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HomeMy WebLinkAbout2015-03-26 Board of Health Agenda Packet I I North Andover Board of Health Meeting Agenda T tip° day, Mareli 2 , 2015 7:00 p.m. 120 Main Street, 2°d Floor Selectmen's Meeting Room North Andover, MA 01845 I. CALL TO ORDER II. PLEDGE OF ALLEGIANCE III. PUBLIC HEARINGS IV. APPROVAL OF MINUTES Meeting minutes fi•om January 22,2015 to be presented for signature. V. OLD BUSINESS VI. NEW BUSINESS VII. COMMUNICATIONS,ANNOUNCEMENTS,AND DISCUSSION A. Discussion of Organics to Energy project at the GLSD;presented by Cheri R. Cousens,Executive Director GLSD B. Discussion of the status of the enactment of the revised Tobacco regulations,since February 2,2015 VIII. CORRESPONDENCE/NEWSLETTERS IX. ADJOURNMENT 2015 North Andover Board of Health Meeting—Meeting Agenda Page 1 of I Note: The Board of Health reserves the right to take items out of order and to discuss and/or vote on items that are not listed on the agenda. Board of Health Members: Thomas Trowbridge,DDS,MD,Chairman;Larry Fixler,Member/Clerk;Francis P.MacMillan,Jr., M.D.;Joseph McCarthy,Member; Edwin Pease,Member Health Department Staff:Susan Sawyer,Health Director; Debra Rillahan,Public Health Nurse;Michele Grant,Public Health Inspector;Lisa Blackburn,Health Department Assistant 1 Local Health Department Guidance for Commercial Food Waste Separation-Recycling... Page 1 of 3 t ,iii Add i ,r in t° G" GlitY wort sma.coni IN / (888)254-5625 RECYCLINGWORKS Recycling assistance for Businesses &Institutions RecyclingWorks Massachusetts • HOME • FIND A RECYCLER • Food Waste)) • Learn More)) • How To)) • WasteWise • News/Events • About Local Health ® ent Guidance for Commercial Food asf2 aparafion The RecyclingWorks in Massachusetts program has worked with local health officials to develop recommended Best Management Practices(BMPs)for use by health agents to support and inform local oversight of commercial food waste collection programs. The commercial organics waste disposal ban will potentially affect any business or institution that disposes of one ton or more of food waste per week effective October 1,2014. These BMPs are also intended to serve as a resource to businesses and institutions and their haulers. This is not regulatory language and these practices may need to be modified to fit varying site specific conditions. The RecyclingWorks program will consider revising the BMPs in the future as needed. Any suggestions should be sent to info(d�recyclingworksma.com. Two meetings with local health officials were held;Springfield(February 28th,2013)and Worcester(March 28th,2013). A survey was then sent in April to over 100 public health professionals,yielding 17 responses. RecyclingWorks presented an early draft to the MassDEP Organics Subcommittee meeting held on June 10. In addition,a draft document was shared with representatives of all of the major public health organizations in Massachusetts,who were given a chance to provide comments. This BMP document is based on the results of this process. Recomrnentf6d,priactrces for;source sep tr tioiir starting in the.kitchen k I Suggested t)meslines far h i r10i 6`Ilectian of food Waste i NINE, GtAdelInes fol proper storage,from c(e4nliness to cankafnet rnainteriance http://www.recyclingworlcsma.com/local-health-department-guidance-for-commercial-foo... 3/26/2015 Local Health Department Guidance for Commercial Food Waste Separation- Recycling... Page 2 of 3 I. Kitchen Separation Source separation of food waste starts in kitchens and dish rooms. Recommended back of the house practices are as follows: Kitchen food waste should be collected in dedicated receptacles such as bowls,buckets and barrels in the same area as trash is currently collected. • Containers should be leak proof(impervious)and covered when not in continuous use,or when full. They must be intended only for the purpose of food waste collection and clearly marked. • Food waste should be collected and removed from the kitchen/dish room at the same frequency as trash is removed from these areas. Back of the house practices are dependent on the volume produced. Collection at the same frequency as trash is reasonable for most establishments and seasons;in others,food waste should be collected as often as necessary to keep the area sanitary and to