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From YouTube: Government Operations on April 28, 2023
Description
Government Operations - Docket #0454- Ordinance formally creating the Office of Food Justice and establishing a food recovery program in the City of Boston.
A
A
Begin
now,
for
the
record,
my
name
is
Ricardo
Arroyo
I,
Am,
The,
District,
5,
City,
councilor
I'm.
Also
the
chair
of
the
Boston
city
council
committee
on
government
operations
today
is
April
28
2023,
and
we
are
here
today
in
the
IML
chamber,
for
a
hearing
on
docket0454
an
ordinance
formally
creating
the
office
of
food
Justice
and
establishing
a
food
recovery
program
in
the
city
of
Boston.
This
matter
was
sponsored
by
Council
Ricardo
Royal
myself
and
councilor.
Gabriella
Coletta
was
referred
to
the
committee
on
March
1st
2023.
A
This
hearing
is
being
recorded
as
being
live
streamed
at
boston.gov
city,
council,
TV
and
broadcasting
on
Xfinity
channel
8,
RCN
channel
82,
FiOS
channel
964.
Written
comments
may
be
sent
to
the
committee
email
at
ccc.go
boston.gov,
and
we
made
it
part
of
the
record
and
available
to
all
counselors
public.
Testimony
will
be
taken
at
the
end
of
this
hearing.
A
If
you're
looking
to
testify
today,
please
sign
up
on
the
sheet
located
near
the
door
or
email
Megan
Kavanaugh
at
Megan,
m-e-g-h-a-n,
dot,
cabinet
k-a-v-a-n-a-g-h
at
boston.gov
this
morning,
I'm
joined
by
my
Council
colleague,
Erin
Murphy,
to
give
a
brief
synopsis
of
what
is
before
us.
A
This
ordinance
has
filed
or
formally
codify
the
office
of
food
Justice
and
required
generators
to
donate,
wholesome
food
rather
than
recycle
it
or
dispose
of
it
in
the
landfill,
otherwise
known
as
a
food
recovery
program,
a
Food
donation
requirement
would
mandate
certain
entities
in
Boston
to
donate
editable
food
to
food
recovery
organizations,
food
banks
and
other
community-based
nonprofits
that
would
otherwise
be
thrown
away.
A
This
program
serves
two
primary
purposes:
to
increase
food
security
for
Boston
residents
and
reducing
the
waste
of
excess,
edible
food
and
resulting
environmental
harms,
introducing
and
passing
a
Food
donation
requirement
and
codifying
that
would
make
Boston
the
first
city
in
the
country
to
implement
that
kind
of
a
policy
as
the
lead
sponsor,
along
with
councilor
Coletta.
Introducing
such
legislation
implementing
a
donation
requirement.
A
What
puts
to
the
city
of
Boston
amongst
the
Forefront
of
efforts
to
combat
the
environmental
and
economic
harms
of
food
waste,
while
simultaneously
reducing
rates
of
food
insecurity
as
a
lead
sponsor
and
the
chair
of
the
community
government
operations?
I
want
to
make
really
clear
for
everybody
involved
and
for
anybody
listening
that
this
is
a
first
draft.
This
is
not
some
imminent
vote.
This
is
going
to
take
months
of
ironing
out
the
language.
A
Today,
I
want
to
talk
about
why
policies
like
this
one,
which
is
before
us,
are
a
step
in
the
right
direction
when
it
comes
to
food,
Salvage
and
food
waste.
A
What
this
policy
could
look
like
and
would
optimally
look
like
if
we,
if
we
were
able
to
make
different
parts
of
this
move
and
what
would
be
required
from
different
organizations,
whether
that's
from
the
city,
the
state,
federal
government,
private
partners
and
non-profits
I
also
want
to
say
that
the
committee
has
received
a
letter
of
absence
from
counselor
Coletta,
who
was
ill
today,
and
she
asked
us
to
read
that
into
the
record.
A
So
I'm
going
to
do
that
now,
dear
chair,
Ricardo,
Arroyo
I
regret
to
inform
you
that
I
will
be
absent
from
the
council
hearing
on
docket0454
on
April
28
2023
I
am
unfortunately
feeling
under
the
weather,
but
we'll
be
listening
in
virtually
as
co-sponsor
of
this
important
docket
I
understand
the
urgency
to
do
whatever
we
can
to
help
solve
our
City's
hunger
crisis.
It
will
require
an
all
hands
on
deck
approach
and
we
are
committed
to
being
collaborative
with
our
partners
in
this
work.
Kindly
read
this
letter
into
the
record.
A
I
would
like
to
note
this
ordinance
as
a
first
draft,
a
final
draft
and
helps
us
build
a
framework
of
what
is
possible
at
the
municipal
level.
The
response
has
been
overwhelmingly
positive
in
our
community
and
I.
Look
forward
to
continued
conversations,
kindly
read
this
letter
into
the
record,
and
so
that
is
I'm
going
to
take
that
as
her
opening
sandwich
and
she's
here.
A
That
is
her
whole
statement
and,
as
chairman
will
allow
councilor
Murphy
to
make
an
opening
remark
and
then
we'll
hand
it
off
to
the
administration
for
your
opening
remarks
and
then
we'll
do
a
question
and
answer
session
before
we
bring
our
second
panel.
B
Food
Justice
is
so
important
and
people
go
hungry
and
it's
often
people
we
don't
think,
are
right
and
anyone
who
works
at
food
banks-
or
you
know,
volunteers
or
knows
that
there
are
many
people
who
own
their
home
and
have
a
job
and
drive
a
car,
but
then
can't
make
the
ends
meet
to
feed
their
families,
and
so
many
food
banks
across
the
city
and
food
agencies
like
Shirley's,
Pantry
or
harvest
on
Vine
and
all
of
the
I
mean
I
can
start
naming
them.
B
Everyone
is
amazing,
but
every
time
I
hear
time
and
time
again,
I
was
talking
with
sister
Magdalene
yesterday
and
she
works
out
of
the
Saint
Monica's
food
pantry
and
the
lines
just
keep
getting
longer
and
the
families
that
keep
coming
are
needing
more
than
food,
and
just
talking
about
you
know,
toiletries
and
dog
food
and
just
the
need
that
our
families
need
across
the
city
is,
you
know
overwhelming
at
times,
and
so
how
can
we
as
a
council,
make
sure
that
we're
getting
it
right
and
supporting
the
you
know
the
food
Justice
Department
here
in
the
city
and
like
I,
appreciate
what
you
said:
counselor
Arroyo,
that
this
is
a
first
draft
like
the
legal
part
of
how
do
we
salvage
food
and
menus
and
restaurants
and
all
of
that
matters.
B
So
we
do
have
to
get
that
right.
But
on
the
other
end
we
have
amazing
organizations
and
people
who
volunteer
and
donate
food,
but
I.
Think
for
me
the
bigger
takeaway
from
all
of
this
is
the
overwhelming
need
of
our
city
residents.
Who
just
don't
have
enough
money
or
don't
you
know
their
money
is
going
elsewhere
with
Rising,
rent
and
everything
else
that
how
can
we
ease
that
pain?
Because
everyone,
like
we
talk
about?
B
Everyone
deserves
a
place
to
sleep
in
a
home,
and
everyone
definitely
deserves
healthy
food
and
I'll
just
end
on
this
morning,
I
was
at
a
school
in
West
Roxbury
visiting
and
the
kids
were
asked
I
said
guys
we're
in
budget
season.
B
What
is
it
you'd
like
me
to
advocate
for,
like
I,
can
ask
for
things
in
the
budget
in
one
little
kindergartner
raised
her
hand,
and
she
said
I'd
really
like
healthy
food
for
everyone
and
I
was
like
you
know
what
I
have
a
meeting
at
11
o'clock
this
morning
and
that's
something
I'm
going
to
bring
back
to
the
council
and,
as
we
know,
children
usually
say
it
best
right.
They
don't
hold
back
anything.
B
So
I'll
end
it
on
that
young
girls,
words
of
wisdom,
that
everyone
deserves
food,
but
not
just
food,
because
I've
talked
a
lot
about
as
a
kindergarten
teacher
myself
for
many
years.
It's
healthy
food
that
matters.
We
need
to
make
sure
that
people
can
afford
healthy,
sustainable
food.
So
thank
you
chair,
thank.
A
You
councilman
I
also
want
to
note
that
counselor
Louis
Jen
sent
in
a
letter
of
absence
as
well
supportive
of
the
idea
of
codifying
food
waste
and
food
Salvage
protections,
so
I
want
to
introduce
our
Administration.
A
We
have
with
us
today:
Reverend
mariama
white,
Hammond,
who's,
the
chief
of
environment,
energy
and
open
space
for
the
city
of
Boston,
Eliza,
Wasserman
who's,
director
for
the
office
Elisa
Eliza,
Wasserman
who's,
the
director
for
the
office
of
food
Justice
and
Laura
owls,
who
is
also
here
from
the
office
of
food,
Justice
and
I
believe,
is
here
to
sort
of
help,
answer
questions
which
is
wonderful
and
so
I'm
going
to
kick
it
over
to
y'all
for
openings.
If
you
have
them.
C
It
so
I
think
we
want
to
begin
by
saying
the
eeos
cabinet
and
ofj
specifically
are
glad
to
have
the
opportunity
to
connect
with
the
council
about
food
recovery.
C
It's
worth
noting
that
we
have
been
in
this
conversation
and
really
thankful
to
to
have
started
that
and
launched
that
in
conversation
in
partnership
with
many
groups,
some
of
whom
are
here
today
which
have
been
leading
on
in
this
space
for
years
and
who
really
stepped
up
their
game
in
Valiant,
and
you
know
amazing
ways,
also
during
covid
and
so
I
just
think.
It's
worth
lifting
up
that
folks
have
been
doing
this
forever
and
also
innovated
in
a
lot
of
important
ways
in
recent
years,
and
so
we
want
to
really
think
about.
C
How
do
we
grow
that?
And
how
do
we
make
sure
that
people
have
the
resources
that
they
need
to
build
off
of
Prior
success
and
where
we
want
to
go?
We
know
that
food
represents
eight
to
ten
percent
of
global
human-cost
emissions
and
that
food
and
and
other
organic
matter
often
end
up
in
landfills
and
have
a
direct
impact
on
accelerating
climate
change
here
in
Boston,
that
number
is
actually
even
higher,
as
we
estimate
that
about
25
percent
of
Municipal
Solid
Waste
is
food.
C
Now
I
want
to
be
really
clear:
there's
a
difference
between
food
waste
and
edible
food.
Not
all
food
that
ends
up
in
the
waste
stream
is
edible
food,
and
so
we
are
supportive
of
the
work,
that's
being
done
with
our
sister
agency,
the
streets
cabinet,
to
really
look
at
how
we
can
recover
food
scraps
and
turn
them
into
healthy
soil
that
can
be
used
to
grow
more
food
and
help
support
our
communities.
I
do
want
to
start
by
being
very
clear
about
a
frame
that
we
have
within
ofj.
C
We
want
to
note
that
food
recovery
is
the
responsibility
of
every
eater,
not
just
food,
insecure
people,
and
so
we
are
really
focused
on
a
food
recovery
system
that
think
strategically
about
how
we
do
food
recovery
for
all
people,
and
all
of
us
participate
in
that
and
I
say
that,
because
what
we
have
already
found
is
that
if
the
food
recovery
system
is
thought
of
as
only
targeting
low-income
people
or
food,
insecure
people,
that
sometimes
we
find
the
quality
suffers
and
that
there's
a
stigma
with
accessing
that
food
that
makes
people
hesitant
where
we
see
the
best
practice
is
when
we're
thinking
about
how
we
recover
for
everybody
and
how
we
make
sure
our
food
system
is
efficient
and
effective
and
I.
C
Think
about
I.
Had
my
own
Jam
business
at
one
point
and
I
would
always
go
look
for
the
sadder,
looking
peaches
that
nobody
would
have
bought.
They
make
really
great
jam,
and
so
really
thinking
about,
and
just
wanting
us
to
think
holistically,
because
I
think
that's
something
that
we've
heard
some
from
some
of
our
partners
and
when
you
look
at
the
work
that
we
find
is
that
people
even
food,
insecure
people,
are
more
willing
and
excited
about
accessing
things
that
do
not
feel
like
they
are
only
for
food,
insecure
people.
C
So
I
just
want
to
name
that
now.
That
being
said,
our
office
does
Focus,
particularly
on
food
insecurity,
and
so
our
part
of
this
conversation,
the
work
that
we're
really
focused
on
is
about
strengthening
Pathways,
to
connect
food
and
secure
residents
with
fresh,
healthy,
recovered
food,
and
we
have
been
prioritizing
this
goal
in
our
strategic
plan
and
so
in
the
fall.
We
actually
created
a
new
position
and
shifted
some
resources
that
we
that
had
we
had
a
0.5
FTE
to
focus
on
food
recovery.
C
This
year,
Laura
Ells,
who
serves
in
that
role
and
who
had
previously
been
in
the
environment,
departments,
zero
waste
team,
and
so
she
brings
some
previous
experience
and
background
around
this,
but
also
wanting
to
hone
in
on
this
particular
piece
around
food
recovery
and
so
over.
At
lfca's.
Overall
mission
includes
a
core
focus
on
addressing
inequitable
inequitable
food
to
ask
us
and
focus
on
food
Justice
which
pushes
our
systems
to
actually
address
the
root
causes
of
hunger
and
insecurity.
C
So
I
just
want
to
also
name
that
we
want
to
lift
up
that
and
I
I
know
that
Council
already
knows
this,
but
it's
worth
saying.
We
also
want
to
create
a
world
where
people
can
afford
to
access
the
food
that
they
need,
not
just
because
we
have
emergency
systems,
but
because
we
have
a
just
world
where
people
are
paid
what
they
deserve
for
the
work
that
they
do,
but
that
we
know
that
we're
always
at
times
be
need
a
safety
net
to
support
people.
C
So
there
are
a
few
different
strategies.
We
have
that.
We
are
looking
at
planning
to
expand
the
city's
work
on
food
recovery
over
the
coming
months
and
years,
and
these
are
our
big
picture
goals.
I'm
going
to
talk
a
little
bit
about
like
how
we're
achieving
them,
but
the
big
picture
is
to
reduce
food
waste
generated
by
public
and
private
institutions
by
increasing
donations
of
recoverable
food.
C
I
want
to
be
really
clear
about
what
recoverable
food
is
versus
food
waste
to
support,
improve
coordination
between
emergency
food
organizations,
food
rescue
entities
and
food
waste
generators
across
the
city
of
Boston
and
regionally,
using
approaches
that
destigmatize
rescue
food
for
all
residents
and
then
three
identify
infrastructure
gaps
that
are
roadblocks
to
scaling
distribution
of
recoverable
food
to
food,
insecure
communities,
as
you
can
see,
we
are
taking
a
particular
sense
around
food,
insecure
communities,
but
we've
heard
already
from
Best
Practices
around
the
country
that
stigma,
something
we
have
to
pay
deep
attention
to
and
that
also
quality
is
often
stronger.
C
When
people
know
that
they'll
be
held
accountable,
not
just
by
people
who
are
receiving
food
for
free.
So
it's
just
I
know
what
we
want
to
lift
up
that
are
connected
to
this
particular
piece.
Is
that
we're
not
yet
in
a
place
to
design
the
specific
approaches
to
achieve
these
strategies,
because
we
are
still
in
the
early
phases
of
assessing
the
sources
of
food
waste
and
recoverable
salute
in
the
city?
C
A
important
part
of
connecting
individuals
in
need
with
available
Food
Supplies
is
understanding
the
local
scale,
the
nature
and
the
unique
conditions
of
food
waste
and
food
recovery.
The
amounts
and
sources
of
wasted
food,
as
well
as
the
amounts
of
sources
of
surplus
food
that
potentially
could
be
rescued
in
Boston,
and
we've
been
having
really
great
conversations
again
with
some
of
the
folks
who
are
already
in
this
room
about
where
some
of
the
tensions
are
and
data
is
a
piece
of
it.
C
C
One
is
around
enforcement.
We
have
not
imagined
ourselves
as
a
regulatory
agency,
and
that's
not
how
it's
been
structured
in
the
past
would
want
to
really
talk
about
what
that
would
look
like
if
that
were
to
be
our
our
rolled
forward,
and
some
questions
about
like
are
programmatic
work
and
whether
or
not
we'd
have
the
ability
to
do
good
enforcement.
C
We
see
ourselves
as
a
team
that
sort
of
works
with
Community
to
sort
of
open
doors
and
think
through
some
things
and
and
help
facilitate
some
connections,
and
we
would
want
to
figure
out
what
it
would
mean
if
that
role
would
shift
and
and
what
our
the
helmet
might
shift
our
relationships
with
with
folks,
if
we're
playing
a
different
Road,
we
know
that
anywhere
along
the
food
rescue
chain,
there's
a
real
challenge
around
quality,
and
so
that's
one
of
the
things
I
think
one
of
our
key
concerns
is
how
how
would
that
be?
C
Looked
at?
What
would
our
role
potentially
be
and
then
is
regulation,
the
right
approach?
Do
we
grow
it
from
those
folks
who
are
willing
and
excited
just
wanting
to
really
think
about
what
the
right
approach
is
for
the
for
a
system
overall
and
then
our
role
in
it
so
I
think
we
are
really
excited
to
be
here
and
what
we're
most
excited
about
is
the
folks
who
are
here
that
are
in
the
work.
I
know
there
have
been
some
conversations.
C
There
were
some
folks
who
couldn't
quite
make
it,
but
are
excited.
We've
gotten
some
letters
and
I
think
some
people
have
submitted
a
testimony
and
so
I
think
what
well,
we
think
there's
a
lot
of
details
to
really
look
about
in
terms
of
the
specifics
of
the
ordinance,
and
you
know
some
concerns
that
we
have
I
think
what
we
are
excited
about
is
I
think
this
is
bringing
to
the
Forefront
and
opening
up
bringing
more
attention
to
an
issue
that
we
ultimately
believe
needs.
C
A
focus
and
I
I
also
want
us
to
I
think
it
is
also
an
opportunity
for
people
who
aren't
close
to
the
food
recovery
system
to
know
about
the
amazing
work
that's
being
done,
but
also
maybe
there
are
opportunities
from
a
logistic
section,
all
these
other
to
create
connections,
Partnerships,
open
up
new
resources
to
help
folks
enhance
and
amplify
their
mission
and
I.
Think
what
we're
excited
about
is
that
the
ordinance
clearly
is
trying
to
take
a
systems
approach,
which
is
what
we
agree
with.
We
definitely
need
to
take
a
systems
approach,
I.
C
Think
the
the
question
is:
how
do
we
find
that
right
system
for
for
Boston
and
for
our
current
conditions?
