Special thanks to Hazon’s wonderful staff in particular Judith Belasco, Anna Hanau, Daniel Infeld, Koenig, Nigel Savage, Natasha Aronson, Loebl for developing Hazon’s How to Host a Sustainable Shabbat Meal; to our partner Birthright NEXT, led by Emily Comisar, for support and invaluable input; to Dara Frimmer and Nadya Strizhevskaya for conceiving and writing earlier versions of this work; and to our designer, Michael Cohen of The BESHT Design.

Hazon gratefully acknowledges support from the following funders who sponsor our food work.

18 Pomegranates Anonymous Birthright Israel NEXT The Project The Covenant Foundation FJC: A Foundation of Philanthropic Funds Lisa and Maury Friedman Foundation Richard and Rhoda Goldman Fund Joyce and Irving Goldman Family Foundation Hillel Soref Initiative Jim Joseph Foundation Lucius N. Littauer Foundation MASA Israel Journeys Mazal Foundation Nash Family Foundation Oreg Foundation The Pears Foundation Rose Community Foundation UJA Federation of New York

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Copyright © 2011 by Hazon, Inc. All rights reserved. Hazon works to create healthy and sustainable communities in the Jewish world and beyond. Jewish inspiration. Sustainable communities. 2 Table of Contents What is a Sustainable Shabbat Dinner? 4 Planning your meal 5 Set a kavanah (intention) 5 To “go sustainable” 5 Involve your friends 5 Utilize people’s skills 5 Eating together: negotiating 5 Vegetarianism, , allergies and more 5 Planning Your Menu – 5 Make Enough but Not Too Much 5 Tips for Further Reducing 7 Overconsumption and Waste 7 What to serve? 7 Yummy, Delicious Food! 7 Organic Foods 7 Local & Seasonal Foods 8 Fair Trade Products 9 Eat Lower on the food chain 9 Drinks 11 Dessert 11 Set up and Clean up 12 Dishes & Napkins – 12 Alternatives to paper & plastic 12 Disposable dishes: 12 Compostable, biodegradable, and more 13 Cleaning Supplies 13 Composting 13 Getting the Meal Started 13 Welcoming Guests into Your Home 13 Blessings 14 Introduce the Food 14 Learn together 15

3 Hosting a Sustainable Shabbat Dinner

One day out of seven, we have the opportunity to stop creating and start being. To enjoy the world around us, including friends and family, beautiful places, enjoyable activities. To rest and recharge. If sustainability is about living in ways that don’t exhaust our resources, Shabbat is a great place to start practicing this for ourselves— and for the world: imagine if one day out of seven, the entire world stopped buying, producing, driving…. But we get ahead of ourselves—this is just about dinner! Or is it? Your Sustainable Shabbat dinner is just one meal, but it may very well be the first meal of the rest of your life (and your guests). All the aspects of hosting a meal, from setting the table, involving your guest, choosing the menu, preparing the food and cleaning up afterwards, are opportunities for you to discover ways to make your actions more sustainable and balanced, and explore the ways that Jewish tradition can support you in living with your values. This guide will help you plan your meal, think about what to serve, how to set up and clean up, get the meal started, and bring some insightful Jewish learning to your Shabbat table.

