Hawaii 2025 Regular Session

Hawaii Senate Bill SCR89 Compare Versions

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1	1	THE SENATE S.C.R. NO. 89 THIRTY-THIRD LEGISLATURE, 2025 STATE OF HAWAII SENATE CONCURRENT RESOLUTION REQUESTING the Department of Agriculture to convene a working group to develop a plan to create an educational pathway in the university of Hawaii community college system to equip interested students with the necessary entry level knowledge, skill set, expertise, and advancement potential in the field of meat processing.
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3	3	THE SENATE S.C.R. NO. 89
4	4	THIRTY-THIRD LEGISLATURE, 2025
5	5	STATE OF HAWAII
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7	7	THE SENATE
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9	9	S.C.R. NO.
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11	11	89
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13	13	THIRTY-THIRD LEGISLATURE, 2025
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17	17	STATE OF HAWAII
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29	29	SENATE CONCURRENT
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31	31	RESOLUTION
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37	37	REQUESTING the Department of Agriculture to convene a working group to develop a plan to create an educational pathway in the university of Hawaii community college system to equip interested students with the necessary entry level knowledge, skill set, expertise, and advancement potential in the field of meat processing.
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43	43	WHEREAS, the State's agricultural industry serves a vital role in providing locally sourced food products, contributing to food security, and supporting the local economy; and WHEREAS, the demand for meat products has steadily increased, and the expansion of meat processing capacity in the State is essential to satisfy higher demand while reducing reliance on imported meat products; and WHEREAS, with the growth of meat processing facilities in the State, there is a pressing need to ensure that a skilled, knowledgeable, and prepared workforce is available to meet the increase in work demand for processing facilities and within the meat processing industry; however, there is an existing shortage of skilled meat processors in the State, which limits the capacity for local ranchers and farmers to bring their products to market efficiently; and WHEREAS, establishing a comprehensive educational pathway for meat processing at the community college level could provide local students with hands-on opportunities and skills necessary to contribute to the State's agricultural sustainability; and WHEREAS, similar programs in other states have proven successful in equipping students with income-earning options at the trades and skill labor level, preparing students with the technical expertise required to satisfy industry standards; and WHEREAS, a meat processing educational pathway will support workforce diversification, create high quality jobs, and strengthen rural economies by providing skilled labor to address the growing needs of local meat processing facilities. The establishment of a meat processing educational pathway further aligns with the State's goal of increasing food security, meeting the goals of the Aloha+ Challenge and the State's overall sustainability goals; now, therefore, BE IT RESOLVED by the Senate of the Thirty-third Legislature of the State of Hawaii, Regular Session of 2025, the House of Representatives concurring, that the Department of Agriculture is requested to convene a working group to develop a plan to create an educational pathway in the University of Hawaii Community College System to equip interested students with the necessary entry level knowledge, skill set, expertise, and advancement potential in the field of meat processing; and BE IT FURTHER RESOLVED that the working group is requested to comprise the following members or their designees: (1) The Chairperson of the Board of Agriculture; (2) The Director of Commerce and Consumer Affairs; (3) The Superintendent of Education; (4) The Director of Labor and Industrial Relations; and (5) The President of the University of Hawaii; and BE IT FURTHER RESOLVED that the members of the working group are requested to choose a chairperson from among themselves; and BE IT FURTHER RESOLVED that members of the working group may recommend additional members with relevant knowledge or experience for the chairperson to invite to serve on the working group; and BE IT FURTHER RESOLVED that the working group is requested to develop curriculum that includes the following: (1) Coverage of a broad spectrum of topics relevant to meat processing, including but not limited to food safety, animal husbandry, carcass evaluation, meat quality, processing techniques, and regulatory compliance; (2) Practical, hands-on training opportunities that allow students to gain real-world experience in meat processing facilities and ensure that students acquire the necessary skills for effective and safe meat handling; (3) Technological advancements in meat processing and relevant tools and equipment to ensure that students are familiar with the latest industry practices and innovations; (4) Emphasis on the importance of food safety protocols and quality assurance measures throughout the educational pathway; (5) Training on hazard analysis critical control points and other relevant certifications to ensure compliance with industry standards; (6) Modules on local, state, and federal regulations that govern meat processing to ensure that students are well-versed in compliance requirements that contribute to the production of safe and legally marketable meat products; (7) Education on sustainable practices within the meat processing industry that encourage responsible resource use, waste reduction, and environmentally-conscious decision-making; (8) Fostering of connections between educational institutions and local businesses to create opportunities for mentorships, internships, and industry partnerships that enhance students' practical knowledge and job placement prospects; (9) Establishment of pathways for continuous learning and professional development that enable graduates to stay current with industry trends, regulations, and technological advancements throughout their careers; and (10) Promotion of inclusivity within the educational pathway by welcoming individuals from diverse backgrounds and ensuring that the curriculum addresses the needs of a broad and representative spectrum of students, thereby contributing to a more inclusive and equitable meat processing industry; and BE IT FURTHER RESOLVED that the working group is requested to submit an interim report of its progress, including any proposed legislation, to the Legislature no later than twenty days prior to the convening of the Regular Session of 2026; and BE IT FURTHER RESOLVED that the working group is requested to submit a final report of its plan, including any proposed legislation, to the Legislature no later than twenty days prior to the convening of the Regular Session of 2027; and BE IT FURTHER RESOLVED that the working group is requested to be dissolved on June 30, 2027; and BE IT FURTHER RESOLVED that certified copies of this Concurrent Resolution be transmitted to the Chairperson of the Board of Agriculture; Director of Commerce and Consumer Affairs; Superintendent of Education; Director of Labor and Industrial Relations; and President of the University of Hawaii. OFFERED BY: _____________________________ Report Title: Department of Agriculture; University of Hawaii; Meat Processing; Educational Pathway; Working Group; Reports
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45	45	WHEREAS, the State's agricultural industry serves a vital role in providing locally sourced food products, contributing to food security, and supporting the local economy; and
