges the community to a plastic water bottle free weekend, April 27-29, 2018.  This weekend is chosen in honor of Earth Day, a celebration of nature.  On this weekend, they ask you to plan ahead and bring a reusable water bottle to school, sports and activities.

    This video will encourage you to sign their pledge and adhere to do your best to ditch disposable water bottles and go reusable instead.  Some suggestions they offer to make the change include:

    Be prepared Try to remember to keep your reusable water bottle filled and ready to go for school, practice, rehearsal, on car trips, walks etc.

    Doing so will allow you to take action to help the earth, keep our environment cleaner, and to save money.

    They encourage you to lead by example and spread awareness so others will choose to go reusable too!

    If you can do it for a weekend, you will see how easy it is to make the change forever.

    Give it a try.

    Thanks for the inspiration Hunnewell Troop 78199!

  • Boston Vegetarian Society Food Demo & Tasting

    Sunday, May 6, 2018, at 2 PM Wellesley Free Library in the Wakelin Room


    Learn the hows and whys of healthy, earth- and animal-friendly eating and cooking with Victoria Moran, bestselling author, national speaker, podcaster, and two-time guest on Oprah, whose new book, co-authored with JL Fields, is The Main Street Vegan Academy Cookbook: Over 100 Plant-Sourced Recipes Plus Practical Tips.


    Victoria is the author of twelve books, including Creating a Charmed Life (in 30 languages,) The Love-Powered Diet, the iconic Main Street Vegan, and The Good Karma Diet: Eat Gently, Feel Amazing, Age in Slow Motion. Her college thesis became Compassion the Ultimate Ethic: An Exploration of Veganism, originally published in 1985 and the first work on vegan philosophy and practice to come from a major publisher. Victoria is founder and director of Main Street Vegan Academy, training and certifying vegan lifestyle coaches. Her  new cookbook, and her classic Main Street Vegan, both will be available for purchase and signing. Then learn to make three enticing recipes from the cookbook! Diana Goldman, creator of Beantown Kitchen, is a recipe contributor to the cookbook, and a Main Street Vegan Lifestyle Coach and Educator. Diana will demonstrate preparation of a delicious hot entree, a dessert, and a scrumptious dip, with tasting samples!

    Please sign up to help plan for tasting samples.

    All are welcome to this free program sponsored by the Boston Vegetarian Society and Wellesley Free Library. The library is wheelchair accessible, has plenty of free parking and is accessible by public transportation -take the commuter rail Framingham/Worcester Line from Back Bay or South Station. Get off at Wellesley Square. It is then a 3/10 mile walk to the library.

  • Wellesley College Invites You

    Wellesley College student group Enact invites you to a variety of Earth Day Events!

    Tuesday, April 17 12.30-1.30 in Sci 396 (Location Tentative) Career Panel: Panelists include sustainable energy, climate science and local food movement professionals

    Tuesday, April 17 from 4:10-5 PM Hug a Tree: An interesting, fun forest appreciation, sensory awareness, empathy activity

    Wednesday, April 18 12.30-2 PM in the Lulu Cow Chair Room Phone banking: For the Carbon Tax Omnibus Bill in the Massachusetts State House

    Wednesday, April 18 8-10 pm in the PNE Atrium An Inconvenient Sequel Film: screening of Al Gore’s sequel to An Inconvenient Truth in advance of his visit the following week.

    Thursday, April 19 12.30-1.30PM meet at the Edible Ecosystem Teaching Garden (Behind OBS) Nature walk: Nature walk through arboretum with the app: Inaturalsists with the Botanistas (Wellesley Botany org).

    EnAct (Environmental Action at Wellesley College)’s mission is to engage students and the broader Wellesley community in direct action to combat climate change and other local and global environmental issues. Email with any questions.

    In addition, the Paulson Ecology of Place Initiative at Wellesley College invites you to:

    April 24th at 4:30pm Enjoy a Terry Tempest Williams reading and conversation with Elena Creef at Wellesley College in the Hay Amphitheater (Tishman Commons rain location) with reception, sustainable local food, and book signing following the event. Williams – a writer, a naturalist and a fierce advocate for freedom of speech — has consistently shown us how environmental issues are social issues that ultimately become matters of justice.



    for the 12th Annual Babson Sustainability Forum on March 29th, 2017. Every attendee receives a copy of Blue Ocean Shift – a NY Times and Wall Street Journal Bestseller – as a gift from the Blank Center of Entrepreneurship. There will be opportunities to get your book signed by Renee.

    There are a variety of panels and speakers discussing important topics such as what businesses can do to act on climate change. Your business can make changes to mitigate climate change. How can a company set ambitious long-term targets that resonate with stakeholders and align with climate science?

    Learn more about the B Corp Movement: Balancing Purpose with Profit. Companies around the globe are using the power of business to solve social and environmental problems. How can your business be as a force for good, better for consumers, employees, local communities, etc.?

    Another hot topic is Sustainability Trends in Food & Ag-Tech. Come learn how folks are shifting the paradigm. This panel will explore the latest food and agricultural innovations that are redefining their industries for the next generation. They will examine positive impacts that go beyond the bottom line.

    Don’t miss the closing remarks at 4.15 with Savitha Sridharan, Founder and CEO of Orora Global. Learn more about this for-profit, social enterprise that provides rural and urban communities globally with access to reliable, renewable energy.

    Networking begins at 5.15.

  • Turn Your Food Waste Into Biogas

    Join over 470 families who are already dropping their food waste off at the RDF where it is transferred to a facility that converts it to biogas.

    This biogas becomes a local renewable energy source that is substituted for natural gas. Diverting this food waste from landfills helps reduce the release of destructive methane gas.

    The RDF eliminates the “yuk factor” by providing a free countertop container to collect the food waste, bags to line the container and a sealable collection bucket to store the food waste until the next trip to the RDF. More information is contained on the attached flyer or call Ellen Korpi at 781 772-2045.

    This program is sponsored by the Town’s 3R Working Group (Department of Public Works, Sustainable Energy Committee and The Natural Resources Commission).

  • 4th Graders Get Saplings & Lands Sake Comes to Wellesley

    The Rotary Club of Wellesley has more programs going on:

    SAPLINGS Every year, the Rotary Club purchases and bags 500 tree saplings for distribution to Wellesley fourth graders for them to plant. Susy Jordon, Wellesley Town Horticultural technician, hands out the bagged saplings and teaches a lesson on Arbor Day conservation.

    Please join them to bag 500 White Spruce seedlings at the DPW parking lot from 4:30 – 6:00 PM on Tuesday, April 17th. Any questions, call the Rotary Club at 781-591- 0759.

    __________________________________________ LAND’S SAKE The Wellesley Club of Rotary is pleased to announce that Margaret LeLacheur, Development Associate, will discuss all that Land’s Sake has to offer for local communities at their meeting on April 3rd. The meeting is at the Wellesley College Club and the public is welcome and invited for dinner as well.

    Learn more about Land’s Sake and their tri-fold focus: environmental education programs, food donation programs, and sustainable land management.

    Register for the optional buffet meal, available for $30.00, when you register here. Dinner begins at 6:15 PM and the meeting starts at  7:00 PM.

    The Rotary Club of Wellesley is one of Wellesley’s oldest community service groups and conducts local programs to benefit the Town of Wellesley. Please check the web site for times and locations.  The public is always invited to any Rotary program.  Please make a reservation on their website’s calendar or call 781-591-0759 to speak with one of the board members.

  • Shout out to Land’s Sake Farm

    Just down the street is Land’s Sake Farm, a registered 501(c)(3) nonprofit that has been connecting people to their local ecology in Weston, MA since 1980. Their focus is tri-fold: environmental education programs, food donation programs, and sustainable land management. Education programs run year-round and are for people of all ages, ranging from tomato canning workshops to week-long summer camps to maple sugaring (big event on March 24th), and after-school programs. These community-building programs are focused on connecting people to each other, as well as to the land around them.

    Land’s Sake sustainably manages land throughout Weston, whether it be keeping the local forests healthy or using organic methods on the farm. Their goal is to preserve the open space of Weston for generations to come. Part of this sustainable land management includes running a successful Community Shared Agriculture Program, and Farm stand. Visit to learn more.
  • Get Your FREE Bin & Bags Today – Wellesley RDF’s Food Waste Pilot Has Expanded & Has a Spot For You

    Image thanks to, Waste & Resources Action Programme

    In the first 12 weeks of Wellesley’s food waste pilot project, over 10 tons of food waste was diverted from the landfill and sent to Waste Management’s CORe facility in Charlestown where it was made into a slurry and then sent to an anaerobic digester at the Greater Lawrence Sanitary District resulting in the generation of approximately 3,000 kwh of electricity.

    In this second phase, Wellesley is looking to scale up the program. If you missed it the first time, you now have the opportunity to participate by filling out this sign up form. Its free, easy and very gratifying.

    They RDF sends a big thanks to those who already participate.

  • Great News — Expanded Seating & Additional Tickets! Get Yours Today

    Due to the event’s popularity, we’ve expanded seating and added additional tickets for the Sustainable Wellesley and NRC co-sponsored screening of Triple Divide this Monday, February 12th in the Wakelin Room at the Wellesley Free Library.

    If you or someone you know would like to come, please register here.

    Doors open at 6:15 p.m. and the film will begin at 6:45 p.m. and be followed by a brief discussion and Q&A about natural gas and fracking and how it impacts Wellesley (and what you can do about it!) led by Dr. Regina LaRocque and Lise Olney.

    Those attending, please don’t forget your water bottles.

    Looking forward to seeing you for dinner and a movie and a big thanks to Chipotle for donating food for the event.

  • Green Collaborative Grows. What An Impressive Morning

    Thanks to Ellen Korpi, the Sustainable Energy Committee and the Natural Resources Commission for organizing another inspiring and enlightening Green Collaborative Meeting.

    Get the next meeting date on your calendar for sure — Thursday, May 3, from 9 – 11:30 AM, in the Wakelin Room at the Wellesley Free Library.

    For those who couldn’t make it here is a brief summary from the NRC:

    Wellesley Farmers’ Market The Wellesley Farmers’ Market is operating under a new model, partnering with Farmers To You. This new partnership offers online ordering of high quality food products delivered weekly to Wellesley from more than 80 farms and other producers in the Northeast. Participants can either pick up their food products every week on Thursday afternoon at the Wellesley UU Church (309 Washington St.) or have their groceries delivered to them with a new home delivery option. Green Collaborative members are encouraged to try this new model and spread the word about this innovative option for access to great tasting food and support of a sustainable, regional food system. Sign up here.

    Municipal Light Plant LED Streetlight Retrofit – The Municipal Light Plant is replacing more than 2,800 current high pressure sodium streetlights with LED (light emitting diode) fixtures. Benefits include: reducing greenhouse gases and saving approximately $125,000 annually for the town. Funding for the project includes $514,000 from the MLP, a $281,000 grant from the MA Dept. of Environmental Resources, and $105,000 from the Board of Selectmen. Fixtures on main roads such as Weston Road are receiving 3000 Kelvin bulbs; in February, fixtures on residential streets will begin receiving 2700 Kelvin bulbs. (Kelvin is the measure of color temperature). Follow the progress of the installation here.

    Greenhouse Gas Reduction Study – The MLP has hired Analysis Group to prepare a report on actions the town can take to conserve electricity and use more renewable energy. Phase 1 of the report will focus on opportunities from now through the year 2030 and will be delivered in March. Phase 2 will focus on the years 2030 to 2050. A public forum to discuss the project will be held on Tuesday, February 13, at 7 PM, at the Municipal Light Plant.

    Home Energy Audits and Appliance Rebates – Look for a new campaign beginning in February to encourage home energy audits through a partnership with National Grid. And the MLP rebate program now includes programmable and wireless thermostats, such as Nest, and a variety of Energy Star appliances. Click here for a complete list.

    Natural Resources Commission Gas Leaks – The NRC is continuing to look at ways to address the roughly 200 gas leaks in Wellesley. Activity includes:

    Analyzing the results of an independent gas leaks survey of the town commissioned by the NRC Developing a plan to acquire a device and training to test public shade tree locations for gas leaks to better understand how gas leaks are affecting our trees Coordinating with the statewide Gas Leaks Allies coalition on efforts to develop state policy to fix the leaks Coming up: The NRC will roll out a check list of indicators for identifying trees in your neighborhood that may be affected by gas leaks.

    Tree Bylaw Survey – In response to concerns raised by residents about the number of trees cut down on private property in recent years, the NRC is gathering information about the town’s current Tree Preservation & Protection bylaw. Residents are urged to complete a brief survey by Friday, Feb. 2 to give feedback. Contact the NRC to learn more.

    Wetlands Protection Committee – Preserving our town’s wetland areas is critical to prevent flooding and erosion, protect our drinking water supply, improve bio-diversity and create native habitats for plants and animals. Historically, wetlands were seen as “waste lands” and subjected to dumping and in-filling. As development in Wellesley has created new wetlands, residents need to know if their property contains wetlands and steps to take to protect them. To learn more, contact Julie Meyer, Wetlands Protection Administrator.