4 What is a Utilize people’s skills Sustainable Shabbat Dinner? Maybe someone is a great Sustainability is about meeting baker—ask him to make challah. the needs of today without Someone else might have a knack compromising the needs of future for roasting her own peppers or generations. For thousands of years, making fruit preserves—find a way Shabbat has sustained the Jewish to use that as well. Another friend people by providing a respite from might compost – now is the time to the work of the week. Creating a ask her about how she does it. Your sustainable Shabbat dinner, a meal Shabbat table can be filled with that uses our natural resources foods that you make on your own wisely, means that Shabbat can or with friends helping you in your continue to sustain us for thousands kitchen. of years to come. Eating together: negotiating vegetarianism, kashrut, Planning your meal allergies and more Set a kavanah (intention) to “go Communal meals pose some challenges for folks with strict sustainable” dietary concerns, whether this is Ask yourself why you’re hosting kashrut, allergies or other food a sustainable Shabbat and write it choices. Here are some suggestions down. This is your hosting kavanah, to help guests navigate the options the Hebrew word for intention. with grace: Attach it to your fridge. In the cacophony of oven-timers beeping, Have a conversation with your cell phones ringing, and guests guests ahead of time to find out arriving early or late, look at your about special dietary needs. Let notes and ground yourself in your them know what you expect to be own words: I want to cook with able to accommodate, and where new fruits and vegetables; harvest they may wish to simply bring their herbs from my garden; cook dishes own food. from scratch; use local and/ or Create labels for each dish listing organic ingredients. I want to use the ingredients, to allow people this Shabbat experience as a way to know if the dish is vegetarian, to explore what it means to eat and if it contains wheat or not, or if it live sustainably. includes non-heckshered (kosher certified) ingredients. Labels can Involve your friends also highlight the delicious local Don’t take on the sustainable and/ or organic ingredients that you kavanah alone – get your friends used. involved! Ask a friend (or two) to co-host the meal. Working together Make it even easier on your will ease the stress of managing guests – set aside one table for all the details on your own. Then kosher food, or one table for invite them into the conversation vegetarian food, or wheat-free about where the ingredients for your foods, and of course one table for shared meal will come from. everything else. 5 Planning Your Menu – Make Enough but Not Too Much Do you usually cook for one? Maybe you made dinner for 4 or 6 people in the past. The goal is to make enough for everyone to leave with happy stomachs, but not too much that you have a stomachache after eating the same pasta dish for 5 nights in row in order not to waste it. Reducing your leftovers and waste starts with good menu planning. Here are a few pointers when you are planning a dinner for 12 or 20 people. And if you do have scraps leftover, consider composting! As the host – and chef – the foods that you enjoy most should be featured. It is no fun to cook a meal that you don’t like to eat. When planning for 12 or 20 guests, you should think about creating foods in five different categories. Whether you call them hors d’oeuvre, finger foods, or appetizers, these foods are generally crowd pleasers and help to make sure no one is going home hungry. Cheese and crackers, veggies and dips, nut mixes, crostinis… the list is endless and they are usually relatively easy to prepare. Prepare 2 options for 12 guests and 3 options for 20 guests; provide one serving per person for each option offered assuming it is an appetizer size portion. Think “outside the bowl” because your salad doesn’t require lettuce – think roasted cauliflower and chickpea salad or spring vegetable potato salad. 6 While some people are salad people, preparing a meal, it is great to know others have lukewarm feelings about there are lots of easy ways to provide salads. You should consider making dessert (see Dessert section). If at least one salad. Make 7-9 servings you make one option, assume one of salad for 12 guests and 11-15 serving per guest. If you make more servings of salad for 20 guests – and than one option, assume slightly less of course make more than one salad than one serving per guest. if you have a salad crowd. Tips for Further Reducing The main event – the main Overconsumption and Waste course. Decide on one wonderful • Resist the urge to cook way dish and make it the centerpiece of the meal. Want to reduce your more food than you actually hosting stress? Plan a main course need. that is baked in the oven – lasagna, • Encourage people to only take quiche, tarts, enchiladas, etc. You what they will eat by making an can prepare the dish ahead of time announcement before the meal. and leave yourself free to finish • If there are leftovers, find a place other dinner preparations. If you to either donate them to, come decide to make rice or pasta as part up with creative ways to reuse the of your main dish, it is easy to go overboard with your measurements. leftovers for the next day instead If you measure out one cup of rice of tossing all of it into the garbage, per person you will be eating rice for or send people home with the next week. Since