WEBVTT

METADATA
Video-Count: 1
Video-1: youtube.com/watch?v=sUOVYvIttc4

NOTE
MEETING SECTIONS:

Part 1 (Video ID: sUOVYvIttc4):
- 00:00:08: Yarmouth Board of Health Meeting Called to Order
- 00:00:43: Public Comment Slot 1: No Attendees Present
- 00:01:00: SRS Building Products Variance Request Introduction Begins
- 00:05:24: SRS Building Products Attorney Discusses Zoning Permit
- 00:11:39: Board Questions SRS Representatives Regarding Safety
- 00:21:52: Board Approves SRS Recommendation to Zoning Board
- 00:23:16: Introduction to Plastic Waiver Requests Begins
- 00:24:19: Andrea's West Yarmouth Fish & Lobster Waiver Request
- 00:31:00: Board Approves Waiver for Andrea's, Request to Return
- 00:32:08: Fox Den Coffee Plastic Waiver Request: Cups and Spoons
- 00:37:26: Board Approves Fox Den Coffee Waiver Until October
- 00:38:22: Little Caboose Ice Cream Plastic Container Waiver Request
- 00:49:00: Little Caboose Receives Conditional Waiver Until October
- 00:50:08: The Loft Restaurant Plastic Waiver Request and Solutions
- 00:57:20: Board Grants The Loft Restaurant Conditional Waiver Until December
- 00:58:51: Hallet Store Waiver Request: Cutlery and Portion Cups
- 01:07:17: Hallet Store Receives Conditional Waiver with December Update
- 01:08:36: Spice Boss Restaurant Plastic Container Waiver Request
- 01:18:19: Spice Boss Restaurant Granted Waiver Until December
- 01:18:58: PMJD Guys Plastic Portion Cup and Lid Waiver Request
- 01:25:56: PMJD Gets Conditional Waiver for Cups Until October
- 01:26:28: Sea Dog Brew Pub Cafe Misses Second Meeting
- 01:30:56: Stop & Shop Plastic Packaging Waiver Request Begins
- 01:53:18: Stop & Shop Receives Conditional Waiver & Must Return
- 02:04:12: Discussing Recent Dunkin Donuts Supply Chain Issues
- 02:04:28: Noise Pollution Discussion Based on Recent Complaints


Part: 1

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Recording in progress. I call to order the May 18th, 2026 meeting of the Yarmouth Board of Health. So, let's see if we have a quorum. Larry, you here? >> Yes. >> Here. Mary

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>> here. >> Eric >> present. >> Okay, let's move on. public comment time. So, anyone would like to come up to the mic or from home or wherever they are, this is your opportunity to talk to the board of health.

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>> I don't see anybody on Zoom. >> No, no hands. Well, that would place us on number four, SRS, building products variance request.

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So, let's translate that. Um, looks like we have some people here. Maybe just introduce yourselves for the record. >> Sure. Thank you. Good afternoon, Mr. Chairman. Um, my name is Eliza Cox. I'm an attorney at Latanzi Spalding and

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Landrith in Orleans and here on behalf of the property owner which is Ancel and Gretle LLC. Um joining me behind me Bruce McGregor who's uh a representative of the property owner principal of the property owner and John Marin who's the

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district manager from SRS building uh products is also here today. >> Okay, welcome. >> Thank you. >> All right. I think we have a professor here tonight to help us out introduce the whole thing to us. Okay, Carl, you're on. >> Hello everybody. Uh, my name is Carl Los

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and I'm hazardous materials inspector with the health department. So, I've been uh working with uh SRS Building Products the last couple of months through both their uh company representatives and legal counsel. Um, so a little bit about what I've learned. Um, SRS Building Products is a

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distributor of roofing products for professional contractors only. They're not a a customer Home Depot type of store. Uh the closest SRS building product store to Yarmouth isn't Plymouth. Although that store is branded Heritage Wholesalers, but just uh to

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give you some familiarity with where they are, they are around even though we might not be familiar with them locally. Uh SRS Building Products proposes opening a new store at 60 Anel Howlet Road in West Yarmouth, which was the location of FedEx from 1991 to early

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2025. Uh it's now vacant. Uh this location is within the town's aqua protection district for the public drinking water supply. Uh SRS proposes toxic and hazardous materials for storage and resale, including liquid bonding adhesive, liquid primer, liquid

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cleaner, degreaser, and some tube cartridges of sealants, but those are of a paste quality and and not of a large concern uh in terms of drinking water threat. uh toxic and has materials proposed for storage and use. This is what they'll be using. Include uh

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consumable motor fluids uh not fluids for changes. There'll be no repair occurring. Just uh you know windshield wash, you know, maybe a little motor oil and uh some diesel exhaust fluid, which is a fluid added to trucks to make the um emissions cleaner.

