From customers bringing in their own food web. We encourage extensive Educational Outreach programs to be provided especially considering high tourist areas. Up to 90 of those visitors are tourist. We would urge you to consider the need to balance environmental and economic sustainable, so our local businesses that are struggling to survive are not pushed out of the city by lack of flexibility and closed by these type of regulations. Thank you so much. Hello. Thank you. My name is john borg. We are a Small Business based here that makes and supplies custom foodgrade, stainless steel, reusable food wear and drink where alternatives instead a Single Use Plastics or compostables. We are a wholesale supplier who sells to venues and restaurants in bulk for them to set up their own reusable programs. We have been operating over a decade supplying venues, businesses of all kinds, schools, nonprofits events, restaurants with stainless steel cups, bottles, food containers, utensils and straws in bulk to help cut waste at its source. We are currently working on developing new products for to go food containers. This is definitely a developing area and more solutions there are Better Solutions and talking to a lot of our Small Business. We are working on developing new products for this area. Having worked with stakeholders on all sides of the issue, Small Businesses, nonprofits and activist groups, largescale events, government institutions, Health Policy professionals, publish policy makers, you name it. Ive heard a lot of the issues that have been addressed in the i believe this is the most sensible and comprehensive approach i have seen so far to cutting single use food and drink packaging. It minimizes impact on Small Business and maximizes reduction at meaningful scale. I can appreciate some of the apprehension some people might have. We have seen this happen before not long ago with a concerns about the plastic bag bans. A lot of the concerns that got brought up did not come to pass and stakeholders like all of us in this room Work Together to solve those concerns. The program was a staggering success and expired it is time for us to do the same thing for single use food and drink where services are our systems are wired for ways. We can do this together. Thank you. Thank you. Next speaker, please. Good afternoon, commissioners. I am ruth abby with californians against waste. We are a statewide environmental organization, the oldest in the state that focuses on ways prevention and recycling. We work in the state legislature and statewide bills. We also work with local communities on innovative policies that we can model statewide. As you are probably aware, San Francisco has been a leader in zero waste legislation at the local level and has partnered with us to expand these initiatives statewide. We are looking to california to lean on these issues. If were going to look at california to lead we need San Francisco to lead because of its prominence in zero waste. Its demonstrated ability to innovate and show transition to a community and a world. We are very much in support of this ordinance. We think it would build on the very successful bag band that was innovated in San Francisco and then expanded. We look forward to supporting this, refining the issues which are all over and just like the grocery store, single use bag band, a cup charge or reuse onsite is something that we know san franciscans can lean on. In 20 you very much. 1020 thank you. Next speaker. Thank you. Next speaker, please. Have owned and operated restaurants in San Francisco since 1973, have a fairly long perspective on this issue. Clearly everyone in this room is supportive of reducing waste, and i think we all agree that it is a good idea. However, i think the legislation, as written, is too much too fast. I have not had a chance to review supervisor peskins adjustments to the proposed legislation, that does impact some of my comments here. I cant say the following. There are a tremendous number of things that the director is going to have to determine by issuing ordinance, weve got to give them time to issue it so the restaurants know how to do it. There is also an Environmental Impact study that says that should take place between 1824 months after the legislation is introduced. I think i should take place before the legislation is introduced so we can see what it has to say. Clearly it is practical and positive to do some of these things. A year ago we introduced these plastic straw initiative. I think while many of our guests have not been happy with the paper straws because they fall apart, it is a workable solution. People are coming up with solutions to the problem. This does not at all address take. It does not address to go orders. To go now represents 62 in some restaurants ability to serve people. There are also a lot of unintended consequences, what is the cost to restaurant tours building space, who are providing a dishwasher for thank you. Brian hayes, been in business here in San Francisco. I think you very much for your time. Im strongly against this is a Small Business. Im about as small as you can get. Ive got to go outside of my story to change my mind, we are to go, and we are in a tourist area. Tourists from new zealand, and germany, they dont understand to bring their own things. I think there should be an exemption for tourist industries mr. Peskin, as a supervisor, of the tourist industry district. Mainly tourists. Trying to explain the straw, and apologize for the straw, and this and that. They dont understand that. We had a german fellow the other day that was livid at the cost of a drink. He was really upset about it. I think we all support the environment, and you