| 47 | | - | SECTION 1. The legislature finds that a sustainable food system is one in which producers, retailers, members of the community, nongovernmental 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 an improved sustainable food system for Hawaii is 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 consist 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) One representative of the Hawaii tourism authority, to be selected by the president and chief executive officer of the Hawaii tourism authority; (4) One representative of the University of Hawaii college of tropical agriculture and human resources, to be selected by the director of the office of planning and sustainable development; (5) One representative of the department of agriculture, to be selected by the chairperson of the board of agriculture; (6) One 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) 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; (8) One representative of the Hawaii Farm Bureau, to be selected by the executive director of the Hawaii Farm Bureau; (9) One representative of the Hawaii Foodbank, to be selected by the president and chief executive officer of the Hawaii Foodbank; (10) One representative of the agricultural sector of each county, to be selected by the respective mayor of each county; (11) One representative of the farm-to-school community in Hawaii, to be selected by the superintendent of education; (12) One representative of the Hawaii Foodservice Alliance, to be selected by the owner of the Hawaii Foodservice Alliance; (13) One representative of the Hawaii Food Industry Association, to be selected by the president and executive director of the Hawaii Food Industry Association; (14) One representative of the Hawaii Farmers Union United; and (15) One 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. (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 identified in subsection (a) 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 2025. (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 the adjournment of the 2025 regular session. 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 2023-2024 and the same sum or so much thereof as may be necessary for fiscal year 2024-2025 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 identified in subsection (a) of section 2 of this Act; and potentially obtaining services on a fee. The sums 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 2023-2024 and the same sum or so much thereof as may be necessary for fiscal year 2024-2025 for full-time equivalent ( FTE) sustainability specialist positions within the office of planning and sustainable development for the statewide sustainability program. The sums 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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| 47 | + | SECTION 1. The legislature finds that a sustainable food system is one in which producers, retailers, members of the community, nongovernmental 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 an improved sustainable food system for Hawaii is 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 consist 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) One 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) One representative of the department of agriculture, to be selected by the chairperson of the board of agriculture; (6) One 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) One 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) One representative of the Hawaii Farm Bureau, to be selected by the executive director of the Hawaii Farm Bureau; (10) One representative of the Hawaii Foodbank, to be selected by the president and chief executive officer of the Hawaii Foodbank; (11) One representative of the agricultural sector, to be selected by the director of the office of planning and sustainable development; (12) One representative of the agricultural sector of each county in the State, to be selected by the respective mayor of each county; (13) One representative of the farm-to-school community in Hawaii, to be selected by the director of the office of planning and sustainable development; (14) One representative of the Hawaii Foodservice Alliance, to be selected by the owner of the Hawaii Foodservice Alliance; (15) One representative of the Hawaii Food Industry Association, to be selected by the president and executive director of the Hawaii Food Industry Association; (16) One representative of the Hawaii Farmers Union United; (17) One 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) One 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 identified in subsection (a) 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 2025. (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 the adjournment of the 2025 regular session of the legislature. 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 2023-2024 and the same sum or so much thereof as may be necessary for fiscal year 2024-2025 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 identified in subsection (a) of section 2 of this Act; and potentially obtaining services on a fee. The sums 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 2023-2024 and the same sum or so much thereof as may be necessary for fiscal year 2024-2025 for full-time equivalent ( FTE) sustainability specialist positions within the office of planning and sustainable development for the statewide sustainability program. The sums 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, 2023. INTRODUCED BY: _____________________________ |
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