We
think
that
there's
a
lot
more
data
that
we
need
to
get
there
and
looking
forward
to
a
lot
more
conversations
as
those
who
are
in
the
work
sort
of
help
lead
us
in
figuring
out
what
the
right
solution
is
for
us
locally.
C
So
with
that
I'm
gonna,
pass
it
on
to
Eliza
who's.
Gonna
look
share
a
little
bit
more
about
in
detail
where
we
are,
what
kind,
what
our
conversations
have
led
us
to?
What
we're
looking
at
and
thinking
about
now
and.
B
D
All
right,
thank
you,
chair
for
bringing
urgency
to
this
issue.
We
are
at
a
crisis
of
food
access
in
this
city.
The
levels
of
food
insecurity
have
not
decreased
since
the
acute
phase
of
the
pandemic
subsided.
D
We
agree
that
there
is
far
far
too
much
edible
and
healthy
food
in
our
city
and
the
region
that
is
not
going
to
feed
residents.
As
we
explore
solutions
to
address
this,
we
have
a
rigorous
commitment
to
centering
beneficiaries,
autonomy,
dignity,
choice
and
power,
and
that
dignity
means
quality
and
preventing
stigma.
D
We
know
from
beginning
our
research
and
listening
that
addressing
this
requires
a
true
understanding
of
what
the
system
looks
like
what
the
gaps
are,
what
efforts
already
exist
and
the
challenges
and
I'm
going
to
share
a
little
bit
about
that.
D
D
National
Data
indicate
that
1.7
million
tons
of
food
are
rescued
annually
in
the
U.S,
64
percent
of
which
come
from
retail
27
from
farms
and
only
nine
percent
from
restaurants
and
food
service.
And,
as
a
chief
mentioned,
the
substantial
portion
of
food
that
is
wasted
is
not
appropriate
for
rescue
due
to
spoilage
Logistics
and
a
lack
of
cost
effectiveness
donated
food
typically
moves
through
the
food
recovery
system
by
starting
at
the
donor
level,
with
a
whole
variety
of
types
of
facilities
ranging
from
grocery
stores,
restaurants,
catering
halls
colleges
and
hospitals.
D
Etc
that
may
be
able
to
donate
items
and
the
food
types
are
going
to
vary
based
on
the
type
of
facility.
So
grocery
has
a
potential
to
secure
donations,
fruits
and
vegetables.
Dairy
Frozen
Deli,
as
well
as
non-perishables
in
restaurants,
10
to
35
percent
of
wasted
food
occurs
in
the
back
of
the
house,
which
is
where
it
could
meet
safety
recommendations,
as
opposed
to
the
front
of
the
house
food
which,
more
than
likely
will
not
be
appropriate
for
a
donation.
D
If
customers
have
come
in
contact
or
it
has
been
served,
and
then
other
institutions
have
the
potential
for
prepared
food
to
be
rescued,
donating
food
is
unpicked
up
by
an
organization
like
folks.
We
have
here
today
that
rescues
transports
sometimes
stores
and
delivers
food,
and
these
organizations
rely
heavily
on
volunteer
and
philanthropic
support.
Unlike
a
trash
hauler
or
food
scrap
collection,
there
are
different
considerations
needed
to
bridge
donations
to
end
sites
and
clients
with
intention.
Food
rescue
coordinators
rely
on
educating
donors
about
what
makes
a
good
donation
and
our
efforts
to
scale.
D
The
system
need
to
take
this
into
account
to
ensure
that
food
is
safe
and
nutritious
when
it
gets
to
its
destination
and
that
it
can
be
handled
properly
at
all
points
along
this
chain.
So
once
it's
done
once,
food
is
donated.
It's
received
by
The
Last
Mile
organizations,
whether
it's
a
food,
pantry,
a
homeless,
shelter,
youth
program
and
these
organizations
may
have
significant
storage
or
Refrigeration
needs
of
their
own.
Regardless
of
the
type
of
organization.
These
non-profits
in
most
cases
receive
the
who
receive
the
food.
D
Don't
have
the
capacity
to
handle
situations
of
donation
dumping
where
edible
food
is
combined
with
food
that
is
past
its
prime
or
otherwise
not
safe
to
eat
or
not
culturally
relevant.
So
we
we
want
to
prevent
this
in
any
large
scale
changes,
and
then
we
have
other
cases
where
food
is
sold
rather
than
donated,
where
consumers
themselves
can
connect
to
surplus
food
through
Technology
Solutions
like
apps
or
locations
where
discounted
is
food
is,
is
sold.
D
D
So
the
route
taken
by
rescueable
food
depends
on
factors,
including
the
food
type
and
value
non-profit
organizations.
In
Boston,
who
you'll
hear
more
from
who
rescue
food
vary
in
the
volume
of
donations,
they
can
handle
the
types
of
food
they
handle,
who
they
partner
with
how
they
run
operationally
and
what
infrastructure
they
have
at
their
disposal
in
general.
This
is
a
logistics
challenge
more
than
anything
else
so
operationally.
They
all
rely
on
volunteers
to
get
their
work,
done
heavily
reliant
on
volunteers
and
have
minimal
paid
Staffing.
D
As
far
as
infrastructure,
some
have
warehouse
space
for
storage
and
Refrigeration
others.
Don't
some
may
have
a
fleet
of
trucks.
Others
use
food
Runners
who
may
deliver
by
foot
or
their
own
Vehicles
when
it
comes
to
financial
aspects,
some
charge
a
nominal
fee
for
a
bag
of
groceries
or
charge
recipient
sites
a
fee,
and
one
boosts
revenue
for
Farmer
by
connecting
them
to
purchasers.
D
This
is
a
complex
web
of
overlap,
networks
and
scale.
Geography
and
transaction
costs
matter
immensely.
So,
for
example,
large
batches
of
food,
like
a
few
dozen
tons
of
potatoes,
do
need
significant
transport,
storage
and
labor
resources
to
be
effectively
utilized
before
spoiling,
but
their
nutritional
value
May.
Last
a
while
and
can
nourish
a
significant
number
of
people
making
it
worth
it.
Conversely,
if
one
Bakery
wants
to
donate
a
bag
of
50
Bagels,
it
is
often
hard
to
justify
the
labor
and
infrastructure
costs
needed
to
transport
it
to
a
recipient
without
the
right
infrastructure.
D
Keeping
a
minimum
distance
between
surplus
food,
pickup
and
end
site
locations
is
critical.
Cold
chain
is
important
when
food
needs
to
be
transported
a
long
distance.
We
know
that
much
of
the
surplus
food
coming
into
Boston
and
feeding
our
residents
is
rescued
from
outside
of
Boston.
We
are
still
learning
more
about
why
this
is
the
case,
but
it
Clues
us
into
what
interventions
may
need
to
be
developed.
For
example,
Milan
has
one
of
the
most
effective
and
widely
studied
City
level,
food
recovery
systems
in
the
world.
D
This
is
a
lever
that
we,
the
city,
can
build
on
by
encouraging
businesses
and
other
sites
subject
to
the
regulation
to
direct
as
much
edible
food
as
possible
to
what
to
human
consumption,
which
is
what
the
EPA
considers
to
be
closer
to
the
highest
and
best
use
as
opposed
to
compost.
The
state's
approach
has
a
phased
in
threshold
and
has
not
pursued
food
rescue
aggressively
so
as
not
to
prompt
donation
of
unsafe
food
that
will
ultimately
be
thrown
out,
which
would
shift
the
waste
management
burdens
to
small
non-profits
and
then
a
new
federal
law.
D
The
Food
donation,
Improvement
act,
went
into
effect
in
January
that
may
make
it
more
feasible
for
donors
in
Boston
to
donate
directly
to
individuals
or
through
non-profit
that
can
sell
the
food
at
a
discounted
price
by
increasing
liability
protections
as
long
as
the
if
they're,
in
compliance
with
food
safety
rules
and
so
education
about
the
new
federal
law.
In
addition
to
opportunities
to
build
on
the
state,
organic
waistband
are
ways
the
city
can
increase.
D
So
here
at
the
city,
since
the
2019
release
of
the
zero
waste
Boston
plan,
our
food
waste
reduction
Investments
have
focused
with
this
in
the
streets
cabinet,
on
enabling
residents
to
compost,
food
scraps
through
project
Oscar's,
24-hour
drop-off
program
and
the
city
subsidized
curbside
residential
compost,
collection
program,
which
will
be
expanding
later
this
year.
Building
on
the
environment,
Department's
preliminary
work
to
develop
a
database
of
commercial
food
waste
generators
and
engage
with
those
generators.
Our
cabinet
began
to
look
at
what
can
be
done
on
food
recovery
in
2022.
D
By
outlining
a
road
map
of
potential
strategies
the
office
of
food
Justice
could
take
on.
We
use
that
research
over
the
past
nine
months
as
part
of
the
strategic
planning
process
that
Chief
white
Hammond
mentioned,
which,
with
office
of
food
Justice
and
grow
Boston
together
to
develop
the
goals
and
strategies
that
you
you
just
heard
from
the
chief.
In
order
to
pursue
these
strategies.
This
winter
we
applied
and
were
accepted
to
participate
in
Food
Matters
cohort
of
cities
run
by
national
resources,
defense
Council
and
we
will
be
entering.
D
We're
beginning
this
project
now
with
a
food
waste
audit
to
estimate
a
baseline
level
of
food
waste
in
the
city
and
assess
how
much
surplus
food
could
potentially
be
rescued
for
redistribution
to
communities
using
a
baseline
calculator.
That
nrdc
has
worked
with
other
cities
on
and
then
we'll
be
a
food
rescue
assessment,
a
study
that
will
evaluate
the
food
rescue
landscape
in
Boston,
in
partnership
with
food
rescue
organizations
and
identify
beneficial
changes
to
enhance
and
expand
the
food
rescue
system.
This
will
help
us
learn
from
subject
matter.
D
Experts
and
peer
cities
about
how
to
build
infrastructure,
engage
Partners
resource
the
work
and
develop
the
right
kinds
of
assistance
for
donors
and
food
recovery
organizations,
as
well
as
recipient
organizations.
Staff
from
Office
of
food
Justice
and
the
environment.
Department
have
begun
meeting
with
nrdc
to
identify
the
data
to
plug
into
this
Baseline
calculator
and
over
the
next
several
months.
D
Ofj
staff
are
participating
in
both
in-person
and
remote
learning
through
nrdc
through
refed
food
waste,
Summit
Milan
food
waste
study
tour
in
the
next
two
months
to
continue
building
our
understanding
of
the
key
levers
that
have
enabled
other
cities
to
feasibly
strengthen
and
scale
their
food
recovery
systems.
This
learning
the
audit
and
assessment
I
mentioned
will
allow
us
to
build
the
strategies
with
partners
that
will
be
possible
to
implement
and
provide
the
right
kinds
and
amounts
of
food
that
beneficiaries
need
want.
D
We're
excited
to
begin
developing
these
strategies
and
we
are
now
in
deepening
our
insights
into
the
effectiveness
and
appropriateness
of
existing
models
for
the
specific
context
we
have
here
in
Boston,
so
we
can
tailor
interventions
appropriately,
helping
to
properly
manage
trade-offs.
Faced
by
food
recovery
organizations
between
providing
increased
volume
of
food
while
maintaining
the
quality
and
relevance
of
all
products,
we
are
encouraging
anyone
to
eat.
Thank
you
for
the
opportunity
and
happy
to
answer
questions.
A
Thank
you
and
I
believe
you're
here
for
just
questions,
No
statement.
So
normally
we
would
set
timers
on
folks,
but
there's
two
of
us
here,
so
we're
not
going
to
do
timers
on
folks
we're
just
gonna.
Let's
just
go
so
I'll
touch
really
briefly
on
some
things.
That
I
think
will
ultimately
probably
be
different
in
what
we
pass,
which
is
one
of
those
is
scope
I.
A
We
originally
as
this
is
written
tears
things
similar
to
the
state
program
in
which
you
talk
about,
has
sort
of
major
tiers
and
they
do
it
by
tonnage
of
waste
and-
and
that
was
confusing
for
many
entities.
We
didn't
do
that,
but
we
did
tier
them
by
the
size
of
the
entity
itself,
so
grocery
stores
about
ten
thousand
square
feet
and
I.
A
Think
of
this
as
something
that
is
essential
for
places
like
our
Public
School
Systems,
our
school
systems
in
terms
of
universities,
our
hospitals
and
our
grocery
stores,
people
who
generate
more
waste
than
say
the
pizza
shop
down
the
corner
more
regularly,
so
that
it
can
be
scheduled
and
worked
into
actual
operation,
Supply
chains,
so
that
there's
a
more
regular
pickup
and
there's
a
more
regular
understanding
of
this
will
be
worth
my
capacity
and
my
time
and
then
working
out
from
that
towards
who
and
how
in.
A
In
other
words,
what
I
mean
by
that
is
I,
don't
foresee
that
the
office
of
food
Justice
will
be
a
regulatory
body.
I
expect
you
to
be
more
of
an
operator
and
what
I
mean
by
that
is
organizations
that
want
to
work
to
do
this
work
would
connect
with
the
office
of
food
Justice
and
say:
where
are
the
locations
that
we
can
partner
with?
Who
are
those
Partners?
How
do
we
do
this
where's?
A
The
regulation
would
likely
be
done
similar
to
how
we
regulate
restaurants,
for
instance,
for
quality
and
all
those
other
things
by
folks
who
are
trained
to
do
that
and
who
have
relationships,
existing
relationships
with
certifying
all
of
these
locations
already,
and
so
there's
a
number
of
different
outlets
for
how
we
do
the
regulatory
aspect
of
that
and
my
vision
for
this.
The
office
of
food
Justice
ultimately,
would
not
be
the
regulatory
body
that
would
be
more
of
a
connector.
A
I
would
just
say:
my
office
has
received
more
than
anything
else,
more
than
potholes,
more
than
speed
bumps,
and
we
get
a
lot
of
calls
about
speed.
Bumps
calls
for
food
access,
Lots
and
lots
and
lots
of
hunger
in
our
city
and
one
of
the
most
heartbreaking
things
that
I
had
to
experience
during
the
pandemic
was
sending
them
to
Neighborhood
providers.
Who
would
then
call
me
and
say:
hey?
We
don't
have
capacity
for
this
like
we
are
sending
people
away.
A
Just
last
week,
and
then
the
week
before
that,
there's
a
volunteer
sort
of
neighborhood-led
501c3
that
gives
away
food
in
River
Street
in
the
Hyde
Park
Mattapan
border,
largely
to
the
Haitian
Community.
They
have
300
meals
that
they
give
away
every
Thursday
they're
done.
It
starts
at
11.
They
are
done
by
11,
30
and
you're,
talking
about
400
people
in
life
right,
so
they're,
they're,
constantly
turning
people
away
and
so
I'm
aware
that
our
Frontline
providers
often
could
give
more
if
they
had
more
I.
A
Think
separate,
and
apart
from
that
which
I
is
certainly
centered
in
how
I
look
at
this.
There
has
to
be
cultural,
ethnic
relevance
with
a
Latino
family
or
a
Caribbean
family
or
a
family
who
has
a
specific
kind
of
Staples
to
their
diet,
would
would
eat
and
would
want
to
eat
and
what
is
actually
treating
them
with
respect
is
very
different
and
so
making
sure
that
we
are
making
sure
that
our
food
chain
supply
is
varied
and
who
is
giving
giving
food
and
how
that
access
works.
A
One
of
the
things
that
came
out
of
the
conversations
that
I
had
with
some
of
our
non-profits
was
that
there
was
there's
a
I
leave
them
unnamed,
but
there
is
a
business
in
my
community
who
serves
largely
an
ethnic
population.
They
deal
with
very
specified
ethnic
foods.
That
was
a
partner
for
a
series
of
time
until
someone
in
that
in
that
operation
believe
that
they
were
losing
money
by
giving
away
food
that
if
they
could
squeeze
out
a
few
more
sales
that
that
was
worth,
and
so
they
exited
that
program.
A
And
so
the
goal
here
is
to
codify
the
kinds
of
protections
that
make
that
not
an
analysis
that
our
for-profits
are
making
when
it
comes
to
what
is
important
and
what's
not
important,
and
that
goes
back
to
treating
folks
with
respect
and
putting
some
teeth
into
it.
I
know
that
the
mass
dep
has
this
program.
I'd
love
to
know
the
causation
correlation
aspect
to
that
donation
of
food,
that
50
increase,
because
from
almost
every
account
that
I
could
find
about
the
state
program.
It
was
largely
a
failure.
There
was
I
mean
I'll.
A
A
It's
probably
gonna
get
worse.
So,
in
other
words,
you
you
increase
the
number
of
eligible
recipients
to
this
state
regulation
that
was
already
not
being
enforced
at
that
lower
number,
that
they
had
to
the
degree
that
it
should
have
been,
and
so
that
is
something
that
I'll
I'll
have
conversations
with
the
state
about.
A
We
obviously
have
new
leadership
that
took
place
in
January,
and
so
there
might
be
a
shift
in
priorities
in
how
things
are
sort
of
handled,
and
so
we
will
look
at
that,
but
it
also
doesn't
mandate
essentially
that
folks
look
at
these
these
Pathways
and
it
doesn't
really
do
a
good
job
making
sure
folks
are
in
compliance,
even
with
the
food
waste
to
compost
connection
and
in
that
article,
which
was
several
years
ago.
A
A
Look
at
that
policy
as
less
of
a
victory
and
more
of
a
cautionary
tale
about
what
happens
when
you
create
something
that's
over
overly
broadened
scope
without
the
ability
to
enforce
it,
and
so
one
of
the
things
that
I
want
to
set
Folks
At
Ease
with
is
I'm
aware
that
at
least
municipally
here
in
the
United
States
no
city
has
done
something
similar
in
terms
of
codifying
food
Salvage.
A
And
it's
important
to
me
that,
because
we
are
a
first
that
to
be
successful
and
that
it's
success,
if
that
success
has
to
be
done
at
this
at
scale,
essentially
at
making
sure
that
we're
doing
it
at
scale
that
I
understand
that
that
I
hope
that
we
do
this
in
a
way
that's
functional,
because
we
are
Boston
and
we
are
a
template
for
the
rest
of
the
New
England.
And
if
this
works
here
it
will
be
implemented
in
other
places.
A
And,
frankly,
if
it
doesn't
work
here,
it
still
might
be
implemented
other
places,
and
so
the
hope
is
that
we
that
we
get
it
right,
yeah
and
so
I
will
be
leaning
on
the
office
of
food
justice,
but
also
our
actual
stakeholders
and
partners
will
be
on
the
second
panel
to
talk
about
sort
of
practical
concerns
and
I'll
just
before
I
get
into
questions.
