Boston Public Market|Food Rescue: A 3 Method Partnership

The Dewey Square Farmers Market: Regional Farms Provide a Hand Up
by Hannah Martin, Seasonal Farmers Market Supervisor
Boston Public Market Association

Farmers markets act as bridges in between rural agriculture and city. First thing in the early morning, farmers
rise to harvest produce, bakeshops end up fresh loaves of bread and ready food is packaged. The vendors bring
their products to public urban areas like Dewey Square across from South Station so that city slickers can access fresh
and healthy food.

At the end of the day after the marketplace has ended, our suppliers then have the choice to contribute food to Lovin’
Spoonfuls, a local food rescue organization that straight provides to neighborhood companies. This cycle supplies
fresh food to the people who require it most and lowers the quantity of food that goes to lose. Numerous of our vendors at
the Dewey Square Farmers Market are eager to contribute their food and see it repurposed throughout the city.

The Rose Kennedy Greenway Conservancy contributes to our efforts
by growing vegetables and herbs in their edible gardens along the yard at Dewey Square. During harvest season,
their garden enthusiasts pass along the bounty to us and we put it together with the rest of our farm contributions.

Spencer Meibos, motorist for Lovin’ Spoonfuls, puts produce from Kimball Fruit Farm into boxes for Rosie’s.

Pain D’Avignon is among the many vendors that helped add to the 160 pounds of food that was donated to.
Rosie’s Put on Tuesday, June 30th. That suggests 42 pounds of fruit and vegetables and 118 pounds of bread were saved and.
contributed in simply one day!

” We’ve been to Rosie’s Location and seen very first hand the population that has the ability to take advantage of the contributions,” says.
Priscilla Mariani, Market Organizer at Discomfort D’Avignon. “I’m honored to be able to make that type of contribution.
to these Boston ladies.”.

Priscilla Mariani, Market Organizer at Pain D’Avignon, donates baked products.

Along with one of the marketplace’s interns, I was fortunate sufficient to watch Spencer Meibos, driver for Lovin’ Spoonfuls’.
and tag along to Rosie’s Location, their dropoff website on Tuesdays. When the food is brought in and stored at Rosie’s,.
the females have the ability to go shopping along the shelves of the kitchen and take home the things they will need to prepare food.
for their families. One of Rosie’s lots of goals is to make the females feel like they’re at house in the supermarket.

Hannah Martin is the seasonal Market Manager for the Boston Public Market’s two seasonal Farmers Markets, Dewey.
Square and The Greenway. She just recently graduated from the University of Vermont with a dual degree in Dietetics and.
Nutrition Food Science and a small in Community and International Development.

Lovin’ Spoonfuls: Bridging the Space Between Abundance and Food
by Lauren Palumbo, Chief Operating Officer
Lovin’ Spoonfuls

At Lovin’ Spoonfuls, we are bridging the gap in between abundance and requirement. As a food rescue company, we connect.
food that might otherwise be wasted with neighborhoods in need. We work with more than 100 partners throughout.
Greater Boston to collect unsold, excess, close-dated, and blemished products, including the Dewey Square Farmers.
Market. Each Tuesday and Thursday for over 5 years, our trucks have satisfied the farmers and purveyors as the marketplace.
unwind to offer them with a location to unload their unsold item. Red Fire Farm, Kimball Fruit Farm, Heavens.
Harvest, Pain D’Avignon, and numerous farm partners supply us with unbelievable product that we then directly.
distribute to Rosie’s Place, Neighborhood Servings & & numerous others. The farm-fresh fruit and vegetables is an unbelievable resource.
for these agencies, as they work them into their kitchen and meal programs, respectively. In 2014, we rescued almost.
16,000 pounds of food from Dewey Square alone!

Spencer Meibos weighs out baked goods donated from Discomfort D’Avignon, a portion of the 160 pounds of food.
contributed on Tuesday, July 30th.

To date, Lovin’ Spoonfuls has actually dispersed more than 2.6 MILLION pounds of food to more than 65 social help.
companies throughout Greater Boston. Weekly, we gather and deliver more than 25,000 pounds of food, feeding more.
than 10,000 people. The food we rescue promotes healthy consuming routines for those who do not have ready access, and.
provides a triple-bottom line advantage to individuals, the world and business that take part. In 2014 Lovin’.
Spoonfuls released Plenty, a continuing series of nutrition and education workshops. To see the full scope of our.
work and discover more about our model, visit our site.

Lauren Palumbo is Chief Operating Officer of Boston-based Lovin’ Spoonfuls. Lovin’ Spoonfuls, established in 2010,.
is dedicated to facilitating the rescue and distribution of healthy, fresh food that would otherwise be.

Rosie’s Location: Neighborhood Partners Assist Improve Visitors’ Nutrition
by Michele Chausse, Director of Communications
Rosie’s Place

For the majority of us, fresh veggies and fruit are what make the meal. For the ladies who come to Rosie’s Place (a Boston recreation center supplying shelter, meals, and a broad.
variety of support services) and depend on canned products contributed by food banks and food drives, a basket of fresh.
fruit and vegetables is an unique reward. To help meet that requirement, we have relationships with a variety of community-based groups,.
including Lovin’ Spoonfuls and the Boston Public Market through the Dewey Square Farmers Market, to contribute produce.
to Rosie’s Place so we can provide a range of healthy food alternatives to our guests.

The produce from the Dewey Square Farmer’s Market gets here at Rosie’s Location every Tuesday through Lovin’ Spoonfuls, a.
food rescue company using their time to get shipments and deliver them.

The monetary effect of all our food donations is significant, states Rosie’s Place staffer Katie Amoro, who oversees.
the Rosie’s Place farm effort. “These donations minimize our food costs by about $30,000 a year, which.
makes a huge a distinction,” she notes.

” It’s not just farms, however likewise organizations throughout the neighborhood that are assisting us,” Amoro adds. “There’s a.
entire motion today around growing food all over and we are so grateful when they wish to donate their.
produce to an organization such as Rosie’s Place.”.

Daniella Carrasquillo, worker at Rosie’s Place, arranges fresh greens from the Dewey Square.

The concentrate on fresh, healthy food has actually influenced Rosie’s Location’s guests to begin their own garden, where they can.
learn and advocate for their own nutrition.

” Becoming part of the garden has actually been favorable for me because I am surrounded by women who understand how to work with the.
plants-and with them I am learning a lot,” says Francisca, a member of the Rosie’s Place Garden Committee. “And I.
also want to consume more veggies and natural food since it keeps me much healthier.”.

Michele Chausse has been the Director of Communications for Rosie’s Location considering that 2013.

This content was originally published here.

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