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Um all service of delivery trucks will be conducted offsite vehicle service facilities. Uh they will have forks lifts on site uh propane powered but um they do have uh engines and uh apparatus that will be serviced on site um not

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very frequently um by a vehicle service provider. Uh it's important to know that service will occur inside the building where the floors are all sloped to trench drains that are connected to a holding tank that's within the footprint of the building.

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Um I suggested SRS request an upper limit of toxic and hazardous materials adequately high to allow for overlapping deliveries. They made the point that uh you know they will not be storing near the maximum but I said you know sometimes deliveries overlap so you know

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provide for that. So, their request is uh they're requesting a recommendation from the board of health to go to the board of appeals to be allowed to store up to 400 gallons of toxic hazardous materials at this location. So, the purpose of this meeting is for the board of health to

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learn the details of the proposal and vote whether or not to recommend it to the zoning board of appeals and also to decide whether to include or revise the recommended health department license conditions. Those are on page seven of your memo. Uh there's only three. Uh I did visit the SRS building product store

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located in Plymouth. Um I found the toxic and hazardous materials present were of the type they described to me. U I was also told the Plymouth store is a larger facility, more geared towards industrial applications than what they'll have on the Cape. So the storage on the Cape will be less. But it's

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important to know also that most of the stored products for sale were hard goods and the chemicals are just a small part of their business. That's everything I have. Uh, >> okay. So, Carl, if you like, you can sit down.

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This I don't know how long this is going to go on for. You're welcome to stand there. It's up to you. So, >> thank you. >> Welcome again. >> Sure. I'll u Thank you very much. Make a few comments. Carl kind of gave a really nice introduction and I want to acknowledge and thank Carl for all of

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his assistance getting to this point. We've had um many back and forths with Carl as we provided additional information so that he could prepare his memo. Um as Carl mentioned, we are here seeking your recommendation in connection with a zoning board of

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appeals special permit application that we will be filing uh for this proposal. The underlying use that SRS proposes is allowed by Wright in this zoning district. It's just uh the additional hazardous materials that necessitate the

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special permit from the zoning board of appeals. Um the property that is the subject of this application, you should have a copy of the site plan. It's a little over two and a half acres. It's the former FedEx distribution facility off of Anelh

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Halllet Road in Yarmouth. And SRS uh Building Products is proposing to lease the space for its use. Um, as Carl mentioned, SRS is a wholesale distributor of roofing materials and other exterior building products. Um, it

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exclusively serves contractors that come onto the site. So, a retail customer wouldn't be there to purchase uh any of the products that it sells. Um, most of the sales that SRS uh has um is by delivery rather than pickup. So

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nationally about 85% of the sales are delivered by SRS to the ultimate location. Only about 15% have the contractors actually coming to the site to pick up the product. Um its fleet at the location what is

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proposed is uh two flatbed delivery trucks, two forklifts with moffets. Um only the forklifts which are powered by propane which is non-hazardous are proposed to be refueled on site with the propane. All of the other vehicles will

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be refueled offsite. Um similarly the trucks will be maintained and repaired offsite. That won't be happening on site. Only the forklifts and the moffets will be serviced on site and that's by a professional third party. Um no vehicle

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washing will happen uh under proposed conditions. Um, in terms of the hazardous materials, unlike the pre-existing conditions when uh FedEx was at the location, uh, no hazardous wastes are proposed to be generated on

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site. Um, instead SRS is proposing essentially bulk storage to sell to contractors of certain products uh that do have uh hazardous uh components. Um, the products, as Carl mentioned, are primers, bonding adhesives, and

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sealants. These are all very common in uh roofing materials. Um the total anticipated quantity of hazardous materials on site at any given time is about 266 gallons. Um in add and

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that's for the wholesale sales. In addition to the wholesale sales, SRS is proposing about 2 to three gallons each of uh gasoline for a snowb blower on site. um two to three gallons of windshield fluid and antifreeze for

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their vehicles uh company vehicles and two to three gallons of uh surface uh cleaner and glass cleaner for cleaning purposes. Um as Carl mentioned uh SRS is also proposing to store diesel exhaust uh fluids on site. Um these are stored

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in a 55gallon drum. uh only one is really used at a time, but as that drum gets lower, another drum would be ordered. Then they'd finish the one, take that off site, and then as they work down that uh existing one on site, they'd order another one. So to be

