[Speaker 1] (0:10 - 5:49)
Great. Joe, thank you for your help. Thanks to your crew.

Hi everybody. Welcome to the the bylaw forum. We were talking about what we should call this and we keep coming up with different names, forums at a hearing.

Really, this is a conversation we want to have with the public and with the food establishment owners to get your feedback. And we have a quick presentation to give. You might have already seen it online.

You may have gone through it already, but I'll kind of run through it just quickly. And then really we just want to engage with you to get your feedback, answer questions you may have, and really to facilitate a conversation. Great.

So, today is October 25th. My name is Wayne Spritz. I'm the chair of the Solid Waste Advisory Committee.

On my left is Emily Westhoven. On my right is Kathy Mick. In the back is Alex Smullin.

All members of the committee. So, as you probably were aware, it's weird, I feel like I've got a feedback hearing myself talk over the speaker. As everyone, I think, is aware, back in April of this year and into in May, in particular town meetings, town meeting had looked to an article that would ban plastics within all food establishments.

It was, I think the intent was there. It was an amendment to the bylaw, to the to the straw ban bylaw, and the intent was well received. But upon our review of it, we felt that it really should be taken a another look, a more comprehensive look, so that we could offer, you know, and get public input from the from the establishments that are going to be affected.

And also we we wanted to go out to other communities who had tried to pass similar. So we're going to talk about that tonight as well. So this this new bylaw, and I hopefully you've read it at this point, there's there were copies in the back if you didn't get a copy yet, and they're online for everybody at home that's watching.

This is a comprehensive bylaw that will regulate the usage of plastic containers and service wares used for customers in swamps and food establishments. So the effort is based upon a community desire to really reduce the overall burden of plastic sent to landfill and incineration while boosting the overall content of recyclable and reusable materials. We did a comparative analysis with other Massachusetts communities.

We feel that this proposal is a realistic attempt to balance the community needs, environmental health, and business operation requirements. So back in May after the the town town meeting decided to indefinitely propose the previous article, we agreed that we would put together a study group. So since May there was a group of us that got together almost weekly to discuss what a new bylaw would look like based upon going to other towns, looking up, really digging into the topic to get a better understanding of how it would affect the town and and the business owners as well as does it fit the goals of SwampScot?

Most recently So most recently the committee met on September 27th, and we went through the bylaw. We went through the all the comments and the current draft that you see in your hands has been has been gone through and so at this point we're looking for additional like I said again, sorry not to double up, but we're looking again for more feedback to be able to kind of finalize the the end result to which so here today we're on the 25th. We're looking for feedback.

The feedback window closes on the 8th. We're going to then be accumulating all of that and putting together a final version of it to go to the select board probably in their November 15th. Diane, I don't know if there's a meeting scheduled for the 15th?

Yeah, so we'll be on the 15th proposing the bylaw to them with the community feedback and then it would then at that point be discussed, deliberated, and then be introduced to town meeting as an article on the warrant for the fall. So what are the differences? So what we really wanted to take as a narrower business food establishment definition that this is really for anyone that prepares food as opposed to bringing in pre-packaged food.

There is a more extensive listing of what constitutes food service, wares, and accessories. There's more specificity around the kinds of plastics prohibited and regulated. More specificity around the materials that can be used such as the compostable, recyclable, and reusable.

We have, I don't know if everyone's familiar with the skip the stuff. It's a it's a it's kind of a new movement. Alex, you can you can speak to that.

You're really, you've become more familiar with skip the stuff, the history upon that. Just talk right to it.

[Speaker 8] (5:49 - 6:35)
Oh, okay. Yeah, it's really pretty simple and it has been adopted in a variety of municipalities and is also there's a piece of legislation pending for the state legislature and it refers to all of the things that get thrown into your bag when you go and get takeout. So, you know, even if you're going home you get three times as many packets of plastic fork and napkin, etc.

So this would make it so that you would only get those things upon request and that can be done through the apps that you would order on either from a service or the restaurant itself.

[Speaker 1] (6:37 - 14:56)
Yep, thank you. This, the bylaw, the difference would also be the food establishments that serve prepared food provide recycling if if the if the restaurant or the food establishment is actually has in is giving prepared food in single-use containers and there have in-house dining the law would then require them to have recycling receptacles available. That's the difference from the prior.

This provision gives the Board of Health to give exemptions and it whereas the prior law was relative to the straw bylaw, this is actually a separate independent standalone bylaw. So what is the what are the key characteristics of the bylaw? One is that food establishments that offer single-use containers for takeout, leftovers, delivery, or other means for which the food or beverage will be consumed off-premises, shall provide a container constructed of materials as regulated in Section 5.

In Section 5 of the bylaw is actually the material regulations. Applies only to prepared foods, not prepackaged foods sold by groceries or convenience stores. Food establishments must offer recycling options if they serve with single-use containers for on-premises on-premises consumption.

Now what is the we're talking about skip this stuff. So food establishments that offer single-use utensils single-use condiment packets shall only provide such items upon request by customers or at a self-service station. That is a a modified take away from the net both what the national trend is, but also what the Massachusetts House Bill 766 is actually requiring and it's actually a little more stringent than what we were looking at.

We felt this was a good compromise the way we wrote it. A food establish, a food establishment is an entity that prepares and provides food, right, or prepared food. Or beverages for consumption either in its facility or for takeout to consume elsewhere.

It's also defined as an operation defined under 105 CMR 590.001, which is the state sanitary code. Here's some pieces of public input we're looking for. Do you feel that this is clear?

Do you feel that it should have some other definitive qualities to it? We're looking for input on that in terms of the definition of food establishment. So the committee spoke with other towns and one of the things they found on particularly to the towns that had more draconian level of bans is that they were having a hard time enforcing it and actually were creating more exemptions than they were having an efficient effective law within the community.

One of the suggestions was that the Board of Health has the authority to provide such exemptions to a particular business and we go into further detail about that in the bylaw. Hardship, the definitions would vary between the towns and we're going to leave it particularly up to the Board of Health to decide on that. And other things of particular to exemptions are the pharmaceutical containers and other circumstances or situations unique to the food or retail establishment such that a compliance with the requirements would deprive a person of a legally protected right.

So an example of that might be possibly a nursing home, right, that requires a particular type of cup or a particular type of container that they may have to use as a result because it's necessary for a particular person. So I think this is probably the key slide here, which is what is prohibited and what are we looking to actually regulate? So this bylaw would prohibit the use of polystyrene and expanded polystyrene, otherwise known as styrofoam.

It would prohibit PVC, LDPE, and so polystyrene is by the way number six typically when you see it on the recycling recycling triangle. PVC is number three. LDPE is typically your thin film plastic bags that can also be made, can be used to manufacture other materials, and that's usually number four.