    WasteWise Wellesley Drop-off Food Waste Pilot Project – Due to the success of the pilot, the RDF is extending the project through this fiscal year and is recruiting an additional 300 household participants. Watch for an updated promotional campaign that will be rolled out in the next few weeks and shared with current participants, Green Collaborative groups, RDF users and other targeted audiences. Volunteers are invited to help with this project. Contact Jeff Azano-Brown.

    Green Communities – Wellesley was designated a Green Community in December and received a grant of $137,250 which will be used on exterior LED lighting at the DPW, a water/wastewater treatment audit, and a pilot of IdleRight technology. As part of its Green Communities application, the town prepared an Energy Reduction Plan (with a goal of reducing municipal energy use 20% below 2015 levels by 2020) and a Fuel Efficient Vehicle Policy (FEVP). The FEVP requires town departments to opt for fuel efficient models when replacing vehicles.

    Transportation Working Group – Working on behalf of the SEC, the group is looking for initiatives that will lower transportation emissions. Some technology to retrofit commercial vehicles into hybrids has been introduced to the DPW and local colleges. Following a review of a school transportation study by Needham, we are hoping the Wellesley School Committee will incorporate into its strategic plan an evaluation of the current overall school transportation model. We have also started a dialogue among the town and local colleges to explore ways we can work together to improve transportation and reduce energy use and emissions.

    Sustainable Development Guidelines – The SEC continues to work on these guidelines. Successful efforts on HHU and the Wellesley High School Track and Field Phase II projects are providing key information. To learn more about these issues, contact Marybeth Martello, Sustainable Energy Committee.

    Wellesley Green Schools The community is invited to the 2018 Green Schools Summit on Tuesday, Feb. 13 from 9 – 10:30 AM at the Wellesley Free Library.

    Banquet in a Box – Green Schools is creating a Banquet in a Box that includes the supplies needed to host a school banquet or event, all in one box. We are looking for tablecloths in Raiders black and red colors to be donated to this easy-to-use waste reduction idea. We would like to fund this idea through donations or a corporate sponsor. Sign up for their newsletter by emailing

    Wellesley School Committee Hardy Hunnewell Upham (HHU) Update – The School Committee, School Building Committee, and Board of Selectmen are working to define a process now that the Massachusetts School Building Authority (MSBA) has expressed an interest in partially funding the construction of one school (either Hardy or Upham). The town will move ahead on plans for a similar sustainability assessment of Hunnewell and hopes to receiving Special Town Meeting funding for next steps.

    Unified Plan – A final draft of the Unified Plan is expected to be released in the coming weeks and incorporates a number of suggestions on improved sustainability.

    Wellesley Free Library “Library of Things” – The library is looking for donations to its Library of Things and would prefer new or nearly new items with all working parts. Click here to see the wish list.

    Green Team – The library has started a Green Team to look for ways to improve its green footprint. We’ve added plastic recycling for staff and additional recycling bins around the library, reduced paper use, and plan to look at adding task lighting in work areas and adding window film to reduce UV rays. Contact Lisa Arm with questions.

    Planning Board Planning is proposing amendments to the zoning bylaw that will regulate outdoor lighting for large single-family homes, commercial construction projects and outdoor signage. Attend a public hearing on Monday, February 5 at 6:30 PM in the Great Hall, Town Hall to discuss this and other issues. Learn more on the Planning Department website.

  • Sunday’s Meet The Candidates and Kick Off Event Is POSTPONED


    Due to the Patriots success, we have decided to reschedule our event on Sunday. Please stay tuned for new date and timing. Many thanks for your interest in this event, and our community.


    We will soon have the annual kick-off potluck and meet the candidates’ night. At the event, dine, drink, mingle, learn more about what 2018 has in store, and meet the candidates!

  • Local Food Rescue Program to Donate Apx. 20,000 Meals!

    Matt Delaney Food Services Manager, Wellesley Public School. Champion of Food Recover Progra

    Great news from Wellesley’s Sustainable Energy Committee:

    “A number of schools and colleges in Wellesley and the Metro-West area will donate an estimated 20,000 meals this year to an organization in Cambridge that takes wholesome, edible surplus and leftover food and passes it on to people in need.

    Wellesley’s 3R Working Group – which consists of representatives from the Department of Public Works, the Sustainable Energy Committee, and the Natural Resources Commission – has been working with the Environmental Protection Agency/New England and the Cambridge-based non-profit Food For Free to develop a collaborative food rescue initiative. The food service vendors dedicated to its implementation include Whitsons Culinary Group, Rebecca’s Café, Sodexo, Chartwells, and AVI Foodsystems. The initiative delivers on the goals of the EPA’s Food Recovery Challenge Program focusing on local K-12 schools, colleges and universities.

    The collaborative food rescue program participants include Wellesley Public Schools, Babson College, Bentley University, Olin College of Engineering and Wellesley College. To date, over 4,000 pounds of food have been donated since September from Bentley, Olin and Wellesley Middle School; the program was rolled out in the other schools in recent weeks. With this critical mass of participating schools and colleges in place, other local organizations with serviceable leftover food will be encouraged to join. Food For Free – a food rescue organization that distributed over 2 million pounds of food last year – is repackaging this rescued food into single-serve meals. Recipients may include people living in shelters, in temporary housing such as motels, in housing without full kitchens, and those receiving Meals on Wheels.

    “Translating this dream into a realty has been a complicated challenge as there were few precedents of such a comprehensive and collaborative initiative,” said Ellen Korpi, Vice Chair of the Town’s Sustainable Energy Committee. “It took the support and guidance of the Wellesley’s school administration, food services vendor, and the health department to bring this project to fruition.” “In order to make it worth our sending a truck to this area, we needed a minimum volume per pick up,” explained Sasha Purpura, Executive Director of Food For Free. “Because these institutions collaborated and came to us as a group, we were able to view this as a single collection, making them a viable food donation partner.” “The commitment and teamwork of the food services organizations is key to the success of such an initiative,” said Alison Cross, 3R Working Group member and author of the program’s standard operation procedures. “They are responsible for moving the surplus food through the process of collection, storage and preparation for pick-up, while protecting the integrity and safety of the food.” Wasted food is a growing problem in this country and an untapped opportunity. In 2014 alone, more than 38 million tons of food waste was generated and the EPA estimates that food makes up the single largest category of waste material in landfills, constituting a fifth of discarded municipal solid waste. Much of this wasted food is wholesome and edible and could be serving the one in six, or 52 million American households, that were “food insecure” in 2013, according to the US Department of Agriculture. “Food insecurity,” which describes a household’s inability to provide enough food for every person to live an active, healthy life, is one way to measure hunger. In Massachusetts today, it is estimated that one in ten people are food insecure. One of the side benefits that stem from food waste donation programs, according to the EPA, is that organizations that donate food see new opportunities for reducing leftovers. The donation process creates an informational feedback loop for waste generators that inevitably reduces both their wasted food, and their food waste removal costs.

    As the 3R Working Group recruited local colleges for this program, conversations with MassBay Community College, located in Wellesley, revealed that 52% of the students surveyed there, indicated they were food insecure. Food For Free is now working with MassBay to develop a program for these students to receive food from the Food For Free Family Meals program. For more information, click here

  • Low-Waste Holiday Season? It’s Easier Than You Think!

    Bring on the bells and the bustle—the holiday season is here! As we rush to prepare, we sometimes reach for what seems most convenient rather than what is more sustainable. Thanks to Sustainable Wellesley member Kelly Caiazzo, we have a handy guide with low-waste gift ideas and resources that will give your family and friends simple ways to reduce their waste — all year long.

    Click here for the Sustainable Wellesley Holiday Gift Guide with ideas for reusable gifts that keep on giving! 

    My own family has been working to reduce our waste all year. In October, we fit all our landfill waste into one tiny paper bag! Here are some of the ways we plan to reduce our waste over the holidays:

    – Eliminate “disposables:” We have stocked up on inexpensive cloth napkins, glassware, ceramic plates, and flatware for parties—eliminating all disposables. Overnight houseguests get their own reusable bags, reusable coffee cups, and bamboo utensils so they don’t bring “to-go” trash back to the house.

    – Wrap with reusables: There are many easy ways to wrap gifts — beautifully — without using wrapping paper and ribbon! We have cloth gift bags that we’ve been reusing for years and Kelly Caiazzo has introduced us to the Japanese style of tying cloth around gifts of all shapes and sizes. Click here for a video demo.

    – Shop in the bulk food section and avoid plastic and non-recyclable packaging: Buying in the bulk section eliminates a lot of packaging. We avoid products that have “hidden” packaging that can’t be recycled — such as crackers with a plastic pouch inside. (Wasa brand crackers are packaged entirely in recyclable paper.)

    – Manage food waste: We are participating in the food waste program at the Wellesley Recycling & Disposal Facility so we have eliminated all food waste from our landfill trash. (Thanks, RDF!)

    Please send us YOUR favorite tips for reducing waste and we will include them in a Sustainable Wellesley update:

  • Less STUFF This Holiday Season

    This holiday season consider expressing your love by doing things with friends and family, instead of necessarily buying Stuff for them as STUFF has serious consequences for the planet.

    As you attend holiday parties, have lunch with work colleagues, try starting a chat about all that Stuff, where it comes from and where it goes; as well as the impacts on people and the planet along the way. This oldie but a goodie short film called Story of Stuff is good to show and share on social media, but they have a whole slew of newer films too.

    Some non-material gifts ideas include event tickets or membership to a local museum; something home made or pre-loved, something they have on their to do list that you can do for them (ie. unsubscribe them from unwanted junk mail through Catalogue Choice). You can also do a volunteer event with them or make a donation to a local charity that means a lot to them (maybe donate to Sustainable Wellesley or Wellesley Green Schools by clicking here).

    For those that must buy something, try Sustainable Wellesley’s holiday gift guide that offers ideas on items that help create less waste.

    What are you doing for folks this holiday season? Share your ideas with us on Facebook or by emailing us at Happy Holidays!

  • Food, Films, Transportation & More This Sunday From 1-3pm

    Join us Sunday, November 5th from 1-3pm in the loft overlooking the golf course at 161 Oakland Street for a Sustainable Wellesley get together. Interesting Topics including:

    Transportation and clean vehicles discussion from Eleanor Fort, Union of Concerned Scientists – Food and The Environment – Winter Film Series – Gas leaks update – including upcoming pipeline event on 11/6 at the State House

    ***Please bring clean bandanas, fabric squares, scarves you can donate for Sustainable Wellesley to use at our booth at the Wellesley Marketplace event***

    This is a great group of folks who’s actions together make a measurable difference in Wellesley. Plus, the meetings are humorous and on time, so please add this to your calendar. Feel free to invite a friend, family member, work colleague or neighbor.

    Never been before? No problem. Sustainable Wellesley gets together a few times a year to talk about issues happening in our community and what we can do to make a difference.

    Please email us at to let us know if you will be there, plus issues, concerns, ideas of your own.

    See you Sunday! Snacks provided.

  • Sign Up To Turn Your Compost/Food Waste Into Biogas @RDF

    You can easily turn your food waste/compost into biogas by collecting it and bringing it to Wellesley’s own Recycling and Disposal Facility (RDF). Now that is renewable energy!

    Wellesley residents are invited to participate in a food waste drop off program at the RDF that’s intended to reduce the amount of food waste going to landfills by making composting more convenient for residents.

    The three-month pilot, part of a series of initiatives conducted by Wellesley’s 3R(Reduce Reuse Recycle) Working Group, will help the town determine if there’s enough interest to permanently offer the program. The 3R Working Group includes the Department of Public Works, the NRC and the Sustainable Energy Committee.

    Food waste starter kit.

    As participation in the pilot is on a first-come, first-served basis, interested residents are encouraged to sign up NOW. All participants will receive:

    -A free starter kit, paid for by Dept. of Environmental Protection grants, that includes a counter-top compost bucket, compostable bag liners and a container for transporting your food waste to the RDF

    -A program tutorial

    – Information on acceptable food waste items and those items that are not accepted

    Participants will bring their waste-filled bags to a container located in the RDF trash drop off area.  The collected food waste will go to an anaerobic digester to be turned into biogas. Pilot program participants will also be asked to complete follow up feedback surveys.

    All enrolled participants can pick up their starter kits at the RDF. The food waste drop off area will be open during regular RDF hours.

  • Foodie Event, Book Club, RDF Dates, Global Warming Discussions and more

    Check out our CALENDAR page to learn more about upcoming foodie events, book clubs, paint collection/ shredding at the RDF dates, global warming and your backyard discussions and much more!

    Have something to promote? Let us know at

  • See You Sunday 1-3pm

    Please join us for the next action meeting THIS SUNDAY, September 17th from 1-3 pm, upstairs in the loft at 161 Oakland Street.

    Never been before? No problem. Sustainable Wellesley gets together a few times a year to talk about issues happening in our community and what we can do to make a difference.

