Ordinance. In closing, i want to reiterate, this policy will save businesses money they will not be spending as much on disposables they will be recouping their costs with the charge, and they will save money with onsite dining. Thank you. Next speaker, please. Hello. I am the policy organizer for upstream as well as a Small Business owner here in San Francisco. I am going to talk dirty to you, thats a horrible joke. I have a bunch of data on neighborhood cleanups that we have compiled with recent events here in San Francisco that i wanted to share with you as well as a little bit of information about how much of the city is spending on cleaning up litter right now. This year Data Collected during each cleanups, at baker beach included 86 of the total collected. During a Mission District cleanup clean up come on and around four blocks on september 28, 12 volunteers picked up three a items, 298 of which were single use beverage rap or containers. That is 74 . [reading notes] s this is obviously a big issue for people in neighborhoods, as well as the beach. Its not just a beach issue, its a quality of issue. People are living among this litter on our streets in different neighborhoods we have surveyed. Were doing one at the civic center this month as well as another in the sunset, to find out what people are being surrounded with when theyre walking i reached out to some Community Benefit districts to see what they are spending on how much they are picking up in their neighborhoods. Picking up yearly 377,000 pounds of street litter. That is in addition to what is being dealt with by city trash removal. Tenderloin is picking up three and a 46,790 that is not being picked up by the city. With their Community Benefit district. That is in addition to what the city is already doing. Thank you so much for your time. Thank you. Next speaker, please. Good afternoon, commissioners. My name is amelia come on here from the San Francisco chamber of commerce representing our members and Small Businesses who could be impacted by this legislation as currently written. We support and comply with all policies and programs designed to help San Francisco reach at zero waste goals. And sorting requirements, some are which in the implementation process for local Business Models to adjust. With this ordinance we have seen some concerns and questions about clarification for the Small Business community. A central concern of confusion is regarding applicability. The definitions of food vendors points of sale and onsite are not clearly defined in the ordinance we open for question offenders like caterers, food trucks, and limited Food Service Providers are required to comply. Economic impacts on Small Businesses on their ability to successfully comply with the ordinance is a crucial consideration. For example, smallscale vendors may not have the facilities needed to incorporate dishwashers on its not just the start up costs we are also looking at additional water usage, sewage and then of as we know, San Francisco is very expensive and its hard to find and afford a dishwasher, someone to come and i washed dishes for example. The only impact on feasible both cearley us hygiene concerns and questions arise. 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 i