you are serving Tupperware filled with leftovers multiple courses, _ cup of rice person for them to enjoy the next day. (and round up to the nearest cup for • Serve whole fruit rather than ease of measurements) and 1 pound cut-up fruit—it’s easier to reuse of pasta for 8 people should be plenty. later if itv doesn’t get eaten. Make 15+ servings for 12 guests and 25+ servings for 20 guests. • Offer people smaller plates. When you don’t have too much Based on your main course, one room on your plate, you’re less or more side dishes can help balance likely to take more than you can your meal. If your main course is eat. mostly veggies and beans, consider a grain-based side dish. If your main Over the course of one dish is heavy on the carbs, consider a year, the average U.S. citizen veggie based side dish. At least one will generate 474 pounds of side dish also ensures that if someone food waste. just happens to hate the main dish you made, there is still another food What to serve? for them to eat. Make 10+ servings for 12 guests and 17+ servings for 20 Yummy, Delicious Food! guests. Organic Foods Is a Shabbat meal complete Organic refers to a set of farming without dessert? After all the work practices regulated by the United 7 States Department of Agriculture grown foods you are supporting (USDA). To be certified organic, local farms and farmers, protecting farmers must use only approved local land and a local economy fertilizers and pesticides on their and eating fresher, tastier foods. crops, and ensure that there is no Remember that the definition of potential for contamination from “local” is not specifically defined – so neighboring, non-organic fields. decide in advance where you want to draw the boundary. Even if you don’t Organic labels tell you that manage to eat all local, all the time, chemical fertilizers and pesticides Shabbat is the perfect time to strive were not used on your crops—a for that ideal. See just how local and great step in the right direction, sustainable you can go. as these substances damage soil structure, poison farm workers, and It takes 36 calories of may potentially cause damage to fossil fuel energy to bring consumers as well. one calorie of iceberg lettuce from California to the East There are a whole host of Coast. other considerations around how Being able to talk to the people vegetables are produced that who grow your food is just one fall under the sustainably-grown reason to buy your food from people category—a name that is not who grow it or produce it nearby. regulated by the USDA. To really Here are a few others: understand how your food is grown, it’s best to ask the people who grow Taste the freshness! Local food it. Farmers at farm stands or farmers’ is more likely to be picked when it is markets will tell you about how they ripe, as it does not need to travel over grow their vegetables; they may several days to arrive at the market. not choose to be certified organic Additionally, producers who sell (for economic or logistical reasons) locally can choose to grow varieties but may in fact follow practices that of vegetables that are known for are even stricter than USDA organic their flavor and health qualities, guidelines. rather than just their ability to hold In 2010, 46% more up over long-distance shipping. farmers’ markets were The standard ‘beefsteak’ operating than in 2000. In tomato common in 2010, over 6,000 farmers supermarkets was actually markets were operating bred to be able to travel long across the US. distances, sacrificing flavor for convenience. Heirloom Local & Seasonal Foods tomatoes, usually only Whether you plan a “100 mile found at farmers markets or menu” where all the foods on your in CSA boxes, bruise easily table come from within 100 miles of and do not keep for long— your home, or you choose to feature a few local foods, including locally but their flavor is out of this world! 8 Cut down on the carbon. Nearly • www.localharvest.org - a map- one third of all greenhouse gasses based searchable database of emitted come from the production farms, CSAs and markets and transportation of food. When • www.eatwellguide.org - a a farmer can drive a few hours to deliver their food—rather than ship searchable database of local, it thousands of miles across the organic, sustainable food country or even across continents— providers www.msc.org - (Marine the carbon footprint of your food Stewardship Council) find out what shrinks dramatically. fish are sustainably harvested, and download a handy-pocket guide. Eat your view. Buying local produce means you’re creating a market for people who farm in areas near your city to make a living. If you don’t buy their products—they can’t continue to do what they do. Family farms all over the country Fair Trade Products are giving way to subdivisions and It is also important to support abandonment, as farmers can get the workers who are picking, higher prices for selling their land packing, and serving our food. Part for houses than for vegetables. This of what makes food so cheap is that means that food has to travel even the people who actually do the work farther to get to cities, and those to produce it are paid very little for rolling green hills you love to drive their hard work. Additionally, many through on your way out of town are who work with the toxic pesticides quickly disappearing. used in commercial agriculture develop cancers and other health Enjoy the seasons. The Jewish problems. Agricultural chemicals calendar gives us