A
A
This
policy
meant
much
of
it
is
essentially
written
in
pencil.
It's
all
very
editable.
The
one
thing
that
I
think
will
likely
make
it
to
the
end.
Is
the
Long
Leash
before
implementation?
A
So,
even
if
we
pass
it,
it
currently
has
I
think
like
a
year
and
two
years
before
enforcement
and
that's
a
number
that
will
likely
stay
at
a
far
enough
way
for
us
to
scale
to
where
we
need
to
scale
it,
but
we'll
largely
be
informed
by
our
non-profit
partners
and
from
folks
who
know
how
long
it
would
take
to
get
folks
in
a
position
to
both
be
educated
and
ready
for
what
we're
asking
them
to
do.
And
so
in
terms
of
that,
that's
that,
on
that,
a
couple
questions.
A
What
I
heard
in
that
very
well
detailed
presentation.
So
thank
you.
Both
was
essentially
that
the
city
of
Boston's
food
Salvage
programming
is
still
in
the
stages
of
essentially
trying
to
recover
data
and
analyze
patterns.
So.
C
I
think
one
there's
there's
something
that
you
you
stated,
but
I
just
want
to
pull
it
out,
because
I
think
it's
really
key.
So
one
of
the
things
that
we've
heard
so
one
from
what
we
understand
nowhere
in
the
country
are
people
hitting
the
scale
that
they
want.
So
there
are
people
doing
amazing
work
everywhere,
including
including
here
yeah.
E
C
C
So
I
think
one
of
the
big
pieces
that
that
I've
heard,
though
that
is
that,
even
when
you
have
people
who
who
are
doing
this
willingly,
there
are
some
real
challenges
around
quality.
And
so
what
the
concern
is,
if
you
input
a
whole
bunch
of
people
into.
A
C
A
I
think
that
aspect
of
it,
which
is
hoping
that
people
would
do
what's
right,
but
having
something
there
and
right
in
in
the
in
the
case
that
they
don't
yeah,
and
that
is
something
that
I
will
explore.
Both
with
with
your
office.
E
A
But
also
with
what
our
regulatory
powers
are,
so,
for
instance,
we
can
shut
restaurants
down.
We
can
do
a
bunch
of
different
things
based
on
whether
or
not
they're
following
the
cleanliness
and
the
health
and
regularization
codes
that
we're
asking
them
to
do
on
this
case
and
I
just
want
to
be
clear
on
this
too,
because
we're
talking
about
restaurants,
I,
don't
expect
that
this
pilot
program
is
going
to
extend
to
restaurants.
I
think
that
it's
probably
just
frankly
unwieldy
at
that
level,
because
we're
talking
about
so
many
stops
individually.
A
A
They
do
not
care,
and
then
there
has
to
be
some
regulatory
implementation
that
we
can
do
for
that,
and
so
one
of
the
things
about
that
is
exploring
how
how
we
can
get
to
that
and
I,
don't
just
to
be
100
upfront
I
do
not
foresee
y'all
doing
that,
it's
so
so
it's
not
going
to
be
the
office
of
food
Justice,
that's
like
calling
them
and
being
like
you're
you're
out
of
code.
A
It's
going
to
be
folks
who
already
do
that,
and
so
it's
just
figuring
out
what
and
how
we
do
that
with
the
budgetary
aspects
of
that
are,
but
I
believe
budgets
are
values.
I
think,
there's
no
greater
need
on
my
district
level
that
I
have
than
hunger.
I
expect.
That's
probably
true
of
most
I
know:
Gabriella
Coletta
is
not
with
us
today,
but
the
snap
app
is
is
large
in
East
Boston,
and
so
when
we're
talking
about
Hunger,
that's
a
city-wide
problem.
It
should
be
treated
like
the
problem.
It
is
and
back
to
stigma.
A
It
is
an
Insidious
problem
in
that
people
who
have
it
are
often
afraid
to
let
you
know,
because
in
our
society
we
unfortunately
put
stigmas
on
folks
that
if
you
can't
feed
your
family,
that's
your
fault
and
not
to
fall
of
our
systems
or
what's
happening
around
you,
and
so
those
are
the
kinds
of
things
that
I
want
to
make
sure
we
deal
with
that
stigma.
Stuff,
there's
an
education
aspect
to
that
too.
A
A
lot
of
this
is
going
to
require
budget,
but
luckily
you're
at
the
council,
where
we
get
to
make
determinations
on
budget
and
I
would
love
to
figure
out,
and
this
is
why
this
will
take
some
time
to
get
to
a
final.
What
that
looks
like
in
a
reasonable
way
what
the
scope
can
be,
what
the
scale
can
be?
What's
realistic
operation
operationally
what
would
be
required
from
all
of
our
partners,
and
so
I
want
to
head
over
to
my
Council
quality
council
president
Flynn
has
joined
us.
A
Which
is
our
Public
Schools
when
I
introduced
this
I
started
receiving
text
messages
from
teachers
in
our
Public
Schools,
almost
immediately
of
individually,
sealed
milk
fruits
just
filled
trash
cans
filled
to
the
brim.
With
all
of
these
sealed
Foods
I'm
not
talking
about
food
scraps
which
is
like
you
know,
somebody
took
a
bite
on
an
Apple,
that's
different,
that's
composting
or
the
leftover
portion
of
a
meal.
I
think
that
should
go
to
composting.
A
D
Yeah
so
I
feel
like
where
it's
a
mine
meld,
because
we've
been
talking
a
lot
about
this
in
very
in
these
sort
of
early
conceptual
stages
of
strategy,
because
we
also
are
starting
to
implement
good
food
purchasing
program,
our
office
with
BPS,
and
we
imagine
that
there
may
be
once
we
move
from
kind
of
big
picture
goals
to
implementation
opportunities
to
partner.
D
Similarly,
we
because
of
Laura's
existing
work
on
zero
waste
have
been
coordinating
and
and
looking
at
ways
we
might
be
able
to
support
the
BPS
zero
waste
and
sustainability
project
managers.
New
pilot
compost
program,
if
they've
started
in
four
schools
and
as
part
of
that
have
started
to
think
about,
are
there
ways
that
food
waste
audits
could
be
introduced
so,
like
one
concept,
is
around
measuring
the
fault
just
to
just
to
even
first
gather
the
data,
because
the
the
logistics
cannot
be
based
on
anecdotes.
D
The
logistics
have
to
be
based
on
volume,
so
one
the
first,
these
sort
of,
like
no,
no
pun,
intended
lowest
hanging
fruit
of
the
volume
of
leftover
whole
fruit
is
one
idea
that
has
we've
started
to
kick
around
with
with
BPS
between
the
food
and
nutrition
services
and
the
sustainability
team.
D
I
will
flag
and
we've
also
been
in
contact
with
a
couple
of
other
districts
in
Massachusetts,
who
are
also
looking
at
starting.
Some
of
this
work
with
non-profit
Partners
who
do
food
rescue
is
that
they're,
a
lot
of
seemingly
illogical
from
a
food
rescue
perspective
Federal
Regulations
around
we.
D
What
can
actually
be
rescued
from
schools
without
jeopardizing
the
federal
meal
reimbursement
process?
I
cannot
tell
you
the
details
of
it
right
now,
but
that
you
know
is
why
this
nationally
is
harder
not
to
crack
than
it
should
be
around
schools
that
you
know
could
take
longer.
I
also
think
from
an
implementation
perspective.
D
How
this
is
set
up
and
whose
responsibility
it
is
within
a
school
is,
is,
is
would
be
complicated.
Yeah.
C
I
mean
I
think
that
that
that
that
is
the
it
goes
back
to
this
key
question
of
who
does
the
Sorting
work,
and
one
of
the
big
challenges
is
that
even
folks
that
want
to
help
don't
want
to
take
on
the
Sorting
work,
and
that
can
be
so.
They
sometimes
are
just
like
here's.
The
aggregate
go
right
and
like
could
be
good
stuff
mixed
in
with
yep
with
questions.
So
really
you
know
so
figuring
that
out
so
I
think
the
other.
C
The
other
layer
to
this
is
that
the
White
House
has
did
bring
some
folks
together
around
issues
of
like
homelessness
and
food
insecurity,
and
so
there
we
are
hoping
that
is
going
to
create
some
space
for
some
deeper
conversations.
C
C
We
we
signed
up
to
be
part
of
nrdc's
the
national
resource.
Defense
Council
has
a
cohort
of
folks
that
they
are
competing
from
across
the
country
around
the
question
of
food
waste
and
they
will
be
taking
a
trip
to
Milan
Laura
lucked
into
going
to
see
what
it
looks
like
when
it's
done
best
and
then
that
will
give
us
a
lot
to
to
work
from.
When
is
that
trip.
C
A
C
The
fact
that
the
White
House
has
convened
people
to
talk
about
this
could
create
an
opening.
It
is
also
worth
noting
that
BPS
has
brought
out
a
new
director
of
nutritional
services
and
we're
excited
that
that
creates
some
opportunity
to
do
some
deeper
conversation
and
relationship
building
with
with
BPS,
and
this
is
not
the
only
thing
that
we're
looking
at
that
has
a
BPS
component.
So
we
have
been
investing
in
that
relationship
with
BPS
nutritional
services
and
hope
that
that
can
be
part
of
it.
C
But
it
is
challenging
like,
for
instance,
the
individually
wrapped
piece
I
think
it's
something
that
people
do
to
comply
federally,
except
like
as
a
there's
a
lot
of
kids
who
are
lactose
intolerant,
they're,
never
going
to
drink
that
milk
like,
but
they
but
you're,
not
allowed
to
say
Let.
Each
child
take
what
they
need,
because
that's
not
you.
A
B
You
thank
you
chair
and
thank
you
for
your
presentation
and,
as
you
know,
when
I
I
worked
with
your
your
sister
and
have
that
lens
as
a
classroom
teacher
so
I'm
glad
you
brought
that
up
so
I'm
definitely
going
to
get
to.
B
That
was
one
of
the
things
I
wanted
to
talk
about
the
food
we
waste
and
the
shame
we
put
on
children
in
our
Boston
Public
Schools
absolutely
needs
to
stop,
but
I'm
also
always
amazed
at
how
the
internet
is
listening
to
us,
because
when
I
just
opened
my
phone
I
got
Fenway
cares.
I
wrote
it
down
Boston
Food
Forest,
which
is
interesting.
That's
a
new
one
and
Community
servings,
where
I'm
in
my
feed,
but
those
are
all
great
organizations,
so
the
internet
is
listening
to
our
conversation.
So
that's
that's.
G
B
A
bad
thing
right
so
I'm
thinking,
I'll
start
with
the
schools
right,
there's
rules,
but
then
there's
common
sense
and
now
that
I'm
on
this
side
of
the
policy
side,
I
think
it's
very
important
that
we
do
address
the
wasted
food
in
our
Boston
Public
Schools.
So
there
I
mean
when
I
first
started
teaching
and
we
would
put
kids
into
three
lines
right.
B
But
then
the
other
thing
that
bothered
me
not
every
school.
As
you
know,
our
smaller
schools
get
their
food
delivered
every
day
and
we
have
Ovens
that
heat
them.
But
there
are
many
schools
that
cook
on
site,
and
so
my
years
at
the
Murphy
School,
the
food
was
cooked
on
site
and
if
you
didn't
have
money
to
pay
for
the
school
lunch
they
were
required
to
feed.
You
is
what
they
would
say,
but
they
would
give
you
what
we
always
call
the
mystery
lunch
the
bag.
B
But
then
the
mom
and
dad
still
got
the
bill,
so
I
would
always
argue
well
give
them
the
nice
warm
lunch.
The
hot
lunch
that
you're
cooking
because
you're
going
to
build
a
family
anyway,
which
always
just
social.
It
was
just
not
a
good
thing,
and
then
we
got
to
the
point
where
lunch
was
free
for
everyone,
which
is
great.
But
then
that
is
the
policy
you
were
talking
about
and
the
Paul.
Sometimes
it's
just
kind
of
mind-boggling.
So
you
could
get
a
free
lunch.
B
But
if
you
brought
lunch
from
home
and
all
you
wanted
was
the
milk-
the
lunch
monitor
will
get
in
trouble,
the
manager
which
is
shocking,
but
she
can't
just
give
you
the
milk
she
has
to
give
you
the
whole
lunch
to
get
the
milk
free
and,
if
you're
not
taking
the
whole
lunch,
because
there
were
parents
who
then
would
get
a
bill
for
like
twenty
dollars
and
they're
like
I
thought.
Milk
was
free,
it's
like,
oh,
but
only
if
you
also
get
the
food.
B
B
I
went
down
after
every
lunch,
ended
and
I
was
in
the
barrel,
and
I
was
pulling
out
the
wraps,
like
you,
said,
counselor,
it's
clean,
it's
wrapped
and
I
had
a
basket
and
I
had
a
beautiful
bowl
and
it
was
fresh
fruit
and
kids
from
other
classrooms
would
come
by
and
get
it
because
it
was
just
being
thrown
away
and
the
shame
on
the
kids,
which
I
think
really
needs
to
stop.
Also
is
you
mentioned?
We
can't
then
give
it
to
non-profits,
but
we
don't
need
to.
B
We
can
send
it
home
with
kids
in
their
backpacks,
and
we
should
be-
and
we
saw
it
through
the
pandemic,
which
everyone
who
works
in
a
school
already
knew
was
true,
that
many
kids
went
at
school
vacation
or
it's
Friday
or
Monday
is
a
holiday
they're
going
an
extra
day
without
food.
So
if
there's
any
food,
that's
safe
and
clean
that
we
can,
just
discreetly
put
in
someone's
backpack
should
just
be
able
to
happen.
B
So
I
definitely
have
to
look
at
that
policy
of
the
rule
and
then
the
common
sense
and
the
wastedness
of
it,
because
there's
just
a
lot
of
good
food
that
should
not
go
wasted,
especially
when
we
know
and
then
to
get
to
the
food
pantry
side
you
there
is
a
more
need
than
we
have
the
food
for
and
I've
been
at
the
food
pantries
where
people
are
showing
up
and
they
don't
even
realize
you
have
to
sign
up.
You
have
to
show
a
license,
but
it
is
important
at
first
I'm
like
well.
B
This
seems
a
little
intense,
but
then
I
realize
that
they
already
have
200
families
coming
at
noon
and
if
you
give
the
food
to
the
people
who
showed
up
at
the
first
round,
they're
not
going
to
have
enough
because
there
just
isn't
enough
so
trying
to
figure
out
how
we
make
sure
that
every
food
pantry.
That's
doing.
This
amazing
work
like
kind
of
checking
in
like
what
is
it
you're
missing,
because
I
know
that
some
do
reach
out
like
we
need
eggs.
We
need
milk
or
we
have.
B
We
know
that
next
weekend
we're
going
to
need
more
families
and,
like
we'll
hear
in
the
next
piano
the
numbers
of
families
that
are
not
just
coming
once
in
a
while
that
are
coming
every
week
or
twice
a
week
to
these
food
pantries
is
increasing.
So
the
need
is
there
and
I'm.
Also
thinking
about,
if
you
know
like
the
Katie's
closet
program,
which
is
in
many
I
hope
someday,
it
will
be
in
all
of
our
Boston
Public
Schools,
but
they
set
up
a
space
in
the
school
and
have
clothes
and
you
go
shopping.
B
It's
set
up
in
such
a
respectful
way
and
it's
not
just
the
clothes
now.
They
also
have
many
shelves
of
toiletries.
So
if
a
child
needs
a
sweatshirt
or
a
pair
of
pants
and
their
sizes
and
they're
they're
clean
they're,
and
it's
just
a
good
way
to
distribute
it
in
many
neighborhood
associations
and
churches,
you
see
now
their
basement
or
there's
a
closet
that
used
to
store
supplies
through
the
pandemic
and
they've
kept.
It
now
is
the
same
idea
where
you
kind
of
go
shopping
for
your
own
food
right.
B
So,
there's
such
a
need
and
to
make
sure
that
we're
not
not
just
thinking
of
the
food
pantries
which
not
to
take
away
for
their
great
work,
but
there's
so
many
other
organizations
where
they're
connecting
with
families.
So
if
the
family
asks
they
just
know,
there's
a
need
they're
coming
for
one
thing,
but
we
know
they
also
need
some
food
to
go
home
with
so
and
the
thinking
outside
the
box
and
also
we
taught
the
stigma.
I.
Think
it's
like
racism
right.
B
We
combat
it
with
education
and
how
do
we
get
it
in
a
curriculum?
I'm
often
surprised
like
we
don't
teach
financial
literacy,
we
need
food
to
eat,
to
live
survive
and
we
don't
talk
and
teach
about
it.
We
don't
teach
teach
kids
how
to
cook
and
what
healthy
food
means
so,
but
there
are
organizations
like
ADSL
has
their
cooking
classes
the
base.
B
The
last
time
I
was
there.
I
went
to
visit
their
financial
literacy
class
and
they
have
healthy
snacks
and
they
they
have
menus
and
bring
it
home
and
teach
your
mom
and
dad
or
that
you
just
learned
how
to
like,
make
healthy
salsa
and
how
to
why
it
matters
to
eat
healthy,
so
I
think
the
education
part
of
it
needs
to
also
be
put
into
our.
You
know:
schools
and
other
you
know,
starting
at
a
young
age,
about
the
importance
of
it.
And
lastly,
the
unions.
B
We
talked
about
the
need
for
refrigeration
and,
like
IBA
IBEW
last
year,
like
donated
their
time
to
Shirley's
Pantry,
because
she
got
a
donation
over
Frieza,
but
she
kept
blowing
fuses,
but
they
went
and
they
upgraded
the
electrical
work.
B
So
thinking
outside
the
box,
I
know
the
Carpenters
Union
went
to
the
Brett
food
pantry
and
they
made
shelves
so
that
they
could,
you
know,
store
their
food
easier
in
a
better
way,
so
work
there's
a
lot
of
organizations
that
want
to
help
and
sometimes
don't
see
themselves
as
someone
who
can
help
in
the
food
industry
like
food
service,
so
I
think
reaching
out
to
unions
and
others
to
like
step
in
and
help
and
give
their
services
is
important
because
one
of
the
things
you
hear
is
we
don't
have
there's
a
call
that
there's
something
we
can
donate,
but
they
might
be
like
I,
don't
have
room
in
my
freezer.
B
So
how
do
we
make
sure
we're
buying
freezers
and
refrigerators,
but
also
making
sure
that
they
have
the
electrical
capacity
to
keep
them
running
and
keep
the
food
fresh?
So
not
really
any
questions
just
know
that
it's
a
lot
of
work
but
I
just
want
to
hope
that
we
can
make
smarter
policies.