Any plastic material in the color black and any plastic material labeled as number seven, other, or generally not accepted for curbside recycling in the Commonwealth. Lastly, we felt particularly strong that containers intentionally adding perfluorocompounds, otherwise known as PFAS and the family of fluorinated forever chemicals. We found them to be actually widely used in particular containers like paper to they're very resistant against grease and they hold up really well to heat and resistant to water saturation and unfortunately they can leach into food and there are 12 states already that have banned it outright.

There is a bill in the house now that's being considered to ban it as well in all food products. We felt that if we're going to make some regulations here that we definitely wanted to be inclusive of keeping PFAS out of out of containers. So number one, PET, or it's also recognized as PET.

That is typically what you see in your water bottles. It's commonly used in takeout containers as well. It's typically very clear.

I'm sure you're familiar with it. Most everybody here's and it's coming from a food establishment. One of the concerns we had is that recent science, and it's actually been known for some time, is that PET can leach, particularly at high temperatures, it can leach antimony and other chemicals into into the food itself.

And so we're, part of the bylaws is regulating that you should not serve hot foods in PET. And the other thing is that there's been some recent studies just this last year that have shown in particular the PET when it's recycled and the recycled content used particularly for PET has contaminants that can leach into food. And so we're asking not to use what's called either R, you'll see it R-PET or recycled PET compounds for for plastic takeout containers.

One of the things we just wanted to be clear as exempt would be thin film transparent plastic wraps. They would definitely be allowed used to seal food beverages or the containers that can carry them. Carry them.

Compostable. So we had some conversations with our our industrial compost vendor, who's Black Earth, as everyone probably is aware of. I asked him, I said, what is necessary for you to be able to take a composted material, a container, and they said it needs to be certified by one of three agencies.

And what those agencies do is they have third-party testing at the manufacturing level to make sure they don't have contaminants in them, including PFAS. And the three different agencies that actually do this are BPI, which is Biodegradable Products Institute, TUV is I think it's pronounced two V.

[Speaker 3] (14:56 - 15:01)
No. Actually has two dots on it.

[Speaker 1] (15:01 - 15:05)
It does have two dots or a single line over it. Yeah, it's a it's I believe it's an Austrian.

[Speaker 3] (15:05 - 15:06)
No, German.

[Speaker 1] (15:07 - 15:13)
The ones I've seen say Austria, but I thought it was Austrian. I believe they have three or four different sites in Europe.

[Speaker 3] (15:14 - 15:18)
Yeah, no, it's an interest organization, but it comes out of Germany.

[Speaker 1] (15:20 - 20:08)
So they have the okay compost industrial sign that would be attached to them. I've seen that by, you know, some products here in the US, but I think it's probably more common in Europe. But if for whatever reason you have access to that, that would be perfectly acceptable.

And the last is the the stamp for the Compost Manufacturing Alliance. Like I said, each one of these are certified and independently certified and tested at the manufacturer level to be both free of contaminants, but also compostable, actually knowing that it will break down in the industrial compost process, which is different than the home compost process, by the way. So one of the last things that we wanted to put into the bylaw was a consumer advisory and we talked with the Board of Health and we came up with the wording as follows.

So per guidance from the Swanscot Board of Health, to avoid the possible transfer of chemicals from plastic containers at cooking temperatures it is not recommended to reheat food while in direct contact with plastic containers. One of the, some of the insight we'd like from the folks in the food establishment businesses is where is a good place that you feel would be well seen without putting a tremendous amount of additional burden on you? We were looking at ideas of it could be on the menu, it could be on maybe on the final bill that's given with takeout, it could be on a sign, it could be if you running, if you print your own bags or you print your own whatever it may be for your takeout, maybe on the next print run you can add it to that.

You know, certainly we'd love some feedback in that particular case. So when we talk about temporary exemptions, so we're aware anytime you write a bylaw, it's really difficult to lock everything down. Things change.

Materials change, the people, the recycle, the folks that actually run the sorting facilities that recycle our curbside materials, that's, that can change, you know, in the five-year out picture. So we wanted to have some ability to make modifications. You know, no one expected that we would have had a pandemic that, you know, put havoc into the supply chain, it put havoc into everyone's food establishment.

It was obviously very clear. So, you know, we're looking to have a way to have temporary exemptions. And so we felt that the Board of Health was the appropriate authorized committee to be able to to make modifications as needed until such a time where if it was needed past a certain period, that town meeting would be able to meet again and update the bylaws if so needed.

So some of the constructive feedback and questions that we're looking for, I can kind of throw out some ideas here. We're looking for, and we've done some initial research about what some of the cost differences could be, but we're looking for your your feedback as well. There was some, there was an email that I, the committee received, I as chair, took the email and there was a there was a question of whether or not there was a competitive impact from other towns that may or may not have said bylaw.

Is there a feeling about delivery into Swanscot from the outside? Again, I brought this up with consumer feedback. Sorry, consumer advisory feedback as to how or where you could print it.

And I know there's been some feedback already about easy to understand guidelines. Basically is what can we use? You don't, you don't want to have to decipher this all day long.

You just want to know what, what can I use and move on with, with life and business. We felt that this was a good balance, right, between what residents hoped for, looking for feedback. Did we, did we go far enough?

Did we go too far? And did we miss anything in particular that you'd, that you'd like to see us address? And so with that, you know, I really just want to be able to engage a conversation.

If, if you have comments, please, there's a microphone over here. This is being recorded and streaming. So if you can use the microphone, it can be picked up by, by our folks in the video booth.

Please, any questions, concerns? We're here. Don't everybody jump up at once.

You can, or we can, or you know what, we can hand a mic to you.

[Speaker 3] (20:11 - 20:15)
Kathy, is there another printed copy of the bio in front of you there?

[Speaker 1] (20:17 - 20:18)
State your name and.

[Speaker 6] (20:19 - 21:30)
Hi, Dr. Stephanie Neumann. I will have comments as they occur to me throughout this procedure. The first one that ran through my head was what about ice cream trucks?

I don't know. They're considered a, as you call, a food, food establishment. Another concern I had is the cost and, as well, people order food from outside Swampscot.

It's delivered in containers that you want to prohibit. What do you do? I am completely behind you in this effort.

I think it's fabulous. I wish there were material engineers coming up with new containers that are devoid of these poisons, because I remember when we first started getting microwave ovens at home that if you reheat your food in the wrong container, it has a weird taste, and maybe that's coincidence. Maybe you don't taste the poisons that are, that, that are extracted from the plastic container, but it really is a concern, particularly since cancer is growing so rapidly in so many areas of our bodies and in our society.

But I just wanted to put those ideas for now out there, and I'm happy to hear what other people have to say in response.

[Speaker 1] (21:30 - 22:13)
Thank you. Appreciate the feedback. I know we have the Girl Scouts here tonight.