    Come meet State Senate candidate (and WHS teacher) Jackie Katz!

    Some topics include: – Renewable energy initiative overview – Learn what is happening on the local and state levels and what can we do

    – Wellesley’s own Green Awards Program

    – Big town projects – LED street lights/HHU/900 Worcester/Green Communities

    – Food and the environment

    Please email us at to let us know if you will be there, plus issues, concerns, ideas of your own.

    See you in Sunday! Snacks provided but please bring your own coffee, water, tea, etc.

  • Celebrate Drive Electric Week at Natick Common

    National Drive Electric Week

    Day: Saturday, September 16, 2017
    Time: 9am – 1pm
    Location: Natick Common 3 East Central Street Natick, MA 01760
     to attend this event and complete a short survey for a chance to win $250.
     to help the organizers for this event.
     the organizers for this event.

    Thinking about driving an electric car? Head over to the Natick Common for a fun and informative day for the entire family.

    Learn about all-electric cars and plug-in hybrid vehicles from owners and dealer representatives, while enjoying the locally made or grown food at the Farmers’ Market.

    Electric vehicles produce zero tailpipe emissions, helping America reduce its dependence on oil.  Electric vehicle range varies by model, from 80-330 miles on a full charge. EVs are known for their performance and efficiency.   Your energy cost is just a fraction of your current gas bill.  If you have recently installed solar panels on your house, imagine never paying for gas again, and charging from energy generated from your own solar panels!

  • Dirty Boys Composting

    Have you considered helping fight climate change by starting a backyard compost pile, but not sure where to begin?

    Do you have an idle or unproductive compost pile?

    Dirty Boys Composting, a full-service backyard composting company, takes the guesswork out of composting, making it simple, rewarding and fun. Started three years ago by a Newton teen, the company now serves 200 customers in the greater Boston area, and specializes in setting up backyard compost piles so they are easy for customers to maintain, pest and odor free, and quickly produce useable compost.  Learn more about their services at

  • A Sustainability Hat Trick For Food Waste Reduction and Sustainability Efforts

    2017 secretary's awards for excellence in energy and environmental education

    Bates Elementary School and Matt Delaney, Wellesley Food Services Director Win 3 State and Regional Awards

    Bates Elementary School’s cafeteria recycling and food waste diversion project and Wellesley’s Food Service DireWPS Food Service Wins Awardctor, Matt Delaney won 3 separate awards in State House ceremonies this month, sparking statewide and regional attention. The Commonwealth of Massachusetts Executive Office of Energy and Environmental Affairs presented the 23rd annual Secretary’s Awards for Excellence in Energy and Environmental Education to schools and teachers (K-12 ) across the Commonwealth for their outstanding efforts in furthering energy and environmental education initiatives at their schools. The Bates 5th grade recycling team, Principal Toni Jolley and Custodian Al Martignetti were given 3rd honors and a cash prize.   This same group won an Honorable Mention Award from the Green Up New England Challenge. The Boston Bruins and the Boston Bruins Foundation launched the Green Up New England Challenge this year in partnership with Project Green Schools and Walmart, aiming to develop Green Student Leaders in schools throughout New England for their energy, waste and water reduction efforts as well as best green school, community and sports practices. Wellesley’s Food Services Director, Matthew Delaney, was honored with the Outstanding Green Community Hero for his vast sustainability efforts in Wellesley’s Cafeterias at the 2017 Green Difference Awards as well. These initiatives at Bates and in the Food Services Department are make significant strides and thanks to the Waste Wise Wellesley Team, student and parent volunteers, Principals and custodians, similar programs are rolling out out across the district. Future programming options will address the urgent food waste problem and promote sustainable materials management. The goal of these award-winning efforts is to meet financial and environmental opportunities, cultivate civically-minded students, raise awareness about sustainability, and generate experience and knowledge that can encourage and help other groups to act. Pictured: Eva Bogdanovitch Hayley Butler Ava Chen Isabelle de Fontaine Olivia Frank Nisha Hild Jonah Ginsberg Kate Gordan Michael Hunter Lorelei Martello Emily Reza Emma Sutherland Stella Tomayko Marybeth Martello, Wellesley’s Sustainable Energy Administrator Al Martignetti, Head Custodian, Bates School Toni Jolley, Principal, Bates School Kris Scopnich, Chair, Secretary’s Advisory Group on Energy & Environmental EducationMatthew A. Beaton, Secretary, Executive Office of Energy and Environmental Affairs
  • Green Up Your Summer BBQ Routine With These 5 Great Recipes!

    kelly's blueberriesDid you know that 51% of Greenhouse Gas Emissions are from livestock production, compared to only 13% from all transportation combined? Animal agriculture is responsible for 91% of amazon rainforest destruction and it takes approximately 2,500 gallons of water to produce a pound of beef. A pound of brown rice can be grown using approximately 250 gallons of water and provides more servings. It all adds up! Every time you choose to eat a vegan or vegetarian meal it reduces the strain on our environment and lessens your carbon footprint.

    That’s great incentive to give your Summer BBQ a makeover! Here are 5 great crowd-pleasing vegan recipes, just in time for grill season.

    5 Delicious Recipes For Your Next BBQ

    Speedy Three Bean Salad

    Marinated Grillable Carrot Dogs

    Asparagus and Potato Salad

    Grilled Avocado with Roasted Tomatoes

    BBQ Jackfruit Sandwiches

    Want more green tips for the grill? Check out Kathy Patalsky’s Vegan Grilling Guide with Green Tips.

    cowspiracy graphicStatistics on animal agriculture are from the critically acclaimed environmental documentary Cowspiracy. Their facts and sources can be found here.

  • Don’t Spray That Lawn!

    landscapes for living

    Before you treat your lawn with chemicals this spring, come learn about safer, healthier, and more eco-friendly ways to care for your home landscape. Sustainable Wellesley is co-sponsoring “Landscapes for Living: A Forum on Eco-Friendly Gardening and Lawn Care,” on Saturday, May 13, 10:30 am to 3 pmat Wellesley Free Library.  

    Whether you are a beginner or a long-time green thumb, you’ll find inspiration and information at this free forum. Come early at 10:00 am to get advice on soil analysis from Cricket Vlass, Landscape Planner for our own Wellesley Department of Public Works. 

    The program includes nationally known speakers Doug Tallamy and Chip Osborne. Doug will speak about easy ways to incorporate native plants into your decorative landscape. Chip will discuss how you can use the same principles of organic turf management that he developed for the Town of Wellesley to manage your lawn at home. And in between these two keynote speakers, you can choose a practical workshop:

    • Planting for pollinators, with Best Bees
    • Gardening with beautiful ornamental edibles, with Home Harvest
    • Composting in your backyard, with Ann McGovern, EPA 

    Wellesley Women Artisans will also present the exhibit “Art in Nature,” with works by 17 local artists. 

    Register here to be eligible for prizes:  

    Click here for flyer to download and share.  

    Click here for Facebook event.

    Event co-sponsors: Wellesley Natural Resources Commission, Sustainable Wellesley, Health Department, Recreation Department, and Wellesley Free Library.

  • Environmental League of Massachusetts’ Wellesley Event


    Wellesley resident Pete Pedersen — Board Chair of the Environmental League of Massachusetts (ELM), an environmental advocacy 501(c)(3) organization located in Boston — and his wife Sarah invite you for drinks & discussion.

    Thursday, May 11th at 6pm 116 Glen Road in Wellesley

    ELM’s Executive Director, Ken Pruitt, will talk about the important work of advocating for strong environmental policy. The event comes with no obligation and is designed to familiarize attendees with the organization


  • TONIGHT COWSPIRACY FILM– Food We Eat & Its Environmental Impact

    Few seats left for tonights free showing at 7:30 pmShowcase Cinema at Legacy Place. Come over!

    Middle School and High School Students Welcome as well.

    cowspiracyEmail to reserve free tickets today for Cowspiracy – The Sustainability Secret is a groundbreaking feature-length environmental documentary following intrepid filmmaker Kip Andersen as he uncovers the most destructive industry facing the planet today – and investigates why the world’s leading environmental organizations are too afraid to talk about it.

    Animal agriculture is the leading cause of deforestation, water consumption and pollution, is responsible for more greenhouse gases than the transportation industry, and is a primary driver of rainforest destruction, species extinction, habitat loss, topsoil erosion, ocean “dead zones,” and virtually every other environmental ill. Yet it goes on, almost entirely unchallenged.

    As Andersen approaches leaders in the environmental movement, he increasingly uncovers what appears to be an intentional refusal to discuss the issue of animal agriculture, while industry whistleblowers and watchdogs warn him of the risks to his freedom and even his life if he dares to persist.

    As eye-opening as Blackfish and as inspiring as An Inconvenient Truth, this shocking yet humorous documentary reveals the absolutely devastating environmental impact large-scale factory farming has on our planet, and offers a path to global sustainability for a growing population.

  • WMS Recycles Bottles and Cans!

    wms recycles

    Did you know that the WMS Cafeteria sells over 60,000 bottles and cans per year? That is about 300 per day.  Now, with new and improved recycling can locations and signage, the bottles and cans are easily being recycled – rather than ending up in the landfill.  Not only is this great for the environment, it saves on WMS trash removal costs!

    Thank you to the administration, staff, custodial services, and cafeteria employees for supporting this important effort.

    And, a special thank you to students for using the bins! Keep up the great work!

    –Wellesley Middle School Green Team Leaders

  • Reducing and Recovering Wasted Food – Lessons from the Cafeteria Line!

    Join EPA Sustainable Materials Management Web Academy and Wellesley’s own Sustainable Energy Administrator on Thursday, Mar 30, 2017 from 1:00 PM – 2:30 PM EDT

    School food invokes memories of cafeteria lines, pizza and cartons of milk. What most of us didn’t pay attention to or remember was the amount of wasted food (food that could be eaten by someone else if recovered) and food waste (food that is inedible or has been partially consumed and could be composted) created in school cafeterias. In this webinar, attendees will hear from three leaders in the industry on how to more effectively managed the entire food process affecting school cafeterias. First, you will hear about methods to teach children about the impacts of food waste and wasted food. Then, moving directly into the cafeteria, you will learn about practices to evaluate the amount of food waste and wasted food. Finally, you will learn about a new initiative to collect the wasted food and redistribute it into the community for people to eat.

    Please register here.


    Nayiri Haroutunian is the Program Manager at Washington Green Schools. Through this non-profit, she works closely with schools and teachers in the state to provide curriculum support that is rooted in environmental standards as well as guidance to encourage student environmental leadership projects. She recently developed an NGSS-driven curriculum on waste and decomposition for Seattle Public Schools called Zombie Guacamole. Nayiri previously worked as an environmental educator at Shedd Aquarium in Chicago developing, implementing, and evaluating engaging programs for diverse urban youth, including local stewardship and restoration programs. Nayiri holds an MS in Natural Resources & Environment from the University of Michigan and a BS in Psychology from the University of Iowa. Nayiri is committed to access and equity in environmental education and is passionate about local food and photography.

    Marybeth Martello, Sustainable Energy Administrator for the Town of Wellesley, MA and Program Coordinator for the MetroWest STEM Education Network at Framingham State University.  Inspired by USEPA’s Food Recovery Challenge, Marybeth led an effort at Bates Elementary School to design a comprehensive cafeteria waste assessment and implement a food recovery and recycling program that is now being replicated at other schools.  Marybeth collaborates with Town government, state and federal agencies, and community groups to devise and run initiatives to lower greenhouse gas emissions via sustainable materials management, building design, and energy conservation.  Marybeth’s projects also work to advance STEM learning, especially as it pertains to the environment.  She is currently helping to develop a climate change education program for middle school teachers.  Marybeth holds a B.S. in Civil Engineering and a B.A. in English from UCONN.  She has an M.S. in Environmental Engineering and an interdepartmental Ph.D. from MIT.

    Lynn Johnson is the Supervisor for the Child Nutrition Services at the Bremerton School District, in Bremerton Washington since January 2015. She has been involved in Child Nutrition for over 15 years.   Bremerton School district serves over 5,000 children across 9 schools. Lynn has been instrumental in the School Food Share project that started with the Bremerton School District in 2016. This project keeps on an average 3,000 pounds of reusable food per month out of our landfills and puts it into the mouths of people in our community who need it.  Lynn has 4 married children, 3 grandchildren with another on the way.  Lynn enjoys spending time with her family on their 5 acer “hobby farm” in Belfair, WA where they garden, grow fruit and have lots of animals!

  • Growing, Harvesting and Serving Lettuce at Wellesley Middle School

    Wellesley Middle School Students in the greenhouse: Eddie Trenk, Blake Lothian, and Michael Ossam

    Wellesley Middle School Students in the greenhouse: Eddie Trenk, Blake Lothian, and Michael Ossam

    • Story written By: Alex Abdelal and Eddie Trenk, Wellesley Middle School Students

    • Photo By: Greg Bodkins, Science/IT Department, Wellesley Middle School

             Growing lettuce in the Wellesley Middle School greenhouse? Yep, that’s a thing. This year’s Design and Technology class, an elective at Wellesley Middle School, changed its  curriculum. Spearheaded by Mr. Bodkins, a teacher at WMS, the goal this year was to hydroponically grow vegetables and herbs to be served in the middle school cafeteria. Hydroponic growing means growing in water and not in soil. Students had to build hydroponic growing systems to meet their goals, which took much dedication and work. The hydroponic systems were installed  in the newly renovated greenhouse at WMS. The greenhouse windows had been replaced and it was fixed up last summer, so this class could take place. This course was open to all 8th graders, first semester.