So
it's
more
common
sense
and
it's
in
making
sure
that
children
and
families
aren't
shamed
because
it
shouldn't
be
the
teacher
like
not
that
I
mind
and
I'll
go
back
in
it
tomorrow.
B
I
don't
care,
but
it
should
be
that
even
though
there
should
be
no
fear
that
the
cafeteria
manager
is
going
to
get
in
trouble
because
she
knows,
there's
Clean
safe
food.
So
how
do
we
just
look
at
that
and
talk
about
things
that
just
need
to
change
so
that
nobody
feels
like
they're
going
to
lose
their
job
over
feeding?
Kids.
So
thank
you.
A
Thank
you
for
raising
that
that
those
all
excellent
points,
especially
the
union,
Edition
aspects
of
that
in
ways
that
they
can
come
in
that
aren't
traditionally
around
Food
Service,
councilor,
Flynn,
Council,
President
Clinton.
H
H
E
C
Shelters
many
food
pantries
that
have
actually
leaned
in
to
supporting
specific
populations
where
what
we're
trying
to
figure
out
is
how
do
those
folks
get
what
they
need
to
actually
be
able
to
serve
people,
because
it
is
heartbreaking
to
turn
people
away.
I
think
one
of
the
things
that
we're
wanting
to
look
at
specifically
and
I'm
just
saying
wanting,
because
it's
on
our
list
of
like
important
things
we
just
don't
have
I,
can't
tell
you
like
how
we're
going
to
get
there
yet.
But
the
importance
of
culturally
appropriate
food
is
just
huge.
C
C
Under
representation
of
certain
kinds
of
food
that
people
really
want,
and
so
that's
a
real
Challenge
and
that's
one
of
the
pieces,
we're
trying
to
look
at
I
think
as
Eliza
mentioned
in
her
her
statement,
we
know
that
a
lot
of
the
food
is
coming
from
outside
of
the
city
into
the
City
and
then
being
distributed.
C
This
is
a
conversation
we're
also
in
with
the
office
of
the
grow
Boston
and
the
office
of
food
Justice
working
together,
because
part
of
it
is
there's
less
of
the
culturally
appropriate
food
being
grown
because
that
would
be
grown
if
folks
from
those
cultural
communities
could
get
access
to
land.
There
are
folks
who
want
to
grow.
Asian
greens.
There
are
folks
who
want
to
grow
some
of
the
folks.
Now
some
things
we
can
grow
I
just
want
to
know
and
some
things
we
can't
like
we're,
not
I.
C
Until
climate
change
goes
in
a
direction
that
we
probably
all
don't
want
to
see,
we're
not
going
to
be
able
to
grow
mangoes
here,
but
there
are
other
things
that
people
are
used
to
eating
that
are
culturally
appropriate,
that
we
could
do,
and
so
I
think
our
our
role
is
is
less
in
the
direct
facing
conversations
with
folks
with
that
are
looking
for
food
and
more
of
how
do
we
support
the
amazing
groups
and
organizations
that
are
providing
that
who
would
give
more
food
if
they
had
access
to
more
our
our
role
is
to
help
them
get
access
to
more,
and
we
are
taking
a
specific
look
at
some
of
the
culturally
appropriate
foods
that
people
say
they
really
want,
because
another
thing
that
people
sort
of
lift
up
is
sometimes-
and
it's
gotten
so
much
better
now
than
it
was.
C
C
Be
added
of
that
I
have
no
idea
what
kind
of
meal
would
bring
those
things
together
and
people
have
done
a
lot
of
work
to
try
to
get
away
from
just
doing
it
that
way
to
mixing
in
things
that
you
have
a
bag
that
that
bag
could
come
together
to
make
some
meals
but
yeah,
so
I
think
we
see
ourselves
as
the
in
between
the
support
the
amplifier
folks
who
are
doing
that
work
on
the
ground
and
less
of
the
direct
service
to
communities.
C
I
will
say,
though,
that
we
do
also
in
some
of
our
other
programs.
For
instance,
like
our
farmers
markets
coupons,
are
very
much
targeted
to
folks
that
we
know
have
trouble
receiving
resources
from
other
programs
undocumented
folks,
folks
who
have
language
barriers,
and
so
we
in
those
particular
instances
again
we're
still
working
with
Partners
on
the
ground.
But
again
our
policies
are
about.
How
do
we
make
sure
that
folks
that
may
be
slipping
through
the
cracks
on
in
a
variety
of
different
ways
are
also
getting
the
support
that
they
need
Lisa?
D
Yeah
I
just
want
to
add,
echoing
that
we're
sort
of
want
to
be
a
resource
where
we're
finding
common
patterns
that
we
can
provide
support
at
either
neighborhood
or
Citywide
scale,
but
I
did
just
want
to
mention,
because
Tom
is
here
that
we
we
have
just
on
two
of
those
pieces
that
actually
we
have
been
able
to
support
thanks
to
some
budget
funding
from
councilor
Coletta
to
food
pantries
in
East,
Boston
and
Charlestown,
and
and
our
our
food
security
design.
D
Fellow
as
part
of
arpa
funding,
Grant
is
working
with
Harvest
Sun
bun
food
pantry,
who
is
trying
to
tackle
exactly
the
issues?
Some
of
the
issues
you
mentioned
counselor
around
language
access,
particularly
at
their
food
pantry
I,
don't
know
if
you're
going
to
get
to
hear
from.
E
D
You
want
to
testify
yeah
great,
so
he's
got
all
the
details
on
that.
But
I
know
that
is
something
he's
working
on,
particularly
to
improve
the
pantries
work
with
Pantry
folks.
Residents
who
primary
language
is,
is
Chinese,
I'm,
not
sure
if
it's
Mandarin
or
Cantonese
and
that's
that's
ongoing,
and
that
we
also
with
arba
funds,
were
able
to
support
a
culturally
relevant
Foods
mobile
Pantry
that
the
Y
is
going
to
be
setting
up
they've
been
waiting
for
the
truck
for
I.
D
Believe
it's
not
at
least
nine
months
now,
hopefully,
in
the
next
month,
they
keep
sending
us
updates
about
the
truck.
But
basically
the
idea
is
that
we'll
address
you
know
one
one
sliver
of
ways
to
to
provide
culturally
relevant
Foods,
as
well
as
addressing
giving
people
the
choice
and
so
that
mobile
food
pantry
they're
they're
working
around
where
what
sites,
whether
it's
BPS
schools,
BHA
sites,
are
the
different
locations
that
that
mobile
food
pantry
will
be
located
at
a
different
on
a
specific
schedule.
H
Thank
you.
Just
on
a
side
note,
my
wife,
my
wife
and
I
visited
the
women's
lunch
place.
Two
weeks
ago.
H
A
friend
works
there
as
a
volunteer,
Vivian,
Lee
I,
don't
know
if
you
know
Vivian,
you
know
Vivian,
but
they
have
a
wonderful
Outreach
to
the
Asian
Community
to
the
Chinese
community
and
they
have
in
in
most
of
the
Chinese
that
do
come
in
there
speak
Cantonese,
but
they
do
have
culturally
appropriate
food,
for
most
of
them
are
seniors
too,
but
it's
a
wonderful
program
and
they
do
incredible
work
supporting
predominantly
this
immigrant
community.
H
Most
of
them
don't
speak
English,
but
what
what
a
wonderful
program
it
is
seeing
seeing
them
come
in
and
get
healthy,
food
culturally,
appropriate
food
and
just
really
have
it
was.
It
was
one
of
the
highlights
of
my
day
saying
how
this
non-profit
works
with
residents
of
Boston,
especially
all
immigrant
community,
so
just
want
to
say
thank
you
to
the
food
Access
program
for
in
Boston
for
the
important
work
you
do
in
helping
so
many
people
throughout
Boston.
Thank
you.
Thank
you.
Mr
chair
thank.
A
Mr
President
I
think
I
want
to
in
out
of
respect
for
our
next
panelist
time,
move
to
our
next
panel.
I
just
want
to
put
this
in
the
air
for
BPS,
since
it's
a
it
keeps
coming
up
and
I
do
think
they're
from
all
of
our
city
agencies.
They
are
one
of
the
ones
that
deal
with
food
on
a
more
regular
basis,
I'm
sure
age,
strong
might
have
some
some
other
ones
might
as
well,
but
they
they
absolutely
do.
They
happen
to
have
a
lot
of
the
things
that
my
direct
line
providers
would
love.
A
They
have
refrigeration,
freezers,
kitchens,
cafeterias
and
one
of
the
things
that
I
think
we
could
explore
eventually,
as
we
start
to
untangle
what
federal
laws
dictate.
What
and
what
we
do
is
all
of
our
schools
are
set
up
in
regions
and
creating
a
hub
spot
of
maybe
a
school
that
is
most
equipped
to
do
this,
where,
for
instance,
I
have
that
neighborhood
organization
that
every
Thursday
does
this.
A
If
we
had
an
every
Saturday,
you
could
go
to
East
Boston
high,
and
all
of
this
serves
as
a
hub
for
where
food
from
BPS
or
other
facilities
are
going
to
and
we
partner
with
a
non-profit
or
contract,
because
we
should
pay
people
for
their
work
with
a
non-profit.
To
do
that.
I
think
we
have
the
facilities,
which
is
a
major
aspect
of
this.
A
We
have
the
ability
to
transport
because
we're
already
transporting
these
meals
to
these
schools
to
begin
with,
we
we
should
look
at
what
would
it
take
operationally
for
BPS
to
set
something
up
we've?
We
know
the
importance
of
food
for
our
BPS
families,
because
we
open
up
sharing
all
kinds
of
emergencies
to
make
sure
families
can
get
food.
A
It
also
serves,
as
it
would
serve
for
more
than
just
the
BPS
families,
but
it
would
be
something
where
BPS
families
know
they
can
go
here,
but
so
do
everybody
else,
and
it
would
be
a
good
way
for
the
city
to
give
people
access
to
information
on
other
services,
because
it's
in
a
city-led
sort
of
space
and
I.
Don't
know
that
we
do
that
in
many
of
our
facilities,
for
instance,
I
know
that
bcyf
in
High
Park
has
a
food
pantry
that
runs
out
of
it.
A
So
we
do
have
similar
things
and
so
I
think
that's
just
something
to
explore
more
likely
in
a
partnership
with
BPS
and
inappropriate
folks.
There
that's
a
different
agency
entirely,
but
I
think
as
we
look
at
it,
I
think
a
lot
of
the
operational
things
which
I
think
are
really
where
the
difficulties
for
a
lot
of
this
stuff
like
making
this
stuff
real,
is
operational
difficulties.
In
some
cases,
it's
crazy
federal
laws.
C
Put
it
in
the
Orange
Bowl:
this
is
an
app.
You
know
then
I'm
not
positive
this,
but
this
the
teacher
said
that,
given
what
she
knows
about
the
rules,
if
the
children
were
to
donate
it
and
I
think
the
thing
is
to
to
council
Murphy's
point,
you
would
want
first
and
foremost
for
children
who
go
to
that
school
or
families
that
are
at
that
school
to.
E
C
That
you
could
grab
something
and
you
could
educate
the
children
like
if
you
grab
something
and
you're
gonna
eat
it
you're,
preventing
this
from
going
into
the
trash
and
you're
helping
the
planet.
So
instead
of
stigmatizing
the
children
that
they're
taking
food,
you
Empower
all
the
children
to
think
about
whether
or
not
they
would,
if
they're
going
to
eat
the
food.
Don't
don't
take
your
food
yeah.
C
In
choosing
to
do
so
now
you
might
still
have
food
left
over
at
the
end
right
and
so
then
the
question
is:
what
do
you
do
there,
but
I
think
that
was
an
idea
that
you
know
she
and
I
were
like
talking
about
I
like
it
could
be
a
workaround
while
we're
waiting
for
the
federal
government
to
change
its
rules,
which
could.
A
Take
care
that
I
want
to
wait
on
that.
That's
how
I
feel
about
sending
things
to
the
legislature,
so
it's
the
same,
the
same
thing
and
so
I.
Thank
you
for
your
time.
I
think
this
is
something
we
can
definitely
look
at
food
as
a
sort
of
building
block
for
life
is
essential,
but
in
all
different
aspects
of
how
people
get
through
their
days
through
their
health
through
their
long-term
Health
outcomes.
A
This
stuff
matters,
and
so
thank
you
very
much
for
the
work
that
y'all
doing
on
a
daily
basis
and
one
of
the
most
important
sort
of
departments
in
cabinets
that
we
as
a
city
have
that's.
Why
you're
here,
all
the
time.
A
Here,
yeah
yeah,
we
got
you
a
easy
pass
on
the
line,
so
thank
you
very
much.
I
want
to
call
up
our
second
panel.
Now
we
have
four
seats
for
the
four
of
you:
Liz
Miller
who's,
a
community
relations
manager
at
love
and
spoonfuls,
along
with
Sean
Ahern
who's.
A
The
operations
manager
at
11,
spoonfuls,
Sandra
nijar
will
be
online
when
she
is
here:
Tom,
McDonald,
director
of
harvest
on
Vine
and
Alana
Malin
who's,
the
vice
mayor
for
the
city
of
Cambridge
and
the
government
and
community
relations
director
for
food
for
free
in
Cambridge
and
Somerville,
and
we'll
give
folks
a
chance
to
set
up
and
then,
if
folks,
have
an
opening
or
thoughts
of
what
they've
heard
or
what
they're
hearing
or
want
to
sort
of
have
an
ongoing
conversation.
A
That'd
be
great
and
then
I'll
I'll
have
questions
and
then
Council
Murphy
might
have
some
questions.
You've
seen
how
this
works.
Sometimes
questions
look
more
like
statements
because
they
are.
We
worked
our
way
through
hey,
Tom
and
so
I
have
no
particular
order
for
this
I
know
we
have
two
folks
from
Love
and
spoonfuls
I.
Don't
know
if
you
both
would
like
to
speak
or
if
you
have
already
agreed
on
who's
speaking,
but
we
will
start
from
technically.
A
That
is
your
right,
but
to
my
left
so
from
here
all
the
way
down
in
order
I
just
name.
If
I
got
your
name
wrong,
which
I
don't
think
I
did
because
I
made
them,
give
it
to
me
phonetically
organization
and
then
any
anything.
You
would
like
to
say
as
an
opener
before
we
we
go
to
sort
of
this.
I
Great
all
right
get
us
going
good
morning.
My
name
is
Liz
Miller
I
am
resident
of
Boston
and
testifying
here
today,
in
my
capacity
as
community
relations
manager
for
love
and
spoonfuls,
Sean
Hearn
is
with
me
our
senior
director
of
operations,
we're
here
to
express
our
gratitude
for
your
interest
in
tackling
food
waste
and
food
insecurity
through
your
proposed
ordinance.
But
we're
also
here
to
share
some
of
our
high
level
concerns
with
the
proposal
and
how
we
see
some
important
opportunities
to
strengthen
it
going
forward.
I
11
spoonfuls
is
the
largest
food
recovery
organization
in
New
England,
both
in
terms
of
food
rescued
as
well
as
communities
served.
We
were
founded
over
13
years
ago
in
the
city
of
Boston,
and
our
largest
footprint
is
still
here
within
the
city.
Our
professional
staff
Works
five
days
per
week
in
a
fleet
of
temperature
controlled
vehicles
to
safely
pick
up
and
transport
all
transports
still
good,
mostly
perishable
food,
a
lot
of
produce
meat
Dairy
that
would
otherwise
be
discarded
from
retailers
like
grocery
stores,
wholesalers
and
farmers
markets
across
the
state.
I
We
distribute
that
food
same
day
to
local
non-profits,
serving
people
facing
food
insecurity,
including
pantries,
shelters
and
crisis
centers
senior
centers
after
school
programs,
and
more
last
year
we
prevented
over
4.3
million
pounds
of
food
from
going
to
waste,
which
equates
to
3.4
million
meals
across
the
state
and
2
million
pounds
of
that
food
went
to
agencies
in
Boston
alone.
I
Food
recovering
now
more
than
ever
is
a
critical
means
to
tackling
the
issues
of
wasted
food
and
food
insecurity.
38
of
food
in
the
United
States
goes
unsold
or
uneaten.
Meanwhile,
here
in
Massachusetts,
one
in
six
residents
is
facing
food
insecurity,
so
there's
a
pretty
significant
Gap
there.
We
applaud
counselor,
Arroyo
and
counselor
Coletta
for
your
interest
in
strengthening
food
recovery
in
the
city,
and
we
do
look
forward
to
collaborating
with
the
city
council
in
the
office
of
food
Justice
to
refine
the
scope
of
this
proposal.
I
We
want
any
Municipal
food
recovery
efforts
that
stem
from
this
proposal
to
prioritize
food
donations
that
are
safe,
nutritious
and
culturally
relevant,
which
we've
been
talking
about
a
lot
create
a
program.
That's
logistically
feasible
include
any
regulatory
requirements
that
are
truly
enforceable,
as
we've
discussed
already
here
today
and,
most
importantly
Center
the
people
who
will
be
receiving
the
food
through
this
program.
I
As
a
point
of
fact,
food
recovery
in
the
city
is
not
new.
Love
and
spoonfuls
has
been
at
the
Forefront
of
food
recovery
efforts
in
Boston
and
across
the
state.
Since
2010.
we
work
with
over
100
City,
Food,
vendors
and
non-profit
recipients
to
distribute
the
food
we
rescue
to
people
who
need
it,
including
in
the
communities
referenced
in
the
ordinance,
Dorchester
or
matapan,
Hyde,
Park
and
Roxbury.
I
But
to
be
clear,
this
is
a
good
opportunity
to
codify
the
city's
commitment
to
food
recovery
as
a
priority,
so
we
do
aspire
to
help,
inform
the
city's
path
forward
and
the
opportunities
we
see
to
refine.
This
proposal
are
to
ensure
safe,
high
quality
food
donations.
As
written,
this
proposal
could
subject
food
retailers
and
Food
Service
workers,
some
of
whom
may
have
no
experience
with
food
recovery
to
make
determinations
about
what
excess
edible
food
is
appropriate
for
donation.
I
So
we
really
would
like
to
share
our
best
practices
on
determining
a
reasonable
runway
for
vendors
subject
to
this
ordinance
to
receive
training
around
that
also
exploring
whether
regulatory
approach
to
increasing
food
donations
is
the
best
one
and,
if
so,
whether
it's
enforceable.
So
we
have
questions
about
to
what
degree
this
ordinance
will
align
with
the
existing
Massachusetts
Organics
waistband,
which
incorporates
recommendations
from
nrdc.
To
what
degree
is
it
duplicative?
What
does
this
mean
to
businesses
subjected
to
both?
I
Is
the
city
prepared
to
hold
violators
accountable
on
how
these
questions
all
require
clear
answers
before
moving
forward
ensuring
food
recovery
efforts
are
logistically
feasible.