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conservative, we've assumed two drums, but really only one drum at a time, and then that would be reduced before the second drum comes on site. So, the total anticipated quantities of both what would be onsite for SRS's use

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um as well as the wholesale hazardous materials would be about 330 gallons working with Carl. And just to be conservative, we're asking for 400 gallons. So, when there is that fluctuation with the uh drums, uh that's accounted for. Um we've provided you

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with a floor plan. All of the hazardous materials will be stored in the room that's labeled hazmat storage room on that floor plan. Um, all of the hazardous materials will be placed on uh one of five

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132galon capacity spill control pallets and we've provided you a detail in the application materials what that pallet will look like. These pallets will provide for more than 150% containment. So it exceeds your regulation requirements in terms of uh the amount

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of containment. Um we could go on but I think I'll pause there. We are of course asking for a positive recommendation to the zoning board uh for this request. Um, we think this use is going to be significantly

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more protective than the prior FedEx use which had uh a lot more operations including generating hazardous waste on site. Uh, which won't be the case with this proposal. Um, as I mentioned, we're providing more than the 150% containment

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that your regulations require. Uh, no vehicle washing, no refueling of trucks or moffets, and no on-site maintenance or repair of the delivery trucks. Uh, John's here if you have any technical questions. Bruce is here as well on behalf of the property owner. Um, and

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we'd be happy to try to answer any questions that you may have. Thank you. >> Thank you. That was concise. It was great. >> I have a couple of questions. the uh spill control pallets. I understand that the boxed materials as well as the ones

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that are in the shrink wrap are going to be placed on top of them. And if there's a box leaking, you remove the whole box. But if something has spilled into the bottom of that pallet, you'll have a hazmat company come and take it away. But how do they do that without

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spilling? Do you have experience with that? >> I've actually never had that experience. Um usually if it typically if something is leaking it is leaked because we have damaged it usually would only damage one

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at a whack. Um but typically what they would do is they would remove that pick up the pallet remove the pallet that is now contaminated. remove that, replace it with a new pallet and remove the contaminated

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uh box or boxes at the same time. >> Yeah. And we're they're proposing to work with Clean Harbors um which is a very reputable and well-known company for this type. See the truck all the time. >> Yeah. Um second question. Um

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>> right now it just Okay, I'll think about it. I do have a second question. Oh, the tanks. The the um the tanks that are there in case there's a spill of some sort like from the uh work on the the uh forklifts.

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The material that we have shows that they were inspected by FedEx in 2022. >> They were actually inspected more recently than that. I hadn't moved the report to the uh public record section, but they were inspected more recently

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than that. I and it's important to know FedEx um I didn't put this in my memorandum but FedEx had a much more intensive use of the tanks because they were washing >> right >> and and because of that they had to have the annual inspection to ensure that the

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whole line of components from the water hitting the floor to the tank were all in good operating condition. >> So how often does it have to be inspected if there's no washing being done? >> There's no protocol. Um the the testing requirement was always added by the board of health or recommended to the

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board of appeals because business is doing washing were doing an operation that's not allowed in the actual protection district first of all and that's a more intensive use of a flaw drain to holding tank system. So if someone just has a holding tank for something that that might happen but

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they're not watching there's no standard for testing. How much of a spill would have to occur before the alarm would go off and it would have to be removed? >> 750 gallons. It's a 1,00 gallon holding tank. >> So, it's it's a tank with no outlet

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unlike a septic system. So, it's a tank with no outlet. It's 1,00 gallons in capacity and the alarm is set at a 75% level. >> Thank you. >> You're welcome. Are the um containers of of ha hazardous

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material for sale? Would they be all uh new containers or are they partial? >> They're all brand new. They come direct from the manufacturer. >> They're soldirect. They're not They're just sold as is. >> No, partial containers. >> No, sir.

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>> Know this is security fence. What kind of building security is there? >> There will be cameras inside and out. Um, so outside the perimeter of the building as well as inside the building

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and then it's hooked to I guess it goes to me. Um, there's a burglary or anything of that nature in the fire department. >> And the propane it has to be stored outside. So how do you keep that secure?

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That's in a cage that is uh we have to have a fire department sign off. Um we are only supposed to have the amount that we're allotted. So I think we get a permit for call it 12 or 16. There's a cage that has 12 or 16 that includes

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whatever we have on the machine as well. And those are refilled as needed by natural gas or whoever the third party provider is down there. Yeah, I know the building. It's like a fortress, though. I I have a property

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near there and it's built like a fortress. So, I don't think there'd be a problem with any any uhbody breaking in. >> Been any changes to the building, Carl, since FedEx left? What changes? Uh, no,

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I haven't seen I' I've been to the site uh in recent weeks and uh nothing's changed >> from the outside that I can see >> inside. Anything changed since FedEx left? >> A new roof. >> New roof. >> Was it a good company?