             To build hydroponic growing systems, students first had to learn about what was necessary for plant growth. After a few weeks of study, students had a solid understanding of the process needed to grow plants, the systems they would use, and how to construct them. Classes reviewed the options for growing and decided to build Deep Water Culture systems (DWC) and Vertical Drip systems.

              Students were then able to select seeds for growing. Most of the chosen produce was lettuce because Mr. Delaney, the head of Whitsons, which is the food service at WMS, requested lettuce and herbs. Mr. Bodkins placed an order for the many varieties of seeds selected by the classes from Johnny’s Seeds.

              Then, Design and Tech students faced the challenge of actually growing plants, but before the germination process could start, the benches in the greenhouse had to be fixed. Classes then improved the broken benches in the woodshop over the course of many classes in the woodshop. Once the benches were fixed, the germination process started while students started to build the hydroponic systems.

              One of the systems built to grow plants was a Deep Water Culture System. This system holds plants that have germinated in rockwool growing cubes. They are then immersed into a tub of nutrient rich water — essential for plant growth. The DWC systems installed at WMS were rafts, which held the plants in a large tub of water. The students also built vertical drip systems. These were wide plastic tubes with holes filled with various media. The water dripped down from a tube above, and it went to the plants placed in the tubes. The students melted plastic until it was malleable to make this particular system.

               Michael Ossam, a Design and Tech student, remarked, “I really enjoyed building the parts for our system. For example, I liked melting the plastic for the vertical drip system,” Ossam said.

            Design and Technology students also had an opportunity to go on a field trip to Water Fresh Farm in Hopkinton where they grow produce hydroponically. The students got a tour of the facilities and even tried the food. They got to walk around and look at the systems that Water Fresh Farm uses and compare them to the systems at WMS. Water Fresh Farm uses Deep Water Culture systems, similarly to WMS, but their systems are used on a much larger scale. They also used vertical drip systems for growing some of the herbs. It was a very informative field trip, where students witnessed more developed systems in which they could look up to, or try to replicate.

               At the end of the semester, the students created logos which went on the salads. Slides for advertising the produce were displayed on the TV’s outside the WMS main office for students to see. Finally, it was time to harvest (on Friday the thirteenth of January, really…) The produce had mostly been successful and usable, and the high quality food was eventually served at lunch. The students picked and washed the plants, and then the salad was served the same day in the student cafeteria with lunch!

             “Produce does not get much fresher than that,” said Noah Ford, a Design and Tech student. “It felt really good when the lettuce was served in the cafeteria. It felt like all the hard work in Design and Tech was worth it,” Ford said. The Design and Technology challenge was met, and much of the food in the cafeteria that day was made by just two classes.

                Ultimately, as Will Fortescue, a Design and Tech student commented, “If somebody has a knack for gardening, growing plants naturally, or just learning something new, they should sign up for Design and Tech.”

                 This year’s new Design and Technology challenge was innovative, and there is still much room for development after the success in Mr Bodkins’ semester one classes. With semester two underway, more WMS students will be building on the progress made during semester one.

              “It gives kids a chance to learn something new about vertical farming and hydroponics that many kids don’t get the chance to learn,” said WMS student Jordan Monsen.  “It really is a great class for thinking about how the world can sustain itself in the future,” Monsen said. This year, the WMS Design/Tech Challenge will be on display at the Wellesley STEM Expo on April 8th.

  • Join Us To Talk About Food, Energy, Gas, Waste, & Govt. This Saturday, 3-5pm

    jess and susan

    Please join us this Saturday, March 4th from 3-5 for our next action meeting. We will gather at Quentin’s home, 75 Emerson Rd. All are welcome—bring a friend!

    action group selfieThese meetings always run on time and allow us to break out into small teams that get things done in town. We encourage you to share your ideas, creativity, and energy to any of the following topics our teams are discussing and working on:

    • Gas Leaks

    • Town elections/government

    • Food and its Environmental Impact

    • Renewable Energy

    • Plastics and further waste reduction

    Please email for more information; let us know you will be joining in, or simply swing by on Sunday.

  • Teachers. Parents. Gardeners. 2 Great Events For You

    school garden

    Mass Horticultural Society’s School Garden Conference: Beyond Education will take place this Thursday, February 23 from 9:00 AM to 4:00 PM in the Hunnewell Building.

    Their third annual school garden conference will feature workshops that explore regional best practices for planning and running a garden that will not only meet educational goals, but also provide opportunities for a diverse student body, and make connections within the school community and beyond.

    A variety of workshops will support interested parents and volunteers, teachers and administrators—those who have established gardens and those just breaking ground.


    Garden in Woods promotes awareness, understanding, and appreciation of the botanical and natural world through experiential and inquiry-based learning.

    They now offer programs that meet MA STEM curriculum standards. Each k-4th grade garden visit is one hour long and is accompanied by pre- and post- classroom activities. Programs are led by committed teacher-naturalists who guide students in hands-on field investigations of plant life, diverse habitats, and the effects of weather and climate.

    Could be a unique field trip for your school.

  • WASTE: Take The 1 Minute Survey


    Not only does the Town of Wellesley pay $86/ton to haul our trash to a landfill in New York State, the US EPA estimates that food waste makes up nearly 30% of the weight of trash deposited in landfills.  This waste produces methane emissions that create up to 80 times more greenhouse gas impact than CO2.

    Thus, Wellesley’s Reduce Reuse Recycle {3R} Working Group issued a survey to explore ways to cut down on the amount of food waste sent to landfills.

    They are asking residents and business to please take this food waste diversion survey.

    Perhaps a long term goal is to send food waste to a local compost facility, returning it to the earth as healthy fertilizer.

  • “Show up, Dive in, Stay at it”

    action group Wil Quentin Mary Lise

    And we did.

    A full house filled the art studio last Sunday night at Sustainable Wellesley’s 2017 Kick Off Event with mingling, food and drink, break out groups and of course, inspiration.

    action group selfieAfter a quick 2016 highlight recap — click here for an impressive view of all we accomplished last year — the more than 50 action group 2017party attenders broke out into action groups to discuss some projects for 2017 including:

    “Each topic discussed tonight impacts everyone in Wellesley – ‘sustainably-minded’ or not,” said one guest.

    “Being together and looking ahead at 2017 made this a valuable, fun evening,” said another empowered guest.

    One of these topics resonate with you?

    Simply send us a message and we will connect with folks leading the charge on the issues that matter most to you.

  • Edible Garden Event

    school garden event 2017

    Image below shows 19th century school gardens and 21st century school gardening efforts by the Massachusetts Horticultural Society. photos courtesy of the Massachusetts Horticultural Society   

    An edible schoolyard is a great way to enrich both habitat and community. Inspire the next generation at a school, or just learn more for your home garden at this free event.

    School Gardens Wednesday, January 25th 9.30 Doors open in the Parkman Room at Elm Bank 10.30 Guest Speaker, John Forti, Director of Horticulture for the Massachusetts Horticultural Society, begins Sponsored by the Wellesley Garden Study Group (active in town for about 65 years) and Wellesley Green Schools This event will explore the heirloom and native plants of our region and how these storied plants can be integrated into curriculum from seed to table.  The talk will inspire the interest of the home gardener and the school gardener alike.   

    Forti also serves as the Governor of Slow Food Massachusetts, was formerly the Director of Horticulture at Strawberry Banke Museum and Plimoth Plantation Museum.  Over 20,000 follow his blog as “The Heirloom Gardener – John Forti” on facebook. 

  • 2017 Sustainable Wellesley Party


    Join us Sunday, January 8th from 5.30 – 8.30 for Sustainable Wellesley’s Annual Party.

    The holidays will be behind you and new year’s resolutions under way, so come by and meet some new folks, see friends, join the discussion about sustainable things happening around town that affect you, your neighbors, family and friends. You will be glad you did.

    Never been to a Sustainable Wellesley event before? No problem. You are welcome to bring friends.

    Please RSVP to and we will send you the location.


  • Buy Local For Thanksgiving This Sunday

    roastThis Sunday, after the Action meeting, swing by the PRE-HOLIDAY MARKET before 4 p.m inside the Historic Stone UU Church at 309 Washington St. for lots of local Thanksgiving delights.

    It will be a festive place to shop for your favorite poultry, pork, steaks, sausages, ground beef and other goodies that you enjoyed all summer from Fixx Chocolates, Tea is the Way, Nu3Kidz pancakes, Chrissy’s Crumble, and more!

    Enjoy acoustic trio Cold Car and shop for cookbooks and gifts at the Wellesley Books Pop-Up Store.

  • Inspiring Highlights From Wellesley Green Schools’ Summit


    More than 25 Town employees, committee directors, parents, teachers, and students gathered together last week to join their voices and have a roundtable discussion about all things sustainable at Wellesley Public Schools (Dana Hall too).

    The annual Green Schools Summit guest speaker was Eric Magers who has created an intriguing model at Manchester Essex High School where 120+ students are part of a green team course. He inspired many with his curriculum which:

    • promotes environmental literacy

    • encourages student service-learning projects

    • enriches students’ learning experience by developing 21st-century and e-STEAM skills

    • empowers students to take on personal environmental responsibility and civic accountability

    Mary Gard, of Wellesley Green Schools and Sustainable Wellesley, reminded folks that a few years ago school administrators, town officials, parents and teachers were discussing the creation of the new Wellesley High School. The first goal was to create a school with sustainable design features and technology that would support the Town’s energy goals while also creating a healthy learning environment for students and teachers. The second goal was to create a green community that would live and breathe in it. We now have a Massachusetts Certified High Performance School (status as defined by the Massachusetts School Building Authority), and its time to reach the second part of that goal and utilize the building we have paid for.

    What amazes folks the most at the Green School Summit is the vast amount of programing going on across the district and the cross pollination that occurs. Some highlights include:

    • Town boards working together to create building guidelines that help the town meet it’s carbon reduction goals

    • More waste reduction and food waste recovery are happening many thanks to the SEC, NRC and the Manager of Wellesley Food Service’s Provider, Whitsons.

    • Bates School is piloting an outdoor learning project, created scarecrows for Festival with reusable materials and are participating in the EPA’s Food Recovery Challenge

    • Wellesley High School Evolution students are working on a variety of town community projects including aquaponics, solar and renewable energy, reusable bag and tree adoption initiatives

    • To promote using less single use plastics, Wellesley Green Schools offered loaner H20 pitchers for meetings and shared the Smart event guide

    • Sustainable Wellesley is encouraging HHU and the Town to choose a scenario that creates the least, long term negative environmental implications, and the greatest sustainable opportunities for our community

    • WMS has new science curriculum with interesting programing including:

      – 6th grade – 1/2 a year on energy including renewables

      – 7th grade – part of the ecology section they are doing a program with the Charles river watershed and Community Rowing Inc (CRI) doing water quality testing and looking at drain channels (leaks and all)

      – 8th grade – hydroponics in the newly renovated greenhouse

    • WHS has local plantings/landscaping

    • Sustainable Energy Committee will be re-launching Power to Choose

    • Schofield will have the Garbage is My Bag assembly coming up courtesy of the Wellesley RDF

    • Wellesley’s Department of Public Works is adding items the town can recycle and working on Waste Wise Wellesley Program

    • Hunnewell is enthusiasically re launching green team

    • Upham is working on recycling lunch trays

    • The Natural Resources Commission gave a bag ban update

    • Sprague School is  working on some no idling programs now and will do a survey of students and faculty to see what direction green team should head

    • Dana Hall is looking to coordinate with WPS on ideas and methodologies -working with Natural Resources Commission on some projects with green team and recently showed “Before the Flood” to very intrigued students.

    • Custodial Services now has a new piece of equipment that they are piloting at WHS which will pull even more chemicals out of the line, eliminate packaging and transportation (cost and waste!)

    • Present WHS students couldn’t make meeting but wrote in to say they are excited and eager to help raise awareness more

    For those unable to make the meeting, or interested in learning more, simply email us at We are here to help.

  • No Candy Waste

    candydrive2016All Metro-West schools and organizations are invited to join Wellesley Dental Group’s 9th Annual Community Candy Drive to benefit the U.S. ​troops serving overseas. From November 1st to November 9th, Wellesley Dental Group will be collecting candy, as well as handwritten notes and cards, to be sent to American servicemen via non-profit organization CarePacks, along with oral hygiene supplies.