We
have
several
concerns
about
the
potentially
significant
operational
burdens
on
food
retailers,
food
rescues
and
the
receiving
non-profits
that
would
have
to
contend
with
an
influx
of
donations
without
that
ramp
up
time,
with
ample
ramp
up
time
and
capacity
building.
I
We
hope
to
work
together
so
that
non-profit
beneficiaries
and
their
end
recipients
can
truly
make
good
use
of
the
food
that
they
receive,
because
if
not
the
food
will
go
to
waste,
which
is
what
we're
aiming
to
avoid
here.
Finally,
value
food
recovery
and
Center
people.
We
want
to
make
sure
that
food
source
through
this
program
has
people's
dietary
and
cultural
needs
and
tastes
in
mind
that
beneficiary
nonprofits
can
use
the
food
we
provide
very
effectively
incremental
or
haphazard.
Donations
could
jeopardize
the
value
of
food
donated
through
food
rescue
in
Boston
and
negatively
impact.
I
The
perception
of
food
recovery
among
beneficiary
organizations
and
the
people
that
they
serve,
love
and
spoonfuls
has
made.
Grades
has
made
great
strides
in
the
past
13
years
to
ensure
that
food
recovery
meets
the
needs
of
our
non-profit
beneficiaries
and
their
clients
and
is
centered
on
high
value
nutrient-dense
food
offered
with
dignity.
I
Any
successful,
Municipal
food
recovery
program
must
meet
these
tenants
to
be
successful,
we're
eager
to
maximize
the
positive
impacts
of
food
rescue
in
the
city
of
Boston
for
all
bostonians
and
see
the
potential
for
legislation
to
do
so.
We
urge
the
counselors
to
continue
to
learn
from
and
be
informed
by
the
end
recipients
of
the
food
we
provide
by
the
food
assistance
programs
that
serve
them
and
by
the
food
recovery
organizations
like
love
and
spoonfuls.
I
A
You
so
much
I
believe
we
next
have
if
you
can
introduce
the
name
and
then
whatever
opening-
and
there
are
no
timers
on
you
so,
however,
long
that
it
takes.
If
that
wasn't
a
readily
apparent
by
the
first
panel,
we
have
no
timers.
J
Great
good
morning,
everyone
thank
you
to
chair
Arroyo
and
The
Honorable
members
of
the
government
operations
committee
for
inviting
us
to
participate
in
this
hearing
for
DACA
0454.
Today.
My
name
is
Alana
Mallon
and
I'm.
The
community
and
government
relations
director
at
food
for
free,
a
local
food
recovery
and
food
access
organization.
Food
for
free,
believes
that
fresh,
healthy
food
is
a
human
right
and
we
work
tirelessly
to
ensure
that
we
are
providing
targeted
food
to
the
most
vulnerable
and
food
insecure
in
the
communities
that
we
serve
of
our
over
130
partner
agencies.
J
These
Partners
include
schools,
community
colleges,
homeless
and
domestic
violence,
shelters,
food
pantries
and
more
last
year,
food
for
free
recovered
over
2
million
pounds
of
food
that
was
not
only
diverted
from
the
landfill
and
thus
not
contributing
to
our
greenhouse
gas
emissions,
but
went
directly
to
Residents
in
need.
We
recover
food
in
two
distinct
ways.
The
first
is
we
recover
fresh
produce
and
other
items
through
the
more
traditional
food
recovery,
Avenue
from
grocery
stores
from
produce
markets,
food,
warehouses
and
others.
J
This
food
is
distributed
the
same
day
to
our
partner
agencies,
as
many
do
not
have
the
required
Refrigeration
to
store
fresh
produce
and
we're
able
to
deliver
this
food
when
they
need
it
right
for
their
clients.
Last
year
we
served
27
000
individuals
with
the
equivalent
of
1.1
million
meals
for
their
traditional
food
recovery
program.
The
second
way
that
we
recover
food
is
we
recover
dining
hall
and
hot
bar
food
for
our
heat
and
eats
program.
J
This
program
repurposes
recovered
prepared
food
into
single,
serve
frozen
meals
which
are
distributed
to
our
partner
agencies,
whose
clients
may
not
have
access
to
a
kitchen
or
other
ingredients
and
for
whom
a
quick,
healthy,
balanced
meal
is
what's
needed.
These
single
serve,
microwavable
meals
contain
a
protein,
a
starch
and
a
vegetable.
J
This
year,
we've
recovered
25
000
pounds
of
food
from
over
20
University
and
institutional
dining
Halls,
including
Boston
University
Brigham
and
Women's
Hospital
Emanuel
college
and
Mass
General
Hospital
from
that
recovered
food.
We
have
made
38
000
meals.
So
far
this
year
and
36
000
of
those
meals
have
been
distributed
to
partner
agencies.
J
Our
food
recovery
reaches
extensive
and
our
Innovative
heat
and
East
program
is
over
subscribed.
We
have
22
boston-based
recipient
agencies
who
receive
regular
deliveries
of
recovered
food
from
food
for
free.
These
22
agencies
include
Bunker,
Hill
and
Roxbury
community
colleges,
East
Boston,
Harborside,
Community,
School,
East,
Boston,
Community,
soup,
kitchen
ABCD,
Austin,
Brighton,
Benjamin,
Benjamin,
Franklin,
Institute
of
Technology
and
Brighton
High
School,
just
to
name
a
few.
J
J
We
are
challenged
by
the
lack
of
prepared
foods
to
recover,
as
well
as
the
necessary
funds
to
expand
our
organization
to
meet
the
needs
in
Boston.
Should
this
ordinance
be
passed,
additional
refrigerated
and
freezers,
trucks,
staff
and
space
will
be
needed
to
recover
and
redistribute
the
additional
food
generated
by
this
ordinance.
Funding
for
food
recovery
work
remains
a
challenge,
particularly
once
the
American
Rescue
plan
act
dollars
run
out
at
the
end
of
2024.,
just
as
the
ordinance
is
poised
to
be
enacted.
J
We
believe
that
quality
is
dignity
and
each
of
our
organization
lives
up
to
that
high
bar
each
and
every
day
it
is
critical
to
all
of
us
that
donated
food
is
of
good
quality
and
appropriate
for
the
partner
age
agencies
that
we
are
working
with
to
connect
to
their
clients.
We
all
strongly
support
the
donation
of
high
quality,
fresh
and
edible
food,
and,
with
your
help,
we
look
forward
to
magnifying
those
efforts
again.
Thank
you
for
inviting
me
here
to
speak
on
this
matter,
I'm
happy
to
answer
any
questions
as
they
come
forward.
Thank
you.
J
G
G
We
serve
food
twice
a
month
three
times
now
and
we
probably
give
out
pretty
close
to
20
000
pounds
of
food
a
month
I'd
like
to
thank
the
Boston
city
council
for
appropriating
funds
to
us
that
we
can
buy
a
freezer,
which
we
really
need
and
I'd
like
to
thank
the
office
of
food.
Justice
they've
just
been
wonderful
to
us
and
I.
Just
there's
a
you
know,
kind
of
a
person
on
the
ground.
G
It's
so
important
for
us
to
have
an
office
of
food
Justice
here,
because
it
kind
of
gives
you
the
feeling
you're
doing
something
that
matters.
When
you
get
the
city
behind
you
like
that,
what
we
try
to
do
is
we.
We
moved
from,
we
started
out:
we'd
have
pre-bagged
food
that
we'd
hand
out
to
the
clients,
hand
them
we
didn't,
have
a
refrigerator,
freeze
or
anything
back.
Then
it
was
all
dry
goods.
G
Today
we
have
freezes
refrigerators
and
we
we
were
encouraged
by
the
Greater
Boston
food
bank
to
move
to
a
client,
Choice
shopping
type
of
situation.
Where
we'll
have
like
a
line
table
like
this,
we'll
have
different
stations
of
food
on
it,
and
if
the
client
wants
food,
they
want
it,
they
take
it
and
if
they
don't,
they
pass
and
we've
moved
from
Mostly
what
I'd
call
non-perishable
foods
to
mostly
perishable
foods.
Now:
fruits,
vegetables,
poultry,
milk,
eggs.
G
Anything
we
get
our
hands
on
that
really
and
and
the
way
the
way
we
find
out
what
people
really
want
and
we
have
I
think
the
17
languages
spoken
in
the
neighborhood
that
we
serve.
Is
you
put
out
the
food
and
if
it's
gone,
you
know
it's
something
they
want
and
if
it's
left
over
you
know
they
don't
want
it.
So
that's
kind
of
trial
and
error
and
we're
going
to
be
getting
some
help
with
the
office
of
food
Justice
is
going
to
get
us
some
help
with
the
interpreters.
G
The
best
way
I
can
communicate
usually
is
with
a
smile.
You
know
the
language
barriers
of
that
that
high
or
or
the
mothers
have
children
with
them.
They
can
insert
it
so
we're
so
excited
to
get
some
interpreters
that
can
help
us
and
we
also
are
looking
to
move
everything
outside
you
know
during
the
pandemic
we
did
everything
outside
and
we've
kept
doing
that.
But
when
it's
raining,
it's
not
bad.
If
it's
snowing,
but
if
it's
raining
you
can't
get
the
food
wet.
G
You
know
that
and
so
we're
getting
an
overhang
built.
You
know
so
and
I
was
talking
to
councilman
Murphy.
She
might
be
able
to
help
us
with
getting
some
electrical
stuff.
You
know
which
we
really
need.
You
know
for
the
freezes
and
the
refrigerators
and
things
and
probably
get
some
better
lighting
things
like
that,
so
the
volunteers
we
have
so
and
where
the
beneficiaries
of
your
programs,
you
know
so
we're
kind
of
you
know
loving
spoonfuls
and
you
know
so.
G
Thank
you
very
much
for
your
food
and
you
know
we
try
to
create
an
atmosphere
of
what
I
would
call
solidarity
with
the
poor.
Not
this
idea
we're
serving
you
it's
an
overall
one
Community
here.
Let's
try
to
help
each
other
get
through
and
the
people
who
really
get
served
are
the
ones
on.
You
know
this
so-called
volunteer
side
of
the
table.
You
know
so
we
have
I'd,
say
anywhere
from
40
35,
40
volunteers.
At
each
distribution.
G
Last
Tuesday
we
had
I'd
say
roughly
750
families
came
through
I'm,
sorry,
175
families
came
through
and
we
had
enough
for
everybody.
We
ran
out
of
a
couple
of
items,
but
basically
you
know
we
had
enough.
So
the
the
harvest
and
buying
is
doing
great
and
we
get
great
support
from
the
city
from
the
state
from
the
Greater
Boston
Food
Bank
they're,
always
advising
us
on
the
types
of
food,
and
we
get
funding
so
I
can
buy,
produce
I
can
buy
fresh
milk,
and
this
is
what
the
families
really
want.
G
You
know
and
I'm
very
lucky
to
be
in
the
position
we're
in
and
we're
very
excited
about
getting
the
this
new
freezer,
which
will
really
I'd,
say
twos
that
we
probably
gave
out
about
600
pounds
of
chicken
but
see
that
takes
up
all
my
freezer
space
so
now
I'll
be
able
to
get
fish
frozen
fish
things
like
that
that
we
can
really
give
the
families
what
they
want.
Thank
you.
A
Thank
you.
All
you
said
makes
you
feel
like
your
work,
really
matters,
you
work
it
matters
tremendously
and
so
I'm
incredibly
grateful
to
all
of
you
for
the
work
that
the
organizations
do,
but
also
you
individually,
I
just
want
to
start.
There
I
think
the
other
thing
that
we
all
share
in
common
here
and
I
have
colleagues
who
are
not
here
today.
Many
have
sent
in
letters,
but
we
all
share
as
a
body
is.
We
want
the
end
of
this
to
to
work
for
everybody,
and
we
wanted
to
essentially
enhance
the
work.
A
You
do
not
be
a
limitation
or
a
barrier
to
the
work
you
do,
and
so
you
know
over
the
course
of,
however
long
it
takes
to
get
this
to
the
end
and
finish
line,
we'll
continue
to
have
sort
of
dialogue
and
feedback
from
folks
that
are
in
the
field
and
where
and
what
is
happening,
that
they
need
sort
of
access
to.
A
So
that's
just
open
and
for
folks
to
know,
because
I
think
you
mentioned
like
that
the
start
date
start
date's
movable
right,
we're
talking
about
getting
to
a
place
that
works
more
so
than
we're
talking
about
a
set
in
stone.
This
is
when
it
has
to
be
out
the
door.
A
One
of
my
questions
for
love
and
Spoonful,
specifically
because
you
are
such
a
provider
of
foods
and
you
have
contracts
or
agreements.
However,
however,
you
term
them
with
partners,
how
do
you
have
any
contracts
with
or
Partnerships
in
terms
of
the
city
of
Boston,
specifically
for
Food
donation?
A
No,
we
do
not,
and
okay
and
I'm,
assuming
similarly.
E
A
A
Yes,
that's
correct,
fantastic
and
hopefully
in
the
process
of
getting
it.
Okay
great.
So
we
got
to
get
that
we
gotta
get
on
that
the
freezer,
but
in
terms
of
your
organizations,
which
do
larger
scale,
New
England
focused,
but
very
Boston
Focus,
because
loving
spoonfuls
actually
is
the
provider
of
of
services.
To
many
of
my
neighborhood
organizations,
do
you
have
any
government
city
of
Boston
Financial
contracts
at
all
so
like?
In
other
words,
you
might
not
have
a
contract
for
goods,
but
are
we
supplementing?
Are
we
donating?
Are
you?
K
A
That's
good
for
me
to
know,
and
then
is,
is
your
program
receiving
any?
Similarly,
we.
J
Do
not
have
any
contracts
with
the
city
of
Boston,
although
Cambridge
and
Somerville
both
are
providing
arpa
funds
and
traditional
budget
funds
to
supplement
our
organization,
because
they
know
that
we
do
a
tremendous
amount
of
work
in
the
community.
However,
you
know
it's
very
hard
to
raise
funds
to
do
that.
A
Yep,
and
so
in
terms
of
the
services
that
you
provide,
which
I
think
are
very
in
line
with
what
we're
trying
to
sort
of
do
here,
because
you're
talking
about
creating
sort
of
perishable
foods
and
freezing
them
and
doing
sort
of
a
process
for
that.
How
much
of
that
is
getting
into
the
city
of
Boston
itself?
How
much
of
those
how
many
of
those
meals
or
how
many
folks
from
the
city
of
Boston
are
going
to
where
these
are
to
get
those
meals?
Do
you
keep
track
of
that?
We.
J
A
J
A
J
That
was
me.
Yes,
we
per
we
pick
up
donated
hot
food
yep,
while
it's
frozen
for
that
program,.
A
Perfect,
and
so
so,
it
is
something
that
the
hospitals,
at
least
some
of
them,
are
already
sort
of
actively
looking
at
I've
had
conversations
in
full
disclosure
with
the
children's
hospital
and
I'll
have
conversations
sort
of
with
the
Consortium
of
hospitals
about
what
they're
doing
and
how
they're,
how
they're
approaching
that,
but
that
food
that
they're
providing?
Is
it
already
pre-packaged?
It.
J
Is
not
what
we
do
is
we
they
flash
freeze
it
yep
in
the
evening,
and
we
pick
it
up
regularly
through
the
week
and
then
we
take
that
frozen
food,
and
then
we
kind
of
mix
it
up
and
put
it
into
single,
serve
containers.
Okay,.
A
And
then,
from
an
operational
standpoint,
are
you
guys
dealing
with
refrigerated
trucks,
or
is
this
into
like
more
of
an
Uber
like
GrubHub
people
are
showing
up
in
their
own
cars
to
pick
this
up
like
what
is
the?
How
are
you
moving
these
these
amounts
of
sort
of
product
we.
A
Okay,
fantastic,
so
basically
you
have
one
Hub
and
then
everything
goes
to
the
hub,
that's
correct
and
then
the
transportation
is
that
contracted
or
is
that
volunteer.
A
A
Is
that
currently
a
cost,
the
drivers
and
that
on
those
trucks
and
the
maintenance
of
those
things
that
is
coming
entirely
out
of
the
budgets
of
your
independent
organizations,
or
is
that
something
where
there's
some
subsidy
coming
federally
state
or
city?
And
is
that
something
that
would
be
sort
of
welcomed
in
terms
of
trying
to
figure
out
how
we
can
maybe
use
city
state
federal
funding
to
to?
A
A
What
we
get
told
is
there's
a
certain
threshold
where,
when
you
put
the
money
in
doesn't
matter
how
much
money
you
put
into
it
there's
it
takes
a
certain
kind
of
person
to
do
that
kind
of
work,
and
so
there's
a
point
where
it
caps
off
and
it
doesn't
matter
and
because
the
need
and
the
demand
sort
of
Hit
the
needs,
always
maybe
a
little
bit
higher
and
the
demand
is
set
in
terms
of
drivers
and
and
sort
of
the
technology
that
you
would
need.
A
Is
that
something
that
you
could
scale
up,
provided
that
you
receive
Assistance
or
there
was
some
assistance
with
the
scaling
of
that
up
or
is
there
a
point
where
there's
just
a
shortage
of
drivers
or
there's
a
shortage
of
what
you
would
need
to
do
that?
So,
even
if
you
scale
up
to
a
certain
degree,
there
would
sort
of
be
a
cap.
K
I
would
say
both
and
I've
had
conversations
with
other
food
rescue
organizations
represented
at
the
stable.
You
know
commiserating
about
the
shortage
of
drivers,
so
that
is
something
that
we're
facing
as
a
as
a
world
as
a
country
and
as
a
state,
so
commercial
truck
driving
is
definitely
been
difficult,
but
there
is
definitely
a
need
and
I
know
we
would
be
open
to
receiving
that.
K
We
have
received
our
profunding
for
different
municipalities,
and
that
is
to
support
and
kind
of
make
the
resiliency
of
that
to
not
be
a
flash
in
the
pan.
So
it's
something
that
we're
we're
here
and
we're
part
of
the
community
we're
part
of
the
fabric
of
the
the
social
services
and
these
programs
that
Harvest
on
Vine
and
other
organizations
that
you've
mentioned
that
they're
they're
here
through
through
different
administrations
through
different
terms
and
we're
kind
of
there
to
be
relied
upon.
There's
been
a
lot
of
talk
about
the
seasonality
of
farms,
which
are
really
wonderful.
K
Schools
were
wonderful,
it's
great,
but
then
there's
the
whole
seasonal
summer,
meals
Gap,
so
by
create
in
the
resiliency
of
different
food
sources
like
hospitals
that
are
more
year-round.
That
is
really
a
wonderful
fabric
that
can
be
relied
upon
by
the
folks
who
are
needing
it
throughout
the
year
or
maybe
transitorially.