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>> We Yeah. Where did the supplies come from? >> That's what we want to know. I don't have my architect scale on me. Um, but the hazardous material storage area here.

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I'm just looking for some clarification. There's there's a small rectangle that says hazmat and then there's a larger it's within a larger rectangle looks like a square and it says hazmat storage room.

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Yeah. >> Would you like me to take that, Eliza? Go ahead. >> What was explained to me, and perhaps you can jump in if uh if you have any issue with it. What was explained to me by uh another legal associate with um working with Eliza is that uh that room

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is for um that smaller rectangle is for personal protective equipment and spill absorption >> um materials. >> Okay. I I was going to say that looks pretty small to house that material. The room is where they'll place those five spill control pallets. >> Great.

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>> Thank you. >> Usually we get a copy of the the um policy, the hazardous waste and it's not included yet, right? >> I'm sorry. Um which policy? >> Policy for containment of spills.

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>> Yeah. >> Okay. Do you mean the Do you mean their um spill >> that's the spill response plan? Is that what? >> Yes, that should have been submitted. >> Okay. I didn't see it, but it's probably >> I can submit one if you'd like to. Just a page. It

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>> says emergency spill response plan at the top. Mary, I know you have a lot of handouts there. It's in in bold black font underlined. It's just a one-page document. It's a cut to the chase immediate

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response type of plan. Is that what you're looking for? >> Anything about it? No, but that's okay. >> Thank you. >> So, when someone's working and there's a spill, right, 2 o'clock in the afternoon, how are they going to know what to do?

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>> Training. >> Yeah. So, we extensively train our employees as to what to do. Usually typically number one is call uh hazmat company that we the provider that we would use and sit and wait for them to show up and

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ask what to do. This spill the spill kits that we have to contain the the product. Um and then we wait for them to come up and uh and clean it up for us. >> People still need to know what to do. In other words, you're probably very familiar with it, but you just hire

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someone. plan. This plan would be uh would be in the building um right in the hazmat room as well as on we actually all of our branches have a safety board that will tell us exactly what to do, who to call. >> Great.

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>> I think they try to keep it purposefully simple so that you know this is really a checklist of what to do in the event there is a spill and not have it be a whole book of you know taking time to read through it. But but it does say that the employees have some

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responsibilities not just to call the uh >> judge. Yeah. They have judgment calls to make on what to do. >> I mean this is for the public to listen about. That's the main concern. Our main concern is the drinking water. Carl, you you have any concerns that we

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should be aware of? Obviously, spent a lot of time on this. >> Uh it's a pretty straightforward uh proposal in that they're not using the materials on site, >> so there's no use, there's no industrial process and then therefore there's no

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hazardous waste disposal. That that's good. Um, as you mentioned, I think the training on the spill response plan is important and that's why I listed that as a recommended condition that it must be con conspicuously posted at all times and employees familiar with the plan. So, one item I look for uh during my

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inspections is that that plan is you know laminated or in a sheet protector on the wall and that you know if I ask an employee you know quiz them they they know they say oh there's the plan there and I know where the protective equipment is. I know where the absorbance is. Well, those are questions

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I'll ask when I do an inspection. >> I would just add, Mr. Chairman, we have no problem with the recommended conditions that are spelled out in Carl's memorandum to you. >> Everything goes well for you. When are you going to be opening your shop?

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>> Um, well, we need to go to the zoning board after you. So, um, the plan is to file that this week and then hopefully be on the June 25th, uh, zoning board of appeals agenda and then after that, I would defer to you guys on the timing,

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>> hopefully ASAP, but my guess is it's probably going to be sometime late late fall. >> Anyone want to move on this? >> I move that we um recommend to the zoning board the board of health regulatory requirements

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um as stated in Carl's memo along with the health department regulation uh health department recommended conditions um which are three the maximum on-site storage of tox or hazardous materials is

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limited to 400 gallons total detailed material spill containment plan must be conspicuously posted at all times and all employees must be familiar familiar with the plan and no vehicle washing is allowed. >> Thank you. That was well done.