prevent odor,vermin and vector harborage. At a minimum,collection should be every shift. Once collected,food waste will be brought to a storage area near the trash dumpster/compactor where the hauler will pick it up. II. Hauler Collection Frequencies As a rule,food waste should be collected by the haulers at a frequency that minimizes odor,insects,vectors and other pests. Collection frequency will vary based on hauler routes,truck capabilities,collection container types,and site specific generation rate of these materials. In some cases,variations on the below recommended practices should be agreed upon between the Health Department,food establishment and hauler. f a Dumpsters and Carts: 64 gallon wheeled carts(known as toters)and dumpsters of 2,4,6,and 8 yard sizes. • In summer(April-September)it is recommended that food waste collected in toters or dumpsters be hauled away for processing twice per week. • In winter(October-March)it is recommended that food waste collected in toters or dumpsters be hauled away for processing once per week. Certain situations may dictate the need for more frequent removal,such as proximity of the collection container to other establishments and the type of food waste generated. Most establishments will be fine with a 2x/weekly collection,while high-odor generators such as seafood restaurants may need to collect more frequently. Food waste should be collected as often as necessary to prevent a nuisance. Refer to the Composting toolkit for restaurants and schools available at www.cetonline.org and funded by MassDEP for more detailed information on composting programs. Compactors: Usually 20 yards or more,compactors are used by large food waste generators that also have the space to site a container of this size at their facility. A self-contained compactor typically has a chute with a door leading from a loading dock or from the inside of a building to feed it and has no area open to the air. • In summer(April-September),it is recommended that food waste collected in compactors be hauled away for processing once per week. • In winter(October-March)it is recommended that food waste collected in compactors be hauled away for processing once per week. Location of the compactor relative to sun exposure may affect hauling need frequency. The condition of the compactor should be checked regularly for leaks or rusting. If the compactor has an open chute leading directly from the inside of the building,odors may create problems inside the establishment. Compactors should be emptied as often as necessary to keep the area clean,sanitary and free of odors and insects. Extending the time frequency of pick up should be agreed upon by the establishment,hauler and health department. III. Outdoor Storage practices Type and location of containers will vary. There is also considerable variability in local trash area requirements and space availability,especially between dense urban centers and less dense or space constrained areas. http://www.recyclingworksma.com/local-health-department-guidance-for-commercial-foo... 3/26/2015 Local Health Department Guidance for Commercial Food Waste Separation-Recycling... Page 3 of 3 i 1, Storage: Outdoor storage surfaces should be nonabsorbent(concrete or asphalt),smooth,and durable and sloped to drain. Some communities require trash/recycling areas to be fenced in or otherwise out of view. It is best for businesses/institutions to check with the local Health Department to determine if this is required. The storage area must be maintained in good repair,clearly marked with no-parking signs,easily cleanable and if necessary/possible,enclosed by fencing to contain wind-blown litter. No food debris,residue should be outside of the containers,and no unnecessary items should clutter the storage area. 2. Container Maintenance: Dumpsters,carts or compactors should be closable and cleanable,leak-free,water tight and capable of being locked. All doors/hatches/tight-fitting lids should be closed or in place when not in immediate use to prevent pests from entering the container. Plastic bags and wet strength paper bags may be used to line closed outside receptacles. 