    Continuing last years tradition, the competition is bigger than ever! The Wellesley Dental Group will be awarding a grand prize of $1000 to the school PTO that donates the most candy​​​. The winning school will be selected based on the amount of candy donated divided by the number of students in the school, to ensure fair competition. The Candy Drive is open to any school or institution that is interested in participating in this cause.

    The Wellesley Dental Group also invites schools and organizations to be a part of their ​Veteran’s Day ​e​vent on November 10th at 10:00 am, at their office in Wellesley. Principals, faculty members, parents, and students (with the permission of their​ parents and​ teachers) are welcome to attend. Local institutions, media and photographers are also invited to participate.​ RSVP requested.​

    To schedule a candy drop-off, please call 781-237-9071 or email the Wellesley Dental Group at ​

  • Looking for Volunteers to Interview Food Waste Vendors

    Image thanks to, Waste & Resources Action Programme

    Image thanks to, Waste & Resources Action Programme

    Volunteers needed:

    As part of our WasteWise Wellesley initiative, we are looking for ways to reduce waste that goes to landfills.  Food waste is a particular problem because it emits methane gas as it deteriorates in the landfill, a greenhouse gas as much as 80 times worse for the climate than carbon dioxide.  Food waste as a percentage of our residential trash is estimated to be 20% to 30% by weight.

    We have a number of initiatives underway that address diverting surplus food and food waste.  Among these are the pilot project at Bates School that will hopefully be rolled out to other schools, diversion of surplus cooked food from WMS that is sent to Wellesley’s Food Pantry and the colleges’ food waste diversion that is mandated by the State.  We are looking to expand our activities.

    We are looking to form a Working Group that would interview the current vendors that provide small scale food waste pick up services in the Boston area that are currently delivered to composting sites.  We have identified 3 vendors to interview but there might be several more.

    The goal is to fully educate ourselves on how each of these services works in terms of logistics and economics and to see if this better understanding will point us to new initiatives.

    Anyone interested in working on this should email Ellen Korpi at



    Add the Thanksgiving Marketplace to Your Calendar

    Sunday, November 20th 1-4pm

    Wellesley Farmers’ Market

    The Wellesley Farmers’ Market invites you to it’s indoor pre-Thanksgiving market at the Unitarian Universalist Church on SUNDAY, November 20 from 1-4 p.m. The scene inside the historic stone church will be festive and customers will be able to pick up pre-ordered turkeys from Copicut Farms, roasts from Shire Beef, and shop for a range of holiday goodies and gifts from Tea is the Way, Nu3Kidz, Fixx Chocolates, Chrissy’s Crumble, Wellesley Books and more!

    Don’t Delay on Reserving Popular Holiday Turkeys!  Turkeys are $5.69/lb. Order here today.

    Pre-order to your own specifications Shire Beef’s roasts for your holiday celebration by November 3rd! Email them the cut type and approximate weight request and they will have it ready for you on Nov. 20th. INFO@SHIREBEEF.COM.

    – boneless rib roast (prime rib) $24/lb

    – bone-in rib roast (prime rib) $22/lb

    – strip loin roast $23/lb

    – tenderloin roast $28/lb

    Bring an extra bag so you can store up on some of your favorite poultry, pork, steaks, sausages, and ground beef and other goodies that you have been enjoying all summer long.

  • Andrew Zimmer & Gail Simmons @ Babson Food Days


    The zero-waste and sustainability overarching themed Babson Food Day event happens this Tuesday and Wednesday (October 25 & 26).

    Food Sol and Entrepreneurs-in-Residence Andrew Zimmern & Gail Simmons are hosting the 6th annual event.

    Location:  Babson College Full agenda + speakers are listed here

    No registration required, no cost to attend (save $10 if non-Babson attendees want lunch).

  • What are Wellesley’s Long-Term Waste Reduction Plans?

    Wellesley RDF Step Up logo

    You have seen this at the RDF but don’t you want to know more about the Town’s plans for long-term waste reduction?

    Learn about the new WasteWise Wellesley initiative, a program to reduce trash in landfills, as well the town’s creative ways to reduce food waste in our schools on Monday, Oct. 24, 11:30 a.m. – 12:30 p.m.

    This FREE event is part of the Wellesley Weston Lifetime Learning adult education class “Conservation Information for Suburbanites,” and is sponsored by the SEC and Wellesley RDF.

    Join them at the Wellesley Unitarian Universalist Chapel, 309 Washington Street.

  • Harvest with a Heart


    Enjoy the fall weather and do good at the same time with Boston Area Gleaners!

    From June to December, the local non-profit group organizes volunteers to spend a few hours at nearby farms harvesting produce that would otherwise be plowed under. The produce goes to food pantries and meal programs, reaching hundreds of people who may have limited access to fresh, healthy food.

    The gleaners’ goal is to create “a reliable supply chain of surplus produce between local farms and our neighbors in need.” You can go once — or many times — depending on your schedule.

    October and November are the busiest months — gleaning trips are scheduled every day! Children 13 and older are welcome. For more information and to register to volunteer, click:

  • Wellesley’s Biking Community

    Please welcome and thank Sustainable Wellesley’s new contributor, Kelly Caiazzo!

    Last Saturday the Wellesley Farmers’ Market held a Cycle Day, encouraging people to ride their bikes to the market to load up with local goods, free coffee in BYO mugs, and fitness offerings. Shoppers picked up beautifully displayed fall produce, which they could stow away in their complimentary reusable bag.

    Hillary Keenan participated in Cycle Day by riding her bike to the Wellesley Farmers Market, and she’s no stranger to bike riding. A Wellesley resident who workbike-to-works in Boston, she often commutes to work on her bike.

    “It’s that or get up to exercise before I commute,” she said with a laugh. She says the new bike lane in Wellesley does help, though Wellesley could look to Newton for inspiration where bike lanes are even more common.

    The new bike lane is on the westbound side of Washington St. across from Hunnewell field, and bike arrows remind drivers and cyclists on the eastbound side that bikes are allowed to use the full lane. Wellesley’s Bicycle Safety Committee plans to continue making Wellesley an easier place to bike.

    Sustainable Wellesley is encouraging residents to take advantage of the town’s new bicycle lanes. It’s zero emissions, and an efficient way to exercise! You may find that for short trips, choosing to bike instead of taking the car doesn’t add much time. Google maps allows users to select a bicycle icon and get cycling specific directions, helping riders find backroads routes to familiar destinations.

    Have thoughts on the biking topic? Reach out to Wellesley’s Bicycle Safety Committee and help make Wellesley an even better biking community.

  • Tour de Farmers’ Market – Cycle Day


    Bike on by to the fun-filled Cycle Day at the Wellesley Farmers’ Market –300 Washington St. — Saturday, September 24th between 9 am and 1 pm.

    Fuel up on FREE coffee and the nourishing produce overflowing such as gorgeous greens, squash, peppers, tomatoes, zucchini, onions, kale, garlic, corn, etc.

    FREE tote bag to store your Shire Beef steaks, slow cook cuts, ground beef and sausage; and wings and drum sticks and other free range, sustainably-raised poultry from Copicut Farms; delicious desserts; prepared foods and everything in between for your weekend football parties.

    Special Guest Steve (THE Bike Guy) will be there offering quick tune-ups and consultations from 9:00-1:00. Get minor issues dealt with immediately on-site, or schedule your appointment for a full tune up. Located 10 minutes away in downtown Sherborn, Steve the Bike Guy Velo Studio offers sales and service to local riders. Plus family-owned CycleBar Wellesley will host a “pop-up” classroom with free high-energy demonstrations. Come to be eligible for prizes, enter a drawing and simply have fun!

    Need More Adrenalin? Get a combo of cardio conditioning and mindful yoga at the Wellesley Farmers’ Market FREE Community Fitness Class at 9:30 am.

    Children ride on over and get your face painted thanks to our sponsor Wellesley Bank, and makes a paper robot with folks from the Wellesley Free Library. Learn about the Library’s NAO robots, Wellesley Reads Together Program and the upcoming Fall Book Sale.

    Here are some of the vendors that will be there so you can dream about them on your bike ride:

    Caroline’s Kitchen Copicut Farms Edie’s Homemade Cookies Fixx Chocolates Jordan Brothers Seafood Nu3Kidz Red Apple Lunch Room 4 Desserterie Shire Beef Tangerini’s Farm Tea is the Way The Alternative Horticulturist

    Enjoy our community on your bicycle and support our local farmers and artisans.

  • Check Out Electric Cars This Saturday


    photo courtesy of

    Sustainable Wellesley invites you to the Drive Electric Week celebration on Saturday, September 17th from 9-11am in the parking lot at the Wellesley Farmers’ Market at 309 Washington St. in Wellesley.

    Are you considering going electric?

    Experience the excitement of driving electric, and learn about the financial and environmental benefits of all-electric and plug-in hybrid-electric cars. With a range of “EV’s” on the road, there is an electric car for every lifestyle. Local enthusiasts and dealers will be there with plug in Prius, Tesla’s, BMW i3, Chevrolet Volt, Nissan and Smart cars as well.

    Already own an EV? Come put your car on display and talk to attendees about why you love driving electric. This is the ideal event to meet with other local EV drivers.

  • Wellesley’s Green Wave Event & Luncheon: How Sustainability Is Transforming Our Town

    wfa sign 2

    Wellesley Friendly Aid Association cordially invites you to attend The Ninth Annual Networking Forum. This year the event is titled “Wellesley’s Green Wave: How Sustainability Is Transforming Our Town” and takes place on Tuesday, September 20th. Enjoy coffee and networking at 10:00 am, before the speaker portion begins at 11:00 am.

    The program will include an overview of Wellesley’s Green Collaborative by Ellen Korpi, Chair of Town of Wellesley’s Sustainable Energy Committee, with presentations from Collaborative participants including:

    • The Sustainable Energy Committee on a new WasteWise Wellesley campaign;

    • The Natural Resources Commission on the plastic bag ban and ongoing environmental initiatives;

    • Sustainable Wellesley on gas leaks

    Lunch to follow for those who pre register by Wednesday, September 14. RSVP to or 781-235-3960

    The event takes place at Henderson Hall, Wellesley Community Center at 219 Washington St.

  • Free Yoga & Fitness On the Green At the Wellesley Farmers’ Market Tomorrow 9.30 am

    WeELAINE AND JENNY WFM 3llesley Farmers’  Market has some Egg-citing News! Tomorrow, the Farmers’ Market wont only be filled with Farm-fresh foods, but a FREE YOGA & FITNESS CLASS too. Join Wellesley residents Elaine Marten and Jenny Schneider at 9:30 a.m. on the lawn for a fun hour of fitness, stretching and relaxation – 30 minutes of cardio and strength training designed to get your hearts pumping, followed by a 30-minute yoga stretch and sweet relaxation session. All fitness levels are welcome. Bring a mat, some friends and plenty of water! Grab Copicut Farms’s pastured, sustainably raised chicken raised on their family-owned, GMO-free farm and then try this fresh summer recipe from British chef Nigel Slater– you’ll be a hero! The Wellesley Council on Aging will be there too offering FREE COFFEE so bring your own mug and learn more about how enhances life for residents over the age of 60 by fostering connections that inspire a spirit of community across the generations in our town. This week, Tangerini Farm will bring blueberries, raspberries, black raspberries, new potatoes, tomatoes, cherry tomatoes and so much more, including Linda’s homemade pestos, hummus and salads. (Have you tried her cole slaw?! Mmmm.) Got dull knives? Don’t forget to bring your knives to the market so Vernier Forge can sharpen them and make them like NEW. Learn more about the other wide variety of vendors here, and come by to pick up lots of fresh, local produce and items.
  • Food Recovery at Wellesley Middle School

    The plan to launch the food recovery trial at the Middle School came from the Wellesley Reduce, Reuse, Recycle working group and the Wellesley Green Schools committee during a meeting on Feb 26th.  At that meeting, Matt Delaney, the Food Services Director of the Wellesley Schools for Whitson’s Culinary Group, recounted a food recovery program that was in place at Disney World when he was employed there.

    Matt Delaney Food Services Manager, Wellesley Public School. Champion of Food Recover Program

    Matt Delaney Food Services Manager, Wellesley Public School. Champion of Food Recover Program

    Wellesley Middle School has implemented a system that allows them to collect unused food and bring it to a local food pantry. The program involves bagging and freezing excess food and redistributing it.

    Matt Delaney is very interested in reducing or eliminating food waste wherever possible and therefore was willing to commit the time needed to gather leftovers from the service line at the end of each lunch service, put them in ziplock bags, and transfer them to their freezer for a Friday pickup.

    A member of the Wellesley Green Schools Committee, Wendy Beck von Peccoz, volunteered to pick up the food at the end of each week and deliver it to the Wellesley Food Pantry. It is received by Cynthia Scott, the Director of the Food Pantry. The items delivered to the pantry typically include vegetables, entree meats, and prepared items such as calzones and pizza.

    Any fresh items that cannot be frozen or kept until the Food Pantry opens on the following Tuesday, are offered to town departments such as, The Fire Department, the Trash and Recycling Dept. and the Parks and Highway department where the sandwiches, salads, and yogurt parfaits have been most welcome at the end of the day.