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>> I second it. >> Okay. So, we have a motion here. Any further discussion about it? No. Want to vote on it? All in favor? >> Raise your hand out there. Fine. Good. All right. Congratulations. Good luck

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with this. >> Hopefully. Mr. Chair, we are You're welcome. You're welcome. Mr. Chair, we are moving to the uh the plastic uh waiver portion of this. Can you mind if I address the people in the audience real quick first? >> So, welcome. I thank everybody for

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coming. Um, as you see, we do have some samples up here, um, of what people have brought in, some other great ideas, and we do have a table outside that has products that are approved, um, also for you guys to look at if you have questions on anything like that. So,

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just to let you know that. So, and we have a couple other samples uh, from the loft, then we when he comes up, he'll present those. All right. Okay, it's that time. Let's First up is

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Andrea's West Yarmouth Fish and Lobster. Someone's there from the community. Okay, great. >> Hi, I'm Andrea Shester, owner of Andrea's West Fish Lobster. >> Welcome. >> So, won't you tell us why you're here?

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>> I'm here to request waiver for the plastics um reduction. I am looking just to have um it extended to the end of my season, which would be in October, so that I could use up the rest of my stock that I have on hand.

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>> Which products are you asking for? >> Oh, the um the black plastic containers with the clear tops and then also the deli bags that we use to wrap to put the fish and stuff in. and also the shellfish

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primarily because when we sell like steamers and stuff um there's leakage and so a lot of customers will complain if we put them in paper or they explode and just goes everywhere. So we have been trying to figure out an alternative

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for that. Um right now we're not really able to find one but we are working on it. The good thing um so last meeting I gave you my science experiment was one of these

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products up here. It had liquid in it for and it kept it was a sule cup one of these products and it kept for over a week and a half. I think the cleaning company tossed it out thinking it was trash. I was going to see how long it would go for but um these products right

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here are amazing for keeping liquid in. And we started off with hot boiling water and went from there. So just for future reference that's >> yeah we have experimented with um ones a little bit larger than this actually and

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uh they work okay but if we people come in buy like quantity of shellfish like you know like over five pounds you know it takes a pretty big container to contain that. We also sell lobster rolls that we used to put in the black and clear containers and we've switched those over to these here that I have. So

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that's actually reduced the amount of the black and clear containers that we use a by a lot probably like 50 a day. So we are trying to um implement more ideas to you know to stay on track with the plastic ban.

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But um yeah we just opened a couple weeks ago so it's been a little bit of a process. And if you see yourself running out of your stock that you have right now, you would switch over to sustainable. >> Yes, I already have bought some just in

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case. Yeah. So, I've already um and I've been telling the kids that work there, you know, that we need to start implementing this. And >> I'm sorry. I I haven't been able to hear what you just said to him. >> I said that >> maybe she just bring the mic closer to yourself then. >> Sorry. I'm soft spoken. I'm sorry. Um I

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I already have bought um like I said these and uh other other items to when a stock runs out that would be acceptable um alternatives and working with the the kids that work there to show them the difference like you know we need to

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start using these things and um it's it's been going pretty well. >> Do you use cutlery there? Do you give out cutlery like spoons and for No. Okay, that's good. or straws or anything like that. We don't >> Okay. So, it's more just the containers for the

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>> containers. Yes. Um we sell things in our region that um it's a tough sale when they can't see what they're buying when customers can't see what they're buying. So, we are trying to find alternatives that way >> and then because then people will want to open it up and look inside. So,

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there's you know that's contamination. So, we we I am actively looking for an alternative. We do have some samples of stuff like that out there. And we do we do have a list of purveyors that are working with the town greatly to um provide. >> Yes, I have I actually have that list.

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That's how I was able to find some alternatives already. >> It actually works. Good job, Sarah, for sending that out. Thank you. So you have you you you're telling how much you use a month and you have enough for a season on hand. Is that what

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you're saying? >> Yes. >> For part of a season and you'll buy what you need along the way and try to replace >> correct the plastics. >> So you're asking for a waiver until >> um I would say October is usually when I

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close. Um, it's hard to say when I would exactly run out, so I was just playing it safe by saying the end of the season. anything we should be thinking about when we're looking at number four plastic and where there's no waiver, you know, on on

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the application. What should we be thinking about? >> We're we're going to run into that with stop and shop also. Yeah. And I think that's when we look at food safety. Um, and that was one of the things that we considered when we u looked at plastics

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that were being used and the reasons they were being used. Um, and Andrea's is, you know, that you don't go in and eat there. You don't >> buy a takeout meal. Well, you have a nice lobster dinner, I hear. Um, but I I

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think it's for now anyway, it's a food safety issue. And so it doesn't it doesn't automatically get a waiver, but I think when it comes to us, we say yes. >> Okay, great. >> Anyone else on the board? Questions,

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comments? Make a motion here. We can move along. This would be asking until October, right? >> I move that we accept Andrea's of West Yarmouth Fish and Lobsters request for a

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waiver until um October when she closes and she can come back and talk to us about what's happened during the summer and if she's found some alternatives for what she's asked for in this way. >> Thank you. Seconded.

