Transcripts For SFGTV Government Access Programming 20240713

SFGTV Government Access Programming July 13, 2024

Shop and dine on the 49 promotes local businesses and challenges residents to do shopping and dining within the 49 square miles of San Francisco by supporting local Services Within neighborhood. We help San Francisco remain unique, successful and vibrant. Where will you shop and dine in the 49 . San francisco owes the charm to the unique character of the neighborhood comer hall district. Each corridor has its own personality. Our neighborhoods are the engine of the city. You are putting money and support back to the community you live in and you are helping Small Businesses grow. It is more environmentally friendly. Shopping local is very important. I have had relationships with my local growers for 30 years. By shopping here and supporting us locally, you are also supporting the growers of the flowers, they are fresh and they have a price point that is not imported. It is really good for everybody. Shopping locally is crucial. Without that support, Small Business cant survive, and if we lose Small Business, that diversity goes away, and, you know, it would be a shame to see that become a thing of the past. It is important to dine and shop locally. It allows us to maintain traditions. It makes the neighborhood. I think San Francisco should shop local as much as they can. The retail marketplace is changes. We are trying to have people on the floor who can talk to you and help you with products you are interested in buying, and help you with exploration to try things you have never had before. The fish business, you think it is a piece of fish and fisherman. There are a lot of people working in the fish business, between wholesalers and fishermen and bait and tackle. At the retail end, we about a lot of people and it is good for everybody. Shopping and dining locally is so important to the community because it brings a tighter fabric to the community and allows the Business Owners to thrive in the community. We see more Small Businesses going away. We need to shop locally to keep the Small Business alive in San Francisco. Shop and dine in the 49 is a cool initiative. You can see the banners in the streets around town. It is great. Anything that can showcase and legitimize Small Businesses is a wonderful thing. It is monday. This is a regular meeting of the Small Business Commission Held on monday october 7, 2019. This meeting is being held called to order 2 01 p. M. Members of the public, please take this opportunity to silence your phones and other electronic devices. Public comment during the meeting is limited to three minutes per speaker unless otherwise established by the presenting office of the meeting. Speakers are requested but not required to state their name. Completion of a speaker card while optional will ensure proper spelling of the speakers names. In lewis of speaker cards if you have not yet filled one to the right. Speaker cards will be called in the order they were placed in the basket. Additionally there is a sign in sheets on the front table. Please show the office of Small Business slide. Welcome. It is our custom to begin and end each of our Small Business Commission Meetings with a reminder that the office of Small Business is the only place to start your new business in San Francisco. It is the best place to get answers to your questions about doing business in San Francisco. The office of Small Business should be your first stop when you have questions about what to do next. You can find us online or in person here at city hall. Best of all all of our services are free of charge. The Small Business commission is the official public form to voice your opinions and concerns about the policies that affect the Economic Vitality of Small Businesses in San Francisco. If you need assistance with all Small Business matters start here at the office of Small Business. Item one. Call to order and roll call. [roll call] mr. President , you have a quorum. Item two. General Public Comment. Allows members of the public to comment generally on matters that are within the Small Business commissions jurisdiction but not on todays calendar, and suggest new agenda items for the commissions future consideration. discussion item do we have any members of the public that would like to bring up any issues that is not on todays agenda . Okay. Seeing none. Public comment is closed. Item three. Board of supervisors file no. 190710 health code food preparation and Service Establishment categories, disclosures, and permit fees. Ordinance amending the health code and business and tax regulations code to replace the requirement that food preparation and Service Establishments food facilities post a symbol issued by the department of Public Health with a requirement to post a colorcoded placard indicating whether the establishment has passed green , conditionally passed yellow , or failed red a health inspection; clarifying some of the terminology pertaining to violations and remedies and penalties for same; defining new categories of food facilities; establishing annual permit fees for new categories of food facilities; and increasing permit fees for temporary permits and food vending machines. Discussion and action item presenter s calvin yan, legislative aide, supervisor