| 47 | | - | SECTION 1. The legislature finds that a sustainable food system is one in which producers, retailers, members of the community, non-governmental organizations, and government agencies partner to create a vibrant and resilient local food economy that enhances and sustains the environmental, economic, and social health of the community. The legislature further finds that developing a more sustainable food system for Hawaii represents an opportunity to create a new food economy that integrates the objectives of "green" job creation, sustainable economic development, land stewardship, food security, environmental protection, and climate change resiliency with community health and well-being. Therefore, the purpose of this Act is to establish within the office of planning and sustainable development the sustainable food systems working group. SECTION 2. (a) There is established within the office of planning and sustainable development the sustainable food systems working group. The working group shall develop a plan for a more sustainable, resilient local food economy that enhances and sustains the environmental, economic, and social health of the community. (b) The sustainable food systems working group shall be composed of the following members: (1) One member of the house of representatives, to be selected by the speaker of the house of representatives; (2) One member of the senate, to be selected by the president of the senate; (3) A representative of the Hawaii tourism authority, to be selected by the president and chief executive officer of the Hawaii tourism authority; (4) Two representatives of the University of Hawaii system who have experience in food systems, to be selected by the director of the office of planning and sustainable development; (5) A representative of the department of agriculture, to be selected by the chairperson of the board of agriculture; (6) A representative of the office of climate change, sustainability and resiliency of the city and county of Honolulu, to be selected by the chief resilience officer and executive director of the office of climate change, sustainability and resiliency of the city and county of Honolulu; (7) A representative of the department of native Hawaiian health of the John A. Burns school of medicine of the University of Hawaii, to be selected by the chair of the department of native Hawaiian health; (8) Two members of the native Hawaiian community, to be selected by the director of the office of planning and sustainable development; provided that one of the members shall be a resident of a county other than the city and county of Honolulu; (9) A representative of the Hawaii Farm Bureau, to be selected by the executive director of the Hawaii Farm Bureau; (10) A representative of the Hawaii Foodbank, to be selected by the president and chief executive officer of the Hawaii Foodbank; (11) A representative of the agricultural sector, to be selected by the director of the office of planning and sustainable development; (12) Four representatives of the agricultural sector, of which each member shall represent one of the counties of Hawaii, Kauai, Maui, or the city and county of Honolulu, to be selected by the respective mayor of each county; (13) A representative of the farm-to-school community in Hawaii, to be selected by the director of the office of planning and sustainable development; (14) A representative of the Hawaii Foodservice Alliance, to be selected by the owner of the Hawaii Foodservice Alliance; (15) A representative of the Hawaii Food Industry Association, to be selected by the executive director of the Hawaii Food Industry Association; (16) A representative of the Hawaii Farmers Union United; (17) A representative of the Hawaii Fishermen's Alliance for Conservation and Tradition, to be selected by the president of the Hawaii Fishermen's Alliance for Conservation and Tradition; and (18) A representative of the commercial fishing sector of the State, to be selected by the Administrator of the Department of Land and Natural Resources Division of Aquatic Resources. (c) The director of the office of planning and sustainable development shall serve as chair of the sustainable food systems working group. (d) The sustainable food systems working group shall submit its plan and any recommendations for implementation of the plan, including any proposed legislation, to the legislature no later than twenty days prior to the convening of the regular session of 2024. (e) The office of planning and sustainable development shall provide any necessary staff support, including for the preparation of the plan identified in subsection (a), to the sustainable food systems working group. (f) The sustainable food systems working group shall be dissolved on December 31, 2023. SECTION 3. There is appropriated out of the general revenues of the State of Hawaii the sum of $ or so much thereof as may be necessary for fiscal year 2022-2023 for the purpose of establishing the sustainable food systems working group and implementing section 2 of this Act, including coordinating stakeholder meetings; managing public meetings and website data management in accordance with chapter 92, Hawaii Revised Statutes; writing and printing the plan; and potentially obtaining services on a fee. The sum appropriated shall be expended by the office of planning and sustainable development for the purposes of this Act. SECTION 4. There is appropriated out of the general revenues of the State of Hawaii the sum of $ or so much thereof as may be necessary for fiscal year 2022-2023 for full-time equivalent ( FTE) sustainability specialist position for the office of planning and sustainable development, statewide sustainability branch. The sum appropriated shall be expended by the office of planning and sustainable development for the purposes of this Act. SECTION 5. This Act shall take effect on July 1, 2022. |