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>> Great. Any discussion on anything else? Okay. All in favor? Raise your hand. Say I. >> Okay. So, that passes. >> So, you need to speak with us in October. How do you want to handle that? >> So, what we have we have a list going.

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Um, and once we get close and if you do run out of product and you start using come in compliance prior to, uh, just get in touch with Phil. um let him know what we're what you're doing and what you've come in compliance with and then we can go from there. We'll let you know if you'll need to come in front of the

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board if if the board will let me make the decision or if Phil make the decision. So, if the board's good with that >> and it might also help another retailer if you found something that we don't know about. >> Thank you. >> Thank you.

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>> Okay. Thanks, Okay. So, next up is Fox Den Coffee. Someone here representing them. Great. >> Hi. >> Hi. >> No, excuse me. No one's going to be able

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to hear you if you're not sitting in front of the mic. That's all. Okay. you remember there there are people at home or wherever they are listening. >> Yes. >> So, um it's uh for the gelato shop and >> just introduce your yourselves, your

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names for the record. Thank you. >> Patricia Thomas, >> Peter Thomas. >> Great. Welcome. >> And we're from Cafe Gelato Bertini/Foxton. >> So, we pretty much switched out everything. The only thing we're asking for a waiver on is our cups. Uh those

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are plastic and we did branded cups and we're still have a few boxes. So we already found alternative cups. We just are asking for a waiver to if we could finish out those cups that we ordered. >> You have found alternatives. >> Yes, we're going to use a biodegradable

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biodegradable cups that we found um eco friendly. >> Yeah. And our um and our and also our gelato spoons are plastic. So, we're still trying to find alternatives for those.

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>> So, I know you said that wood just doesn't cut it for gelato and so did another ice cream person. Yes. >> Here probably tonight. So, what what alternatives are there then, do you think? >> So, we can we're trying to find um

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compostable or biodedegradable. >> Yeah, I've seen biodegradable ones. So, uh, I'm trying to get samples >> to try. Yeah, >> like bamboo or something. >> No, it's just it just says >> I

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>> It just It's not bamboo. It It still looks like plastic, but it's bio um degradable cuz we've tried bamboo, we've tried paper, and we've tried um the wooden ones, and it just it gives the gelato it changes the taste of the

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gelato. >> So, on your on your request, you did talk about the avocado cups though. So, >> yeah. Um,

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those are also Yeah. In the >> for the for the aphagata cups, we're just going to use the coffee cups. >> Okay. >> We're just going to use the paper coffee cups that we already have. >> Good. because those are there's no waiver for those for the for the material that you put down there.

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>> So, right now it's just the spoons that you're asking for a waiver. >> Spoons and the coffee and the um the cups that we have branded cups. >> 16 oz cups. >> 16 oz. >> So, are the new ones going to be branded?

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>> No. >> Not at this time. Yeah, >> that's an added cost. >> Yeah, for sure. What about the straws? You said we've used paper straws and those also fall apart. >> They fall apart and we're we're we found um we found some other alternatives. We

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have some paper straws that we're using at the moment, but we're going to um look at these ones. What are those? So, actually, >> when we've been promoting this whole time, if if you find anything

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that's different and good, and this is a compostable straw. It's made with corn starch, the the the Loft restaurant at the Cove. This is what they use. And he just shared this with me. It's their cutlery wear. It's made from crushed up seashells.

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It can't get it can't get any more Cape Cod than that. Um it just I mean it's I if Kevin would wants to know the >> the names on this you Kevin just come up to the >> Yeah. Thank you. >> Uh Kevin Richards and Kathy Jano from

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the loft. Um I think it's called Staff Style Fish Company. >> Yeah. >> Um they also make um straws and sipsticks that look just like a plastic straw. You would never know the difference. They're a little pricey, you know, they're a quarter of a cent, you know, more. So, it's it does you definitely have to build have time to

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build it into your price structure. >> And I just want to clarify, you're not affiliated with them, right? >> With these guys. No, >> no, no, no, no. With with this. >> Oh, those guys. >> Yeah. >> Uh, no. >> Okay. Because we're not promoting anybody. But >> thanks to you guys, we found that at a food you put that list of places to call. We went to two food shows and we

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found those at a food show. >> But crushed up >> seashells. >> Seashells. It can't get any more Cape Cotty than that. >> It doesn't taste the gelato, right? >> Yeah. They're not salty. You want to look >> salt? Yeah, >> we see them. >> Yeah. >> Can I Can I open it?