3. Cleanliness: Carts,dumpters,compactors and other bins should be cleaned often enough to prevent odor and other pest/vector attractions. High pressure pumps,hot water,steam and detergent are cleaning materials that should be used as necessary. Upcoming Events EPA Webinar:Tracking Progress in Food Waste Reduction 03/26/2015 Food Marketing Institute(FMI)Webinar Increasing Donations and Reducing Food Waste 03/26/2015 R3—Real World Issues,Real World Solutions MassRecycle Conference 2015 03/30/2015 Quincy Vermont Organics Recycling Summit 2015 04/2/2015 Randolph Center Farm to Institution Summit 04/7/2015 Amherst Find a Recycler t p.,w Use our Recycler Database to find a Processor or a Hauler for the materials you need recycled. Search by material,zip code or key word to get a full list of Recyclers. Prezi needs Flash Player 11.1 or better. Upgrade here. Watch this presentation to learn how RecyclingWorks can help your business reduce,reuse and recycle. WE ARE HERE TO HELP At RecyclingWorks we can help you set up,or improve,your business recycling program. To speak to a Recycling Expert,please call our Hotline at(888)254-5525. To email your question,send it to info @recyclingworlcsma.com. News from MassDEP ©2015 RecyclingWorks Massachusetts.All Rights Reserved. Search for: Search http://www.recyclingworlcsma.com/local-health-department-guidance-for-commercial-foo... 3/26/2015 Options for Complying with the Commercial Organics Waste Ban-RecyclingWorks Mas... Page 1 of 6 l In" @f / infce(aycling work sjna,cotn "s"""Ivllm (888)254-5526 CALL OUR HOTLINE. RECYCLINGWORKS Recycling,Assistance for Businesses &Institutions RecyclingWorks Massachusetts • HOME • FIND A RECYCLER • Food Waste» • Learn More» • How To» • WasteWise • News/Events • About Options for Co�lnnplyirtq with the Cornnnerial rgpicg � pro The Massachusetts Department of Environmental Protection(MassDEP)has established a solid waste disposal ban that would apply to businesses and institutions disposing of one ton or more of food waste per week,effective October 1,2014. Hundreds of businesses and institutions have already taken steps to reduce and divert food waste from disposal,relying on a variety of different options. In the process,they have been able to reduce their disposal cost and sometimes reduce purchasing costs as well. Learn rnore about the commercial organics waste ban and the RecyclingWorks assistance available,including our Food Waste Estimation Guide. This page summarizes the array of options available to reduce and divert food waste from disposal and provides links to resources to learn more about the issue and help you take the next step in starting or improving an organics diversion program. FAIVINNEMEMMOMM Reduce the total volume of food waste generated V � ao Donate unused food to people through food hanks,soup kitchens,and shelters iii//�,i/�ji�, , ,i/lii�:;�/�,,,,!ii�/!�. ,i�///�fl °iJ�/i,:,✓s% �i �.�'��Ji/j ii?ao /// %�/%,ii/,iii%%////i/ Anaerobic Animal Compost Industrial Digesters Feed Uses Reduce http://www.recyclingworl csma.com/comrnercial-organics-waste-ban/ 3/26/2015 Options for Complying with the Commercial Organics Waste Ban- RecyclingWorks Mas... Page 4 of 6 Learn how RecyclingWorks helped the Lenox Hotel in Boston estimate current food waste volumes and develop a successful food waste diversion program in their three on-site restaurants. �r k i i r° i- Learn how RecyclingWorks helped the Gardner Ale House establish a successful program to divert food waste to an off-site pig farm in advance of the commercial organics ban. 4 t' a Learn about how RecyclingWorks helped Worcester State University set up a successful off-site composting program to comply with the commercial organics waste ban and divert 60 tons of food waste annually: C � au Additional Resources: • For help finding a hauler or processor for recyclable materials in your area,search our Find a Recycle r directory. • For information on the location and contact information of all permitted food residuals processors located in Massachusetts,see this MassDEP Sites Accepting Diverted Food Material map and table. • For guidance on starting a food waste diversion program in the hospitality industry,see our Restaurant Guide. • For more guidance on starting a food waste diversion program see additional RecyclingWorks guidance on food waste and starting a program. • For more information on anaerobic digestion systems and how they work,see MassDEP's website. • View a presentation on the