I
And
I'll
just
add
as
context
to
the
shortage
of
drivers
that
Sean
mentioned.
It's
like
a
challenge.
I
think
universally
in
this
work
is
you
know,
11
spoonfuls
is,
is
internally
seeking
a
broadened
staff
on
the
road
to
increase
safety
and
really
like
ensure
that
that
training
and
that
safety
element
is
there
I
mean
it's
a
challenge
currently
in
the
current
situation.
So
it's
just
it's
a
I.
Think
it's
a
constant.
I
You
know
it's
really
important
that
the
Staffing
levels
around
that
work
are
adequate
to
ensure
the
safety
of
the
drivers,
as
well
as
the
people
who
are
receiving
the
food
and
the
training
that
goes
into
all
of
that.
So.
A
So
it
would
be
sort
of
an
on-ramp
time
that
you
guys
would
need
if
this
opened
up
to
the
scale.
There
would
be
a
time
where
you
would
absolutely
need
to
to
staff
up
to
a
place
where
that
would
make
sense,
essentially,
is
what
it
sounds
like
I
guess,
one
question
for
you
Tom
and
then
I'm
going
to
go
to
to
council
Murphy
and
then
I'll
come
back
with
follow-ups.
You
mentioned
that
you
had
175
families
that
was
last
week.
Yes,
last
Tuesday,
so
last
Tuesday
at
175
families.
G
In
2003
we
started
with
seven
families,
so
you've
been
going
for
20
20
years,
yeah
we're
celebrating
that
20th
year
and
we
have
over
700
families
on
our
database.
It's
it's
legally
called
in
an
emergency
food
pantry.
So
a
lot
of
families
don't
come,
but
for
some
families
the
emergency
never
ends.
They
really
do
rely
on
us
for
food
twice
a
month
and.
A
One
of
the
things
that
I'm
also
contemplating
in
this
in
this
process
is:
are
we
are
we
just
changing
where
that
food
goes
to
waste,
so
in
other
words,
if
it
goes
to
waste
at
at
the
sort
of
the
generator
of
it
or
if
they
give
it
to
us,
so
then
we
don't
have
the
ability
to
get
it
out
the
door
or
there
is
no
demand
for
it,
which
I
think
there
probably
is
demand,
but
I
want
to
get
that
verified
where,
where
the
ones
now
throwing
it
into
a
compost
system
right
so
I
think
the
question
is:
if,
if
you
got
scaled
up,
do
you
think
that
there's
a
demand
in
your
own
you
and
have
you
been
there
for
the
entirety
of
that
20
years?
A
G
I
think
that
it
depends
on
the
well
I
would
say
more
folks
would
come
during
the
pandemic.
We
really
get
busy
and
we
started
giving
out.
For
example,
we
give
every
family
a
half
gallon
of
milk.
We
started
giving
them
two
half
gallons
and
the
numbers
went
up,
but
I'm
not
sure
if
it
was
because
we're
giving
more
food
or
because
of
the
pandemic
I
do
think
this
Summer
that
when
the
EBT
card
gets
reduced,
I
think
what
our
numbers
are
going
to
go
way
up.
G
Somebody
brought
it
up
really
the
other
thing
we
stopped
started
to
provide
things
like
detergent,
toilet
paper,
paper
towels,
because
I'm
pretty
sure
you
can't
buy
those
on
your
EBT
card.
So
that's
like
ridiculous
handing
them
cash
in
a
sense
that
they
don't
have
to
spend
money
on
that.
So
we're
trying
to
expand
the
types
of
things
that
we're
giving
and
to
you
know
to
give
our
families
as
much
income,
yeah
and
I
heard
that
rents
are
going
up.
A
G
Yeah,
so
we're
giving
out
probably
we're
giving
each
family
I'm.
This
is
a
guess
about
seven
to
ten
days
worth
of
food.
G
Pounds
worth
you
know
each
each
distribution
and
you
do
every
Tuesday
or
is
it
once
we
do
it
twice
a
month?
We
do
it
the
last
Tuesday
of
the
month
gosh.
It
was
the
other
day
and
the
second
Saturday
10
in
the
morning,
so
that
if
a
family
is
working
during
the
week,
they
can
get
there
Saturday.
Vice
versa
and
and
a
lot
of
families
come
to
both.
A
B
B
I
was
with
Miss
Shirley
and
it
was
on
a
Thursday
where
work
Inc,
I'm,
not
sure,
if
you're
familiar
with
that
organization
in
Dorchester,
but
they
employ
you
know
and
with
the
Loving
Spoonful
truck
pulled
up
and
Justin
was
just
so
excited
and
then
I
I
quickly
saw
that
they
have
this
like
weekly
relationship
and
the
driver
was
just
so
amazing
and
I
just
feel
like
people
who
work
in
this
field
like
they
just
get
it
right.
They
understand
and
I,
though
I
I
love
to
take
notes.
B
But
one
thing
I
wrote
down,
someone
said
it
like:
quality
is
dignity
and
the
food
quality,
but
also
just
the
way
everyone
I've
been
I've
gone
to
food
pantries,
the
volunteers
who
were
handing
it
out
or
the
people
who
were
there
all
the
time,
organizing
it
or
the
truck
driver
who's
employed
by
loving
spoonfuls
who's.
You
know
giving
out,
you
know,
passing
off
the
boxes.
To
then
carrying
to
the
food.
Pantry
is
just
so
important,
so
I
just
I
just
appreciate
that
one
thing
you
talked
about
and
I
appreciate.
B
You
already
know
like
we
have
these
food
need
in
our
public
schools
and
a
lot
of
our
people
who
go
off
to
community
colleges.
They
lose
that
right.
They
lose
that
mail
and
for
some
we
know.
Maybe
you
have
grants
or
maybe
you
can
afford
the
tuition.
You
oftentimes
can't
afford
the
textbook
and
you
definitely
can't
afford
food
if
you're
spending
money
on
other
things.
B
So
knowing
that
you're
working
closely
on
with
community
colleges
and
I
know
like
the
South,
Boston,
Health,
Center,
I'm,
pretty
sure,
they're,
the
largest
food
distribution,
they
have
a
food
pantry
that
has
just
grown
exponentially
over
the
years,
and
so
many
people
in
that
Community
like
rely
on
the
health
centers
food
pantry.
So
just
knowing
that
anyone
who's
working
in
this
space,
the
needs
there
and
they're
just
stepping
up.
B
So,
just
thinking
about
funds
and
line
items
and
knowing
that
you're,
the
organization
that
collects
it
and
delivers
it,
but
then
you're
the
organization
that
gives
it
out
so
there's
just
so
many
layers
that
are
stepping
up
to
make
sure
at
the
end
of
the
day,
like
it's
getting
onto
people's
tables,
it's
getting
into
people's
refrigerators.
So
no
question
just
thank
you
and
just
know
that
I'm
here,
for
whatever
we
need
to
do
to
make
sure
that
as
a
city,
we're
such
a
rich
city
like
what?
B
What
are
we
doing
to
make
sure
and
what
policies
are
we
working
together
to
make
sure
our
families
have
the
dignity
and
the
food
they
need
and
the
healthy
food?
Because,
as
we
know,
it's
cheaper
to
do
it.
This
way,
kids,
who
are
having
a
healthy
breakfast
and
not
that
sugar
drink
from
the
corner
store,
are
going
to
learn
and
are
going
to
have
a
better
day
at
school.
B
A
Thank
you,
Council
Murphy,
I'd,
like
to
see
the
city
be
more
an
active
partner
in
actually
giving
food
and
and
assistance
financially
for
some
of
our
bigger
Partners
in
the
city.
A
I
will
just
say
one
of
the
things
that
I
expect
and
foresee
is
that
a
policy
like
this
would
lead
to
an
increase
in
perishable
food
being
donated,
and
it
sounds
like
that
is
very
much
what
you
all
work
with
and
so
I
have
sort
of
two
very
specific
things
for
both
of
you,
which
is
I'm,
struck
by
the
number
of
steps
that
it
takes
for
loving
spoonfuls,
to
take
a
donation
and
then
get
that
donation
to
its
final
destination,
which
would
be
a
place
like
Tom
and
so
I
guess.
A
My
question
is
as
we
do
this.
One
of
the
things
that
I
would
like
to
minimize
to
its
greatest
extent,
is
the
additional
burden
of
things
that
are
going
on
our
non-profits
or
the
folks
that
are
doing
the
work
and
shifting
some
of
that
burden,
whether
it's
the
Sorting,
whether
it's
what
the
quality
should
look
like.
A
That
if
we
were
to
ask
somebody
to
do
this,
that
has
not
been
doing
this.
You
would
need
them
to
do
that.
We
could
possibly
codify
that
they
would
have
to
do
so.
It's
not
a
matter
of
their
choosing
when
and
if
they
do
it,
which,
right
now
everybody
was
voluntarily
doing,
it
is
doing
it
to
make
your
jobs
easier.
But
if
we
were
to
mandate
this
for
somebody
who
has
never
done
this-
and
we
said
an
aspect
of
this-
that
you
absolutely
it
would
be
great.
A
What
the
temperatures
of
those
foods
are
are
being
kept
at
those
kinds
of
things,
but
I
think
we
could
probably
tap
into
existing
regulations
and
rules
around
food
handling,
and
things
like
that,
for
that,
so
I
would
be
looking
into
that.
But
what
are
things
that
you
could
all
think
of?
And
if
the
answer
is
we
have
to
sort
of
think
about
that
in
real
way
and
come
back
to
you
at
a
later
time.
J
I
can
just
take
a
little
crack
at
this
first
I
think
when
I,
when
I
read
the
ordinances,
written
and
I
understand
that
it's
just
a
jumping
off
point
and
I
appreciate
you
staying
at
that
in
the
beginning.
We
currently
don't
have
contracts
for
money
from
places
like
Harvard,
University
or
Boston
University.
To
pick
up
food,
it
would
be
very
difficult
for
us,
as
an
organization
to
as
written
in
the
ordinance
start
having
contracts
with
different
agencies
to
do
pickup.
J
That
would
require
them
to
pay
us
in
terms
of
Staff
time
in
terms
of
trying
to
even
even
thinking
about
that
is
is
really
difficult.
We're
a
very
small
organization.
We
have
30
people
so
trying
to
think
about
a
way
where,
if
you're
talking
about
Shifting
the
burden
from
us
onto
a
different
entity,
ensuring
that
there
was
funding
there,
perhaps
from
the
city
of
Boston,
rather
than
us,
entering
into
a
bunch
of
different
contracts
with
Food
donation
providers,
whether
it's
larger
ones,
smaller
ones,
I.
A
That
makes
a
lot
of
sense,
and
so
one
of
the
things
I'll
say
about
why
I
picked
sort
of
the
golden
geese
there
of
BPS
and
government
agencies
are
universities
like
Harvard,
which
you
brought
up
with
their
billion
dollars
of
endowment
with
corporations.
I'll
tell
you
that
corporations
like
Amazon,
who
have
Whole
Foods,
have
reached
out.
A
A
Those
institutions
specifically
have
a
financial
ability,
whether
it's
the
government
agency
of
the
city
of
Boston,
whether
it's
a
university,
whether
it
is
a
state
entity
whether
it
is
a
major
corporation
to
shoulder
some
of
that
economic
cost
themselves
and
I,
don't
know
that
we
can
necessarily
mandate
that
they
do
that,
but
I
think
we
can
create
regulations
that
require
that
to
sort
of
happen,
and
so
there's
there's
ways
to
get
to
that.
That
will
work
out.
A
A
What
would
make
this
less
strong
for
you?
What
would
operationally
be
needed
on
behalf
of
your
organizations
that
you
think
is
like
a
reasonable
thing
that
you
could
achieve
and
where
would
you
need
assistance
I,
think
councilman
Murphy
has
brought
up
unions
which
was
not
worked
into
this,
but
I.
Think
many
unions
would
probably
want
to
help
in
some
way
shape
or
form
with
this,
but
I.
Think
part
of
this
is
when
we're
when
you're
mandating
that
things
happen.
A
I
don't
want
the
support
structures
to
be
voluntary
right,
because
I'm
mandating
that
you
do
or
we
are
mandating
as
a
city
that
you
do
a
certain
thing
and
then,
if,
if
everything
that
gets,
that
thing
done
is
based
on
voluntary
assistance,
then
that's
a
recipe
for
eventually
having
gaps
and
so
I
want
to
make
sure
we're
looking
at
it.
Even
if
that
means
the
scope
and
the
scale
is
different.
A
One
of
the
things
that
I
have
tried
to
wrap
my
head
around
and
it
sounds
like
so,
for
instance,
with
BPS
the
meals
that
are
already
prepared
are
sealed
already
they're
already
labeled.
It
sounds
like
actually,
what
you
guys
are
also
doing
is
taking
sort
of
pieces
of
meals,
things
that
haven't
been
used
or
facilitated
into
a
full
meal,
creating
an
actually
healthy
meal
and
then
individually,
packaging.
A
And
check
out
to
do
that
like
from
start
to
finish,
if.
A
From
pickup
to
to
where
you
get
to
the
finished
product,
because
you
know
one
of
the
logistical
issues
that
I've
been
trying
to
work
through
and
it
sounds
like
I,
probably
with
some
field
visits,
this
might
actually
work
out
really
nicely
is:
do
we
want
to
mandate
all
food
or
do
we
want
to
make
it
clear
that
it
has
to
be
like
sealed,
packaged,
Etc
et
cetera,
et
cetera,
and
it
sounds
like
one
of
the
things
is
we
could
we
could
increase
the
amount
of
donation,
that's
actually
usable
and
ethnically
and
culturally
well
done
if
we
can
create
to
to
scale
your
organization
and
organizations
like
yours
and
if
it's
I
guess
the
question
is,
is
what
the
work
that
you
do
is
the
work
that
you
do.
J
J
Now
we
would
love
to
be
picking
up
from
all
the
hospitals
from
all
the
universities.
They
have
such
good
hot
bar
food
in
the
dining
Halls,
which
they
literally
take
those
every
single
one
of
those
containers
put
it
in
a
plastic
bag
seal
it
flash
freeze
it
and
then
we
pick
it
up
and
then
create
those
individual
meals.
As
I
said
in
my
opening
statement,
we
are
over
subscribed
in
that
program
and.
J
J
So
if
you
can
imagine
going
into
a
dining
hall
and
there's
hot
food
everywhere,
mashed
potatoes,
Chicken
vegetables,
that
all
gets
put
into
individual
bags
Frozen,
then
we
bring
it
to
the
Biogen
commercial
kitchen.
And
then
we
have
volunteers
who
actually
chip
away
at
the
frozen
food.
Put
it
into
like
a
almost
like
a
TV
yep
TV
mail
track,
yeah.
G
J
And
then
we
have
a
sealer
that
goes
on
top
and
we
have
a
sticker
that
says
exactly
what's
in
it
and
then
those
meals
just
get
sent
out
to
our
partner
agencies,
so
Bunker
Hill,
Community,
College
and
Roxbury
Community
College
have
a
freezer
that
we've
provided
for
them
for
students.
Many
of
our
our
Cambridge
Public
Schools
also
have
a
freezer
that
you
know.
Families
know
that
they
can
come
in
if
they
need
a
meal
they
can
grab.
However,
many
people
in
their
family-
and
it
is
scalable.
J
A
What
is
a
believable
scale
that
you
could
reach
that?
You
would
say
we
think
this
is
good
like
we're
here.
We
can
get
it
wherever
that
is
here
here
here,
whatever
that
is
internally
and
then
working
from
that.
What
what
our
biggest
and
and
some
sort
of
most
successful
food
recovery
programs
are
operating
here.
A
They
believe
that
if
we
did
this,
they
could
get
here
and
then
we
work
from
there
from
what
we're
trying
to
regulate
so
that
we're
not
going
way
above
that
and
we're
not
coming
under
what
you
think
is
an
acceptable
amount
of
growth
potential
and
then
adjusting
as
necessary
as
it
becomes
more
traditional,
as
these
hospitals
realize
the
benefits
of
them
to
doing
this.
As
these
things
come
online,
I
really
believe
that,
when
things
work,
people
want
to
do
them
and
one
of
the
things
that's
really
special.
A
You
sort
of
hit
it
on
the
head.
Is
that
the
folks
who
really
get
served
are
the
volunteers
who
do
this
and
I
really
do
believe
that
once
Partners
see
the
good
that
this?
Does
it's
not
going
to
be
a
burden
as
much
as
it's
going
to
be?
You
know,
as
far
as
regulations
go
a
regulation
that
they
actually
brag
about.
Most
people
don't
brag
about
the
fact
that
they
wash
their
hands
I
mean
that's
not,
they
might
put
the
sign
up,
but
that's
not
something
they're
bragging
about
to
their
customers.
A
It's
a
given,
but
I.
Think
many
of
these.
These
organizations
will
be
very
happy
to
brag
about
how
many
meals
they've
provided
and
how
how
they
use
their
food
waste,
especially
in
today's
environment
and
especially
for
our
for-profit
partners,
and
so
part
of
this
is
creating
something
that
is
very
much
an
asset
for
your
organizations,
because
your
organizations
facilitate
that
process.
A
I
think
the
end
goal
is
to
make
sure
that
they
get
to
organizations
like
Tom
and
to
the
end
users
specifically,
who
need
them
and
I
think
if
the,
if
we're
talking
about
logistically
how
we
get
there-
and
you
can
correct
me
on
this-
because
you've
done
this
work.
It
feels
like
the
most
complicated
aspect
of
this
is
both
the
Sorting,
the
transportation
and
the
storage,
those
sort
of
the
three
things
there,
and
then
it
becomes
much
easier
when
those
things
get
into
Tom's
hands
to
give
to
individuals
and
to
sort
of
scale
there.
A
But
it's
the
complication
in
are
we
receiving
quality
food.
Is
that
food
to
standard
are
we
are?
Is
it
healthy
food?
Is
it
good
food
which
I
think
falls
into
quality
food?
What
are
folks
don't
what
they're
supposed
to
be
doing?
How
do
we
get
it
from
point
A
to
point
B,
and
how
do
we
do
that
without
the
quality
of
that
food,
diminishing
and
I?
A
Frankly,
it's
similar
to
how
love
and
spoonfuls
went
from
what
it
was
to
what
it
was,
how
you
went
from
what
you
were
to
what
you
were
and
same
thing,
I
think
success
scales,
and
so
those
are
kind
of
the
thoughts
that
I'm
thinking
through
as
we
get
to
where
we're
going
to
go
this
matters
to
me.
This
isn't
some
flash
in
the
pan
thing
that
we're
gonna
get
a
couple
headlines.
Then
it's
gonna
disappear.
This
is
coming
and
it's
coming
with
your
partnership.