aaron peskin and the department of Public Health good afternoon. My name is calvin from supervisor peskins office. Thank you again for hearing and offering your recommendation on the legislation regarding the Food Preparation Service establishment disclosure originally occurred on july 22, 2019 a couple of ago. As we have mentioned last time, we are currently working with the department on amendments to update some of the d. P. H. Permitting fees. The goal is to continue to instill confidence that food safety and Public Health remains a top priority. Also ensuring that the fee schedule is a hearing to delay this food preparation and Service Models on the everchanging industry terms in San Francisco. On september 17, we submitted a substitution legislation to reflect the changes to the permitted fee schedule. Nothing about the placard as change. Thank you again for hearing the amendment today, we hope that we will gain your support again. We have members from the department of Public Health today to present. We have patrick, the assistant director, and mary from the department. They are both Principal Environmental Health inspectors. Thank you. Good afternoon, commissioners. I am the assistant director of the Environmental Health branch at the department of Public Health. Last time we were here you may recall, we came to talk about proposed amendments to article eight of the health code which would require us to move from a score based system to a placard system. After discussing that with you all, everyone agreed that it was going to be a winwin situation for both the department and the Business Community here in San Francisco. Since then, and the reason we are back today, we propose additional cleanup language to the ordinance in addition to what would be required to move to a placating system. The cleanup language mostly creates a handful of new categories for food establishments. San francisco is an innovative city. We are counseling trying new things. Because of this, it is becoming increasingly more difficult to squeeze every business that comes to us looking for a permit to the existing permit structure and fees. We are going to take advantage of this opportunity while the ordinance is open for the amendments to make some, what we believe, are necessary changes to make new categories and fees they go along with that. I brought one of our food program managers, mary, who will be able to further explain the new categories to you. Thank you for your time. Good afternoon, commissioners. My name is mary. Not just in San Francisco, but in the Food Industry in general, has many new innovations. Our current classification codes do not accurately represent some of these new operations. To precisely define these categories we have created new classifications. I would like to give you flute few examples. As you may see there is catering that says cooking versus catering with no cooking elko. A typical typical catering facility is a kitchen that has a large exhaust system. That is one type of classification for catering. More recently what we have seen in many of the new Tech Companies is there are very small kitchens that are designed for caterers to use as an Assembly Assembly and holding space. Actually by separating out these and two separate classifications, it does behoove the business owner. The fees for these will now be more representative of the actual operations in these facilities. You will also see there is a new definition called a shared kitchen complex. As you know, so many foods nowadays can be ordered online with apps. In this particular case, we have been seeing a new trend where we have have facilities that are coming in, its like a very large warehouse and then it has several individual facilities within that warehouse. It is essentially a shared kitchen complex. The complex itself provides the establishments within the ability to clean, store foods, walkin storage, disposal and waste. We have a new place in San Francisco called cloud kitchen. Again all online application, and the food is delivered. There is no onsite consumption. Its not like your typical restaurant. This category was recently created. We have hosted facilities. This is actually defined in the California Retail it means the facility located within a brewery, winery, commercial building or another location approved by the Enforcement Agency to support a catering operation that provides directly to individual consumers for a limited creative time. Most of you are probably familiar with the term pop up. In San Francisco we do have a popup program. You have to be a licensed caterer in order to pop up. You do have to pop up into a licensed food facility. However with breweries and wineries, they often are not required to have a retail permit through the department. This host facility allows them, after inspection, to allow a caterer to pop up in the location. There is also some introductions to the vending machine code which has not been updated since probably the eight late 1970s. With vending machines, we license vending machines that provide prepackaged potentially hazardous foods. Such as sandwiches, salads. We have also seen a lot of new innovations in this industry, as well. We have people who are coming and asking us if they can do korean rice bowls or a pizza. We have updated that code to now