Okay. And so just for, for the audience, the Scouts came to the last Select Board meeting and made a great presentation, and I'll let them make, their, advocate for what they're looking for, but I was impressed that in general that the Girl Scouts have been taking a really active environmental approach, trying to keep the beaches clean, and is there anybody else while they're, while we're waiting for them? Are you guys, you guys ready? Oh, good.

[Speaker 9] (22:24 - 23:23)
Hi, I'm Sophia Armstrong, and this is Ainsley Miller, and we're from Girl Scout Troop 60103. We are 8th grade cadets working on our silver award, which is the highest award we can earn at our current level. In our project, we would like to curb the use of plastic utensils at our low school ice cream shops that are right in front of our town beaches.

Unfortunately, our oceanfront community sees the effects of trash overflow often at the beach, and this is the issue we're trying to correct, since the trash can go right into the ocean. We love the beaches in town, however, anyone who has strolled along the promenade at Kings Beach on a summer evening can attest that the trash cans are full. There is no place for trash to go except in the ocean.

We are happy with the proposed bylaw. We just want to make sure prepared foods includes ice cream. In addition, we're planning to ask our local ice cream stores to donate the utensils they already have in stock, so we can make art with it, along with the help of our town's elementary students, so we can educate the next generation about the importance of recycling and helping the planet.

[Speaker 5] (23:26 - 24:05)
The next thing that we would like to discuss is changing the trash bins in front of Kings Beach, so they include composting abilities. We agree that this would prevent the overflow of trash bins by the ocean, so trash doesn't end up in the water. Furthermore, we would like to request that the daily trash trucks pick up trash more, often by the ocean, from Memorial Day to Labor Day.

This would definitely help out the problem as well by eliminating any overflow of trash.

[Speaker 1] (24:07 - 25:36)
Thank you. Thank you very much. So, I just want to address your concerns about daily pickup.

So, that has been something that we regularly do talk about during our meetings. So, one of the members of our committee is the director of the DPW, and I know they try to pick up daily. Sometimes it happens first thing in the morning versus the afternoon, so I know unfortunately, by the evening, they get totally full and they stay that way overnight.

We have tried to address that, but we definitely appreciate your feedback and want to continue to be on top of that issue. So, it's definitely been recognized and certainly want to appreciate the fact that we see it as well, and you're not alone in that concern. Anyone else?

I know everyone came here with some concern. I'd love to hear what... Talk to me about what you feel there could be a cost impact.

Is there competitive issues? Do you feel that there is supply? Are you interested in learning more about composting in particular, like, or those types of materials?

Anything? Got a thumbs up from the back.

[Speaker 3] (25:40 - 25:48)
Maybe anybody's saying it's not enough. Maybe it's even too little at this time. This could be awesome.

[Speaker 1] (25:50 - 25:51)
Anybody online?

[Speaker 10] (25:52 - 26:00)
When are we sort of, like, taking feedback until? We have until the 15th to, like, compile, right? The 8th.

The 8th.

[Speaker 1] (26:00 - 26:02)
The 15th we present back to the select board.

[Speaker 10] (26:02 - 26:10)
So, by... So, if folks need to mull things over a little longer, they can always send an email to the...

[Speaker 1] (26:10 - 26:12)
Yeah. If you have feedback and you want...

[Speaker 10] (26:12 - 26:13)
Last chance.

[Speaker 1] (26:13 - 26:17)
Kathy, talk to the mic. You need the microphone. Sorry.

[Speaker 10] (26:18 - 26:28)
Not your last chance to provide feedback. You can always email the committee as well. But...

We'll stay here for the next...

[Speaker 1] (26:28 - 26:28)
Yeah.

[Speaker 10] (26:29 - 26:29)
Like, a while.

[Speaker 1] (26:30 - 26:41)
So, we have some restaurant... I don't know if you're the proprietors. Are you the managers?

Feel free to... We'd love to hear your feedback.

[Speaker 2] (26:43 - 26:47)
My name is... Okay. Hi.

[Speaker 1] (26:49 - 26:50)
Actually, can we give you the microphone?

[Speaker 3] (26:51 - 26:52)
It's recorded, yeah.

[Speaker 1] (26:52 - 26:56)
Well, yeah. Yeah, but it doesn't get picked up on the video.

[Speaker 2] (27:07 - 27:57)
37 years now. So, I understand the concerns. And I'm all for all the recycling and all...

Everything that you guys are doing. And I think it's great. My thing is just...

What do we use if it's restricting us to a certain single use or whatever kind of containers that we can send for takeout? What I'm using right now is something that's been used since COVID. It's recyclable and reusable.

It's dishwasher safe. Is it polypropylene, number five? I don't know.

I mean, again, I just printed this today. You know, again, I own the property. I have managers that run it.

I'm involved daily and I pay attention. But I don't know exactly what... Until yesterday, what the material is.

[Speaker 1] (27:58 - 30:58)
So, let's go back and talk about the materials. Because I think maybe that might be a good kind of really helpful conversation. One of the things we're trying to get rid of is black plastic.

And everyone asks, well, why is black plastic so uniquely specific? The sorting facility that is most widely used on the North Shore is Republic's owned Greenworks facility. It's up on...

It's in Danvers, up on Route 1. You've probably passed it 10 million times going up north. It's on the right side.

It's got, like, this big, almost airplane-sized hangar sitting right on the east side of Route 1. Like I said, you've probably passed it a million times. You see trash trucks coming in and out of there.

And so, inside that facility, they have... They take our mixed recycling and they go through machines and it gets sorted by men and women at the start, where they're taking out stuff that's clearly contaminants and then it goes into other more sophisticated machines and they separate the metal and the glass and the paper and then it comes down to the plastics. When it goes through the plastics line, there's an optical sorter that sits there and tries to figure out, is this number 1, number 2, number 5, number...

whatever it is. Unfortunately, those optical readers can't determine black. They can't see it.

And so, any black plastic, unfortunately, that goes into the recycling stream ends up going to landfill or incineration. So, one of the biggest suppliers of black plastic happens to be those take-out containers. So, we feel that if we have 90 different organizations between the individual restaurants to that stop-and-shop, you know, the groceries who are doing prepared food, to the dining halls in the churches and synagogues, to food trucks, even ice cream trucks.

We feel that we can make an impact. And really, it's bringing a tremendous amount of awareness to it. To us, it seems like such a simple thing that instead of black, you can use white or clear.

And it shouldn't be that big of a change or a cost differentiation, but it will make a difference in terms of recycling the material. What you can use. One of the things that we were talking about with someone in the restaurant industry in the last couple days, which is can you use aluminum?

Right? For take-out in particular. I'd love to hear your feedback in terms of what choices and why are the choices that you make for certain containers?

Is there an aesthetic issue? Is it a functional issue?

[Speaker 2] (30:58 - 32:28)
Is it a cost issue? If you're in the restaurant business or if you were involved at all ever in the restaurant business, to have take-out containers, they have to stack. They can't leak.