It's
not
coming
over
your
heads,
it's
not
coming
around
you!
A
It
is
going
to
come
very
much
with
you
all
having
ridden
something
in
this
frankly,
and
so
what
I'm
very
interested
in
is
scaling.
How
do
we
scale
it?
How
do
we
fund
it?
I
think
you
know,
the
city
makes
a
lot
of
decisions
on
how
we
spend
our
money
and
just
based
on
the
need
that
I
receive
on
my
phone
calls
the
fact
that
we
wouldn't
prioritize
food
and
food
access
and
and
how
we
do.
That,
frankly,
is
ridiculous.
A
You
know
we
I'll,
give
you
an
example:
we
have
a
park
in
Roslindale,
that's
a
little
Community
Park
and
the
neighbors
want
to
turn
it
into
a
food
Forest
because
they
believe
that
people
actually
use
the
food
that
comes
out
of
that
food
Forest.
And
so
there
is
a
very
real
need
for
this
and
I
think
that
government
needs
to
play
a
role
in
making
this
happen
and
pushing
Us
in
that
direction,
and
the
cut
this
country,
specifically
in
the
state,
is
not
at
where
Milan
or
where
many
of
the
France
is
at.
A
But
I
do
think
that
we
won't
get
there
unless
we
start
here
right,
and
so
you
know
very
much,
not
so
much
a
question
for
now,
because
I
think
all
of
you
would
have
to
sort
of
go
back
to
your
partners
and
see
how
you
could
do
that.
But
I
I
want
to
get
to
a
place
where
I
believe
that
scaling
up
is
a
part
of
actually
creating
the
need
to
scale
up
so
creating
that
need.
But
then
also
what
is
a
healthy
amount
of
scaling
where
you
guys
believe
we
could
get
there.
A
And
this
is
the
amount
of
time
we
need
to
get
there,
but
this
is
what
we
would
need
in
this
to
make
that
functional
and
specifically
with
with
your
organization,
does
from
what
I
think
we
would
get
I
think
we'd
get
shelf-stable
Foods
as
part
of
this
as
well,
because
it's
not
it's
not
saying
that
we
wouldn't
but
I,
think
what
we
would
get
an
increase
in
is
is
non-sort
of
more
perishable
foods,
and
it
sounds
like
your
organization
has
really
taken
a
a
real,
strong
base
and
foundation
on
how
to
how
to
deal
with
that.
A
As
a
question
for
you
when
it
comes
to
transportation
to
end
so,
for
instance,
you
you
transport
all
of
these
things
Frozen
to
this
Hub
facility.
Is
it
the
same
transfer?
Is
it
the
same
Transportation
Hub?
J
A
A
K
A
So
that's
like
more
of
the
U-Haul,
precisely
single
apartment.
Yes,
it's
so
refrigerated,
mostly
I'm,
trying
to
figure
out
from
us
from
a
city
scale.
If
we
require
the
city
to
do
this,
that's
more
trucks
on
the
streets,
and
so
are
we
talking
about
larger
trucks
that
would
require
much
larger
loading
docks.
Are
we
talking
about
more
manageable,
Vans
and
sort
of
what
you
would
see
normally
on
the
city
streets
like
a
U-Haul
I.
K
Think
this
is
one
of
the
logistical
challenges
that
we
I'm
sure
face:
the
same
type
of
things
that
Matt
and
I
have
had
many
conversations
working
with
Tom
working
with
Carl
who's
in
the
gallery.
Right
now,
it's
the
logistics
of
sorting
are
really
important,
but
also
the
logistics
of
matching
the.
K
With
where
it's
going,
and
we
don't
know
what
we're
gonna
get
from
a
store,
so
if
we
go
to
a
specific
food
vendor,
if
it's
a
hospital,
if
it's
a
supermarket,
we
don't
know
if
they
have
over
ordered
20
cases
of
bananas
and
if
they
do,
one
partner
does
not
want
20
cases
of
bananas
so
to
not
force
it
upon
them
to
have
it
a
a
relationship,
that's
built
on
trust
and
mutual
respect
conversation,
they
might
say.
We
just
got
bananas
from
the
food
bank
because
they
also
got
20
shipments.
K
We
don't
want
any
bananas
and
they
need
to
feel
comfortable
to
tell
that.
Whoever
is
sourcing
to
them,
that
that
doesn't
work
because
by
us
delivering
to
them
we're
dumping
it
on
them.
Not
only
would
it
be
detrimental
to
their
their
program,
they
would
have
to
then
pay
for
it
to
be
removed,
but
also
removing
it
from
a
vendor
that
could
potentially
put
it
into
other
disposal
streams
composting,
because
a
lot
of
our
nonprofit
Partners
don't
have
composting
on
us
that
size
of
a
scale
but
but,
more
importantly,
there's
the
dignity
aspect
of
things.
K
It's
been
touched
on
a
lot.
You
know
the
fact
that
if
we
were
to
start
seeing
dumping
of
food
on
on
programs-
and
it's
a
you
know
a
mandate
that
you
must
take
all
of
these
things-
you
must
take
all
the
food
from
the
store
at
this
one
partner.
The
overall
perception
of
food
rescue
might
be
seen
as
as
lesser
than
so.
K
The
administration
had
brought
out
a
really
great
point
to
kind
of
embrace
the
education
for
everybody,
those
who
currently
might
not
be
needing
sources
of
food,
but
that's
okay,
to
be
accessing
this
type
of
those
rescued
food,
but
then
for
those
those
same
programs
to
be
able
to
push
back
and
there's
a
program
on
Cummins
Highway
in
your
District,
it's
a
local
church.
They
they
pretty
recently
told
us
very
clearly.
They
do
not
want
cottage
cheese,
because
I
think
it's
nasty,
sorry
cottage
cheese
Enthusiast.
K
So
you
know
that
those
are
the
types
of
micro
conversations
that
only
come
with
with
real
relationships.
Yeah,
they
feel
comfortable,
telling
us
listen.
Our
population
is
mostly
Haitian
Creole
and
most
of
our
clients
do
not
take
the
cottage
cheese,
and
that
is
the
one
thing
that
to
Tom's
point
that
the
proof
is
in
the
put
it.
You
see
it
it's
on
the
table
at
the
end
of
the
day.
That's
not
going
there.
A
Just
really
briefly
on
that
that
kind
of
a
communication
is
that
something
that
you
were
talking
about,
training
drivers
to
sort
of
have
is
that
is
that
a
conversation
they're
having
with
your
drivers?
Are
they
calling
directly
to
like
some
customer
service
person
like
your
community
relations
person
about
hey
this?
Is
the
Cummins
Highway
spot?
You
guys
brought
us
this,
or
is
that
a
message
that
really
is
dependent
entirely
on
the
relationship
that
your
driver
is
building
with,
who
they're
dropping
things
off
with
both.
I
I
I
witnessed
this
firsthand
recently
riding
along
with
our
drivers.
They
hold
an
enormous
amount
of
information
in
their
heads
every
day.
Our
trucks
are,
you
know,
all
we're
carrying
primarily
perishable
stuff,
not
prepared
food,
but
that
food
has
to
go
out
that
day
we
don't
have
storage
and
the
drivers
are
calculating,
as
food
is
coming
onto
the
truck
which
partner
will
want
this,
which
partner
will
not
want
this.
They
know
this
place
likes
croissants
and
this
place
like
sweet
potatoes.
You
know
they
have
that
information
and
they
field
those
questions
they
are.
I
A
And
they're
emptying
away
where
that
food
reached
a
person
who
wanted
it
right,
yeah,
which
is
which
is
an
Endeavor,
but
this
all
makes
me
think
about
I
know:
toast
has
talked
to
you
about
it.
Toast
has
reached
out
to
us
as
well
about
how
we
maybe
create
processes
of
information
sharing,
because
I'm
not
sure
you
raise
an
interesting
point,
which
is
the
Greater
Boston
Food
Bank
just
sent
somebody
else,
bananas
right
and
is
there
a
point
where?
How
siled
is
that?
So?
A
How
how
Silo
is
the
information
about
what
Greater
Boston
food
bank
is
providing,
as
opposed
to
you,
and
how
much
of
that
information
are
you
allowed
to
build?
So
you
guys
are
bringing
all
these
fruits
and
vegetables.
So
we
can
bring
them
these
things.
Then
we
can
use
the
fruits
and
vegetables
somewhere
else.
How
much
of
that
information?
A
K
Well,
it
depends
sometimes
people
you'll
know
often
we're
not
a
direct
Food
Bank
partner
ourselves,
but
we
have
an
mou
with
them
and
they're
a
great
Community
partner
for
for
the
region
and
the
city,
especially,
but
we
you
know,
we
know
often
when
different
programs
receive
their
food
bank
deliveries,
and
we
know
that
kind
of
epson
flows
that
might
contain
so
Dominus
received
a
whole
freezer
full
of
chicken
from
the
food
bank.
K
K
But
the
the
personal
conversations
and
relationships
are
really
important.
There's
the
stability
and
the
consistency
that
we're
going
to
be
creating
with
the
the
folks
that
we're
providing
food
to
because
often
we're
not
providing
people
who
are
food
insecure
themselves,
we're
not
serving
individuals
in.
E
K
J
A
It
and
so
that
way,
you're
not
double
correct
yeah.
That
makes
a
lot
of
sense.
That's
very
smart!
One
of
the
things
that
came
up
that
I
think
might
be
something
that
I,
don't
believe,
is
in
what
we've
ridden
but
might
be
something
worth
exploring
because
you
brought
a
bride
of
refusal
and
I
think
it
might
be
an
interesting
aspect
to
write
into
this
that
there's
a
Rite
of
refusal
from
the
partner
organizations
as
to
whether
or
not
they
want
to
take
something
on
that
given
day
or
at
that
time.
A
I
think
that
might
get
to
some
of
the
issues
about
you
can
compost
it
and
they
can't.
We
know
we're
not
gonna,
be
able
to
use
it
this
week
or
this
month,
or
it's
just
not
an
appropriate
thing
for
us
to
take
and
that
way
they're
not
sort
of
like
well.
No,
you
have
to
come
grab
this
right,
so
I
think,
there's
I,
think,
there's
ways
we
can
work
that
language
in,
but
that's
the
kind
of
thing
that
I
think
we
can
get
sort
of
regulatory
about
where
it
takes.
A
Some
of
that
burden
off
of
you,
which
is
the
right
to
refuse
an
order
and
I.
Think
one
of
the
things
we
can
try
to
trigger
is
if
there's
a
right
for
refusal
because
they're
simply
not
giving
you
good
things,
then
that
triggers
a
separate
thing.
But
if
it's
right
for
refusal,
because
it's
voluntary
right
then,
because
one
of
the
things
with
the
right
to
refusal,
just
as
we
write
policy,
these
are
the
kinds
of
things
that
you
have
to
go
through.
A
Think
the
trust
for
me
on
that
in
terms
of
who
should
have
the
right
to
refusal,
is
very
much
our
partners
who
are
trying
to
feed
people,
and
so
those
are
the
kinds
of
creative
sort
of
language
things
that
we
can
put
into
this
I
think
that's
like
an
interesting
thing
that
you
said
that
I
think
we
could
work
into
this
to
make
it
more
manageable
as
well
where
just
because
they're
mandated
to
do
it
doesn't
mean
that
the
organizations
are
mandated
it's
taken
and
then
that's
sort
of
as
long
as
there's
an
understanding
that
the
reason
it
didn't
happen
is
because
the
organization
didn't
want
to
take
it
on
that
day
or
that
load
or
that
shipment
or
that
week
that
it
it.
A
Then
it's
cleared
right
and
so
the
ways
to
make
it
so
that
it's
not
like.
Well,
what
do
I
do
now
right.
Do
I
get
fined
because
you
don't
want
to
take
it
I
think,
there's
ways
to
work
through
all
that
that
make
this
very
functional,
so
I
appreciate
all
of
you.
I
want
to
give
you
a
chance
to
close
if
there's
anything
specifically
yeah.
A
Many
of
you
were
really
prescriptive
and
I
want
to
thank
folks
who
weren't
present,
who
wrote
very
detailed
letters
about
things
that
they
also
saw
or
flag
some
of
it
which
overlaps
with
this
some
of
it
was
separate
apart,
but
also
with
the
reiteration
that
every
first
ordinance
is
really
just
a
draft
and
it's
written
in
pencil,
and
so
when
we
get
to
the
finish
line
of
this
I
fully
expect
that
many
of
you
will
have
been
in
or
your
organizations
will
have
been
in
many
a
conversation
with
us
about
what
that
language
looks
like
to
most
be
a
benefit
to
you.
A
I
I
think
I'll
just
say
thank
you
for
looping
Us
in
here.
You
know,
I,
think
we
are
here
as
a
resource
and
want
to
be
that
moving
forward
and
I
think
we're
all
on
the
same
page
here
that
it's
the
end,
the
end
user,
that's
the
most
important
element,
not
most
important
person
in
this
conversation.
So
we
are
very
happy
to
work
on
this
moving
forward.
A
Thank
you
so
much
I
do
think
we
have
some
Community
comments,
so
I
want
to
make
sure
we
go
to
it.
You
are
welcome
to
stay
and
hear
Community
comment.
It's
not
many
people
or
you
are
free
to
go.
If
you
have
other
commitments,
I
just
want
to
make
sure
really
quickly.
I
know
we
have
two
on
Zoom
is
one
of
the
things
so
I'm
going
to
take
the
person
who's
been
here
at
Carl
Beatty.
A
L
Good
afternoon
and
I
really
thank
you
for
the
invitation.
I
can
thank
my
partners.
I
love
his
pool
fools
I'm
Carl
Beatty
I'm,
the
executive
director
of
rounding,
the
basis
profit.
L
L
They
didn't
want
seniors,
have
to
come
out
the
house
to
go
pick
up,
go
get
who's
talking
about
what
what
the
program
was
with
once
a
month.
I
would
go
to
ABCD
and
and
Mattapan
pick
up
three
round
bags
and
take
them
to
three
seniors.
The
first
time
I
showed
up
there.
They
told
me
he
said:
well,
you
got
to
bring
the
seniors
because
they
gotta
sign
up,
so
I
went,
got
to
senior
board
and
they
signed
up
and
nah.
L
L
L
L
Well,
we
don't
want
to
be
responsible.
You
gave
me
three
I
didn't
know
40
now,
I
can't
do
that.
No
I
thank
God.
I
didn't
get
sick.
Another
trip
I
served
got
you
know
we
took
off
because
we
could
but
see
you
don't
seem
to
stay
in
the
house
and
you
take
a
food
with
them.
Didn't
make
sense
to
me.
Didn't
make
sense
to
me.
L
L
L
It
was
almost
two
households
on
a
good
week.
We
searched
our
best.
We
can
start
over
600..
You
know
my
point
of
being
here
is:
is
one
do
I
ever
thought?
I
wanted
to
replace
him.
If
he'd
do
some
nice
things
so
I
will
take
those
and
take
opportunity,
and
my
partner
is
invited
me
if
they
thought
of
me,
invite
me
you're
not
happy
before
you
know:
I,
don't
wanna
I
I,
don't
know
what
what
what
what
the
plan
is,
but
I
don't
want
to
see
anything
that
that
doesn't
hurt
anybody
yeah.
L
L
A
Thank
you.
Thank
you
very
much,
I
believe
on
Zoom
we
have
Sandra
nijar,
who
is
the
founder
of
the
East
Boston
Neighborhood
Zoo
kitchen
was
supposed
to
be
a
panelist
today,
but
had
a
prior
commitment
might
be
able
to
offer
a
public
comment
which
would
essentially
be
her
opening.
Is
she
on
she's
not
on
yet
okay,
we
do
have
Dana
styles
on
Dana.
Styles
is
on
to
give
public
comment.
M
Wonderful
I
just
I'm,
so
it's
wonderful
to
be
here.
It
really
is
and
I
want
to.
Thank
you
all
of
you
who
are
here
for
this
ordinance
for
being
here
for
everything
you
do
just
an
incredible
opportunity.
M
So,
on
behalf
of
rescuing
leftover,
Cuisine,
a
national
non-profit
food
rescue
organization
operating
here
in
Boston,
we
would
like
to
express
our
very
deep
gratitude
to
all
of
you
here
today
for
proposing
this
ordinance
to
propel
food
recovery
movement
here
in
Boston.
We
also
want
to
thank
our
friend
food
rescue
organizations
for
doing
such
important
work
here.
Like
love
and
spoonfuls,
food
for
free
Boston
area,
Gleaners
and
others.
It
was
wonderful
to
hear
from
Carl
who
we've
worked
with.
M
We
look
forward
to
hearing
from
Sandra
who
we
work
with
it's
just
a
great
community,
so
rescuing
leftover
Cuisine
believes
that
excess
food
marks
a
new
beginning,
not
an
end.
We
crowdsource
community
members
as
volunteer
and
paid
Rescuers
who
use
our
purpose-built
web
application
to
redistribute
quality
surplus
food,
mostly
prepared
and
unprepared,
from
businesses
to
nonprofits
that
serve
people
who
face
food
insecurity
at
no
cost
to
them.
In
a
nutshell,
you
can
compare
our
Network
to
a
Rideshare
platform
for
too
since
2013,
just
to
give
a
little
bit
of
context.
M
Rlc
has
redistributed
over
10
millions
of
pounds,
10
million
pounds
of
food
nationally.
This
includes
over
985
000
pounds
of
food
from
184
businesses
to
143,
non-profit
organizations
throughout
Massachusetts,
mostly
in
Greater
Boston
since
2016.,
and
this
has
been
achieved
by
over
900
Rescuers,
like
I,
said,
volunteer
and
paid
Rescuers
via
over
18
500
rescue
events
providing
over
821
000
meals
that
may
have
otherwise
been
discarded.
M
Our
business
partners
include
eateries
commercial
kitchens,
businesses
hosting
catered
events,
venues,
markets,
manufacturing
facilities,
warehouses,
distribution,
centers
and
more.
We
make
it
easy
for
businesses
to
donate
surplus
food
with
no
minimum
requirement
of
food
for
pickups
and
equipping
them
with
an
online
dashboard
to
schedule,
pickups
measure
social
and
environmental
impact
access,
real-time
metrics
and
download
Food
donation
receipts
for
ease
of
reporting
and
eligibility
of
federal
tax
benefits
as
an
organization
with
extensive
experience
operating
in
Greater
Boston
we're
thrilled
about
the
spirit
of
this
proposed
ordinance,
and
as
mentioned,
you
know
casually
during
this
hearing.