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>> Yeah. >> I think that's great that you've made those changes that you have. >> Very happy about that. >> Yeah. For your effort. Thank you. >> All right. >> How long is the waiver? Are you requesting a waiver for

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>> Well, I'd put in for this. We have a lot of cups because we were planning to just have our cups that we don't have to reorder again. So, this season and next. I don't know if that's >> if it's not possible, we'll just take it

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till the end of this Yeah. >> this season. >> And what's your season this season? >> Oh, October. Sorry. >> October. >> Okay. >> Anything else? Anyone? If not, let's have a motion and we >> Yes. So, I recommend that uh we grant a

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waiver to Foxen Coffee uh for the 16 cups and the spoons uh until October. >> Thank you. >> Second. >> Okay. All right. All in favor just raise your hand, say I. >> I. >> It's great.

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>> Have a good season. >> Thank you. Okay, we're looking for the Little Loose Corporation. Okay, have a seat. Just introduce yourselves. Thank you.

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>> How's it going? Uh, Kasadino Aanis, president of Little Caboose. How you doing? Matt Dueling, operational manager of Little Kaboose. >> Um so basically we were um asking for a waiver for the end of the season. Um we

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would like um to understand that our business is full up walk up window and fully takeout like people do enjoy on our property too, but a lot of the business that we do is through takeout and through our to-go freezer as well. So I came with this. We are working with

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the paper company. This is a compostable straw. It's a thick straw so people can drink ice cream out of it. So, we're trying to work through on getting some more boxes of this. So, we are we are willing to switch with this. But, there is certain things that I think ice cream is very visual. So, it's hard to be

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selling a banana split out of something like this versus something that's that we have here that have all the colors of strawberry, vanilla, and chocolate ice cream, pineapple, strawberries, whipped cream, nuts, cherry. This is people want to see this. If it's out of something

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like this, it will not work out for us for certain things. And then we also have a six-ack of ice cream sandwich containers. Those are you cannot find those compostable. There are a sheet a sleeve that we have six ice cream sandwiches in that we have in our to-go

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freezer up front that like how do we go from there with those stuff like that? So the lids and containers that you're talking about are what you've just showed us. >> Yeah. So these are the containers. We use that for a banana split. And then

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this container we this container here uh we use for our brownie Sunday and uh our donut Sunday in the fall through hole in one donuts. Um, this we could try to work through some things, but I still wanted it to be

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clear. So, our our biggest need is for 12 oz and 8 oz lids. We have about 10 to 15,000 of those still on hand. We'll probably go through about 10,000, I'd say, till the end of October. Um, but we

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go through about 50% of our Sundays and two scoops of ice cream, one scoop ice cream, three scoops of ice cream is take out to go with a lid. and we do not have a solution for that at this moment. We're working with straws. We're working with spoons. Trying to do our best we can with those, but the biggest thing we

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need is a waiver to get us through to the end of October so we can figure out a solution for our Sunday lids. That's our biggest need right now. So, the one I have in my hand, I just took off my display table. It's one of

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our samples that is compostable. And right on top of it says compostable. So, it looks exactly like the one you have right there. >> I'll see that after. >> I would say through our paper company, Arrow Paper, we have options around that for the brownie sundaes and the banana splits.

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>> Um, so I think we will be able to find a solution for those. >> Perfect. >> But the lids and the six-pack ice cream sandwiches, we don't have an option for. We've been looking for those ever since we found out about this. And as of right now, we don't have a solution for those three things.

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And all of our takeout bags and our to-go bags and our our quarts and pints are all paper and paper lids on top of those. But it's more for the clear Sunday when people get whipped cream, nuts, and the cherry. They can't drive without a lid. I'm sorry. And especially down 28. Like it's going to be hard.

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It's going to have whipped cream all over the front seat. It's no good. >> I'll tell you, Route 28 in that sewer. It's taken a lot of hits. I must point out I mean we were assigned the responsibility of enforcing this

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regulation okay and you will end up coming to see us again and my concern is just the way the application was completed or not really completed um under plastic product details there aren't really any that you've you've put

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down okay on the application there's an area here for please list any alternatives you have tried and why they are not feasible. There's nothing written down under that >> because we were still working with that paper company at that time.