Okay? So if you've got plastic, and the ones we're using, they do come in white. And I don't know if that makes a difference in that material.

You can't stack aluminum foil with a paper cup. You can't stack plastic covers on top of aluminum foil. You can't stack cardboard.

So what do you put? One package in each bag. So now you've got waste there.

And again, it spills. Spillage is tremendous. Someone puts it in their car and it spills all over the car.

What happens then? Again, I'm not trying to create the wheel here, but I'm just saying that there's a lot to do with why we're using these containers. Okay?

This is the only container that won't that you can stack in a bag that won't spill. It'll take anything, whether it's sauce from pasta or gravy or anything else, any kind of liquid. You can even put soup in it.

But you can't do it in cardboard or aluminum foil. You can't do that. It just doesn't happen.

So... Again, this is just from years of doing this. Yep.

But again, the containers that we are using, they mostly use black right now. They do have them in white with the clear plastic tops. Again, they're recyclable, reusable, dishwasher safe, microwave safe.

[Speaker 1] (32:29 - 33:59)
So I'll tell you, to be frank and transparent, one of the challenges we had with the open question was, well, what do we allow? And so number ones and number twos are very, very recyclable within both our sorting facility that Republic runs as well as nationwide. One of the materials that is less recyclable is number five polypropylene, which is probably what you're using.

One of the reasons we didn't ban it or prohibit it is because we know that it is highly reusable, recyclable, and dishwasher safe, right? I know we reuse all of them when we get them at home as well for school lunches and everything we can possibly use it for because we don't want to throw it away. I would ask that in terms of just being conscious about currently, with the current vendor that we're using, they're not recycling it, which is frustrating.

It's frustrating for the town. That's another level to which our committee is looking at trying to engage with the vendor to get them to start recycling as well as the other towns that have just the same concerns as we do in Swanscot. Can you get the microphone up?

Did I answer your...

[Speaker 2] (33:59 - 34:08)
You did. I've got other questions, but yeah. I mean, my questions are if we can't use these, what do we use?

I mean, again, I've gone through the list of what you can't use because it doesn't work.

[Speaker 1] (34:12 - 34:23)
So if you continue to use what you're using but you don't do it in black? They do make them in white, yes. And the lids, just to make sure that the lids are in number one or number two?

Or they're clear. I don't know.

[Speaker 2] (34:23 - 34:28)
Again, I've done enough research to see... It's not number six. Again, this is, you know...

[Speaker 1] (34:29 - 34:41)
So this is raising awareness, right? We're hoping that our food establishments can start taking an initiative to actually look and see what it is that they're...

[Speaker 2] (34:41 - 35:06)
Well, we all know since COVID, takeout is huge. So if you prohibit it or you make it difficult where we can't do takeout, then what happens? And again, I understand the goals are great here, but it seems like the restaurants...

Again, we're trying to bring restaurants into Swanscot, which I love. So by doing this, I mean, it prohibits a lot of income.

[Speaker 1] (35:07 - 35:13)
Can you be specific as to what you think it might prohibit? Is there something specific that you would like to see?

[Speaker 2] (35:13 - 35:21)
If you can't stack things, if you can't put them in a bag and stack them, if they leak or you know them because, you know, people they pay attention to everything. And we see it. We see it on Facebook.

[Speaker 1] (35:23 - 35:55)
So we're not advocating removing all plastics. We're just saying certain plastics. So the ones, the twos, and the fives we're leaving as...

And those are common. Those are generally what you're already using. So one of the criteria of that is to say, just please don't use black.

And the other piece of this is that if you are serving single-use containers for in-house dining that you offer recycling just as you would trash.

[Speaker 2] (35:55 - 36:14)
You know, inside dining is all on plates for us. So everything is just as only take-out. Understood.

So I don't see it really too much affecting you other than... We wouldn't be affected. And again, I'm not saying...

I thought there'd be more people that restaurant businesses see. I'm surprised that, you know... Can I cut in?

I'm very surprised.

[Speaker 5] (36:14 - 36:56)
I have a clarifying question for you. So what I'm hearing, or I might have missed it. So you're saying, well, obviously we're not going to use black plastic because it's really harmful to the environment and the scanners can't detect it and it ends up in landfills.

But I know you said that it might not... It's like the white plastic or... I'm not sure if you're talking about the aluminum being hard to stack.

But I don't understand why you can't just switch over to the white plastic because you said your containers do come in the white plastic, not the black plastic. So I don't understand why it wouldn't be such an issue for you to change over.

[Speaker 2] (36:56 - 37:04)
This is the first I'm hearing about white plastic. I mean, again, I knew that white plastic was available. This is the first I'm hearing that the black and the white is better.

I'd have no problem switching to white.

[Speaker 1] (37:04 - 37:05)
Anything not black?

[Speaker 2] (37:06 - 37:08)
Not black. Yeah. If it's, you know...

[Speaker 1] (37:08 - 37:09)
White, clear, it's all good.

[Speaker 2] (37:09 - 37:25)
I can't say that, you know... As far as I know, it's sold by the same company. They offer black and white.

Are they more available? Are they restricted? I don't know that.

The right size is all that. I have to look into it a little bit more. I'd have no problem switching to white, even if it was more costly.

But again, I have to do a little more research on that.

[Speaker 1] (37:26 - 37:48)
So one particular person that was helpful, she ended up helping me look up some things within the wholesale supply chain and she was showing that it was effectively exactly the same. That was the quick point of feedback for us but I'm definitely willing to hear additional feedback if you have it. From a cost perspective.

[Speaker 2] (37:48 - 37:57)
Again, you know, it's pennies and again, if it works and it's making the environment safer and better, I'm all for that. I'm sure everybody else would be too.

[Speaker 1] (37:57 - 38:04)
Bruce, the only other piece of that would be is if you're using the number one plastic or the PET, just don't serve hot food in it.

[Speaker 2] (38:04 - 38:11)
Now you've got to sit down with me and hold my hand on that. One through six, or one in six, you know...

[Speaker 1] (38:11 - 38:17)
Yeah, so the number five I think you're referring to as a little more bendable.

[Speaker 2] (38:17 - 38:19)
This is pretty rigid so I don't know if that makes sense.

[Speaker 1] (38:19 - 38:35)
Rigid but the number one plastic is typically the type of plastic that is given in your plastic models. Okay, that's not what we're using. It's really commonly used when you're doing like sandwiches or cold foods.

We're just trying to make sure you don't put hot foods in it.

[Speaker 2] (38:36 - 38:40)
I know they're rigid covers and they're not like a plastic model.

[Speaker 3] (38:42 - 38:44)
Can I ask a question too for Bruce?

[Speaker 2] (38:44 - 38:45)
Sure.