M
Our
ideas
include
funding
our
organizations
each
of
our
organizations
in
strategic
ways
that
would
help
bring
out
the
best
of
of
each
of
us
to
offer,
uniquely
that
we
offer
uniquely
so,
for
example,
rlc's
utilization
of
modern
technology,
so
that
we
may
strengthen
the
food
system
collectively
and
also
strengthen
policies
who
significantly
expand
Food
donation.
M
So
as
an
example,
the
state
of
Massachusetts
does
not
offer
current
additional
tax
incentives
or
credits
beyond
the
federal
incentives
that
are
offered
and
dollars
spent
on
water,
energy
and
labor
invested
produced
to
produce
discarded
food
goes
to
waste,
but
if
it's
donated
instead
of
discarded
that
tax
credit
could
help
offset
that
so
supporting
businesses
that
do
the
right
thing
would
encourage
others
to
do
the
same
and
by
incentivizing
businesses
to
donate
unused
food.
M
M
A
Thank
you
very
much
and
we'll
make
sure
to
rope
you
into
as
well
as
we're
starting
to
put
together
sort
of
our
our
think
tanks
on
how
to
get
this
to
its
best
of
its
ability.
So
thank
you
very
much.
M
A
You
so
much
I
think
we've
been
joined
by
Sandra
nijar
and
her
her
partner
there
Arlene.
N
Good
afternoon,
councilor
Arroyo,
thank
you
so
much
for
including
us.
Thank
you.
We
are
running
around
here
running
errands
for
the
soup
kitchen.
This
is
Arlene.
A
Hey
Arlene
great,
to
see
you
both
I
know
you
both
are
literally
in
the
field
right
now.
So
I
appreciate
that
we
have
you
here
in
this
capacity,
at
least
to
speak,
to
your
needs
and
what
you
do
and
what
your
work
is.
Usually
we
have
a
timer,
it's
just
you
and
then
a
a
video
from
the
Greater
Boston
food
bank
that,
since
that
video
is
pre-recorded
we
can
you
have
the
time
you
need
to
to
go
ahead
and
say
whatever
you
would
like
to
say.
Yeah.
N
We
would
like
to
first
thank
you
for
including
us
in
this
conversation.
I
think
passing
this
ordinance
to
be
able
to
rescue
food
from
different
businesses
will
help
organizations
like
ours.
You
know
Grassroots,
non-profit
organizations
that
are
dressed.
Food
insecurity
in
our
community
have
East
Boston
each
Monday.
We
are
taking
care
of
our
homeless
who
come
in
for
hot
meals,
but
because
we're
not
giving
out
hot
meals.
N
We
give
them
hot
meal
vouchers
coupons
that
they
take
to
restaurants,
and
then
they
get
a
hot
meal
organizations
partner
organizations
like
rescue
leftovers
Dana.
They
have
been
amazing
partners
of
ours,
helping
us
with
that
effort
and
then
loving,
spoons
fools
and
food
for
free
and
many
others
have
been
helping
us
and
also
also
show
us.
Supermarket
have
been
giving
us
a
food
surplus
Foods
to
be
able
to
fill
bags
of
Groceries
on
Tuesdays
and
on
Tuesdays.
We
take
care
a
long
line
of
people
of
all
walks
of
life.
N
Basically,
like
all
ages,
all
the
ethnicities
coming
and
standing
in
line
for
hours,
waiting
for
a
bag
of
groceries
and
those
bags
of
groceries
are
filled
with
foods
that
are
rescued
that
are
donated
to
us
each
week.
So
passing
an
ordinance,
the
one
that
you
are
pushing
for
or
that
you're
filing
for
it's
going
to
help
us
a
great
deal.
Because,
right
now
we
leave
people
without
food
because
we
don't
have
enough
donations.
O
Sure
I
mean
unfortunately,
after
the
pandemic.
People
might
think
that
the
food
insecurity,
the
food
insecurity
is
like
something
that
maybe
will
disappear
a
little
more
but
is
actually
growing,
and
we
see
it
every
week
how
the
line
gets
bigger
and
before
it
was
like
until
like
not
so
far,
and
now
it's
like
all
the
way
to
the
end
of
the
street.
So
like
it's
hard
to
see
that
and
it's
hard
to
get
the
resources
to
fulfill
people's
needs.
N
Yeah
and
that
you
know
the
food
is
not
culturally
sensitive.
Also,
you
know-
and
there
is
a
lot
of
good
waste
that
happens
here
too,
so
we
go
around
collecting
the
food
that
is
rejected,
such
as
canned
goods,
not
many
people
are
used
to
consuming.
You
know
food
that
is
processed
so
to
have
fresh
food,
vegetables
and
proteins.
It's
something
that
we
need.
More
of.
N
So
if
supermarkets
have
meats
and
vegetables
that
because
they
don't
look
so
fresh,
they
want
to
throw
it
away
instead
of
giving
it
to
us.
You
know
that's
sad,
because
there
are
people
that
could
easily
consume
that
food.
A
So
I
have
two
questions
you
were
supposed
to
be
on
our
panel.
So
that's.
Why
I'm
going
to
ask
you
some
questions?
It's
not
normal
for
us
to
ask
public
commenters
questions,
but
Sandra
you
run
the
East
Boston
soup
kitchen,
so
I
have
two
questions
for
you.
One
is
how
many
people
are
you
serving
on
a
regular
basis?
Are
you
keeping
track
of
that
in
terms
of
how
many
meals
or
prepared
sort
of
bags
you're
getting
out
on
on
each
day.
N
Okay,
so
we
are
open
to
separate
days
taking
care
of
two
separate
populations,
so
Mondays
we
take
care
of
our
homeless
and
we
are
hopping
between
50
to
75
homeless,
folks
to
them
we
give
them
happy
vouchers
for
now,
but
starting
May
16th.
We
will
go
back
to
the
indoor
dining,
but
in
so
that's
with
our
homeless
and
then
on
Tuesdays.
N
That
is
very
different
because
we
are
giving
out
bags
of
groceries.
We
operate
more
as
a
food
pantry
and
we
give
out
400
bags
of
groceries,
which
the
YMCA
from
Greater
Boston
YMCA
donates
to
us,
but
we
also
finish
filling
it
with
all
these
other
foods
that
we
receive
from
other
donors,
Like
Loving,
spoons
pools
and
food
for
free
and
Shaws
and
many
others,
and
then
so
that's
400
bags.
But
then
we
also
have
between
50
to
75
boxes.
N
That
are
that
also
go
with
that,
and
then
we
have
about
250
to
300
bags
of
fresh
vegetables
that
also
go
with
that
and
then
the
families,
the
people,
the
extending
line,
is
between
350
varies.
It
could
be
200,
it
could
be
300,
but
it
never
really
goes
lower
than
150.
So
yeah.
A
So
then,
I
have
a
second
question,
which
is
one
of
the
things
that
I
think
this
ordinance
would
probably
I
think
would
create
more
of
both,
but
I
think
the
thing
that
would
create
much
more
of
is
what
we
would
consider
perishable
food
food
that
would
have
to
be
consumed
relatively
quickly.
Do
you
think
that
you
have
a
market
for
that?
A
N
Yes,
we
can,
we
can
take
it,
we've
been
taking
those
types
of
foods
from
loving,
spoonfuls
and
other
places,
including
shots.
N
About
date
or
yeah,
so
we
do
take
expired
food
we
try
not
to,
but
it
fits
food
that
it's
expiring
within
a
couple
of
days.
Yeah
people
definitely
take
it
because
they
consume
it
immediately.
So.
A
N
Yes,
it
would
be
for
our
homeless
because
we
will
be
providing
hot
meals
to
them,
so
they
can
take
that
with
them
in
their
snack
bags.
We
create
snack
bags
that
we
give
out
sometimes
with
backpacks
and
we
put
in
a
food
and
and
a
drink
and
a
shake,
and
whatever
else
we
can,
we
can
put
in
there
for
them
to
have
later
on
and.
A
Then,
if
some
of
those
things
were
frozen,
so
if
we
were
able
to
create
some
kind
of
thing
around
freezing
them
or
having
them
Frozen
with,
then
that
Tuesday
crowd
be
able
to
take
it
if
it
was
something
that
was
refrigerated
like
something
they
could
refrigerate
and
eat
at
a
later
time.
If
it
was
already
prepared.
A
A
Okay,
so
I
think
the
final
thing
we
have
is
video
testimony
from
Kate
Adams
from
the
Great
Boston
food
bank,
which
is
because
it's
a
pre-recorded
video.
It's
got
about
a
five
minute
run
time.
So
then
we'll
go
to
that
and
then
that
is
it.
Then
we
we
will
adjourn
and
I
think
again.
Everybody's
who's
watched
this
who's
watching
this.
These
are
saved
on
our
YouTubes,
our
YouTube
channel.
So
if
folks
want
to
I
sound
like
my
very
elderly
father
when
I
called
it
YouTubes
but
on
our
YouTube
channel.
A
So
if
you
would
like
to
see
this
YouTube
video
or
any
of
the
other
keyrings
that
we
hold
you're
welcome
to
do
it,
but
for
our
organizations,
if
they're
trying
to
if
somebody
would
like
you
to
tell
them
what
we
spoke
about,
you
can
actually
cut
to
clips
and
and
have
that
this
is
preserved.
So
with
that,
if
we
can
press
play
on
Kate
Adams
video
testimony.
P
Hello,
my
name
is
Kate
Adams
and
I
am
the
public
policy
manager
at
the
Greater
Boston
Food
Bank?
Thank
you,
counselors,
Arroyo
and
Coletta
for
extending
an
invitation
for
us
to
participate
in
this
community
panel.
Today,
the
Greater
Boston
food
bank
is
the
largest
hunger
relief
organization
in
New
England
and
among
the
largest
food
banks
in
the
country.
As
the
food
bank
for
Eastern
Massachusetts,
we
are
feeding
people
in
190
towns
across
the
region,
Distributing
food
through
a
network
of
600
dedicated
food
distribution
partners
and
programs.
These
include
food
pantries
meal
sites
and
soup
kitchens.
P
P
I'd
like
to
provide
some
context
about
our
role
in
the
edible
surplus
food
Arena,
the
Greater
Boston
food
bank
had
a
retail
food
recovery
program
since
2009..
When
it
first
launched.
We
worked
with
only
two
Retail
Partners
today,
through
dedication
and
strategic
Partnerships,
we've
grown
the
program
to
work
with
43
Retail
Partners
in
Boston
that
donate
to
27
boston-based
agency
food
pantry
Partners
about
a
quarter
of
the
total
food
that
the
Greater
Boston
Food
Bank
distributes
across
Eastern
Massachusetts
is
donated
food
thanks
in
part
to
this
program.
P
According
to
feeding
America's
food
safety
standards,
we
cannot
accept
prepared
food
without
clearly
labeled
common
allergies
listed
as
such.
The
Greater
Boston
food
bank
and
its
network
of
food
pantry
Partners
in
Boston
likely
would
not
be
able
to
accept
Surplus,
edible
food.
That's
generated
through
this
ordinance
unless
it
is
from
large
wholesale
vendors
and
grocery
stores,
many
of
which
we
already
partner,
though
gbfb
itself
cannot
accept
most
rescued
prepared
food.
P
We
have
a
long-standing
partnership
and
memorandums
of
understanding
detailing
our
operational
commitments
with
several
food
recovery
organizations
in
the
Boston
area,
like
love
and
spoonfuls,
Boston
area,
Gleaners
and
food
link.
To
name
a
few
who
distribute
food
to
33
of
our
boston-based
partner
agencies,
While
most
of
our
Boston
area
agencies
expressed
the
need
for
more
food.
Some
have
limited
storage
capacity
for
perishable
perishable
products
and
hot
meals
that
would
be
generated
through
this
program.
P
Also,
many
have
limited
capacity
to
retrieve
and
transport
recovered
food.
Adequate
infrastructure
support
for
organizations
receiving
surplus
food
must
be
considered
for
this
proposal
to
be
successful,
we'd
like
to
share
a
few
considerations
and
questions
about
the
proposal
who
will
be
accountable
for
maintaining
adequate
food
safety
standards
of
recovered
food
and
ensuring
Refrigeration
of
food
throughout
the
following
cold
chain
stages:
storage
of
food
ready
to
be
donated
at
pickup
during
Transportation
during
delivery,
and
how
will
this
be
regulated?
P
P
Do
organizations
receiving
the
donated
food
have
capacity
to
coordinate
delivery
of
food?
How
will
this
be
determined
and
or
provided
the
Greater
Boston
food
bank,
as
well
as
many
other
Industries,
are
currently
experiencing
shortages
of
truck
drivers?
Recruitment
may
be
challenging
just
a
consideration.
P
This
program
may
add
traffic
and
congestion
with
trucks
needing
to
double
park
for
pickup
and
drop-off
in
the
Boston
area.
Some
destinations
may
not
have
loading
docks.
How
have
Tier
1
generators
adapted
to
comply
with
the
state
food
waste
ban?
To
what
end
is
their
excess
edible
food
going
currently?
P
This
proposal
is
a
bold
step
toward
finding
innovative
solutions
to
the
complex
and
interconnected
challenges
of
food
waste
and
hunger
in
Boston.
We
applaud
the
Boston
city
council
for
moving
this
conversation
forward
and
encourage
further
examination
of
the
current
efforts
around
emergency
hunger
relief
providers
to
address
food
waste
and
determine
feasibility
of
this
proposal,
in
collaboration
with
food,
waste
reduction
and
hunger
relief
stakeholders
to
explore
solutions
to
the
challenges
raised,
namely
around
capacity
accountability
and
regulation.
Thank
you.
A
Thank
you
even
though
you're
a
video
you
sent
that
in
yesterday
we
have
Royal
Smith
from
the
Boston
black
Hospitality
Coalition,
who
came
in
right
before
the
deadline,
so
Royal
Smith.
If
you
are
prepared
to
give
a
statement,
your
floor
is
yours.
Co-Founder
of
the
Boston
black
Hospitality
coalition,.
F
Hey
guys,
first
of
all,
I
apologize
for
my
lateness
and
tidiness
in
the
conversation.
But
yes,
my
name
is
Royal
Smith
I'm,
the
co-founder
of
the
Boston
black
Hospitality
Coalition,
in
addition
to
the
owner
of
district
7,
Tavern
Community
guy,
and
know
that
this
policy
is
important
and
it's
moving
the
right
steps
to
ensure
to
mitigate
food
waste,
and
you
know
we
see
it
every
day
here
in
Roxbury.
F
You
know
it's
just
just
look
outside
look
outside
and
know
that
moving
forward,
you
know
and
know
that
we're
involved
in
a
lot
of
policy
happening
with
the
different
restaurants
that
will
be
coming
to
our
cities
are
in
our
squares
within
the
next
couple
years.
Restaurants
play
important
important
role,
an
important
part
of
this
conversation
and
know
that
we're
here
and
we
want
to
help
so
anything
that
we
can
do.
Let
us
know
this
is
important.
This
is
important
and
it
goes
back
to
my
roots.
F
You
know
as
a
kid.
My
grandfather
was
a
part.
It
was
very
integral
in
the
fair
foods
project
and
they're
still
running
today
under
the
direction
of
Nancy
and
those
lines
are
just
getting
longer
and
longer
and
longer
and
longer
so
whatever
we
can
do,
you
know
to
move
this
forward.
Let
me
know
let
the
team
know
and
go
from
there
thanks.
A
Thank
you.
I
really
appreciate.
Community
input
on
this
again
want
to
thank
all
of
our
partners.
This
is
the
beginning
of
a
conversation,
not
the
end
point
or
midpoint
of
this
conversation.
So
there
are
many
aspects
of
this
that
we'll
be
taking
into
account.
I
do
really
believe
that
everybody
has
some
piece
of
this
puzzle
that
we
will
be
putting
together
and
some
insight
on
how
that
particular
piece
can
be
better
sheened
up,
polished
up
and
and
made
to
be
more
effective,
and
so
the
goal
is
to
get
this
done.
A
A
This
is
not
an
optional
thing
that
the
city
does
every
now
and
again,
when
somebody
decides
that
they
kind
of
like
that
as
a
policy,
or
it
looks
good,
but
rather
a
consistent
framework
for
how
the
city
of
Boston
views,
food
and
its
residents
and
their
knee
needs,
and
how
food
and
access
to
food
is
a
public
good.
That
should
not
be
barred
by
any
number
of
considerations.
A
We
will
just
on
record
and
publicly
if
the
folks
who
bear
a
greater
burden
on
this
are
are
folks
who
can
afford
it,
our
corporations
and
our
well-endowed
universities
in
our
government
agencies.
Well,
then,
that's
where
that's
going
to
go,
and
so
just
publicly
no
hiding
the
ball
here.
That's
that's
who's
going
to
carry
a
lot
of
the
burden.
A
If
we
can
do
that,
because
I
believe
that
this
is
an
appropriate
burden,
because,
frankly,
when
we
are
talking
about
food
waste,
we
are
talking
about
food
that
should
be
going
to
people
to
eat
and
the
fact
that
we
have
people
who
are
hungry.
While
we
are
simultaneously
throwing
away
perfectly
edible
perfectly
serviceable.
Food
feels
criminal,
even
though
it
isn't,
and
so
the
quickest
and
fastest
way
to
just
to
get
to
that
is
to
regulate.
A
And
as
many
people
know,
regulations
can
create
some
new
burdens
on
on
corporations
and
on
on
businesses,
and
the
idea
here
is
to
strike
the
right
balance
so
that
it
is
not
crippling
to
them.
It
is
not
creating
a
situation
where
they're
not
able
to
operate
or
provide
the
services
that
they're
able
to
provide,
but
they're
still
doing
well
and
right
by
the
public
and
I
think
how
we
treat
food
and
how
we
treat
the
end
consumer
of
of
food
salvaged
food
has
to
be
something
that
we
prioritize
in
this
way.
A
Even
if
we
get
step
away
from
sort
of
corporate
to
to
non-profit,
to
all
of
that,
the
city
has
its
own
amount
of
food
waste
generation.
Frankly,
that
is
quite
large
and
what
we
do
with
that
and
how
we
deal
with
that
personally
and
how
we
have
no
contracts
to
even
try
to
ascertain
how
to
deal
with
that
with
our
private
non-profit
world.
That
does
this
work
is
concerning
and
so
in
ways
in
which
we
can
rope
in
those
responsibilities
and
make
them
sort
of
something
that
we
have
to
do.
A
That
is
the
goal
of
this,
and
so
you
know
I
look
forward
to
building
something
that
everybody's
proud
of
when
this
is
all
said
and
done,
and
that
serves
the
greater
good
for
long
long
after
I'm
I'm
done
here
and
and
folks
here,
moved
on
to
different
things
that
they
so
choose
so
that
20
years
from
now
your
agency
is,
is
going
even
stronger,
so
grateful
to
everybody
and
with
that
I
am
going
to
adjourn.
So
we
are
adjourned.