upcoming commercial organics waste ban below: http://www.recyclingworlcsma.com/commercial-organics-waste-ban/ 3/26/2015 Composting Food Waste -Recycling Works Page 3 of 5 The EPA Food Recovery Challenge The Food Recovery Challenge asks participants to make efforts to reduce the amount of food waste they produce,reducing their expenses and greenhouse gas emissions while helping the community. Read about success stories from the EPA's food recovery challenge here. I Food Waste Case Studies 1 RecyclingWorks has helped many businesses and institutions to implement food waste management programs. Read some of their stories below. Gardner Ale House Learn how RecyclingWorks helped Gardner Ale House establish a successful program to divert food waste to an off-site pig farm in advance of the commercial organics ban. IV ! � I i Lenox Hotel Learn how RecyclingWorks helped the Lenox Hotel in Boston estimate current food waste volumes and develop a successful food waste diversion program in their three on-site restaurants. Miami lam P I � Ifs i ti i n' I UMASS Amherst Blue Wall Cafe Blue Wall Case Study:Learn how the University of Massachusetts diverted over 1200 pounds of food waste per day by implementing a composting program. Boston University Dining Services 'ff4 Boston University Case Study: Learn How Boston University grew their composting program from 4 tons of organic waste diverted in 2007 to over 850 tons in 2011. Hilton Garden Inn, Devens, VIA Hilton Garden Inn Case Study: Learn about how the Hilton Garden Inn has implemented commercial composting in the Devens area. http://www.recyclingworksma.com/how-to/materials-guidance/composting-food-waste/ 3/26/2015 Composting Food Waste -Recycling Works Page 4 of 5 Cooley Dickinson Hospital Cooley Dickinson Case Study Learn the simple steps used by Cooley Dickinson Hospital used to expand their composting program and divert 60 tons of organic waste! Blue Man Group V_A Blue Man Group Case Study:Learn how Blue Man Group expanded their recycling system,began food waste diversion and drastically reduced waste disposal costs while meeting internal green initiatives, Big Y Supermarkets Big Y Supermarket Case History:Learn how Big Y supermarkets saved$2.4 million in 2010 by diverting their organic materials and recyclables from disposal. Northampton Brewery Ip Nprthamptprl Brewery: Learn about Northampton Brewery's commitment to a low environmental impact and the measures that allow them to divert 300 tons of food waste annually. Harvard University THarvard Care Study: Learn how Harvard University achieves 55%waste diversion,despite limited storage and dock space,by utilizing technology and student involvement. Clio Restaurant V4 Clio Case Study: Read about the steps the Clio Restaurant in Boston,MA takes to divert nearly 50,000 lbs of food waste annually! Genzyme Corporation T-L Genzyme Case Study: Learn about the challenges and accomplishments of Genzyme Corporation's food waste management program,and the steps they implemented to divert 6,620 lbs of food waste in the first year! State Street Corporation V-4 State Street Case Study: State Street Corporation decreased their total waste volume by 13%simply by implementing a pre-consumer composting program) Gardner Ale House Gardner Ale House Case Study: Gardner Ale House in diverts over 70%of its waste by composting and recycling. Learn about recycling other materials For more information on other commonly recycled materials visit these pages: • Bottles&Can • Cardboard • Construction Materials Electronics • Fluorescent Lamps/Light Bulbs • Pallets • Paper • Plastics Additional Resources • Find out how to start or improve your own recycling program. http://www.recyclingworlcsma.com/liow-to/materials-guidance/composting-food-waste/ 3/26/2015 I L f a L71 F ood Waste tin Composting is a process that turns organic material, such as food waste, leaf and yard waste, and waxed cardboard, into a soil enrichment amendment. Diverting these materials from disposal facilities reduces the amount of waste D e Sps a r ht Um a tnt t going to landfills and incinerators and conserves natural resources. of E N V I R O N M E N T A L P R o T E c T 1 o N How much food waste is generated in Massachusetts? The Massachusetts Department of Environmental Protection (MassDEP) estimates that food waste accounts