"By paying close attention to details, PerkinElmer's Salem facility has achieved significant reductions in chemicals use," said Pam Eliason, industry research program manager of the Toxics Use Reduction Institute at the University of Massachusetts Lowell in a prepared statement. "In fact, this facility has spearheaded much of PerkinElmer's corporate movement toward sustainable practices."
The Salem facility, which presently employs 160 people, started reporting its use of chemicals in 1990, and has since cut its use of reportable solvents by 90 percent.
"By re-evaluating our cleaning operations and employing classic toxics use reduction analyses, we have been able to significantly reduce our use of acids and other cleaning chemicals," said Susan Lynn Marallo, environmental health and safety, and facilities manager at Perkin-Elmer, in a prepared statement. The facility has also reduced its electrical demand by half and its water usage by 80 percent.
Cakes for Occasions fights breast cancer with whoopie pies
A small Danvers Square pastry shop is one of more than 150 restaurants, bakeries and cafes taking part in the 11th annual Boston Bakes for Breast Cancer event May 3 to May 9.
Cakes for Occasions, owned by pastry chef Kelly Delaney of Danvers, plans to sell breast cancer whoopie pies filled with pink-colored cream and pink breast cancer ribbon sprinkles.
To top it off, 100 percent of the proceeds will benefit breast cancer research and care at Dana-Farber Cancer Institute. The pies cost $7.50 for a half- dozen and $14 for a dozen. The shop is at 57 Maple St., and the whoopie pies can also be ordered online at www.cakes4occasions.com.
Carol Brownman Sneider started Boston Bakes for Breast Cancer in 2000 in memory of her mother, Eva Brownman, who died from breast cancer at age 44 in 1973, leaving behind her two young daughters, including Brownman Sneider. The event has raised more than $370,000 for Dana-Farber.