Campus Construction Update

As part of our work to ensure the look of our campus matches the exceptional care you've come to expect, we're closing the corridor between the Moakley and Menino lobbies for approximately one month, starting on Saturday, Aug. 10. Thank you for your patience during this time.

Click here to learn more about our campus redesign. 

Nourishing Our Community Team

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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.

Dave Maffeo

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

Latchman Hiralall, DTR After emigrating from Guyana 29 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.

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. 

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.

Volunteering

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

Farmer's Market

Tuesdays June-August in the Shapiro building 12-1PM

All produce harvested morning of across the street on the rooftop farm! Everything is subsidized at an affordable price.

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