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49	49	WHEREAS, the demand for meat products has steadily increased, and the expansion of meat processing capacity in the State is essential to satisfy higher demand while reducing reliance on imported meat products; and
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53	53	WHEREAS, with the growth of meat processing facilities in the State, there is a pressing need to ensure that a skilled, knowledgeable, and prepared workforce is available to meet the increase in work demand for processing facilities and within the meat processing industry; however, there is an existing shortage of skilled meat processors in the State, which limits the capacity for local ranchers and farmers to bring their products to market efficiently; and
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57	57	WHEREAS, establishing a comprehensive educational pathway for meat processing at the community college level could provide local students with hands-on opportunities and skills necessary to contribute to the State's agricultural sustainability; and
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61	61	WHEREAS, similar programs in other states have proven successful in equipping students with income-earning options at the trades and skill labor level, preparing students with the technical expertise required to satisfy industry standards; and
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65	65	WHEREAS, a meat processing educational pathway will support workforce diversification, create high quality jobs, and strengthen rural economies by providing skilled labor to address the growing needs of local meat processing facilities. The establishment of a meat processing educational pathway further aligns with the State's goal of increasing food security, meeting the goals of the Aloha+ Challenge and the State's overall sustainability goals; now, therefore,
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69	69	BE IT RESOLVED by the Senate of the Thirty-third Legislature of the State of Hawaii, Regular Session of 2025, the House of Representatives concurring, that the Department of Agriculture is requested to convene a working group to develop a plan to create an educational pathway in the University of Hawaii Community College System to equip interested students with the necessary entry level knowledge, skill set, expertise, and advancement potential in the field of meat processing; and
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73	73	BE IT FURTHER RESOLVED that the working group is requested to comprise the following members or their designees:
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77	77	(1) The Chairperson of the Board of Agriculture;
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81	81	(2) The Director of Commerce and Consumer Affairs;
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85	85	(3) The Superintendent of Education;
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89	89	(4) The Director of Labor and Industrial Relations; and
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93	93	(5) The President of the University of Hawaii; and
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97	97	BE IT FURTHER RESOLVED that the members of the working group are requested to choose a chairperson from among themselves; and
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101	101	BE IT FURTHER RESOLVED that members of the working group may recommend additional members with relevant knowledge or experience for the chairperson to invite to serve on the working group; and
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105	105	BE IT FURTHER RESOLVED that the working group is requested to develop curriculum that includes the following:
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109	109	(1) Coverage of a broad spectrum of topics relevant to meat processing, including but not limited to food safety, animal husbandry, carcass evaluation, meat quality, processing techniques, and regulatory compliance;
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113	113	(2) Practical, hands-on training opportunities that allow students to gain real-world experience in meat processing facilities and ensure that students acquire the necessary skills for effective and safe meat handling;
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117	117	(3) Technological advancements in meat processing and relevant tools and equipment to ensure that students are familiar with the latest industry practices and innovations;
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121	121	(4) Emphasis on the importance of food safety protocols and quality assurance measures throughout the educational pathway;
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125	125	(5) Training on hazard analysis critical control points and other relevant certifications to ensure compliance with industry standards;
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129	129	(6) Modules on local, state, and federal regulations that govern meat processing to ensure that students are well-versed in compliance requirements that contribute to the production of safe and legally marketable meat products;
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133	133	(7) Education on sustainable practices within the meat processing industry that encourage responsible resource use, waste reduction, and environmentally-conscious decision-making;
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137	137	(8) Fostering of connections between educational institutions and local businesses to create opportunities for mentorships, internships, and industry partnerships that enhance students' practical knowledge and job placement prospects;
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141	141	(9) Establishment of pathways for continuous learning and professional development that enable graduates to stay current with industry trends, regulations, and technological advancements throughout their careers; and
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145	145	(10) Promotion of inclusivity within the educational pathway by welcoming individuals from diverse backgrounds and ensuring that the curriculum addresses the needs of a broad and representative spectrum of students, thereby contributing to a more inclusive and equitable meat processing industry; and
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149	149	BE IT FURTHER RESOLVED that the working group is requested to submit an interim report of its progress, including any proposed legislation, to the Legislature no later than twenty days prior to the convening of the Regular Session of 2026; and
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153	153	BE IT FURTHER RESOLVED that the working group is requested to submit a final report of its plan, including any proposed legislation, to the Legislature no later than twenty days prior to the convening of the Regular Session of 2027; and
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157	157	BE IT FURTHER RESOLVED that the working group is requested to be dissolved on June 30, 2027; and
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161	161	BE IT FURTHER RESOLVED that certified copies of this Concurrent Resolution be transmitted to the Chairperson of the Board of Agriculture; Director of Commerce and Consumer Affairs; Superintendent of Education; Director of Labor and Industrial Relations; and President of the University of Hawaii.
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169	169	OFFERED BY: _____________________________
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173	173	OFFERED BY:
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183	183	Report Title:
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185	185	Department of Agriculture; University of Hawaii; Meat Processing; Educational Pathway; Working Group; Reports