for more than 25 percent of the waste stream in Massachusetts after recycling, or over 1 million tons per year. Sources of food waste generation include industrial facilities such as food processors and manufacturers; other commercial facilities such as supermarkets, restaurants, and colleges; and residents. How much food waste is being diverted from disposal? The U.S. EPA and MassDEP estimate that less than 10 percent of food waste is currently diverted from disposal. A portion of this food waste is being diverted through methods other than composting, such as food donation and sending food waste to animal feed operations, industrial uses, and anaerobic digestion facilities. For example, quality surplus food from supermarkets and restaurants can be rescued by food banks and other food rescue organizations to aid food insecure people across the state. There are currently about 30 permitted composting and anaerobic digestion operations accepting food materials in Massachusetts, with a combined permitted capacity to accept nearly 150,000 tons of organic material per year. However, the passage of the Massachusetts' commercial organic materials waste ban and available state-funding sources indicate strong opportunities for growth in Massachusetts' composting industry. What is DEP doing to promote food waste composting? In the Massachusetts 2010-2020 Solid Waste Master Plan, DEP set goals of reducing total solid waste disposal by 30 percent and diverting at least 35 percent of source separated organics from disposal by 2020. MassDEP estimates that reaching the 2020 goal for food waste diversion will require over 350,000 tons per year of additional diversion activity as well as additional organics processing capacity sufficient to handle up to 300,000 tons per year of source separated organic materials. MassDEP is taking a number of steps toward meeting these objectives, including: • Composting Capacity. MassDEP supports the development of composting and anaerobic digestion facilities through targeted grants and loans. MassDEP also provides technical assistance and training to composting and other organics processing facilities to process organic materials more effectively and reduce nuisance impacts. • Collection Routes. MassDEP works with interested haulers to find efficient means to collect food waste from generators. The agency has developed a food waste generator density ma p and database, allowing haulers and other interested parties to find food waste generators in specified geographic areas. • Source Separation. MassDEP funds direct food waste diversion assistance to businesses and institutions through the RecyclingWorks in Massachusetts program. RecyclingWorks provides a hotline service and direct technical assistance, as well as online guidance, case studies, and the Find-A-Recycler database. In addition, MassDEP works with cities and towns across the state to pilot new approaches for collecting source separated organics from residents and small businesses. End Markets. MassDEP works with the Massachusetts Highway Department and the Operational Services Division to create state agency demand for finished compost. Regulations. MassDEP regulates" ^" "p"". .a^""no to c"mu/u that they � fUDCUoD in an eDVnoDDlent8Uy sound Dl8DDe[ M800[)EP established a Connno8Rci8| organic nlateh8| Vv8St8 ban that applies to bUSiDe8S8o and institutions generating one ton or more of food waste in one week, effective October 2014. What permits do composting facilities need tm operate imMassachusetts? Regulatory requirements for composting and anaerobic digestion facilities vary depending on facility type and size. The [gqUiF8DloDtG are established in the K48SSOEP Site /\GoigOnlHDt Regulations (310 CKVF| 18) and include p8rfO[Dl8DCH et8Od8FdS for specific types Of hsC/|iUHS. Currently registered oo[DpOSt sites will D88d to certify to K4GSsOEP and will be n8QU|@Lod either UDdH[ 8 general permit or through 8 FeCyC|iOg, COnnpOsUDg, or CODVenSiOD Massachusetts Department of /RCC\ permit, depending oD the facility size and feedstock. Environmental Protection One Winter Street ° General Permit. Some [eCyC|iDg' CODpOstjOg' and 88nDbiC or GD88PobiC |� � Bommn �ACm1U8�r4s UiQaGUOD operations qualify for 8 gaOe[3) pe[D1� as long as they meet � ' specific performance and capacity specifications. (S88 