[Speaker 3] (38:45 - 38:47)
Do you also use different sizes?

[Speaker 2] (38:49 - 39:13)
Sizes? We use smaller sizes for smaller portions and larger sizes for the full dinners. For salads, you're saying aluminum foil works?

It's an option and it's also extremely recyclable. With a salad, we'll put in an aluminum foil with a paper cover because it's light so we can stack those. They're not heavy, not pushing down on each other so we do use aluminum.

We don't use any styrofoam.

[Speaker 3] (39:15 - 39:37)
Excellent. I think that from my perspective, I think that makes a lot of sense. I think in the end, we do want to reduce also so if they're smaller sizes or maybe if for example, for those that are in the restaurants and they want to take something home, they may not need that totally spill-proof container.

They may just be a tiny hundred percent.

[Speaker 2] (39:37 - 39:50)
Any leftovers do not go in these expensive plastic containers. They go in the aluminum foil with a paper cover because they're only taking home one thing. Maybe they're carrying it, not even going in a bag.

That's a whole different world.

[Speaker 3] (39:50 - 40:13)
Exactly. That makes sense. I think too as a customized self, I'm frustrated if I go somewhere and I get a teeny little thing in a large container because it's not necessary.

Being a little more detailed about what can be used, I think that makes sense. In the end, we do want to reduce too.

[Speaker 1] (40:14 - 40:17)
Is anybody here that does catering as well? Do what?

[Speaker 2] (40:17 - 40:19)
Catering. We do not.

[Speaker 1] (40:21 - 40:34)
I'm just curious to get some feedback from the caterers as well because they'll come into town and obviously the bylaw will apply to them as well as to what they're serving in. I'm just curious to get some feedback as well.

[Speaker 2] (40:35 - 40:50)
If you go to Whole Foods, you can do salads in a cardboard container. Again, they're carrying one container out of the store. They're not stacking six containers in a bag.

Again, nothing else works. I understand.

[Speaker 1] (41:01 - 41:02)
It's a town of Swan Scout Bylaw.

[Speaker 2] (41:04 - 41:06)
We are the only town of Swan Scout Bylaw.

[Speaker 1] (41:11 - 41:23)
I think we've changed the microphone. I know. It's just one of those that everyone wants to be able to hear.

[Speaker 4] (41:23 - 41:45)
I just asked if this includes Nahant as well as Swan Scout. I was told it does not. There was something recently on one of the Facebook pages about somebody saying thank you to a caterer in Nahant that they had provided catering.

That's why I was asking if it had included Nahant, but you said it doesn't.

[Speaker 1] (41:49 - 42:33)
We can try to sort this out, but it is our understanding that anybody that is bringing food and having to serve food has to have the license authority through the Director of Public Health. Any notice for a permit to do so would this mention of this bylaw would be included. It's probably a good idea that we have some ability to advertise and or promote I'm talking to you guys.

To come up with some ability to advertise this and promote this to caterers that may come into Swan Scout as well so they're aware of it. Just to take that as a note.

[Speaker 8] (42:35 - 42:41)
I see we have a question, but also I'm wondering if I can see the names of the other two people. We want to ask them to put their information in the chat.

[Speaker 1] (42:44 - 43:06)
We took attendance. Eric Schneider has a question. Hi, Eric.

Hi. We can hear you. I feel like Frazier.

Yeah.

[Speaker 7] (43:08 - 43:14)
Two questions. Go ahead. One was now we can't hear.

[Speaker 12] (43:14 - 43:22)
Hold on, Eric. Hold on. Hold on a second.

Try again.

[Speaker 7] (43:23 - 43:24)
You hear me now?

[Speaker 12] (43:24 - 43:26)
Yes. Yes. Thank you.

[Speaker 7] (43:27 - 43:43)
One was grocery stores. So when they food that they prepare and sell to customers in the grocery store, does the bylaw apply to those containers?

[Speaker 1] (43:44 - 44:11)
Yes. If it's prepared food, then yes. In other words, if there's a baked item, let's say, and it's packaged on site, yes.

If there is prepared food like chicken or any of the other things that are made on site, yes, it would. If it's coming in prepackaged from a central location out of Sloan Scott, then no.

[Speaker 7] (44:14 - 44:43)
Okay. And then what about like to-go cups and drinks? I know there was some reference in the bylaws to hot beverages.

So if you go to any of the coffee places or Dunkin' Donuts or anyone, are those cups included? Are they prohibited? How does that work?

So... There's plastic in those too, right?

[Speaker 3] (44:43 - 44:48)
Yes. There's plastic in them. Yes.

[Speaker 1] (44:48 - 45:20)
So what would be eliminated? The particular materials that would probably apply to hot beverages would, for one, styrofoam, because that's a common one for hot beverages, as well as cold beverages, we know. So the number one, as in PET, that particular material, we would not want you to put hot beverages in a PET container.

Generally, you'd be using a paper container anyways.

[Speaker 7] (45:22 - 45:29)
Yeah, but even the paper ones that you get now, they're lined, right? Is it wax or is it plastic?

[Speaker 1] (45:29 - 45:30)
It's wax.

[Speaker 3] (45:33 - 45:41)
There's a plastic liner inside, you know. So in between the paper, actually, you have to kind of shave it off, and then you can actually get to the plastic.

[Speaker 1] (45:41 - 45:45)
It is a polymer, yeah. It is a polymer. Correct.

[Speaker 7] (45:47 - 45:51)
And so are those cups now permitted? Yes.

[Speaker 1] (45:51 - 46:00)
Under the bylaw or not? Yes. They would not be affected, and perhaps this feedback is mentioned to us that we should probably clarify that.

We can add some clarifying language if that's a question.

[Speaker 3] (46:03 - 46:05)
Yes, because sadly, they're not recyclable.

[Speaker 1] (46:06 - 46:15)
Yeah. Right. Are you in a particular food establishment?

[Speaker 7] (46:15 - 46:27)
No. I'm a town meeting member. Okay.

So just was wondering, interested. That's great. That's all I had.

[Speaker 1] (46:27 - 46:33)
Thanks for the all the work. No, thank you. Appreciate your feedback.

[Speaker 5] (46:33 - 46:38)
In the bylaw, would Styrofoam be included?

[Speaker 1] (46:38 - 46:40)
It would be prohibited.

[Speaker 5] (46:40 - 46:41)
Oh, okay.

[Speaker 1] (46:41 - 46:42)
Yes.

[Speaker 5] (46:45 - 46:50)
I'm asking because I know Tropical Smoothie typically uses Styrofoam.

[Speaker 1] (46:50 - 48:13)
Yeah. We understand that and this kind of came out early in the beginning of our research which is there may be certain establishments that are franchises that have requirements for certain particular containers. They may be ordering them en masse.