at least one or linger in the air and the soil of the two holidays each season that call fields where people are working and for a feast, and several are in fact can make them very sick. tied to agricultural cycles. Using local foods to celebrate means that Buying food from a farmer you’ll have different foods for the you know and trust is one way to holidays, because different crops ensure that the people producing ripen at different times. Eating with your food are treated fairly and paid the seasons is a great way to notice adequately. [Check out how to locate the passing of the year. farmers markets, CSAs, and farms in your area in the Local & Seasonal Here are a few resources to help Foods section above.] But for crops get you started thinking about why that are produced in other climates and how to eat local. —notably coffee, bananas and chocolate—there are a few different • www.foodroutes.org - lots certifying agencies that can do your of general information about homework for you. contemporary food issues 9 Products with Fair Trade labels they stay cool and clean. Chickens ensure that farmers are paid an are omnivores and need a significant adequate price for their products. amount of protein in their diet The organizations that support (whether they are being grown for Fair Trade labels also help farmers meat or eggs). Poultry products organize into collectives to increase that are labeled pastured or raised their bargaining power and make on pasture mean that the animals capital improvements to their had a chance to run around outside, community, including building eat grass and bugs (and likely a schools and hospitals. Look for the supplemental feed as well, which Fair Trade label on the following may or may not be organic or GMO- products: Bananas, Chocolate, Tea, free). Rice, Coffee, Cocoa (chocolate), Fresh fruit, Honey, Juices, Sugar, Poultry products labeled free- Spices/ Herbs, Wine. range, cage-free, or free roaming are all raised indoors in a factory, Eat Lower on the food chain albeit with somewhat more room Consider the environmental than those products that carry none impact of your food choices. When of these labels. Chicken are never deciding about what to serve, you given hormones in the US; they are can think through the potential routinely given antibiotics. implications of your meal. There are ramifications to serving vegetarian Dairy products: vs. meat vs. fish – and there might Cows are routinely be more sustainable choices for the fed growth hormones meat and fish you serve that you to increase their may not ordinarily spring for. milk production. Customer demand for cheap The effects of these food doesn’t stop with vegetables, hormones on people are not fully and in fact, meat, dairy and eggs are known, but many people seek to one of the largest components of avoid them. The dairy industry has the commercial agricultural system. also seen massive consolidation, As with “organics” there are a lot with low milk prices causing the near of terms used to describe feeding collapse of a once-thriving family and handling practices used. It’s farm sector in the Northeast. Buying important to understand these milk from grass-fed or pasture-raised terms when you’re considering cows never treated with rBST means what eggs to use for your egg salad, that you’re avoiding extra hormones, cream to use in your coffee, and and supporting farmers who are meat to serve (or not serve) at a taking good care of their animals. special event. Look for these Kosher Chicken & Eggs: Sustainable Cheese companies: Chickens are originally 5-Spoke Creamery, Mainland from the jungle. They Grass-fed Organic, Organic Valley, like to scratch in the Redwood Hill Farm, Sugar River dirt for bugs and “dust Cheese Company, Tillamook Kosher bathe,” which is how Cheddar 10 huge. Where cow manure can Beef: fertilize a well-managed pasture, As with dairy cows, creating a balanced closed-loop conventionally- ecosystem, manure from cows raised meat raised in feedlots has nowhere to cows are routinely fed hormones to go. Giant sewage lagoons of animal increase their growth rates. They are waste pollute waterways and cause raised in feedlots with thousands unpleasant odors for miles around. of other cows, in conditions that promote disease; to combat this, Finally, the conglomeration of preventative antibiotics are added commercial animal facilities mean to their food. Antibiotics fed to that outbreaks of E.coli, salmonella livestock can cause resistance to or other harmful bacteria can these antibiotics in people, reducing spread to millions of people across their effectiveness in treating human the country, and be very hard to illness. trace back to their source. Buying meat, chicken, eggs and dairy from Cows are ruminants, and their producers that you know—on series of four stomachs are meant farms you could, in theory, actually to digest grass and other forage visit—is one way to ensure that your crops. However, they put on more food is safe to eat. weight (and fat) when fed grain, and commercial meat cows are fed mostly Look for these Sustainable corn and soybeans. This can cause Kosher Meat producers: Grow acid to build up in their stomachs, and Behold Foods, KOL Foods, Red which aren’t designed to digest these Heifer Farm foods. Interestingly, outbreaks of E.coli that have been fatal to people Drinks can be linked to this acid build up in At some point, your guests will cows: People have naturally high-acid get thirsty. Organic wine and beer