Robert Biggio
Senior Vice President, Chief Sustainability and Real Estate Officer
Bob Biggio architected the Boston Medical Center campus redesign transformation project, resulting in over $25 million of annual operating savings. He also founded and lead BMC’s campaign to become a “green” hospital, resulting in over $10 million in grants and $8 million of annual energy savings.
Bob is responsible for capital and master planning, design and construction, emergency preparedness, environment and safety, facilities, parking, public safety, real estate, and a wide range of hospital services: environmental, food, guest support, interpretation, mail, operator, patient transport—and our preventive food pantry.
David Maffeo
Executive Director of Support Services and Sustainability
Dave Maffeo is responsible for the efficient coordination of support services at the hospital, including environmental, food and nutrition, guest support, interpretation, and patient transport services.
Dave also leads BMC’s Preventive Food Pantry, Teaching Kitchen and Rooftop Farm, which are focused on teaching and supporting patients and staff. He leads BMC’s sustainability efforts and is an active member of the emergency management team.
Olivia (Weinstein) Thomas, MS, RDN, LDN
Director of Nutrition Innovation and Implementation
In her role, Olivia connects the Nourishing Our Community program with clinical partners and community-based organizations, helping to promote population health and advance health equity.
Olivia is committed to integrating food-based interventions and culinary medicine into clinical care and developing culturally affirming, community-driven programs through research and evaluation. She is also a doctoral candidate and holds leadership positions with the Teaching Kitchen Collaborative and the American College of Lifestyle Medicine.
Latchman Hiralall, DTR
Manager of the BMC Preventive Food Pantry
Latchman began working at BMC after emigrating from Guyana over three decades ago and has been continuously employed at BMC ever since. In the course of his time at BMC, he earned his degree in Food Systems Management and is now a Registered Dietetic Technician (DTR).
Latchman spends most of his day helping to provide dietary-restricted food to the patients referred to him by their clinicians. Patients are referred for a balance of fresh and packaged food to support their unique dietary needs.
Troy Fernandes
Coordinator of the BMC Preventive Food Pantry
Starting as a part-time employee, Troy quickly advanced to a leadership role. He oversees food procurement from the Greater Boston Food Bank and other donors, ensuring the pantry remains well-stocked.
Troy also plays a key role in patient support by documenting visits in their medical charts, helping to integrate food access into their overall healthcare.
Derek Liverpool
BMC Preventive Food Pantry Assistant
With his background in the Department of Food and Nutrition, Derek plays a vital role in supporting patients’ access to nutritious food.
Derek carefully selects food items for patients, ensuring their dietary needs and restrictions are met. He also assists with inventory management and food pickups from the Greater Boston Food Bank when needed, helping to keep the pantry stocked and running smoothly.
Gabrielle Simons, MS, RD, LDN
Manager of the BMC Teaching Kitchen
Gabby is responsible for planning, coordinating, and facilitating culinary nutrition demonstrations, workshops, and series for patients, staff, and students.
Program themes include cooking and nutrition for mental and behavioral health, chronic disease, and wellness and prevention.
Paige Rizzuto, MPS, RDN
Virtual Culinary Dietitian, BMC Teaching Kitchen
Paige specializes in creating and delivering engaging culinary nutrition classes and workshops for patients, staff, and community members. Her work focuses on promoting health equity through accessible, evidence-based programs that emphasize chronic disease management, wellness, and prevention. With a passion for culinary education, Paige strives to empower participants with practical skills and knowledge to make sustainable, health-focused choices.
Sarah Hastings
Farm Manager, BMC Rooftop Farms
Sarah leads her team in cultivating a diverse array of vegetables, herbs, and flowers from seed to harvest. With a background in both farming and architectural design-build, Sarah employs techniques that maximize yield and nutrient density while fostering accessibility and community participation within urban farm spaces. She is also an avid researcher in agricultural and environmental history, eager to connect historical insights with modern practices to enhance our understanding of sustainable resource management. Her expertise lies in ecologically-minded growing practices, blending traditional methods with modern tools to inspire hands-on engagement.
Olivia Grieco, MS
Manager of Farm Education and Community Outreach, BMC Rooftop Farms
An expert in all things agriculture, food, and the environment, Olivia brings an interdisciplinary approach to her work teaching students of all ages and professions about where our food comes from, our place in the food ecosystem, and tips and tricks for growing and eating vegetables. She is committed to promoting sustainable food systems, place-based learning, and community driven initiatives on the farms.