310 CK8F{ 10.04.) yWUOiCip8) and CUO0Un8n:io| sites OOuei [8giet8[ with K48SSDEP and � Commonwealth o 8g[iCV|iU[8( sites must register with K48SS0EP or the Department of Maa»anhu»v»» /\OhCU|tU[8| ReSOUn:8S. Operations qU8|ifviDQ for 3 g8O8[o| p8[DliL do not oove|L Patrick,Governor [8qVin8 site 8SSigDDl8Dto. but must notify ]008| boards Of health UpOO � registration and submit 8O annual certification. Executive Office of , Recycling, Composting, or KImmvermimm Permit. Facilities handling � Environmental Affairs [6cyC|8b|e or O[gGDiC n8L8[i8|G that do not qualify for an exemption or a Richard K.Sullivan,Secretary geD8F8| permit DlUGt apply for 8 R|ooyC|iDg' COn0pVGtiDg, or CoOV8nSioD Facility (RCC) permit from M8SeOEP. /Ge8 310 CK8R 18.05.\ An RCC Department of operation does not require o solid waste facility site assignment. Environmental Protection Kenneth LKimmon How can U learn more? cvmmiaa|ono, Visit M8SSOEP'e website for composting FoSOU[CeG and information on Pmducvdbymo re Bureau ---OU�8S Bu�uuofVVaumPmv°noon. � � January 2014. View 8 Mgp gnd list of permitted food P3SidU8) pnJoeGSO[S Printed on recycled paper. View the full M@Ss[)Ep This information isavailable in Visit the vV8bSifa � alternate format by calling our Visit yN8Ga[JEP'S web page OO AoA Coordinator ot ���------ (017)574-08r2. Any questions can bo directed tO Sumner Martinson (DEP) by phone Gt /O17\ 292-5B89VFby email at . L7,-�71�-, i nealthy CommunitleS Tobacco Control Program A Boards of Health Partnership j l Amesbury Middleton 1 Andover Newbury Billerica Newburyport Dracut North Andover I Georgetown North Reading Groveland Rowley Haverhill Salisbury Lynnfield Tewksbury Methuen Topsfield Memo To: Susan Sawyer From: Ron Beauregard Re: Retailer Inspections Following Effective Date of New North Andover Tobacco Control Regulations Date: March 23,2015 During the month of February I inspected all of the twenty establishments in the Town of North Andover to determine the level of compliance with three new provisions included in the Board of Health's new tobacco control regulations, which went into effect on February 2nd. The three new provisions provide that 1) all single cigars must be priced at $2.50 or more and all other cigars must be in a pack of at least 4 cigars at a sale price of at least $5, 2) flavored tobacco is restricted to stores where only adults are admitted, and 3) blunt wraps are restricted to stores where only adults are admitted It is my opinion that all of the stores demonstrated good faith in seeking compliance with these new provisions. In all cases where prohibited items were displayed on shelves, the retailers promptly removed them. These provisions (particularly the flavor provision) can be misunderstood, especially in light of the myriad of tobacco products that are offered by manufacturers. The inspections provided a valuable follow up to the regulatory summaries that were mailed out to all retailers after enactment of the regulations. I will be following up on all of the stores and I am optimistic that we will achieve an excellent level of compliance. All of the retailers expressed a strong willingness to achieve compliance and as a whole undoubtedly took steps in February to reach that goal. -end- 20 Main Street,Andover, MA 01810 Tel: 978-490-8114 PER ORDER OF THE NORTH ANDOVER BOARD OF HEALTH: It is illegal to sell or give tobacco products and nicotine delivery products such as electronsic 'a cagarettes to anyone under 18. You Could Be Fined up to $300 Whoever sells a cigarette,chewing tobacco,snuff or any tobacco in any of its forms to any person under the age of eighteen or, not being his parent or guardian,gives a cigarette, chewing tobacco,snuff or tobacco in any of its forms to any person under the age of eighteen shall be punished by a fine of not less than one hundred dollars for the first offense, not less than two hundred dollars for a second offense and not less than three hundred dollars for any third or subsequent offense. MGL ch. 270,Sections 6,7 For Help Quitting Smoking go to www. makesmokiy �is�to or call IUffill '30 ? OVI 8, 0 0 RizA(I.." UIT uziN 9 �h 1 VIzjji Flilt 0 0 issir7b 81'0�' 4,pit 101 a 6 6 9) Massachusetts Department of Public Health The use of encsigarettesis prohabited where smokling ms prohabated an the Town of North Andover.11