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HomeMy WebLinkAboutCOM 0482.019 2024-2026Michelle M. Galimba Council District 6 Portion N. S. Kona/Ka `u /Volcano HAWAI`I COUNTY COUNCIL County of Hawai `i West Hawai `i Civic Center, Bldg. A 74-5044 Ane Keohokalole Hwy. Kailua-Kona, Hawai `i 96740 DATE: December 2, 2025 TO: Dr. Holeka Goro Inaba, Council Chair And Members of the Hawaii County Council FROM: Michelle Galimba, Council Member Council District 6 Phone: (808) 323-4277 Cell: (808)430-4927 Fax: (808) 329-4786 Email: Michelle. Galimba@hawaiicounty.gov SUBJECT: Transmitting supplemental information from Zero Waste Hawaii, regarding Bill NO 83, Draft 2 Transmitted herewith is supplemental information received from Zero Waste Hawaii, regarding Bill No 83, Draft 2. Mahalo. MMG/dkl att Comm. No.--4�02—• 1q co� Ref. To: r t Ref. Dote DEC - 3 2025 Hawaii County Is an Equal Opportunity Provider And Employer Proposed Strategy for Hawaii County Council: In -Vessel Compostingto o Support Bill 83 and Build Local Compostin Infrastructure Introduction Hawaii County faces a valid concern: if Bill 83 passes and the County transitions away from single -use plastics toward BPI -certified compostable foodware, much of that material could still end up in the landfill due to the lack of commercial composting infrastructure. However, proven models from our own youth program in Ka`u—and successful large-scale community composting pilots on the continent —show that in -vessel composting is a fast, cost-effective, scalable, and community -building solution. Problem • Bill 83 would eliminate single -use plastics from food service, creating a surge of compostable foodware. • With no commercial composting infrastructure on Hawaii Island, all compostable materials risk ending up in the landfill. • Current green waste operations cannot process bioplastics, food -soiled paper, or meats —materials that in -vessel systems can handle easily. Solution: Deploy In -Vessel Composting Units Islandwide Our Ka`u Zero Waste youth program already uses an in -vessel composting unit and has successfully processed: • BPI -certified compostable utensils • Certified compostable bioplastics • Paper products • Meats and other hard -to -compost food items If our youth team can do this effectively, so can the County —at scale. Commercial grade in -vessel units, such as those used in Baltimore's 4MyCity community composting program, can process between loo lbs to 6,000 lbs per day. These are closed -loop systems that eliminate pests, odors, and pathogens, making them ideal for rapid deployment. Benefits • Keeps compostable waste out of the landfill —maximizing the environmental impact of Bill 83. • Creates high -value, concentrated compost that can be used locally to strengthen Hawai`i's agricultural system. • Creates local jobs, just as it has in Ka`u with our youth program. • Reduces greenhouse gas emissions from decomposing food waste in the landfill. • Supports food security through community -based composting and local food -growing initiatives. • Provides educational and engagement opportunities for residents, schools, farms, and local businesses. • Proven success: Baltimore's model integrated compost sites with food pantries —residents dropped off food scraps and received food in return. Cost & ROI Example deployment: Four Soo-lb/day units in a single shipping container (four units per container). • Cost per Soo-lb/day unit with shredder + deodorizer: approx. $58,000 • Shipping/container cost for four units: approx. $20,000 • Daily capacity: 2,000 lbs. per day for four units at total cost with installation: $275,000 • Annual diversion: approx. 730,000 lbs of food waste and compostables per year Larger 6,000-lb/day machines: • Cost: approx. $250,000 per unit with shipping • Annual operating cost: approx. $125,000 • Annual Diversion: approx. 2,190,000 lbs. (1,095 tons) per year for one machine • ROI: significant landfill savings, reduced methane emissions, job creation, and high -value compost production. This infrastructure pays for itself through: • Avoided landfill costs • Extended landfill lifespan • Compost sales to local farms and nurseries • Workforce development and job creation • Potential federal, state, and nonprofit grants Implementation Plan: Phase i (0-6 months) • Procure in -vessel units (four 500 lb/day models for distributed community sites). • Site them in high -impact communities (Ka`u, Hilo, Kona, Puna, Waimea, North Kohala). • Train operators —modeled after Ka`u youth program's training protocols. • Establish community compost drop-off locations. Phase 2 (6-12 months) • Deploy larger 2,000-6,000 lb/day units for commercial food waste from hotels, food hubs, markets, and large events. • Build partnerships with farms to utilize the compost byproduct. • Introduce county branded compostable "plastic alternative" products (zip-loc substitutes, compostable bags, etc.). Phase 3 (18+ months) • Integrate with countywide food systems planning. • Roll out a compost -tracking app for residents to measure household diversion and engagement. Risk Mitigation • Closed -system design prevents pests, rats, and pathogens. • Odor -control technology (deodorizers + aeration) prevents nuisance complaints. • Multiple distributed sites avoid single -point system failures and long haul trucking emissions. • Maintenance is minimal and easily trainable. • Data tracking ensures oversight, transparency, and accountability. Timeline • Month o-1: Finalize procurement and vendor agreements • Month 1-3: Prepare sites, train staff • Month 3-6: Install first container units and begin community collection • Month 6-18: Full-scale expansion across districts Hawaii County has the opportunity