know, i think it is fantastic. I think we need to be realistic. In peskins district, go look for yourself. Dont take my word. Pier 39. Go upstairs on pier 39. It is empty. It is empty. Small businesses are stressed to the max. This is the only city where you see a traffic jam going out of the city during the morning rush hours. All of these buildings that used to be Business District buildings, now they are becoming condominiums, it is so business unfriendly. They mention plastics here. We are talking about paper. We proudly went to compostable paper. If you have a problem with 10 of the compostables going to waste yard, start there. Make it 95 going to be recycled and compostable. That is where the problem is. Not adding another tax to the customer. Thank you very much. Thank you. Good afternoon. My name is angie, i own angelenos deli and the richmond district. Im here to say, it is so difficult to do business in this city, it is becoming so expensive. I have been there since 1983. Every month i am wondering how i can possibly continue . Just because a minimum wage, all of the fees from the Health Department to the outdoor tables and chairs permit, to our utility bills being so much more because we are commercial, as opposed to residential. Needless to say, if someone comes to my store and buys a to go coffee and three half paint containers that is an additional dollar that i have to charge them and im not sure where this. 25 cent is going to go . May its for me to keep. Then i have to explain to the customer im so sorry. I mean, Everyone Wants zero waste, i dont think this is the right time. Thank you. Thank you. Next speaker, please. I actually have a document i would like to refer to. You can put it on the overhead if you would like. Flip it around. It has been a while since i was in the Community College speaking thing. We can also submit it to the commission for public record, at a later time. Think if you just handed around to them. Thank you. I dont usually print. I would like you to have it. Should i start . My name is samantha sommer, we have partnered with an San Francisco department of the environment, and dozens of other and providing Technical Assistance to help food business operators voluntarily transition to reasonable food wear. We have food businesses do with this ordinance is proposing to mandate. We have extended experience working with Business Operations that developed our best practices for reducing risk disposables while achieving cost savings. Data collected from close to 200 diverse food Business Operations and institutions with large cafeteria style dining show even with the initial set up cost of purchasing reusables, dishwashing capacity ongoing cost of labor, washing and replacing lost or damaged reusables they have all saved money. Annually. This spreadsheet, oh good, you can see it now, that is 15 businesses that are certified with the recent disposable program. During a pilot in 20132015. What you can see here, is these 15 San Francisco businesses accomplished 38,000 pounds of annual waste reduction. If youve ever that is a lot of practice packaging. With 183,000 in annual net cost savings plus 3. 8 million pieces of disposable packaging eliminated. Since i only have a little bit left, after a business completes the packaging makeover, their overall reaction challenges they expected as barriers are really important challenges, in the beginning. We are easier to overcome than expected, they are happy and sustaining operational changes, because they see they and we have Great Customer feedback. Thank you. Good afternoon, commissioners. My name is grace lee, and speaking in support of on a recent disposable specialist. I worked with dozens of food businesses doing hundreds of transactions per day to new york sized yogurt shops and donut shops. I want to share one special story we use to provide insight on how perceived and actual challenges can be overcome. Honolulu barbecue went with the most functional and cheapest options for food where which ended up being 14 different single use plastic containers for dine in and take out. She had no idea until we analyzed her food where purchasing that she would be spending 6,000 per year. And buying compostables that would be so much more. Who is going to wash the dishes, especially since they refuse to watch them, she switch. Where will i collect these dishes . Where will i store the new dishes . This is going to be more expensive and how will my customers react to the changes . This is what we did. We switched her to 100 reusables for dine in, and that changed, cut her packaging budget in half. From stephanies own words, she wanted to save money and save the environment, she took it upon herself to wash her own dishes. She bought enough reusables to last during a rush and she washed during the slow periods. She spent about three and a 50 on new reusables and eventually with a 3,000dollar annual cost savings from food ware purchasing, she invested in a reusable dishwasher with no profit loss. We set up collection stations. We found stackable wears and she did not need to buy many takeout containers so this open up space. Customer started asking for reusables and started bringing in their own containers for takeout. Honolulu barbecue in Alameda County great, thank you. Next speaker, please. I am lindsay. I am in support of this. I come to you with both a solution and stories about talking to the professionals i talked to so far. Dispatch good offers reusable containers to restaurants where they can rent them at the same price point as a single use container, its a really good option for restaurants that dont have additional facilities prayed we innovate with food delivery apps so you can check