Hawaii 2024 Regular Session

Hawaii House Bill HB2129 Compare Versions

Only one version of the bill is available at this time.

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1	1	HOUSE OF REPRESENTATIVES H.B. NO. 2129 THIRTY-SECOND LEGISLATURE, 2024 STATE OF HAWAII A BILL FOR AN ACT relating to agriculture. BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF HAWAII:
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3	3	HOUSE OF REPRESENTATIVES H.B. NO. 2129
4	4	THIRTY-SECOND LEGISLATURE, 2024
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9	9	H.B. NO.
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13	13	THIRTY-SECOND LEGISLATURE, 2024
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17	17	STATE OF HAWAII
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31	31	A BILL FOR AN ACT
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37	37	relating to agriculture.
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43	43	BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF HAWAII:
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47	47	SECTION 1. The legislature finds that the State recognizes the importance of supporting local farmers, growers, and food producers and the myriad benefits of consuming locally-produced food, including freshness, reduced carbon footprint, and economic support to the local community. The legislature further finds that ambiguity in the current phrasing of section 27-8, Hawaii Revised Statutes, has led to confusion and misinterpretation regarding the percentage of local ingredients required in single-ingredient products. The purpose of this Act is to include single-ingredient products, which are wholly grown, raised, manufactured, or produced in Hawaii, as a purchasing option for certain state departments and entities to fulfill their local food purchasing requirements. SECTION 2. Section 27-8, Hawaii Revised Statutes, is amended to read as follows: "§27-8 Contracts for food; percentage to be grown within the State. (a) The department of education, department of health, department of corrections and rehabilitation, department of defense, and University of Hawaii system shall each ensure that a certain percentage of the food purchased for public schools, youth campuses, public hospitals, public prisons, and any purchases made directly by the University of Hawaii for use in its academic programs, as applicable, is fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products, as follows: (1) By January 1, 2025, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of ten per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost; (2) By January 1, 2030, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of eighteen per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost; (3) By January 1, 2035, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of twenty-six per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost; (4) By January 1, 2040, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of thirty-four per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost; (5) By January 1, 2045, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of forty-two per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost; and (6) By January 1, 2050, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of fifty per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost. (b) The department of education, department of health, department of corrections and rehabilitation, department of defense, and University of Hawaii system shall each submit a report to the legislature no later than twenty days prior to the convening of each regular session on progress made toward meeting the benchmarks described in subsection (a), including: (1) The total cost of food purchased during the calendar year preceding that regular session, or in the case of the department of education, during the school year preceding that regular session; (2) The percentage of the total cost of food purchased during the calendar year preceding that regular session, accounted for by the total cost of fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products purchased, or in the case of the department of education, during the school year preceding that regular session; and (3) If the department or University of Hawaii system did not meet the relevant benchmark described in subsection (a), an explanation of why the department or University of Hawaii system did not meet that benchmark. (c) As used in this section: "Fresh local agricultural products" means fruits, vegetables, nuts, coffee, eggs, poultry and poultry products, livestock and livestock products, milk and milk products, aquacultural and maricultural products, and horticultural products, that are one hundred per cent grown, raised, and harvested in Hawaii. "Local value-added, processed, agricultural, or food products" means a product for which at least fifty-one per cent of its primary agricultural product is grown, raised, and harvested in Hawaii. "Primary agricultural product" means the major agricultural product in a processed or value-added agricultural or food product. "Single-ingredient product" means a product that is primarily made up of one main ingredient, even if the product undergoes value-added processes, and is one hundred per cent grown, raised, manufactured, or produced in Hawaii." SECTION 3. New statutory material is underscored. SECTION 4. This Act shall take effect upon its approval. INTRODUCED BY: _____________________________
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49	49	SECTION 1. The legislature finds that the State recognizes the importance of supporting local farmers, growers, and food producers and the myriad benefits of consuming locally-produced food, including freshness, reduced carbon footprint, and economic support to the local community.
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51	51	The legislature further finds that ambiguity in the current phrasing of section 27-8, Hawaii Revised Statutes, has led to confusion and misinterpretation regarding the percentage of local ingredients required in single-ingredient products.
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53	53	The purpose of this Act is to include single-ingredient products, which are wholly grown, raised, manufactured, or produced in Hawaii, as a purchasing option for certain state departments and entities to fulfill their local food purchasing requirements.