to lead the state in building a modern, community -centered composting system that: • keeps compostables out of our landfill, • supports the intent of Bill 83, • creates local green jobs, • strengthens our agricultural system, and • builds resilience at the community level. Our Ka`u youth have already proven the model works. With strategic investment and county partnership, Hawaii Island can build an effective in -vessel composting network within six months. Proposed Strategy for Hawaii County Council: In -Vessel Composting to Support Bill 83 and Build Local Compostin Infrastructure Introduction Hawaii County faces a valid concern: if Bill 83 passes and the County transitions away from single -use plastics toward BPI -certified compostable foodware, much of that material could still end up in the landfill due to the lack of commercial composting infrastructure. However, proven models from our own youth program in Ka`u—and successful large-scale community composting pilots on the continent —show that in -vessel composting is a fast, cost-effective, scalable, and community -building solution. Problem • Bill 83 would eliminate single -use plastics from food service, creating a surge of compostable foodware. • With no commercial composting infrastructure on Hawaii Island, all compostable materials risk ending up in the landfill. • Current green waste operations cannot process bioplastics, food -soiled paper, or meats —materials that in -vessel systems can handle easily. Solution: Deploy In -Vessel Composting Units Islandwide Our Ka`u Zero Waste youth program already uses an in -vessel composting unit and has successfully processed: • BPI -certified compostable utensils • Certified compostable bioplastics • Paper products • Meats and other hard -to -compost food items If our youth team can do this effectively, so can the County —at scale. Commercial grade in -vessel units, such as those used in Baltimore's 4M City community composting program, can process between too lbs to 6,000 lbs per day. These are closed -loop systems that eliminate pests, odors, and pathogens, malting them ideal for rapid deployment. Benefits • Keeps compostable waste out of the landfill —maximizing the environmental impact of Bill 83. • Creates high -value, concentrated compost that can be used locally to strengthen Hawai`i's agricultural system. • Creates local jobs, just as it has in Ka`u with our youth program. • Reduces greenhouse gas emissions from decomposing food waste in the landfill. • Supports food security through community -based composting and local food -growing initiatives. • Provides educational and engagement opportunities for residents, schools, farms, and local businesses. • Proven success: Baltimore's model integrated compost sites with food pantries —residents dropped off food scraps and received food in return. Cost & ROI Example deployment: Four Soo-lb/day units in a single shipping container (four units per container). • Cost per Soo-lb/day unit with shredder + deodorizer: approx. $58,000 • Shipping/container cost for four units: approx. $20,000 • Daily capacity: 2,000 lbs. per day for four units at total cost with installation: $275,000 • Annual diversion: approx. 730,000 lbs of food waste and compostables per year Larger 6,000-lb/day machines: • Cost: approx. $250,000 per unit with shipping • Annual operating cost: approx. $125,000 • Annual Diversion: approx. 2,190,000 lbs. (1,095 tons) per year for one machine • ROI: significant landfill savings, reduced methane emissions, job creation, and high -value compost production. This infrastructure pays for itself through: • Avoided landfill costs • Extended landfill lifespan • Compost sales to local farms and nurseries • Workforce development and job creation • Potential federal, state, and nonprofit grants Implementation Plan: Phase i (0-6 months) • Procure in -vessel units (four 500 lb/day models for distributed community sites). • Site them in high -impact communities (Ka`u, Hilo, Kona, Puna, Waimea, North Kohala). • Train operators —modeled after Ka`u youth program's training protocols. • Establish community compost drop-off locations. Phase 2 (6-12 months) • Deploy larger 2,000-6,000 lb/day units for commercial food waste from hotels, food hubs, markets, and large events. • Build partnerships with farms to utilize the compost byproduct. • Introduce county branded compostable "plastic alternative" products (zip-loc substitutes, compostable bags, etc.). Phase 3 (18+ months) • Integrate with countywide food systems planning. • Roll out a compost -tracking app for residents to measure household diversion and engagement. Risk Mitigation • Closed -system design prevents pests, rats, and pathogens. • Odor -control technology (deodorizers + aeration) prevents nuisance complaints. • Multiple distributed sites avoid single -point system failures and long haul trucking emissions. • Maintenance is minimal and easily trainable. • Data tracking ensures oversight, transparency, and accountability. Timeline • Month o-1: Finalize procurement and vendor agreements • Month 1-3: Prepare sites, train staff • Month 3-6: Install first container units and begin community collection • Month 6-18: Full-scale expansion across districts Hawaii County has the opportunity to lead the state in building a modern, community -centered composting system that: • keeps compostables out of our landfill, • supports the intent of Bill 83, • creates local green jobs, • strengthens our agricultural system, and • builds resilience at the community level. Our Ka`u youth have already proven the model works. With strategic investment and county partnership, Hawaii Island can build an effective in -vessel composting network within six months.