that option when youre checking out the food delivery app. When we Start Talking to restaurants about what the best product for them would be, they have continually said the same thing. Food delivery apps were changed in the nature we are trying to come up with a solution that works for restaurants, and for food delivery apps and the customer. The food Delivery Driver can then pick up the reusables on the next row. Route. We are piloting, this month, with four major restaurants downtown. The first restaurant i met with, he told me about his favorite beach in japan being littered with Single Use Plastics and how the single use plastic container he was using. He looked at me and was like can you help me . That is when i shifted my perspective to thinking i was solving a problem for the food delivery customer to realizing where solving a problem for Restaurant Owners. I think this will help accelerate that and to make customers opt for an option that Restaurant Owners really want, too, which is something besides a ton. Thank you. Thank you. Next speaker, please. s. My name is nicholas, my wife and i own and operate a wrecking ball roasters. We employ 27 people, by my back of the napkin math that we produce about 120,000 cups of coffee in the past 12 months. We are absolutely in favor of this ordinance with some caveats. Two main ones, one of them, i say this and a lot of other settings, it is something we can test it first before we roll it out citywide. Is there an area we can do a pilot project. Are there a lot of unintended consequences. Great doing it on a larger scale will create difference for the economic force, and that is something that i think would be a responsible way of going about it. I second caveat, as with the strawman, what ended up happening was that through good intentions, we ended up further marginalizing a marginalized community over a disabled community, disabled residents here in San Francisco. As you all are aware, that is the one area with this straw band that has been the most angry, and rightly so. This was something that was passed with certain objectives in mind, but without an eye with how it would affect our most vulnerable residents and citizens. This ordinance has the same potential of further marginalizing folks that are already suffering a lot. I think there is a way to approach this, in a smart way that is a little more nuance. I do think a test pilot might be in order. Otherwise Small Business, the Small Business we are in favor of the ordinance. Thank you. Great, thank you. Next speaker, please. Hello. My name is friday. I am a 15 year resident, homeowner, a Small Business owner in the city. I have been working with another number of Small Businesses with the work that i do. I just want to say, reusables for dine in make sense. When a business has to buy disposables, they cost money. They take up valuable space and what is a very small city. They take up shelf space, they also take up a space. I have seen businesses that complain about the number of bins that they have to have. Theres not a lot of space to bring bends in and out. Nobody wants, but here we are producing to find a lot of it. They also inventory disposables how to become monitored consul he prayed that takes time for employees to do that. They also have to be. That takes shipments, and big trucks stopping double parking in the middle of a Business District. Youve heard a number of people talk about later. That leader ends up in front of businesses which is not good for business. As a consumer, i bring this cup with me everywhere i go. I bring it to the airport, i put it in my backpack, i do that for my son, i do that for my husband , and just yesterday when i was in a business in my neighborhood, having lunch, my son who is five, could not use the chopsticks, so they brought him a plastic fork. Instead i pulled out my own reusable fork, from my purse. While i do not mind bringing my own cup everywhere i go. When i choose to dine and, it feels like a burden that i my own reusable cup. That seems like there is a plate that they are cleaning, theres is a cup are cleaning thank you. Next speaker, please. Good afternoon, commissioners. I know each one of us over here has a story. I truly dont. I am a Small Business owner, in San Francisco, but let me tell you some of the things im sure you already know, and if you dont maybe i can refresh your memory. Our labor costs in San Francisco in the last four years went up 30 , according to the labor board. In 2019, the Restaurant Business has graded San Francisco the worst please to open up a restaurant in the country. According to a professor, the university of denver from business college, San Francisco is the number one tech city in the world. However, you have seen more restaurants fail than anywhere in the country. If youre in the Restaurant Business in San Francisco, you are in the toughest market in the country. In the next ten years, there will be a giant shift in the restaurant industry. We have created the second most expensive city in the world to work and live in. This is a list, of our restaurants going broke in the last three years. I know i have a few more seconds, union street got closed. The Commonwealth Club closed after nine years. Mission beach cafe closed after 12 years. The goldfish, 23 years. The ely cafe, 30 years. I could go on and on. Thank you. Next speaker, please. Hello. My name is carolyn, i am the programs director, we are a group that carries out research and we do that to support policies an educational campaigns. Last week i was part of the project that was mentioned earlier, we did this in partnership with another local group, and we collected over 300 samples in the bay, and outside of the g