I don't want to name any particular franchise, but if you have to use a Styrofoam plastic or Styrofoam cup with the name of your franchise on it, we want to know more. We want to be able to talk to you about that. You mentioned Tropical Smoothie.

We've not heard back from them, but we can certainly reach out to them directly and ask how they may be affected by this. I mean, I'll tell you this. We are by far not the first community to ban Styrofoam.

In fact, Salem just did it this last year and I asked for feedback from them and basically they have not had any at least reported issues or complaints from food establishments. That was coming directly from their chair of their solid waste committee as well as the recycling coordinator. She also checked with the director of public health.

[Speaker 2] (48:16 - 48:25)
Styrofoam is basically a useless container to go anywhere. Again, it gets soft, it doesn't stack, it's only a cost savings.

[Speaker 1] (48:26 - 48:27)
It's just so cheap.

[Speaker 11] (48:27 - 48:28)
It's just so cheap.

[Speaker 1] (48:29 - 48:39)
It's 99% air. Except it takes up a ton of volume and it breaks down really, really too easily. It breaks down into all sorts of different other elements.

[Speaker 6] (48:42 - 48:47)
I think the research ... ...

[Speaker 1] (48:50 - 48:53)
... ... ...

[Speaker 6] (48:55 - 48:55)
...

[Speaker 1] (48:56 - 48:57)
...

[Speaker 6] (49:01 - 49:48)
... I'm just wondering and you answered the question but I'll repeat it. Europe has been researching how to clean up pollution I think far longer in regard to this type of stuff than America has.

I was wondering if in your research as to what types of materials are currently used locally, if you researched what's going on in Europe, what materials they're using so that you could perhaps suggest to restaurateurs alternative materials that do degrade or are not poisonous or toxic, whatever. That's a whole separate effort on your part I realize. I was just curious.

[Speaker 1] (49:48 - 51:52)
I appreciate that. I know that the European Union in particular as a whole has taken some leading efforts on the subject of very broadly environmental regulatory ... laws that whether it be plastics or composting or trash or reuse, they're far advanced from generally within the United States.

Now what we really looked at was the supply chain. Right? We tried to find something that was realistic.

We knew that if we banned all plastics, what you're left with is potentially just going to add to the trash side and one of our one of our motivations right is the state has asked every community to reduce their trash load the municipal solid waste by 30% by 2030 that's a big ask right and and so a part of that is diversion so are we diverting or adding to the waste stream we're trying to divert from it so if we're saying you know we're gonna eliminate all plastics but we don't have other options it's hurtful to business but it's also we felt that if you have a way to divert it it should be allowed so the ones twos and fives ones and twos as a priority and the fives if you need it because it we thought that it was also reusable they're allowed and it's really not that much of a change but we are trying to then be particular about how we're using plastics giving some consumer warnings about how they're using plastics that they may or may not have thought about and then you know trying to trying to trying to work with what we have and that's kind of what it comes down to yeah I can say a little bit to the

[Speaker 3] (51:52 - 53:14)
European angle I don't know specifically about products that are being used I can only speak to that in some countries there's just a little different culture whereas there's a lot more demand from consumer side that plastic is being less used and so anybody who is actually using a lot of plastics is in a sort of in a very bad sort of has a very bad reputation so there's a lot more you know from the population side that actually want to reduce it to so and there's a lot more redeemable right sort of returnable redeemable result you're usable as opposed to just trying to make something recyclable and it's still just a you know one time use right so I think that culture is a lot more there than it is here where it's sort of not here is just you know you can produce as much as you want you should be able to produce as much and waste as much as you want and I can say everybody who's been over there and comes back or the opposite visitors here cannot believe the amount of plastic being used and sort of single serve use items every day where it's avoidable and in some instances right take out is different but where it's avoidable is for the

[Speaker 1] (53:14 - 53:33)
folks really in you know owning the businesses and working with them on a day-in day-out basis do you see any possible future your use for reusable containers something that you could take back or having people come in with their own containers that you could put stuff in just throwing it out there yeah

[Speaker 2] (53:34 - 53:37)
they call it in early they want to pick it up hot they're not gonna wait for

[Speaker 3] (53:37 - 54:29)
you to fill their container okay no I think it would be different I think it would be sort of a system like a deposit system so for example you know it would be only for residents right would sort of be you know using your restaurant you know maybe on a regular time and so they would have a container that they would maybe pay a deposit on while taking it home and then the next time they order something they would return it and they would either get the deposit back or they would order something new and so then they get another container with it so that type of system right they would not come with their only you know containers to fill it I think that would be too complicated you know because you do want to have something stackable and that would be you know similar in size and so forth so it would be a system more where you know these things go in and out and are reusable and either on a deposit base or you know you bring it

[Speaker 2] (54:29 - 54:40)
back I don't see it happening but okay I mean just the storage where do you store all this paying attention to it yeah cleaning it it doesn't come in clean

[Speaker 3] (54:40 - 55:00)
it's gonna be clean yeah it's not gonna happen so yeah no it's you know that type of system is definitely definitely happening in Europe but I think there's also more you know dishwashers I mean you know you just have you usable I was

[Speaker 2] (55:00 - 55:42)
two weeks in Italy and there was the same kind of containers plastic being used there we did a lot of takeout yeah we didn't eat in our Airbnb and it would be the same thing we call it in if you deliver in plastic containers they don't they don't do so much take out as far as you went into a restaurant they don't give you your leftovers they discourage that but they say it because they don't want it tastes better in the restaurant than it does when you take it home it's the Italians you know so they're saying that it doesn't taste as well over than it does when you're reading it right there so they discourage the leftovers being taken out of the restaurants yeah gotcha so I

[Speaker 1] (55:42 - 56:28)
will say one of the things I think I also neglected this to mention is that this would also apply to the schools right and and you know the school serve a thousand something meals a day right and they serve it in a variety of different types of trays and clamshell boxes and and so we're gonna hold our own schools accountable for this as well we think that'll make an impact as well what's impressive actually between the middle school and high school is that if you notice when you leave there's actually compost bins here and the school is doing a really impressive job at composting and recycling

[Speaker 5] (56:33 - 57:36)
hi to touch on the fact that you just talked about the schools so personally I don't go to a school I don't go to SMS the Swampscott public middle school I go to a school in Manchester and my school the food is like it's within the tuition and they have like a lunch line and you have like a plate that it's reusable and a forks and knives they're metal and what we do at lunchtime is most kids get lunch there and we'll wait in line and they'll give you a plastic plate that has that's reusable and then you'll go over and get metal knives and forks and whatever utensils you need and then when you're finished you scrape the extras into the compost and then put separate where the forks go and the so I feel like that would be a lot easier to do then using the yeah so one of the

[Speaker 1] (57:36 - 57:48)
one of the challenges that they have at this school as well as the new elementary school is that they don't have a dishwashing capability there's no

