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| | | | Join Zoom Meeting https://us02web.zoom.us/j/83963654737
Meeting ID: 839 6365 4737
One tap mobile +19292056099,,83963654737#
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| | 1. | | Roll call, Introductions & Check in
Minutes note: Approved at 6/21/21 Work Group Meeting
CoChair Wiggins called the meeting to order: 3:05. Present were CoChair Bruce Wiggins, CoChair Janet Meissner Pritchard, Members: Erin Keleske, Sam Longshore, and Rob Zimmerman; guest Melissa Tashjian
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| | 2. | | Review Agenda
Clarify key goals and outputs desired for this meeting
Minutes note: The main purpose of the meeting was to discuss, understand, and refine the draft “Big Idea” chosen at the last meeting: reducing food waste.
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| | 3. | | Review and approve minutes for May 24 meeting
Minutes note: Minutes of the May 24 and Mar 29 meetings will be considered at the next meeting.
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| | 4. | | Update on Public Outreach & Education plans for CCTFCEE
Minutes note: Wiggins reported on outreach and communication activities:
The June 10th meeting of community leaders has been cancelled.
June 24 will be the Kick-Off for the public participation portion of the planning. Mandela Barnes, Mayor Tom Barrett, Brenda Coley, and Supreme Moore Omokunde have been booked as speakers.
Keleske reported that Mia Draher has been hired as a communications intern in ECO. She is on a 90-day contract. The vulnerability report will be broken into pieces. Resources and information on social media will be shared through Erin.
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| | 5. | | Discussion of Big Idea: Reducing Food Waste Initiative
See Climate & Equity Plan Draft Outline and Chapter Template for Big Ideas
Minutes note: Starting the discussion of the Big Idea, Pritchard noted that what is needed for the June 24 event is a title, a one-sentence summary and a brief description of the idea. Our next scheduled meeting is June 21. Pritchard noted that additional meetings in June may be necessary before taking a taking a summer break.
Longshore described components of the Big Idea chosen at our last meeting: the Milwaukee Food Waste Initiative (MFWI) with a major goal of reducing food waste:
Food waste source reduction education campaign
Food donation program
Backyard composter/insinkerator pilot
Food waste infrastructure research paper
Organics drop-off program
Carbon sequestration through compost in soils
Curbside compost program
During discussion, Work Group members brought up points to consider:
Why are we making so much food waste in the first place? What is the economic model at play?
Is this a subject we can get a consultant to work on this summer?
What data can we access?
Do national organizations generate data re. levels of food waste and what/how food waste can be reduced?
What data does ICLEI have re GHG reduction implications of less organic waste being placed in landfills?
We must remember the commercial vs. residential split (differences.) We do not have data on commercial waste generation.
Do we need a stronger connection with community groups?
We must be sure we’re using consistent terms, e.g., food scraps vs. food waste.
Re. reducing food waste and using it to feed people (a level on the food waste pyramid): some limitations of food pantries affect food availability to people needing food, e.g., hours, refrigeration, and storage of the pantry.
Hunger Task Force and the numerous food banks in the city will have perspectives and additional info plus feedback on this problem.
Our goal should be is to move food up the tiers (of EPA’s food pyramid.) The goal cannot be to eliminate waste entirely – partly because that is not feasible.
The goal should not be to reduce food production to lessen food waste. Reducing food production would lessen food available to people in need.
Plastic-Free MKE’s Lake Friendly Campaign and MKE’s Straw Ban may offer some lessons on how to approach a campaign to reduce food waste.
Re. increasing composting of food scraps (another level on the pyramid) and sequestering carbon through increasing organic matter in soils, it may be best to teach people to use compost through businesses that are already offering compostable products.
Events generate a lot of food waste and must be a big component of MFWI -- target a few of them as a pilot.
Easy data collection at those events
Fewer points of collection to manage.
Serve as a platform for education on all three parts of this issue.
Is this feasible? Is it equitable?
Even if we don’t lead with it, definitely an important resource.
Might be easier to keep it to one level (just the entry, just back of house, etc.)
How are we going to structure this initiative?
Proposal from Janet: Three headings (food waste, surplus food, food scraps)
Each has a research initiative, a public facing educational component, and an action item.
Need to continue focusing on GHG and equity.
Equity means more of an emphasis on feeding people.
Concern with focusing too heavily on research -- no guaranteed GHG reductions because all we can guarantee is what is passed in the plan.
Instead focus on pilots instead of just research because then we’re getting information and also getting GHG reductions.
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| | 6. | | Discussion and agreement of Next Steps
Minutes note: Next steps:
Aim for meeting next week.
Don’t need the Big Idea to be super polished for June 24 event, but some things will go out this summer so we should get as far as we can.
We should work on getting waste data and emission calculations for this idea.
At our next meeting, we will discuss our “homework” over the summer and whether or not we might hire someone over the summer.
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| | 7. | | Adjourn Next meetings: June 14 and June 21, 3:00 – 4:30pm
Minutes note: Meeting adjourned 4:30
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