Blog – Food

  • 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 www.dirtyboyscomposting.com.

  • 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: tinyurl.com/LandscapesForLiving  

    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

    elm

    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

    RSVP: ameyer@environmentalleague.org

  • 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 kelly.caiazzo@gmail.com 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.

    Speakers:

    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 info@sustainablewellesley.com 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

    composting

    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

    Save-the-date-stamp-2

    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 info@sustainablewellesley.com 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

    BE-THE-CHANGE-iPhone-4

    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 info@SustainableWellesley.com. 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 ​candydrive@wellesleydentalgroup.com.

  • 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 ellenkorpi1@gmail.com.

  • PRE ORDER LOCAL TURKEYS AND ROASTS FOR THANKSGIVING

    turkey-pre-order

    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 https://store.copicutfarms.com/collections/turkeys 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.

    www.WellesleyFarmersMarket.com

  • Andrew Zimmer & Gail Simmons @ Babson Food Days

    babsonfoodday

    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   babson.edu/foodday

    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

    peppers

    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: http://www.bagetc.org/Pickers/NewPickers.php

  • 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

    sw-slider-4

    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

    tesla

    photo courtesy of Tesla.com

    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 wellesleyfriendlyaid@verizon.net 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.

  • WELLESLEY FARMERS’ MARKET OPENS SATURDAY- Bigger and Better Than Ever

    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 wellesleyfarmersmarket@gmail.com 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  ellenkorpi1@gmail.com.

  • 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 wellesleyfarmersmarket@gmail.com 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 www.welleslefarmersmarket.com, follow them on Facebook, Pinterest and Twitter or email wellesleyfarmersmarket@gmail.com 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 (bowen.janet@epa.gov) at 617.918.1795. To learn more about the Bates Elementary program, contact Marybeth Martello at marybeth.martello@gmail.com.

  • JOB OPPORTUNITY: WELLESLEY FARMERS’ MARKET MANAGER

    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 wellesleyfarmersmarket@gmail.com 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  wellesleyfarmersmarket@gmail.com 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

    justeatit_fb

    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 info@sustainablewellesley.com or jessica@WellesleyGreenSchools.com 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

    justeatit_fb

    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 http://www.wellesleyma.gov/Pages/WellesleyMA_NRC/index
  • Learn More About GMOs

    Sheldon-Krimsky-PhD

    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

    LOCAL FRUITS, VEGETABLES, EGGS, FISH, MEATS, CHEESES, FLOUR, DOG TREATS, SOAPS, HONEY, BAKED GOODS, ARTISANS & MORE  

    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 WellesleyFarmersMarket.com.  
  • 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] gmail.com 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 www.bootstrapcompost.com 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 www.wcpponline.org. 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. wcpponline.org 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. wellesleyfreelibrary.org 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    
  • GET INSPIRED

    IMG_4585ENJOY ALL THE MARKET HAS TO OFFER THIS SEASON -ONLY 2 MORE WEEKS

    IT’S OUR COMMUNITY, OUR FARMERS, OUR FOOD, OUR ENVIRONMENT AND OUR HEALTH

    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: http://www.wellesleyfarmersmarket.com 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.
  • LOCAL COMPANIES MAKING STRIDES TOWARDS SUSTAINABILITY

    boloco

    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.