    Wellesley High School plans to implement a similar system in the coming months in order to further reduce the town’s food waste while helping great causes.


    WFM collage

    SATURDAYS  **  9-1  **  ON THE LAWN @ 309 Washington St.

    Come to the Wellesley Farmers’ Market on opening day Saturday, June 4th, 9 a.m. – 1 p.m., on the lawn of the Unitarian Universalist Church at 309 Washington Street. Kids come see the wonderful balloon animal artist at Needham Bank’s tent and everyone be sure to get there early to receive a FREE sweet market logo shopping bag sponsored by Wellesley Bank.

    The market, anchored with 75 different crops grown down the road at Tangerini Spring Street Farm, will offer a range of local delicacies, so come weekly to enjoy the variety including:

    • Alternative Horticulturist -Ecologically responsible designed seasonal plant containers

    • Caroline’s Kitchen -Tasty jams, jellies, fruit spreads, marmalades, chutneys, and piccalilli

    • Chrissy’s Crumble -Vegan, Paleo, Gluten, Grain and Dairy free delicious granola

    • Copicut Farms – Top quality free range, GMO free poultry and pork products

    • Fixx Chocolates – Superb chocolate bars in irresistible flavors

    • Foxboro Cheese Co – Incredible local cheeses produced with GMOs and antibiotic free milk

    • Halvah-Heaven – Artisan, gluten & peanut free halvah (tahini-based candy) in 6 luscious flavors

    • Jordan Brothers Seafood – Fresh, local seafood products

    • Nu3Kidz –  Tasty organic, pancake mix with proteins, fiber, vitamins, antioxidants and omega-3

    • On The Edge Knife Sharpening – Expert knife sharpening by Patti

    • Room 4 Desserterie – Handcrafted sweets including macarons, creme brulee, cannelés

    • Shire Beef – 100% grass fed and finished beef raised in Vermont

    We know that the folks of Wellesley are committed supporters of local food,” said Elizabeth of Copicut Farms. “We are delighted to become a part of that community by bringing our pasture-raised poultry and pork to the market this season,” Elizabeth said.

    Be sure to say “hi” to the new Marketing Manager Rachel!  Her interest in cooking began in her teens. A desire to perfect her pie crust and cheesecake morphed into a more general interest in food, nutrition and health, and their impact on people and society. This passion ultimately led to a master’s degree in domestic food policy from Tufts University. An enthusiastic and adventurous cook and fervent locavore, Rachel is looking forward to a season of solid growth at the farmers’ market.

    Generously hosted by the UU Wellesley, with the Sustainable Business Network of Massachusetts acting as fiscal agent, and funded in part by a variety of local sponsors —  Balanced Rock Investment Advisors, Betsy Kessler of Rutledge Properties, , Needham Bank, Wellesley Bank, and Wellesley Dental —  the market is preparing for another great season.

    Throughout the season, look for market programs from local nonprofit groups, with special events designed to engage and delight shoppers of all ages.  The market has plenty of parking, and is a reasonable walk or bike ride from many neighborhoods, bus stops and train stations.

    Wellesley Farmers’ Market supports local food growers and producers; celebrates seasonal, local, sustainably grown foods; fosters community; leads the local food movement; and compliments Wellesley’s sustainability movement.

    Want to know what is happening each week? Follow the market on Facebook, Pinterest and Twitter or email to receive the newsletter that lists what farmers and vendors are bringing during the season.

  • Come Tour the Wellesley College Food Waste Systems

    wellesley College compostWellesley College’s Sustainability Director, Pat Willoughby will lead a tour of the operations at the Wellesley College Food Services and show their systems for diverting food waste.

    The tour is scheduled for 12 pm on Friday June 3rd.  This behind the scenes tour can accommodate up to 12 people so it is first come, first serve. This, and MANY other impressive events are on Sustainable Wellesley’s CALENDAR page.

    To join the tour, please e-mail Ellen Korpi at

  • WHS Seniors Focusing On Sustainability

    Wellesley High School Seniors wrapped up the academic portion of their final year last week at the Senior Project Presentation Evening.

    Once again Wellesley High School students showcased a variety of projects that focused on different aspects of sustainaiblity including:

    • WHS senior project green schools 16Emily Fowler and Sierra Goodhue Green Certified some of the newest members of the school community — kindergarteners — and created and shared a helpful green locker clean out guide to all the schools.

    • keenans snr projectKeenan Ashrook researched and is creating a campaign to make it easier for WHS students to use public transportation. Feel free to fill out the survey here, and be on the look out for some exciting incentives soon.

    • Bates food waste Senior project Megan Harrington and Kathleen Garvey worked with a team on the initial analysis for  the EPAFood Recovery Challenge at Bates elementary school. Stay tuned for more information about this too!

    • Matthew senoir project Matthew Hornung showcased his valuable work on Wellesley Conservation Council.

  • #Pancake Festival #No Styrofoam

    Quentin Prideaux, Sustainable Wellesley President, and John Adams, Rotary Club President, right, remove styrofoam trays to bring in compostable ones for the upcoming Rotary Breakfast Festival

    Quentin Prideaux, Sustainable Wellesley President, and John Adams, Rotary Club President, right, remove styrofoam trays to bring in compostable ones for the upcoming Rotary Breakfast Festival

    That is right. We said no styrofoam at the beloved Rotary Club of Wellesley Annual Breakfast Festival!

    The Rotary Club of Wellesley will be hosting the 55th annual pancake festival — now called the “Breakfast Festival” — on Saturday, May 21st in the Wellesley Middle School cafeteria from 7:00 am to 2:00 pm. In a new twist, the Rotarians will use compostable trays and utensils instead of Styrofoam to serve all-you-can eat pancakes — including gluten-free! The menu also includes yogurt, fruit, ham, coffee, and drinks. Composting and recycling stations will be provided to bring the event closer to a zero waste goal, and local company Bootstrap Compost will collect all the compostable material.

    “The Rotary Club of Wellesley is proud to take steps towards a more sustainable future and partner with Sustainable Wellesley,” said John Adams, Club President. “Wellesley’s growing environmental consciousness can be seen throughout our community and we are making strides to do our part,” Adams said. Proceeds from the festival benefit the Wellesley Little League, as well as Rotary Club of Wellesley programs such as The Emotional Wellness Project, The Tutoring Project, and The Arbor Day Project.

    The event marks a new connection between the Rotary and the local grassroots group Sustainable Wellesley. “We are thrilled to support the Rotary in adapting this beloved town tradition,” said Quentin Prideaux, Sustainable Wellesley President. “For years, this event has been a great community builder for Wellesley — and now it will be earth-friendly as well,” Prideaux said.

    Breakfast goers will find Rotary-sourced compostable trays, flatware sponsored by Fulham Co., as well as composting stations and green ambassadors coordinated by Sustainable Wellesley. Volunteers are needed to help guests put their things in the correct bin, and are requested to sign up for a one hour time slot here.

    Tickets are $5.00 (or 5 for $ 20.00) and can be purchased from your favorite Wellesley Little Leaguer; the Roche Brothers Courtesy Desk; on-Line at the Wellesley Rotary On-Line Store; or at the door. Children 3 years old & under are free.

  • Farmers’ Market

    wfm 2016 signThe Wellesley Farmers’ Market will be opening in less than a month. Please email if you would consider spreading the word about the Market by hosting a lawn sign on your visible lawn.

    Be sure to mark your calendars for opening day Saturday, June 4th, 9-1, on the lawn of the Unitarian Universalist Church at 309 Washington Street. Come enjoy locally grown and produced food.

    Anchored with the fabulous local produce from Tangerini Spring Street Farm, the market will be surrounded with colorful and delicious delicacies, so come weekly to enjoy the variety. Here is a sneak peak at some of the vendors this season:

    • Alternative Horticulturist
    • Caroline’s Kitchen
    • Chrissy’s Crumble
    • Copicut Farms
    • Fixx Chocolates
    • Foxboro Cheese Co
    • Halavah-Heaven
    • Jordan Brothers Seafood
    • Nu3Kidz
    • On The Edge Knife Sharpening
    • Room 4 Desserterie
    • Shire Beef

    Want to know what is happening each week? Simply visit, follow them on Facebook, Pinterest and Twitter or email to subscribe to the newsletter, which lists what farmers and vendors will be  bringing each Saturday during the season.

  • Get Off The H20 Bottle

    tapped the move

    The Wellesley Cancer Prevention Project will present the award winning documentary film Tapped about environmental & health impacts of bottled water. It will change the way you think about bottle & municipal water so come for the film viewing & discussion of Wellesley Water Testing Reports on Wednesday, May 18, 2016 at 6:45PM at the Wellesley Free Library Wakelin Room, Library 530 Washington St.

    Students invited as well.

    This event is free and open to the public and refreshments will be provided so come learn more.

  • Bates Becomes the 1st K-12 School in NE to Join EPA Food Recovery Challenge

    Bate 5th grade students at sharing table they created as part of the EPA Food Recovery Challenge Standing top row left to right: Annabelle Xu, Tyler Yen, Lucy Kim, Brooke Rosedale, Eshaal Tariq, Lucy Snow Crouched middle row l-r: Sadie Solomon, Casey Zides, Ben Grossi, Isabella Pavano, Molly Plenge Seated front row l-r: Caroline Jolley, Dylan Boyle, Brandon Adler, Ben Palli

    Bate 5th grade students at sharing table they created as part of the EPA Food Recovery Challenge
    Standing top row left to right: Annabelle Xu, Tyler Yen, Lucy Kim, Brooke Rosedale, Eshaal Tariq, Lucy Snow
    Crouched middle row l-r: Sadie Solomon, Casey Zides, Ben Grossi, Isabella Pavano, Molly Plenge
    Seated front row l-r: Caroline Jolley, Dylan Boyle, Brandon Adler, Ben Palli

    Katharine Lee Bates Elementary School in Wellesley, MA, is receiving national attention by pledging to improve its sustainable food management practices and report its results. The school, one of seven elementary schools that are part of Wellesley Public Schools, recently joined the Environmental Protection Agency’s Food Recovery Challenge, becoming the first K-12 school in New England to participate in this program.

    “The EPA is pleased that Katharine Lee Bates Elementary School in Wellesley is the first New England K-12 school to join our Food Recovery Challenge,” said Curt Spalding, regional administrator of the U.S. EPA’s New England office. “This is a great way to lead by example, both for our kids and for other schools. They will help show that reducing food waste helps protect our environment along with saving both money and food. It’s good old-fashioned common sense that we should use food to feed people and not landfills,” Spalding said.

    Students, parents and school administrators are working to create a plan to prevent and divert wasted food in the school cafeteria by following the EPA’s Food Recovery Hierarchy. The hierarchy recommends actions in the following order by – source reduction, feeding hungry people, feeding animals, and reuse (e.g., composting and/or anaerobic digestion).

    “Students are really engaged to help others and reduce food waste generation,” said Toni Jolley, Bates Elementary School principal. “This is an important national issue as since 40% of what is grown in the US is never eaten, wasting an estimated 25% of our potable water and 4% of our power, while 1 in 7 people are food insecure. Through our participation in the FRC program, we hope to encourage behavior changes in our own small community that might spark action on a larger scale,” Jolley said.

    Program organizers are collaborating on this pilot project with a number of Wellesley town departments and committees including the Natural Resources Commission, Sustainable Energy Committee, Wellesley Public Schools, Department of Public Works, Health Department, Food Pantry, Council on Aging, 3R(Reduce Reuse Recycle) Working Group and Wellesley Green Schools.

    “We hope this program will be the first of many throughout the district that will enable us to reduce our environmental footprint; donate nutritious, leftover food to feed hungry people, not landfills; and save money via reduced purchasing and waste disposal costs,” said Marybeth Martello, a Bates parent who initiated the FRC efforts. The school is currently planning an assessment to determine baseline measurements and first year goals.

    For more information on the EPA’s Food Recovery Program, please contact Janet Bowen ( at 617.918.1795. To learn more about the Bates Elementary program, contact Marybeth Martello at


    WFM logo 2015 (2)

    Mark your calendars for the opening day of the Wellesley Farmers’ Market on Saturday, June 4. The market will run every Saturday 9-1 on the lovely lawn of the UU through mid October so come and enjoy a variety of just-picked, fresh fruits and vegetables as well as meats, eggs and cheeses from our local farmers, plus award-winning and unique fine food purveyors.

    A Market Manager (paid position) is available. Please contact for more information about this well compensated position.

    Throughout the season, look for market programs from local nonprofit groups, with special events designed to engage and delight shoppers of all ages.

    Email to get the weekly newsletter that lists what farmers and vendors are bringing during the season. For more information, please follow us on Facebook, Pinterest and Twitter.

  • Just Eat It: Food Waste Event


    If you missed Wellesley’s impressive food waste event in December, here is another one.