establish a new fee. So that each individual vending machine will pay a separate fee, and a separate annual license fee. With regards to limited Service Charitable Feeding operations. This is going to be fee exempt, because this is nonprofits that are providing food. Are there any questions regarding any of this . The fees . Thank you. Thank you. Commissioners, do we have any other questions before we take it for Public Comment . Okay. Do we have any members of the public you would like to make any comments on item number three . Okay. If there is no Public Comment and for item number three. Public comment is closed. Commissioners, do we have any comments . Commissioner riley . I think some of the fees, the increase is very minimal. I am sure they have done outreach to businesses. I dont have any questions. I do not i do like the new color code. Do we have any motions . We are going to get you a tshirt. [laughter] move to support the legislation as proposed. Second. [roll call] motion passes 60 with 1 absent. Thank you. Next item, please. Item four, board of supervisors file number 190811 environment code promotion of reusable Food Service Ware. Ordinance amending the environment code to require food vendors to charge customers 0. 25 for each nonreusable beverage cup and 0. 25 for each nonreusable food container, provide reusable Food Service Ware for onpremises dining, and provide customeraccessible selfbussing stations; and affirming the planning departments determination under the California Environmental quality act. Discussion and action item. Presenter s lee hepner, legislative aide, supervisor aaron peskin and the department of environment for members of the public, went Public Comment is opened it will be limited to two minutes per speaker. Commission, president adams, thank you so much for having me today. I do have a Powerpoint Presentation up here for you that i believe you will also have before you. There we go. All right. Ill try not to spend too much time as this, i know a lot of people to discuss this ordinance. Before you today is what we are calling the reuse ordinance. I want to start by going through what the problem is. I dont think we are going to find thing anything particularly disagreeable here. It makes the foundation why we are putting this forward in the the problem, in large part, is can we use waste . We have been inundated with reports from folks, it has been in the media a lot. We produce a lot of plaque does plastic raid we reuse things wants and throw them away. In large part what we have understood to be recyclable is not being recycled. It is going straight to landfill. The statistic here suggest that less than 10 of plastic ever produced under the understanding that it is recyclable is in fact not being recycled. Our local Waste Service provider does a much better job and a lot of us. Recovering over 6 Million Pounds of recyclables every year. Nevertheless, we understand that food and beverage packaging causes significant Environment Health and safety impacts. Approximately 120 million non reusable cups are used in the United States alone. 300 million in San Francisco. The environmental costs that we dont necessarily consider, the water that is used to produce these cups, the omissions that result from the print editions provisions process are less talked about. We do understand they have toxic impacts on our environment and they pollute our waterways. Recent reports, just last week a big conference in the city of San Francisco. Our bay is in bad shape. 7 trillion micro plastic particles low on the San Francisco bay each year. Clothing, baby wipes, food packaging, vehicle tires as chief contributors. At a recent cleanup event, a lot of folks are here from organizations that do this work around some of that data comes from a letter that you have in your pockets from an Organization Called upstream. Who is here to speak about this ordinance. We did this in the mission. Upstream, surfrider showing that about 90 of the collected waste for single use food service where. I want to say a quick word about convenience culture and somebody who is a little bit older than the use that are leading the movement these ways, around environmental initiatives. I still feel as if my generation is responsible for it uptick in single use waste that is the consequence of Delivery Services and the socalled shut in economy. We know the delivery culture, convenience culture is a gateway to the throwaway culture area meanwhile, the implications of Delivery Services are a myriad in negative in other ways. Whether it is taking 2530 commissions from restaurants or the labor implications. [reading notes] some of the labor implications for workers not being afforded minimum wage and other benefits. Of course, a very relevant topic for this body which has been discussed quite a bit. How do we solve this . We have been working a long time to make San Francisco a zero waste things to the department of the environment, for really pioneering a lot along those lines. The goal that we came to last year in 2018 was to reduce solid waste generation by 15 . Compared to 2015. Reducing the amount of municipal solid waste. Disposed to landfill and incineration by at least 15 and a diversion rate of 70 by 2030. I think contextually it is

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