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| 47 | + | SECTION 1. The legislature finds that a sustainable food system is one in which producers, retailers, members of the community, non-governmental organizations, and government agencies partner to create a vibrant and resilient local food economy that enhances and sustains the environmental, economic, and social health of the community. The legislature further finds that developing a more sustainable food system for Hawaii represents an opportunity to create a new food economy that integrates the objectives of "green" job creation, sustainable economic development, land stewardship, food security, environmental protection, and climate change resiliency with community health and well-being. Therefore, the purpose of this Act is to establish within the office of planning and sustainable development the sustainable food systems working group. SECTION 2. (a) There is established within the office of planning and sustainable development the sustainable food systems working group. The working group shall develop a plan for a more sustainable, resilient local food economy that enhances and sustains the environmental, economic, and social health of the community. (b) The sustainable food systems working group shall be composed of the following members: (1) One member of the house of representatives, to be selected by the speaker of the house of representatives; (2) One member of the senate, to be selected by the president of the senate; (3) A representative of the Hawaii tourism authority, to be selected by the president and chief executive officer of the Hawaii tourism authority; (4) Two representatives of the University of Hawaii system who have experience in food systems, to be selected by the director of the office of planning and sustainable development; (5) A representative of the department of agriculture, to be selected by the chairperson of the board of agriculture; (6) A representative of the office of climate change, sustainability and resiliency of the city and county of Honolulu, to be selected by the chief resilience officer and executive director of the office of climate change, sustainability and resiliency of the city and county of Honolulu; (7) A representative of the department of native Hawaiian health of the John A. Burns school of medicine of the University of Hawaii, to be selected by the chair of the department of native Hawaiian health; (8) Two members of the native Hawaiian community, to be selected by the director of the office of planning and sustainable development; provided that one of the members shall be a resident of a county other than the city and county of Honolulu; (9) A representative of the Hawaii Farm Bureau, to be selected by the executive director of the Hawaii Farm Bureau; (10) A representative of the Hawaii Foodbank, to be selected by the president and chief executive officer of the Hawaii Foodbank; (11) A representative of the agricultural sector, to be selected by the director of the office of planning and sustainable development; (12) Four representatives of the agricultural sector, of which each member shall represent one of the counties of Hawaii, Kauai, Maui, or the city and county of Honolulu, to be selected by the respective mayor of each county; (13) A representative of the farm-to-school community in Hawaii, to be selected by the director of the office of planning and sustainable development; (14) A representative of the Hawaii Foodservice Alliance, to be selected by the owner of the Hawaii Foodservice Alliance; and (15) A representative of the Hawaii Food Industry Association, to be selected by the executive director of the Hawaii Food Industry Association. (c) The director of the office of planning and sustainable development shall serve as chair of the sustainable food systems working group. (d) The sustainable food systems working group shall submit its plan and any recommendations for implementation of the plan, including any proposed legislation, to the legislature no later than twenty days prior to the convening of the regular session of 2024. (e) The office of planning and sustainable development shall provide any necessary staff support, including for the preparation of the plan identified in subsection (a), to the sustainable food systems working group. (f) The sustainable food systems working group shall be dissolved on December 31, 2023. SECTION 3. There is appropriated out of the general revenues of the State of Hawaii the sum of $ or so much thereof as may be necessary for fiscal year 2022-2023 for the purpose of establishing the sustainable food systems working group and implementing section 2 of this Act, including coordinating stakeholder meetings; managing public meetings and website data management in accordance with chapter 92, Hawaii Revised Statutes; writing and printing the plan; and potentially obtaining services on a fee. The sum appropriated shall be expended by the office of planning and sustainable development for the purposes of this Act. SECTION 4. There is appropriated out of the general revenues of the State of Hawaii the sum of $ or so much thereof as may be necessary for fiscal year 2022-2023 for full-time equivalent ( FTE) sustainability specialist position for the office of planning and sustainable development, statewide sustainability branch. The sum appropriated shall be expended by the office of planning and sustainable development for the purposes of this Act. SECTION 5. This Act shall take effect on July 1, 2050. |
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