    On Sunday, April 10 at 4 p.m. First Parish in Needham, 23 Dedham Ave., Needham, will host a free showing of the award-winning 75-minute documentary about food waste, “Just Eat It,” inspired by the book American Wasteland, by Wellesley High graduate Jonathan Bloom. The movie has been called “equal parts education and delicious entertainment” and reflects the increasing concern that as much as 40% of the food grown in the U.S. is never eaten, although millions of Americans are food insecure. After the film, get a quick update of some local initiatives to curb food waste, and come to Parish Hall for light refreshments and discussion. The film is cosponsored by the Green Needham Collaborative.
  • WHS Graduate

    campesinomateo Matthew Block, 2008 Wellesley High School graduate, has been living and working in Peru for the past few years learning how to organically cultivate crops from family farmers in remote valleys of the country. He has now started Campesino Mateo — a company to connect these farmers directly with artisan coffee roasters and chocolatiers in the US. By economically incentivizing the farmers to produce high quality goods the company helps ensure the social and environmental wellbeing of the communities.
    Campesino Mateo brings the flavors of the Peruvian Andean Mountains and Amazon Jungle directly to artisan producers and consumers.  Products include shade-grown washed arabica coffee beans, heirloom cacao beans, dried turmeric, ginger, Peruvian “Maras” mountain salt, artisanal foods. It is harvested by hand, wildcrafted, and tended naturally. The Kickstarter campaign just launched if you are interested, click here.
  • Feed People. Not Landfills. Food Recovery Happening @ Bates School

    Slide1 Bates School 5th graders take turns serving a five-week term on the student council during which time they collaborate to identify a need in our community and plan a project that addresses that need.

    The current student council has identified food waste as an area of concern.

    They are working with parents, their peers, teachers and Principal Toni Jolley on a new food recovery program. See their inspiring presentation here to learn what simple changes you can do in your home, school, or office. This coincides with the recent Food Recycling and Recovery event where the film, GOOD ENOUGH TO EAT: Solutions for Reducing Food Waste was shown and Wellesley native, Ashley Stanley of Lovin’ Spoonfuls (an organization that  bridges the gap between abundance and need), spoke to a full house at the library. This event, presented by Wellesley’s Natural Resources Commission and Sustainable Energy Committee, started the conversation about what could be done to help stop the more than $165 billion worth of food every year in the US from being wasted (according to theEPA). Contact or for more information. Kudos to Bates and others out there reducing food waste and recovering it!
  • A Holiday Gift that Gives All Year Round

    bootstrapHere is a great holiday gift that gives all year round!
    Beginning Thursday, Jan. 7, Bootstrap Compost will commence weekly pickups of organics in Wellesley!
    Bootstrap provides residential subscribers with a 5-gallon bucket, liner and lid. Over a week (or two), you fill it with coffee grounds, egg shells, tea bags, veggie matter, old memories, etc. Anything goes except meat and dairy products. On your pickup day, you’ll leave the bucket near the front entrance of your residence; Bootstrap picks it up and drops off a clean new bucket. Every four months, Bootstrap delivers five pounds of our premium soil amendment. The cost: $8 per weekly or $10 per biweekly (once every two weeks) visit. Ready to sign up? Click here. Got any more questions? Visit our FAQ page.
    Since January 2011, Bootstrap Compost has diverted 1,083,122 pounds of compostables from landfills.
  • Tomorrow Night @ 6.30: Food Waste Event at Wellesley Free Library


    Solutions for Reducing FoodWaste
    December 8, 6:30 pm, Wellesley Free Library

    Film screening and presentation on food recycling and recovery

    Americans are wasting more than $165 billion worth of food every year according to the Environmental Protection Agency (EPA). To increase awareness of food issues and food access in our area, the Town of Wellesley is hosting a free program on Tuesday, December 8 from 6:30 p.m. to 9 p.m. in the Wakelin Room of the Wellesley Free Library to explore possible options for food recycling and recovery. GOOD ENOUGH TO EAT: Solutions for Reducing Food Waste is presented by Wellesley 3R (Reduce, Reuse, Recycle) and will feature a screening of the food waste documentary, Just Eat It, inspired by Wellesley High School graduate Jonathan Bloom’s book, American Wasteland. Following the film, Wellesley native Ashley Stanley, founder of the Boston food rescue group Lovin’ Spoonfuls, will explain how her organization picks up surplus edible food from businesses such as Whole Foods and Roche Bros. and distributes it to those in need. The program is a cooperative effort of the Town of Wellesley, local businesses, volunteer groups and houses of faith. Organizers hope the sharing of information will prompt ideas and action. “Wasted food impacts our environment, our climate and our budget – the average family of four could save more than $1000 every year by being less wasteful,” said Ellen Korpi, chair of Wellesley’s Sustainable Energy Committee and a member of Wellesley 3R. “We use one quarter of our water supply and four percent of our energy to grow food that is never eaten, and yet, 1 in 7 Americans regularly don’t have enough food to eat. The film, Jonathan Bloom’s book and Ashley Stanley’s group offer insight and solutions to this issue that I hope residents will consider.” The event is open to the public. Roche Bros., one of the co-sponsors, is providing recovered refreshments – baked goods that would otherwise be sent to a compost bin. Wellesley 3R was formed by the Department of Public Works, Natural Resources Commission and Sustainable Energy Committee to explore waste management issues. Co-sponsors from Wellesley are: League of Women Voters, Green Schools, Farmers Market, WHS Green Team, Council on Aging, Friends of Recycling, Sustainable Wellesley, Unitarian Universalists Green Sanctuary Ministry, Village Church Environmental Ministry, Temple Beth Elohim. Co-sponsors from Needham are: Green Needham Collaborative, League of Women Voters, First Parish Green Congregation Committee. Learn more at
  • Learn More About GMOs


    Want to learn more about Genetically Modified (GMO’s)?

    Sheldon Krimsky PhD, a leading expert on the research done to date on GMO’s, is coming to Wellesley to present the information he has gathered about the GMO corn, soybean and cotton crops that are intimately tied into our food system.

    OCTOBER 8th, 2015
    Wellesley Free Public Library, Wakelin Room

    Questions and answers will follow his talk.

    Bring yourself, bring your family and bring your friends.

    There is no charge to attend and all are welcome!

    Co-Sponsored by the Wellesley Free Library and Wellesley Cancer Prevention Project.

  • Visit The Wellesley Farmers’ Market Saturdays 10-2

    WFM collage


    Something for Everyone at the Wellesley Farmers’ Market

    Come check out the vibrant marketplace of locally grown produce and goods at the Wellesley Farmers’ Market. Plan to visit the market on Saturdays from 10 a.m.-2 p.m. at 309 Washington Street (UU Church) through the summer and well into fall to pick up fresh-baked whole grain breads, a wide range of produce, apples and berries, thoughtfully produced fresh meats and eggs, milk, butter, cheese, flour and so much more. There are numerous reasons to buy locally-sourced food. Food grown in our own community was harvested very recently and thus tastes better and keeps its nutrients. Locally sourced food also supports our local economy, preserves local open spaces and encourages healthy land stewardship. In addition, buying local means most of the time buying from the farmer. This connection between the farmer and consumer is idyllic. It’s special to be able to ask questions about how our food is grown and raised and at the same time helps producers to be responsive to the needs of customers. Vendors include: Tangerini’s Spring Street Farm (Charlie grew up here) – Variety of organic produce and flowers and is a model for the preservation of open space Brookford Farm – Organic produce, stored vegetables, milk, butter, cheese, beef, bacon, and flour Hackleboro Orchards – Varieties of apples, berries and other fruit Town Farm Gardens – Pickles, jams, relishes, salsas and mustards crafted seasonally from their own and neighboring farms Golden Rule Honey – Homegrown honey and Queen of Chocolate Swissbäkers – Traditionally made pretzels, Berliners, croissants, tarts and more The Ancient Bakers –Featured in Edible Boston magazine, offers healthy vegan treats Jordan Brothers Seafood – Fresh variety 2 Dog Treats – All-natural ingredients,  no preservatives dog treats Lyndigo Spice – Chutneys, relishes, jams and spices Crudete Creations – Vegetables arranged in an artful way 23 Soap Company – Natural, luxury soaps Maxwell’s 148 – Sandwiches, salads, prepared foods Artisans, such as Elizabeth Cohen, nonprofits and musicians are there weekly. The market is generously sponsored by Balanced Rock Investments, Needham Bank and Wellesley Bank, and supported by the UU Wellesley and the Sustainable Business Network of Massachusetts. To learn more, or receive their weekly newsletters, visit  
  • A Festival For You This Saturday

    SW Festival Banner (1)

    We are very excited to invite you to the Sustainable Living Festival this Saturday from 10- 3 at the Wellesley Municipal Light Plant – next to the Rt. 9 Fire Station.

    This Festival is for You. 

    There will be something for everyone including activities for the children, raffle items with lots of local goodies, ways to save money, exciting new technologies, interesting lectures, and movies. 

    Come and have fun and learn ways your Home, Family, Garden, Wardrobe, Car, Hobbies, Investments; basically everything you do, can easily be more sustainable. 

    Click HERE to Register in advance for a free organic tomato plant

    Click HERE to see list of presentations

    Click HERE to automatically add the Festival to your calendar

    Click HERE for directions and all the details

    Click HERE to join the event on Facebook – find out who else is going and share it with your friends

    Click HERE to Like Sustainable Wellesley on Facebook

  • Are GMOs Safe? What the Science Tells Us

    Confused about Genetically Modified Organisms (GMOs)? gmo deception Come here Sheldon Krimsky, co-author of The GMO Deception on Thursday, March 26th 7:00- 8:30 pm at the Wellesley Free Library, Wakelin Room discuss this important topic.   Some prominent scientists and policymakers assert that there is no scientific controversy over the health effects of GMOs. The scientific evidence, however, reveals a different story. This education forum reveals how politics and corporate interests have distorted the health and environmental effects of GMO crops. Sheldon Krimsky, PhD, will present data from specialists in biology, social science, politics, and ethics on the GMO crops tied to our entire food system. After climate change, many believe there is no greater concern than the unforeseen impacts of GMOs on our food supply. If you are a parent or grandparent, an adolescent, or young adult, this is a not-to-be-missed event.   wellesley cancer prevention projectGenerously sponsored by Wellesley Cancer Prevention Project and Wellesley Free Library. Bring yourself, bring your family and bring your friends…There is no charge to attend and all are  
  • Ecological Landscaping Alliance Events @Wellesley College

    ecological landscape alliance holistic orchard
    The Orchard Ecosystem  Presented by Michael Phillips March 18, 2015  12:30pm – 3:30pm Wellesley College, Wellesley, MA $45 ELA Members – $60 Non-member Join ELA and our host, Wellesley College, for an in-depth discussion of the Orchard Ecosystem. Farmer, writer, and organic orchardist, Michael Phillips will discuss his holistic approach to growing healthy and wholesome tree fruit and berries in this three-hour seminar. Learn More and Register Today! doug
    ELA Webinar: Low-Impact Construction for Living Landscapes  Presented by Doug Nachtigall March 25, 2015  5:30pm – 6:30pm EST Free ELA Members – $10 Non-member Doug Nachtigall’s presentation will feature low-impact construction techniques to minimize the negative impacts of landscape construction. With the right equipment and approach, landscape projects can be accomplished with minimal waste and ecological damage. With careful planning, landscapes can utilize nearly 90% reused material. Specialized equipment (such as flotation tires, conveyors, and on-site soil/aggregate screening) is available to tread lightly on the land during construction to minimize soil compaction.  Learn More and Register Today!
  • Save Saturday May 16th For Sustainable Living Festival

    SLF header Please Save The Date Saturday, May 16 10-3pm at the MLP. SLF header date time localLots of great exhibitors are lined up for the Sustainable Living Festival. Stay tuned for specifics on Speaker Highlights, Workshops and bring your children so they can enjoy the Kids Zone. Look for great ideas and inspiration from experts in the following fields: SLF exhbitor LEED architects Farmers Clothing Designer Electric Car Dealers Non Toxic health care Gardening Composting Lawn Care Solar Lighting Home Improvements Responsible Investments  
  • Calling all Vendors: Join us at the Sustainable Living Festival 5/16

    SW Festival Come to the second Sustainable Living Festival this May 16th!  We are bringing together electric cars, delicious local foods, solar power, stylish upcycled fashions and a lot more.  There will be activities for the kids, ways to save money, exciting new technologies and interesting lectures and movies.  The event is on the Saturday of Wellesley Wonderful Weekend, so it’s a great time to spend the weekend in Town and check out everything that’s going on. The Sustainable Living Festival will be at Wellesley’s Municipal Light Plant – right next to the Fire Station on Routes 9 and 16 and runs from 10am to 3pm.