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55	55	SECTION 2. Section 27-8, Hawaii Revised Statutes, is amended to read as follows:
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57	57	"§27-8 Contracts for food; percentage to be grown within the State. (a) The department of education, department of health, department of corrections and rehabilitation, department of defense, and University of Hawaii system shall each ensure that a certain percentage of the food purchased for public schools, youth campuses, public hospitals, public prisons, and any purchases made directly by the University of Hawaii for use in its academic programs, as applicable, is fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products, as follows:
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59	59	(1) By January 1, 2025, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of ten per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost;
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61	61	(2) By January 1, 2030, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of eighteen per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost;
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63	63	(3) By January 1, 2035, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of twenty-six per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost;
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65	65	(4) By January 1, 2040, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of thirty-four per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost;
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67	67	(5) By January 1, 2045, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of forty-two per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost; and
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69	69	(6) By January 1, 2050, fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products shall constitute a minimum of fifty per cent of the total food purchased during each calendar year, as measured by the per cent of total food cost.
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71	71	(b) The department of education, department of health, department of corrections and rehabilitation, department of defense, and University of Hawaii system shall each submit a report to the legislature no later than twenty days prior to the convening of each regular session on progress made toward meeting the benchmarks described in subsection (a), including:
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73	73	(1) The total cost of food purchased during the calendar year preceding that regular session, or in the case of the department of education, during the school year preceding that regular session;
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75	75	(2) The percentage of the total cost of food purchased during the calendar year preceding that regular session, accounted for by the total cost of fresh local agricultural products, single-ingredient products, and local value-added, processed, agricultural, or food products purchased, or in the case of the department of education, during the school year preceding that regular session; and
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77	77	(3) If the department or University of Hawaii system did not meet the relevant benchmark described in subsection (a), an explanation of why the department or University of Hawaii system did not meet that benchmark.
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79	79	(c) As used in this section:
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81	81	"Fresh local agricultural products" means fruits, vegetables, nuts, coffee, eggs, poultry and poultry products, livestock and livestock products, milk and milk products, aquacultural and maricultural products, and horticultural products, that are one hundred per cent grown, raised, and harvested in Hawaii.
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83	83	"Local value-added, processed, agricultural, or food products" means a product for which at least fifty-one per cent of its primary agricultural product is grown, raised, and harvested in Hawaii.
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85	85	"Primary agricultural product" means the major agricultural product in a processed or value-added agricultural or food product.
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87	87	"Single-ingredient product" means a product that is primarily made up of one main ingredient, even if the product undergoes value-added processes, and is one hundred per cent grown, raised, manufactured, or produced in Hawaii."
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89	89	SECTION 3. New statutory material is underscored.
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91	91	SECTION 4. This Act shall take effect upon its approval.
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95	95	INTRODUCED BY: _____________________________
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97	97	INTRODUCED BY:
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105	105	Report Title: Agriculture; Single-ingredient Products; Food Purchasing Requirements Description: Includes single-ingredient products as a purchasing option for certain state departments and entities to fulfill their local food purchasing requirements. Defines "single-ingredient product". The summary description of legislation appearing on this page is for informational purposes only and is not legislation or evidence of legislative intent.
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111	111	Report Title:
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113	113	Agriculture; Single-ingredient Products; Food Purchasing Requirements
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117	117	Description:
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119	119	Includes single-ingredient products as a purchasing option for certain state departments and entities to fulfill their local food purchasing requirements. Defines "single-ingredient product".
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127	127	The summary description of legislation appearing on this page is for informational purposes only and is not legislation or evidence of legislative intent.