Nourishing Our Community Team | Nourishing Our Community

Bob Biggio

Bob Biggio, Senior Vice President, Chief Sustainability and Real Estate Officer, architected the BMC 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 facilities, master planning, real estate, capital planning, design & construction, environmental services, preventive food pantry, environment & safety, patient transport, interpreter services, mail services, food services, operator services, public safety, parking, guest services, and emergency preparedness.

David Maffeo, Executive Director of Support Services and Sustainability at Boston Medical Center (BMC), is responsible for the efficient coordination of support services at the hospital. These services include food and nutrition, environmental services, patient transport, interpreter and guest support services. David also leads BMC’s Preventive Food Pantry, Teaching Kitchen and rooftop farm, which are focused on teaching and supporting patients and staff. David leads BMC’s sustainability efforts and is an active member of the emergency management team.

olivia weinstein

Olivia (Weinstein) Thomas, MS, RD, LDN, is the Director of Nutrition Innovation and Implementation at Boston Medical Center (BMC). In her role, she 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 Is the Food Pantry Manager. After emigrating from Guyana 38 years ago Latchman Hiralall began working at BMC, which has been his only place of employment since then. During his time at BMC, he has earned his degree in food systems management and is now a registered dietetic technician. He spends most of his day helping to give dietary-restricted food to patients who are referred to him by their clinicians. Patients are referred by their clinicians for a balance of fresh and packaged food to support their unique dietary needs.

troy fernandes

Troy Fernandes is the Food Pantry Coordinator for Boston Medical Center’s Nourishing Our Community program. Starting as a part-time employee, he quickly advanced to a leadership role. Troy oversees food procurement from the Greater Boston Food Bank and other donors, ensuring the pantry remains well-stocked. He also plays a key role in patient support by documenting visits in their medical charts, helping to integrate food access into overall healthcare.

derek liverpool

Derek Liverpoolis the Food Pantry Assistant for Boston Medical Center’s Nourishing Our Community program. With a background in the Food and Nutrition Department, he 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.

Bob Biggio

Gabrielle Simons, MS, RD, LDN is the Teaching Kitchen Manager at Boston Medical Center's Nourishing Our Community Program. She 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.

olivia weinstein

Paige Rizzuto, MPS, RDN, is a Virtual Culinary Dietitian at Boston Medical Center's Nourishing Our Community Program. Paige specializes in creating and delivering engaging virtual 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

Sarah Hastings is the Farm Manager for Boston Medical Center's Rooftop Farms, where she 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

Olivia Grieco, MS manages the farm education and community outreach for Boston Medical Center’s 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.

Farmer’s Market

The BMC Farmer’s Market is held June/July/August in the Shapiro Center every Tuesday from 12:00–1:00 p.m.

All produce offered at the market is freshly harvested earlier that morning from one of our two rooftop farms! Everything is subsidized at an affordable price.

Produce sold: collards, kale, chard, radishes, lettuce, bok choi, tomatoes, peppers, hot peppers, cilantro, parsley, mint, chives — and more!

Volunteering

If you are interested in visiting or volunteering on the farm, contact the Farm Manager at farm@bmc.org.

Return to Nourishing Our Community