WellesleyWeston Magazine

SPRING 2018

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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Committee, became galvanized after visiting Jordan Dairy Farms outside of Worcester — the first farm in Massachusetts to produce energy from organic waste. Korpi is pleased with the expansive progress to date and notes, "Whitsons Culinary Group, Wellesley's food service provider, has pledged to reduce food loss and waste in its operations 50 percent by 2030. It's fantastic." Korpi and Alison Cross, a member of the 3R Working Group, worked with the Health Department as it developed formal standard operating procedures for food rescue. They've also brought area colleges into the effort so it's more sustainable. Bentley University got started in September, while Wellesley College , Olin College, and Babson College were approved in October for Food For Free pickups. Massachusetts Bay Community College is hoping to become a recipi- ent but needs a freezer first. Delaney is eager to have a regular pickup schedule of donations to Food For Free to "maximize the load going and minimize environmental impacts." "A collaborative, iterative food rescue process lends itself to a successful school-based program, with vast potential," posits Cross. "We plan to donate 20,000 meals this school year." In spring 2016, Bates Elementary parents Marybeth Martello, Gretchen Hall, and Alexa Plenge led an award-winning effort to improve cafeteria waste management at the school. An assessment of all cafeteria waste at Bates showed it's possible to reduce landfill-bound waste by 93 percent, or from about 400 to 28 pounds per week. A pilot cafeteria program took an initial step in this direc- tion. By rescuing unused, post-consumer food like yogurt, cheese sticks, apples, and packaged carrot sticks (left at a "share table") for the WFP, diverting unused liquids, and recycling cartons, Members of the Bates 5th Grade Leadership Team with Principal Toni Jolley, Custodian Al Martignetti, and Marybeth Martello accept the Excellence in Energy and Environmental Education Award at the Massachusetts State House P H Y L L I S T H E E R M A N 151 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 8 good works "it's possible to reduce landfill-bound waste by 93 percent"

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