[Speaker 4] (57:48 - 58:42)
dishwashing capability what's that it's hard to believe that we're building a brand new elementary school and we're not providing that service you know from so gosh I've lived in Massachusetts over 20 years now and when I grew up on Long Island one of the changes my church made it had to be in the early 80s was they put in a commercial dishwasher because they were serving meals in the evening like as a you know a community thing and that dishwasher would finish in like seven or eight minutes so if you think that they can't be able to provide that here or in the schools it seems so so I I'm definitely an advocate I'm

[Speaker 1] (58:42 - 59:14)
definitely an advocate for it there is and it was something we actually brought up with our own schools and and we had some public discussion about it two years ago or so yeah yeah I mean I have a better memory than I but we we definitely brought it up and and we're disappointed that because of I think it has something to do with kitchen size and also the operational costs that we're not we're still going to be using the single-use containers at the

[Speaker 4] (59:14 - 59:24)
elementary school it is I I understand so this is basically all cost savings

[Speaker 2] (59:24 - 59:28)
that's why they don't do it they don't want to spend the money yep well it was

[Speaker 1] (59:28 - 59:38)
a space issue is my understanding to to the counter argument and it was by the time we brought up the suggestion it was already in the plans and to it can't be

[Speaker 2] (59:38 - 1:00:08)
the amount of space and there's the schools a tremendous size the kitchen facilities can't be that difficult I understand maybe staffing it would be difficult you know so you basically the town the schools can do you know avoid that and I understand you're trying to make the restaurants better or safer or yeah but it doesn't mean why you know why the schools get a free you know well it's actually does I you know they still have to go by this it's the

[Speaker 13] (1:00:08 - 1:00:11)
left they have to go by the bylaw yeah they have to go by the bylaw

[Speaker 2] (1:00:11 - 1:00:31)
schools do oh yeah yeah yeah and they don't have that but then they have they use in containers it'd be a thrown away they're plastic or the trays I mean again we're compostable yeah you know we had a tray we had a plate we had a forks and knives and nothing got thrown away I mean exactly yeah we were even drinking out of milk cottons I think back then or but yeah so I've got school

[Speaker 1] (1:00:31 - 1:00:39)
district only has single-use containers unfortunately it's it's so why what you

[Speaker 2] (1:00:39 - 1:00:47)
know why not start with the schools and then go to the businesses that are trying to make a living to pay the taxes but what suit so everyone's being held to

[Speaker 1] (1:00:47 - 1:01:54)
the same bylaw I understand that it becomes a question of the operation of the school district to which we're not privy to in this particular committee you know I think we all have some opinions about that here and and we believe that it would certainly be better off environmentally as well I think cost-wise that would be the question right does it make sense but that kind of goes outside of our purview here particularly but they would be held to the same bylaw in particular in terms of what they're using so no styrofoam right for one that's a big that's a big issue because for a while they were doing that so and and preferably and this is this is the movement across the school districts in Massachusetts as a whole going to compostable types of containers and we do compost here at the high school and the middle school and the middle school that makes sense yep but I agree but I

[Speaker 3] (1:01:54 - 1:01:59)
mean Wayne I didn't know it was sort of a set in stone that this is not going to

[Speaker 8] (1:01:59 - 1:02:05)
be is it set in stone oh yeah this was built the school was bid and it's being

[Speaker 3] (1:02:05 - 1:02:13)
built and they cannot add correct dishwasher and I don't know for us to

[Speaker 2] (1:02:13 - 1:02:20)
weigh in but I don't understand why I mean they can't probably even staff it if even if they had the facility right I mean obviously they have a food service

[Speaker 3] (1:02:20 - 1:02:26)
provider it's not I'll take we will take this message yeah we're getting the

[Speaker 1] (1:02:26 - 1:03:23)
message just put it this way and and knowing that we have further support from the community is helpful to then be able to go to the school committee and saying listen there's there's a concerned group of citizens and residents in the town and as a representative of them we'd like to express this recommendation and we're happy to do that any other questions sorry and we kind of went on a bit of a tangent but it's okay yeah I'm gonna hear you it's still too cheap you know styrofoam and yeah I

[Speaker 4] (1:03:23 - 1:03:34)
mean compostable compostable yeah it's still an ongoing cost yeah we're trying to reduce cost again that's it to our taxpayers I I would welcome you

[Speaker 1] (1:03:34 - 1:03:56)
to come and do public comment at the school committee I will for sure anybody else who hasn't talked please just want you to feel comfortable and invite you to join the conversation guys have any questions in the back no okay

[Speaker 11] (1:04:01 - 1:04:11)
okay if you want to add in the back okay I want to just one more thing I'm all

[Speaker 2] (1:04:11 - 1:04:30)
good for I'm all happy that this is all happening but until there's some other product that we can use again and I'll look into the white white containers but I mean you can't stop takeout so I mean take out as a big percentages of a lot

[Speaker 1] (1:04:30 - 1:04:38)
of businesses absolutely and that's the you know Bruce that's the function of what we're here is we we want to make sure we get the message out that that's

[Speaker 2] (1:04:38 - 1:05:07)
not I mean you're not the intention plastic straws which is great and it's easy that we don't give out plastic knives forks with our meals or writing of that and I understand that it should be asked instead of I mean you get you go to a sandwich shop and you get 12 forks with you with your sand and 16 packs of duck sauce that you will never use they're throwing it in a bag you know so yeah I don't know so I would imagine that the food establishments would welcome but they're the ones doing it you don't even ask you know but

[Speaker 1] (1:05:08 - 1:05:48)
bringing the awareness of the situation right it's it's a net benefit in terms of cost right that you're not offering 16 packs of duck sauce and every to-go container or salsa or whatever ketchups right so you know in fact what's what's interesting what I've noticed and we actually did look around in terms of like the grub hub and uber eats that it is I believe there's a checkoff you know as a menu item yeah you need utensils or whatever extras you want it's not just

[Speaker 2] (1:05:48 - 1:06:02)
assumed to be provided so right right the collection of supply that I have a

[Speaker 1] (1:06:02 - 1:06:10)
plastic forks and spoons in my household is ridiculous I know because I can't throw it out either yeah and and so we try to use them but at the end of the

[Speaker 3] (1:06:10 - 1:06:16)
day they just go to the trash I do have that too because I cannot throw it out

[Speaker 1] (1:06:16 - 1:08:06)
so let me you know outside of the bylaw let me just kind of I'd love to get some input while we have everybody here and one of those questions is are you one are you aware that Massachusetts requires the diversion of food waste if you if you have more than a thousand pounds of food waste in it in a week per week are you guys aware of that regulation what do you mean by so right so not into the municipal solid waste stream into trash so 25 to 30 percent of landfill waste is organics and so the Commonwealth and the Department of Environmental Protection made a ruling that effective last November if a facility right collectively produces more than a thousand pounds of food waste then it needs to be diverted now how you diverted is up to you but it should not go into the main the main municipal solid waste stream so my question is is how hard is that thousand pounds to get to so if you're operating seven days a week that's a hundred and forty something pounds a day and that it doesn't seem to be it seems depending on the size of your organization that seems to be you could you could be there and so is there an interest in composting are there any questions about how you might be able to start composting that could be everything from from clearing the plates right to what you're the extras that you're using in the kitchen as well is that you feel that that would be an option for your your own companies are you doing it now or you thought about it and just kind of get I guess