stomachs, and bacteria that develop can be hard to find – but it is getting in a low-acid environment (such easier all the time. Many wines from as the stomach of a grass-fed cow) Europe are completely or almost can’t survive. However, when cow’s completely organic even if they are stomachs become highly acidic, not certified and many more local bacteria strains that develop there breweries are opening up in cities can also live in human stomachs. across the country. Another reason that grain-fed Explore your local wine shop cows pose health problems for or market to find out if they carry people is the high fat content of any of these Kosher Sustainable the meat they produce. Americans Wines: Four Gates Winery, Yarden love marbled meat—this effect is Chardonnay Odem Organic, Hafner achieved by feeding cows grain. Meat Winery, Baron Herzog from cows raised on pasture is much leaner overall. For a non-alcoholic option, The environmental effects of combine seltzer with fresh juice or large-scale animal agriculture are apple cider rather than soda. And of 11 course, local tap water is better than about more eco-friendly disposables the bottled kind. check out http://www.ecoproducts. com/ Dessert Serving dessert is a sweet way to Disposable dishes: composta- end the evening. Apple honey cakes, ble, biodegradable, and more squash pudding, or fresh fruit with Using dishes and silverware homemade whipped cream are just that can be discarded after use have a few ways to end your evening with obvious benefits for your clean up. a homemade sustainable treat. You A growing number of disposable can also look for ice cream from rBST- dishes are available that use recycled free cows – Ben and Jerry’s was one content, are designed to breakdown of the first companies to label their in composting facilities or landfills. ice cream as synthetic hormone free. Here’s what you need to know about Also look out for local kosher brands. these items: If you are in the Bay Area, check out Straus Dairy. If you are along the Compostable products will break east coast Adirondack Creamery ice down in commercial composting cream is worth searching for. And facility; the catch: a composting if chocolate is the only way to fulfill facility is not a backyard heap, but your sweet tooth, there are now an industrial-size facility that your a number of kosher sustainable city may or may not have. If it turns chocolates available. out your city does have the means to compost these dishes, add an extra Look for these Kosher bin labeled ‘compostable’ and ask a Sustainable Chocolate brands: friend to help get the materials to Chocolove, Dagoba, Equal Exchange, the compost. Lake Champlain, Late July, Seeds of Change, Sunspire, Terra Nostra Here are some brands that offer compostable dishes: Set up and Clean up Leafware / www.leaf-ware.com Go Green in Stages / Dishes & Napkins – alternatives gogreeninstages.com to paper & plastic Let’s Go Green / letsgogreen.biz World Centric / worldcentric.org Use as many of your own dishes as you can – mismatched is more Biodegradable Products are than ok. If you host often, buy not regulated, meaning that some supplemental plates, bowls manufacturers may make claims and silverware that you can re-use about them that aren’t verified. for other future dinners. Use cloth napkins (patterned tend not to show Recycled Products are a good stains!). Or, ask friends to bring their alternative to plastic if compostable own plate, cup and utensils to the dishes aren’t available. Look for the meal. If you must use disposables, phrase “made with recycled post- use post-consumer waste paper consumer waste” to indicate that or plant-based ones. For more info the product is made from materials 12 already used once. (Many factories Most conventional cleaning “recycle” waste materials from their products are petroleum-based and manufacturing process, particularly have potentially harmful health since it saves money. This definition and environmental implications. of “recycled” doesn’t mean that the There are a growing number of product is diverting material that environmental-friendly cleaning would otherwise end up in a landfill.) supplies now available at many supermarkets – some come For recycled paper dishes, in biodegradable or reduced consider packaging, others are low toxicity. Earth Shell / earthshell.com 7th Generation, Green Works, and Seventh Generation / even Clorox now has a green line of seventhgeneration.com products. Preserve (recycled plastic products) preserveproducts.com If you want to save money and go greener, use distilled vinegar. Corn-based products. Some new Vinegar is a natural all-purpose companies are making disposable cleaner. Mix a solution of 1 part dishes from corn. In some ways, it’s water to 1 part vinegar in a spray a great alternative to plastic as they bottle and you have a solution that do breakdown in landfills. Some of will clean most areas of your home. these products are heat sensitive, Spray it on your kitchen counter, so be careful if you’re serving soup cutting boards, or stove tops just like or hot coffee! Corn-based products you would other cleaners. are an interesting development, but corn production in the US is Vinegar Tips for your Kitchen one of the most environmentally- damaging processes of conventional For a clogged drain, first pour in agriculture. The processing required 1/2 cup baking soda. Then add an to turn the corn into plastic is also equal amount of vinegar. When the energy intensive. mixture finishes