Sustainable Food Systems to continue to "green" our kitchen operations.  Alden Cadwell of SFS recently spent three days evaluating our kitchen operation and presented a report offering ideas to "raise the bar" that included saving our food scraps for local hog farms, changing our cleaning products, and measuring water usage to look for additional cost savings. Perhaps most exciting is the idea of partnering with Massachusetts farmers to grow crops specifically for our meals program to keep our food-buying dollars local.  We have since had conversations with the Northeast Organic Farmers Association and the Mass Dept of Agricultural Resources to discuss how to engage local farmers in collaborating with Community Servings in this effort.  We are also eager to engage our donors and volunteers in these sustainable projects and would love input from our readers. Please contact David to be a part of this discussion.