[Speaker 2] (1:08:06 - 1:08:12)
make your food more tasty and they eat it all so there's no waste I don't know

[Speaker 3] (1:08:13 - 1:08:36)
I never leave anything on my plate I think and we talked about that you know for me this is more regarding food prep right and things that are you know that you know you sort of have in the food prep that you know whether that skins or you know anything that is there and that should go into composting as opposed to

[Speaker 2] (1:08:36 - 1:08:49)
but then you're gonna have the room for the composting on your property sure with you know what restaurant on Humphrey Street's gonna have room for composting I know I don't have it but you know I'm not on Humphrey Street so

[Speaker 3] (1:08:50 - 1:09:09)
so what about the you know towns that require or that have like Cambridge I think has now like a city-wide you know black earth or one of the other so everybody has basically a you know there's a receptacle that would we get

[Speaker 2] (1:09:09 - 1:09:37)
picked up the same way that your trash would be on a so you're gonna go back to a separate recycle something separate to put your garbage in I guess and then someone's gonna take that to a dump I mean years ago we're growing up they were the ones buried in the ground you know I don't remember that but I mean they would be picked up you know but you can't I mean then it smells then you get rats you got so so so there's really no difference than what you'd be

[Speaker 1] (1:09:37 - 1:10:13)
throwing it away or you you does it go down the garbage disposal I don't know how your particular restaurant manages so what's better the dot disposal so there's there's some science that needs to be kind of understood but once it does go down to the disposal it gets then treated the same down the line so it does eventually go to some sort of treatment and composting eventually so it's just a question of do you want to take it before it goes down the drain or do something with it that goes to an aerated composting there's different

[Speaker 2] (1:10:13 - 1:10:45)
types of composites we don't have room for that science don't have the room to store it overnight even overnight nevermind a couple days is it go where is it going now at my restaurant yeah I see very little waste we keep our portions you know the you know to a size where I see or I hear there's very little waste going in the disposal in trash so but I mean there's rolls and things like that items that possibly but I don't see the main meal or salads going again it's I guess it's portion control what you're serving yeah no so

[Speaker 3] (1:10:45 - 1:10:59)
as I said I I'm sort of more in the kitchen side as you prepare right and there are you know scraps and things that you know you obviously don't go into the meal right from salads and you know other things so what do you do with

[Speaker 2] (1:10:59 - 1:11:16)
that where does that go I want to say we're in a disposal again we're limited on where we can store our trash we get it picked up seven days a week or five six days a week and there's no room for or even to have someone's we'd have to store it separate it's a struggle to even get the trash picked up nevermind

[Speaker 1] (1:11:16 - 1:11:39)
garbage all right no Bruce I appreciate the feedback and one of the one of the things that we've talked about as a committee is trying to get more familiar with the commercial entities and the commercial you know waste stream issues that you guys have and so part of asking these questions is to get some better information for us to be able to partner with you to help as well as kind

[Speaker 3] (1:11:39 - 1:11:43)
of complete our mission as a whole so you're saying your trash gets picked up

[Speaker 2] (1:11:43 - 1:12:01)
five times a week every every night every night every morning early morning every morning we get in a dumpster we wheel it out it's got a cover on it gets picked up daily but again they have no one's gonna pick up I've never seen a trash truck or rubbish truck in many years that picks up garbage you know

[Speaker 3] (1:12:01 - 1:12:07)
food waste oh yeah I mean that those organics again when do they you know

[Speaker 2] (1:12:07 - 1:12:11)
they get them paid up and pick about five days a week and you know where do

[Speaker 1] (1:12:11 - 1:12:27)
you store it overnight so so the question could be let me just throw this out as a just a thought experiment the stuff that you're worried about that needs to get picked up is generally the stuff that's gonna attract pests right you don't want that sitting out the stuff no again we probably mostly what

[Speaker 2] (1:12:27 - 1:12:35)
we do is for the disposal yes yeah okay all right this is a conversation that

[Speaker 4] (1:12:35 - 1:13:17)
we're I'll just add to that so we went to visit my aunt and uncle who live in Surrey Canada which is just below Vancouver and their municipality actually requires everyone to recycle their compostable food and they actually go around and check that you are putting your food waste in a separate bin and it's because they actually use it for their city buses it actually is fuel for their city buses so it's like a twofold right you're collecting their waste and you're using it for the greater good right obviously that's a whole huge you know commitment and new buses but I'm just saying there

[Speaker 1] (1:13:17 - 1:13:22)
are other ways to get rid of it yeah you're giving an example of yeah of

[Speaker 4] (1:13:22 - 1:13:26)
other and again another country not ours okay

[Speaker 1] (1:13:26 - 1:13:31)
unfortunate all right yeah like I said you know happy to engage with you guys

[Speaker 4] (1:13:31 - 1:13:56)
further I think also that as a consumer in a home we do some composting I have container that I do but I don't honestly want to pay 30 extra dollars a month or whatever it is for blacker when I should just be able to do it myself if the municipality paid for it and did it I'd be so are you aware that we have

[Speaker 1] (1:13:56 - 1:14:02)
three or two large two major sites in town for free composting yes sir right

[Speaker 4] (1:14:02 - 1:14:23)
now I'm just keeping it for myself and as it composts down I put it in my garden at the end of the year and put cardboard on it and you know put it back into the earth but I think I think that would be good if people knew about that I don't know that that's okay well I mean if there's no other unless there's

[Speaker 1] (1:14:23 - 1:14:28)
any other questions or concerns great so you guys have anything else you want to

[Speaker 10] (1:14:28 - 1:14:38)
add to conversation no I just think I would remind people that there is still opportunity to provide feedback until November 8th and how so that the best

[Speaker 1] (1:14:38 - 1:15:47)
way was via email right right there SWAC dot SWAC 1 SWAC 1 at Swan Scott ma.gov please feel free to reach out if you want to leave a phone number it might not be vetted it would be in though if you received a letter it would be in the letter and all the announcements but SWAC 1 solid waste advisory committee nested that's the chairman's email well hopefully hopefully we've definitely gotten some good information out of this hopefully you have as well just want to really thank you for coming out tonight truly appreciate it you know looking forward to engaging particularly with the business community more in the next year and you can unless there's anything else we can adjourn thank you thank you very very much thank you thank you have a great night