    We are currently signing up exhibitors. PLEASE CLICK HERE

    Rate for commercial organization : $75, covers direct costs and overall costs of the event.  Rate valid until February 28. Rate for nonprofit : $15, covers incremental costs per exhibitor. Do let us know as soon as possible if you’re interested in exhibiting, and we’ll be in touch to tell you more about it.
  • Want Composting Service? Keep Reading

    bootstrapThrowing kitchen scraps into landfill is bad for the environment. It gives off methane, a potent greenhouse gas. Composting your kitchen scraps, on the other hand, provides a rich soil additive that boosts gardens. But not everyone wants to compost in their backyards. Now there is a great solution that has come in the form of a company called Bootstrap Compost, Greater Boston’s only year-round kitchen scrap pickup service. Operating already in several Boston communities and now spreading to the suburbs, Bootstrap will come to Wellesley provided at least ten homes enroll. If you sign up with them and pay them a fee ($8 per pick-up for weekly and $10 per pick up for biweekly), they will provide a five-pound drum for you to fill with kitchen scraps (excluding meat and dairy) which you then leave at the end of your driveway. They collect and transport the scraps from houses, apartments, dorms, co-ops, condos, restaurants and special events. In exchange you receive five pounds of rich compost three times a year for your garden. If you don’t need the compost, you can donate it to local farms, community gardens or school projects. The point is that your kitchen scraps are helping grow food rather than increasing landfill and greenhouse gases. To sign-up, email them at bootstrapcompost [at] so they can get you enrolled once they reach the 10 family minimum, or call Andy at 617-642-1979. If you get a friend to sign up, you get two free pick-ups. For more information check out their website or check out this recent Boston Globe story about them.
  • Healthy Choice Iphone App From Wellesley Cancer Prevention Project

    WCPP scannerThe Wellesley Cancer Prevention Project has recently released a new free iPhone app that helps you identify healthier choices for everyday items in your shopping cart. The ‘SmartScan’ app tells you what ingredients are potentially unsafe or harmful – from the supermarket to the hardware store. Simply scan a product barcode and then press go to easily figure out what is in the products you buy. SmartScan checks ingredients against the SmartScan database of “potentially hazardous substances”, and ingredients that match the blacklist are given a “hazard rating” derived from the NFPA 704 standard, California Proposition 65 list and Wikipedia. If no harmful ingredients are found, an “All Clear” notice is displayed. Products receiving the “All clear” are not endorsed as safe, and products that receive hazard ratings are not necessarily dangerous when used correctly. SmartScan is intended to be used as a quick aid to help catch harmful products, but results are not guaranteed to be correct or complete, and is not a replacement for proper research. To download SmartScan to your iPhone or other Apple device and learn more about the app go to SmartScan was developed working closely with Davis Foster and Nicholas Perretti, former Wellesley High School seniors who devoted their Senior project to the effort.
  • Unacceptable Levels of Chemicals in Our Lives

    unacceptable levelsOver 80,0000 Chemicals are generated by our consumer goods and commerce: Come See what Small Changes you can make to create a lasting difference for a Safer & Healthier Environment.
    Tuesday October 14th 6:30 PM-8:45 p.m. Wellesley Free Library, Wakelin Room Free and Open to the Public Presented by: The Wellesley Cancer Prevention Project (WCCP) & Wellesley Free Library
    Wellesley Cancer Prevention Project is excited to present, in co-sponsorship with the Wellesley Free Library, our premiere education program for the 2014-2015 season for those of you who are interested in the environment and its impact on our health. First we will show the 2013 film “Unacceptable Levels”, which examines the results of the chemical revolution of the 1940s through the eyes of affable filmmaker Ed Brown, a father seeking to understand the world in which he and his wife are raising their children….he presents us with the story of how the chemical revolution brought us to where we are, and to where, if we’re not vigilant, it may take us.” This film has won numerous international film festival awards and well worth the 75 minutes it takes to watch. Ed Brown challenges us to choose one strategy to focus on to make our lives healthier. On that theme, the film will be followed by a fun presentation by Wellesley’s own Stacy Kennedy, MPH, RD, CSO and LCD who is a full time nutrition expert and operating partner of Stacy’s Juice Bar in Needham. Stacy will discuss creative steps you can take to use food as medicine to try to decrease the risk of certain illnesses and improve your family’s health. She will also demonstrate nutritious juicers and show us recipes that you can make to create a healthier diet for your family. The Wellesley Cancer Prevention Project (WCPP) is a nonprofit, nonpartisan group that studies the relationship between illnesses and the environment with the goal of reducing health risk factors for residents of Wellesley and surrounding communities. The Wellesley Free Library’s mission is to serve as a community-gathering place, a cultural destination, and a gateway to ideas for residents of all ages and interests. Through books, media, technology and innovative programs, the Wellesley Free Library provides free and convenient access to information within and beyond its walls. Hope you can join us for this lively event.
  • EcoBoston Sustainable Living Event This Wednesday

    green city growers eco event Green City Growers invites you to EcoBoston Sustainable Living Event Wednesday, October 1, 6PM – 9PM Network with eco-minded professionals from the Boston area who are passionate about healthy, sustainable living while enjoying the water views from District Hall, Boston’s newest community space for collaboration and innovation. Be inspired. Discover new ideas. RSVP HERE
  • Free Home Composting Workshop

    compostingThe Massachusetts Horticultural Society will be hosting a home composting workshop on Thursday, May 1st from 7:00pm to 8:30pm.  All are welcome to come learn how to turn coffee grounds, tea bags, fruit and vegetable scraps, egg shells, yard waste and even paper towels into black gold that will transform your soil into rich, fertile earth. This workshop covers easy composting methods, different types of bins, and even indoor worm composting for apartment-dwellers. Learn how compost can eliminate the need for chemical fertilizers and pesticides in your yard and garden. Materials will be provided for those who wish to promote home composting in their communities. The special guest will be Ann McGovern the Consumer Waste Reduction Coordinator and composting outreach specialist for the Massachusetts Department of Environmental Protection. She coordinates Massachusetts’ home composting education program and compost bin grant program, through which over 110,000 compost bins have been distributed to the public. She has taught the composting session for the Northeast Organic Farmers Association (NOFA) Organic Landcare Certification Course since 2003, and for the Massachusetts Master Gardener Association Training Course since 1994. In March 2005, the PBS show “Ask This Old House” featured Ann as guest expert in a home composting segment. Ann is an avid gardener and finds the most enjoyment when nature thrives in her small suburban lot. Ann is a graduate of the University of Vermont in Environmental Studies and has done postgraduate work in Soil Science at the University of Massachusetts, Amherst. She has worked for DEP since 1989. This workshop is a free offering through collaboration between the Massachusetts Horticultural Society and the Massachusetts Department of Environmental Protection.  
    Location: The Parkman Room at Education Building, The Gardens at Elm Bank, 900 Washington Street, Wellesley, MA 02482
  • What Chemicals are in Our Food? Find Out TOMORROW Night

    what chemicals are in your foodFind out what chemicals are in our food on Wednesday, October 16 DR. STEPHANIE SENEFF “GLYPHOSATE: THE ELEPHANT IN THE ROOM” According to researchers at MIT, the herbicide glyphosate “may be the most biologically disruptive chemical in our environment.” Yet, this chemical is routinely used on the foods we eat, most notably corn and soy. Come hear Dr. Seneff of MIT speak on this compelling subject. Wellesley High Katherine L. Babson, Jr. Auditorium Sponsored by the League of Women Voters of Wellesley 7 PM    



    Come enjoy all the Wellesley’s Farmers’ Market has to offer during its last two weeks for the season. Dover Farm, Renegade Garden, Carlson Orchards ,Swiss BakersGolden Rule Honey, and more vendors will be at the corner of Washington and State Streets on Thursday, October 10 and Thursday October 17th from 2-6 pm. Get the incredible Fall harvest that includes: Bok Choy, Beets, Red Leaf Lettuce, Kale, Chard, Green beans, Eggs, Salad mix, Broccoli Rabe, Carrots, Peppers, Eggplant, Tomatillos, Tomato, Ground Cherries, Arugula, Dill, Cilantro, Flowers, herbs, squash and more! Don’t have time to get to the market? Let the market come to you by simply ordering on-line and have it delivered to your home, office or dorm! Please click here to easily place your order before Wednesday at 11 pm. Some of the items on line this week include: *Health Habits Kitchen’s Cranberry Salsa Chicken or Farm2Fork Meals (Chocolate Black Bean Wheat Berry Chili, Curried Lentil Soup,  Zucchini Oatmeal Bread Mix or Fruity Nutty Crumble Mix) *Stow Greenhouses’ unique bouquet of seasonal blooms for vase; Certified organic *Natick Organic Farm’s Mesclun, red & green peppers, or pure beeswax candles The goal of the Wellesley Farmers’ Market’s is to contribute to the success of local food growers and producers and educate and celebrate seasonal, local, sustainably grown foods. The Wellesley Farmers’ Market was created as a tri- party cooperation between Gravestar, Inc., The Massachusetts Horticulture Society and Whole Foods Marketand is run by volunteers. It is a program of the Massachusetts Horticultural Society. Founded in 1829, the Massachusetts Horticultural Society is dedicated to encouraging the science and practice of horticulture and to developing the public’s enjoyment, appreciation, and understanding of plants and the environment. For more information, please visit: or follow them on Facebook.  
  • Easy Ways to Cook & Eat Sustainably

    cookbookEasy Ways to Cook & Eat Sustainably Are you concerned about the environment and the quality of your food, but a busy lifestyle gets in the way of making a difference? Join Healthy Habits Kitchen and Melissa Kogut, Executive Director of the Chefs Collaborative and co-author of The Chefs Collaborative Cookbook, to learn how to cook with conviction! You’ll learn what sustainable eating means and easy, practical ways to make it a part of you and your families healthy  lifestyle. We’ll also explore simple and delicious ways to use edible plants, local meats and dairy. Under Melissa’s leadership, the Chefs Collaborative has grown to over 12,000 chefs, food professionals, food producers, food writers and food activists. Her many accolades include facilitating the Chefs Collaborative’s participation in a panel for the  Environmental Protection Agency (EPA) and being the recipient of the Abigail Adams Award from the Massachusetts Women’s Political Caucus, which recognizes and honors outstanding women leaders. DATE: October 16, 2013 TIME: 7 – 8:30 pm LOCATION: Healthy Habits Kitchen, 36 Washington Street, Suite 2,  Wellesley COST: $39 for the dinner, workshop and copy of the book, a $49 value! OR $73 for the dinner, workshop, book and your choice of (3) Farm2Fork kits, an $88 value! Click here to RSVP.


    Sustainable Wellesley will be doing a series highlighting local companies making strides towards sustainability. This is the first in that series. Email us with other suggestions.

    Boloco, the purveyor of “globally inspired burritos,” opened its Wellesley location at 102 Central Street – in Wellesley Square next door to the Central Street Fire Station – in October 2012. Anyone who has eaten at a Boloco will recognize its eclectic, globally inspired menu and the friendly staff as well as the usual “green” elements in the restaurant. But Boloco’s sustainability efforts go well beyond the use of recyclable plastic utensils, paper bags and compostable napkins. Sustainability pervades throughout Boloco, and it all begins with its founder and CEO John Pepper who started Boloco (nee “The Wrap”) in 1997 with the philosophy that everything should be done as responsibly as possible. boloco recycles This philosophy is evident upon first entering the restaurant and seeing the reclaimed wood, the LED lighting and the many recycling stations. As noted by Paul Booras, Boloco’s VP of Operations, there are also many examples of Boloco’s philosophy that aren’t immediately apparent. In the kitchen, food waste is composted and recycling is sorted to ensure that the waste stream that goes out with the regular trash is reduced. The cleaning products used throughout the restaurant are “green” – natural with low-toxicity – which provides a better experience for both customers and employees. Boloco is also trying to develop a more compostable wrap for its unique burritos to replace the foil that is currently used and only partially recyclable (i.e., the foil can only be recycled when not contaminated with food). While these sustainability efforts are important and helped Boloco earn a 2-Star Certification by the Green Restaurant Association, Boloco is just as proud of its efforts to support the local economy and its many other sustainability efforts that are not always seen by its customers. That’s why it sources its produce and dairy from local companies,reducing transportation miles and emissions while supporting the local food economy.Boloco takes the local economy and its own role in the community very seriously. As noted by Paul, with the growth in the sustainability industry, there are many new products and options available to restaurants that want to be environmentally conscious.Boloco is constantly looking for new and better ways to do things; when new products become available, Boloco will typically consider them. Boloco is also in the position to make decisions not solely based on cost or how it will be perceived but rather if it is the right thing to do. For example, Boloco only uses antibiotic-free poultry and grass fed cows for its meat to add nutritional value as well as to reduce the use of corn in the feed. When asked what he would say to another restaurant that is new to sustainability, Paul indicated it is important to do your homework – including running the numbers – but with the availability of so many great options and products, it really is an easy choice to make. In fact, Boloco believes that its sustainability efforts are cost-neutral but add so much value to its customers and its brand. It is evident that underlying Boloco’s philosophy is the concept that all of their decisions and the consequences of those decisions do make a difference. It is also obvious that they believe being a responsible member of the community is the right thing to do. Although Boloco shies away from publicizing its sustainability efforts and downplays these aspects of its business philosophy, we hope they won’t mind if we give them a shout out here for those efforts.