bubbling, rinse with warm water. No Styrofoam! Really. You have probably heard this To remove odors from the sink over and over by now, but just in or garbage disposal, pour in a cup or case you forgot, Styrofoam is one more vinegar. Do not rinse out again of the absolute worst things for the for at least an hour. environment and your health. Not only does it leach toxic chemicals into To clean a grease splattered foods, it’s made from petroleum, our oven door window, saturate it #1 non-renewable energy source and with full-strength white distilled pollutant. If you take even one small vinegar. Keep the door open for 10 step at towards a more sustainable to 15 minutes before wiping with a Shabbat, replacing Styrofoam with sponge. any of the above-mentioned options is a great first start. Composting Composting is a process that Cleaning Supplies helps organic matter to break 13 down into a nutrient-rich, soil-like in ordinary dinner chit-chat. From substance that is used in organic the start, people get a sense of who gardening. Nearly all organic matter they are going to be eating with, (that is, plants, meat, fish, milk, which helps deepen relationships. cheese, eggs, flower stems, etc.) It can also help to focus the group can be composted, but the actual on a particular question that will items that are accepted at each be discussed during the evening composting facility may vary. Why? learning. And it lets everyone be Some materials need a lot of heat to heard. You might be surprised at break down, and a given composting what you decide to share, too! site may not have enough volume to generate the necessary heat. Other People might already be chatting compost sites are concerned about in small groups, so gently ask for pests; although meat and fish are everyone to quiet down, introduce perfectly compostable, they also can yourself and explain what is going to attract unwanted animals, and so happen first, then pose the question many sites stick to vegetables only. and indicate a person to start. If you have a compost pile at your Sample questions include your home, let your guests know about favorite food or vegetable; one it, and involve them in the process thing you’ve always wanted to know after the meal. If not, see if there is about baking challah or celebrating a community garden or municipal Shabbat; a highlight form your week; composting facility near you, and your favorite meal to cook. invite someone to help you drop off the food waste from your meal. Blessings Food scraps accounted Other than the traditional brachot (blessings) and birkat for 11.2% of that landfill hamazon (grace after meals), invite weight, amounting to 25.9 your guests to discuss whom they million tons of foovd waste want to thank before, during and produced in the U.S. in 2000. following this unique meal and encourage them to create their own Getting the Meal blessings or songs if they so choose. Started Introduce the Food Welcoming Guests into Your Help your guests connect to the meal by introducing the food to Home them. Beforehand, create little signs You have chosen to invite friends, to be placed by the food with details co-workers, neighbors, and friends about what is in the dish – feature of friends into your home to enjoy the local and organic items. You can a delicious Shabbat meal. When let your guests know about the food new and old friends gather, you by answering some of the questions want to make sure everyone feels below: welcome. An opening circle lets you learn something about everyone in the room that may not come up 14 Where did the vegetables come from? Want to Learn More? If you (or your guests) want to What was a highlight of buying, learn more about food, the food gathering, or harvesting the food? industry, health and sustainability, How was the food grown? Is it pesticide here are some good books & blogs free or certified organic? to start you off: What was easy and what was Books: challenging about creating a Food for Thought: sustainable meal? Hazon’s Sourcebook on , Food, and Contemporary LIfe Learn together The Omnivore’s Dilemma Rabbi Shimon said: If three have Michael Pollan eaten together at one table and have not spoken over it words of , it Coming Home to Eat is as though they had eaten of the Gary Paul Nabhan sacrifices of the dead (Isaiah 28:8)… but if three have eaten at one table and Animal, Vegetable, Miracle have spoken over it words of Torah, it is Barbara Kingsolver as if they had eaten from the table of God (Ezekiel 41:22). Blogs: The Jew & The Carrot Learning together over food is a jcarrot.org good thing! As the host, you might Smitten Kitchen feel most comfortable leading a smittenkitchen.com conversation during the meal, but you can also ask a friend to lead or 101 Cookbooks co-lead with you. 101cookbooks.com Food Gawker After everyone has enjoyed at foodgawker.com least their first plate of food and before people starting poking around the kitchen for dessert is the moment to bring everyone together. Discussion questions can include: “What does sustainable mean to you?” Using texts and readings are another great way to create a focus to the conversation. How is your relationship to this meal different from other meals, knowing how it was prepared and where the ingredients were purchased?” “What is the connection between Shabbat and having a sustainable meal?”

15 Creating healthy and sustainable communities in the Jewish world and beyond. www.Hazon.org

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