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>> It's it's an application our job just think about here we're trying to enforce something or that's our responsibility. >> I understand >> or the steps another box please list other steps. So that's all I'm pointing out because we'll speak with you again or certainly the health department will

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to catch up where things are at. So please keep that in mind. Okay. Thank you. >> It's particularly important that you tell us what the plastic type is that you're asking that you're using. Yeah. >> And you're asking a waiver for because as you know on the um application or

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request, it lists the types of plastic, particularly the ones that we're most concerned about. We'd like to get rid of all of them, but some of them are definitely verbot. >> Absolutely. And we we are with what you guys are saying. Um, but like I said, we

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have purchased these products before we knew about this and as a lot of businesses have in Yarmouth. Um, and I just that's that's the reason we're requesting the waivers because we currently have a decent amount of stock on hand that

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we have we have to use. >> Yeah. Know a lot of business are in the same situation which we realize for for sure. But I think Mary's point is an important one. Just what plastic type are we granting or not granting a waiver tonight? That's all. I think it's

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important regulations. What type of plastic are we talking about? See >> for example your banana split container. What does it say on the bottom? What? What? What's the >> Just says recyclable. Uh

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>> recyclable. >> Yeah, it says that you can use it. >> That That means it's good. >> What What else does it say in the triangle? Does it have a number or >> It has a number one around the recycling logo with PET. >> And then has another recycle logo.

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>> I see it. >> Yeah. >> Same with this one as well. The problem with some of the recyclable things are they they're recyclable but they can take 20 30 years.

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So recyclable in itself should not be >> this is the >> right that's all right here you go that's not it it can't be recycled it's not compostable so that's >> that I did >> yeah so no

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>> like this one right here clearly on the top of it says compostable >> so so Mary what I mean people should be looking when they're trying samples from companies, what should they be looking on the bottom? What what would be helpful? >> Well, just look at the the list that we

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have on the second page or the back page of the U waiver request that lists the ones that there are waiverss for reminds people that polystyrene is not acceptable at all in Yarmouth has

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been banned for some time. and then the other strange plastics that are out there. Um, some of the bioplastics and polycarbonates and I'm not that familiar with them, but I know, you know, we're kind of hearing

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some similar terms and I'm interested in knowing a little bit more about them. So, I think I'd have to do some more research on that particular number seven. But, um, you I think you just have to use this list. I don't have it memorized

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myself. So, you just keep in mind that there are some that are much more harmful than others um for us and the environment. And of course, the other thing that a lot of people were concerned with when they came to town

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meeting and banned all plastics initially was because they were seeing the litter around in the summertime particularly with all of the plastics. So, from an aesthetic standpoint, we're trying to get rid of some of that

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litter, but from a health standpoint, we're trying to get rid of as many plastics as we can that people are eating food out of, carrying food out of. So if you're getting samples from companies you're thinking about working

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with and send you need to ask for some technical information if may be hard to interpret but the health department can help you with that. >> Yeah, we are working with Aerop paper that that they've been a paper company for two years. So he did bring a couple other samples but we are going to switch with the straws and then we're trying to

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work with the other things. >> Right. >> And all those like that little that round bowl that has a that has a lid that comes with it too. But how can you see the ice cream from inside >> the bowl? >> Yeah. I'm just saying that this it's there's options out there. So,

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>> and like I said, we will these this type of container and something like this, we will have change by the end of this year, if not the middle of this year, no matter what. >> It's just this lid. We need to get away with this lid. It covers all of our ice cream. That's the the main thing really

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what we need. I don't know exactly what type it is. It says one with a cycle or two on it. I don't know exactly what type of plastic it is, but >> So, Larry, that that's for the whipped cream, right? >> I have the whipped cream, right?

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>> Not a ban on that in town, right? >> There's no banan on on the cream, is there? >> No. >> Hope not. >> Okay. Okay. >> Good. >> I move that we accept the uh waiver request from the Little Caboose Corporation

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and that they start using the straws and Hopefully they will work well. Continue to work on the spoons and use up the product that they have. Come back in October uh at the end of the season and let us know how you've done using up all

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your materials and what you've replaced at that point. >> Thank you. Appreciate it. >> Thank you. >> We haven't voted on this yet. So >> hopefully it goes the right way. >> I'll get you guys an ice cream.

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You should have thought of that before. >> Yeah, that's motion's already on the table. Is it second? >> Second. >> Thank you. Okay, all in favor say I. Okay, fine. Okay, you can bring the ice cream up right now. >> On the table out on the table right out here where we have our samples, we do have a list of other companies. I know you you said you use Arrow, which is

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great. There are other companies, too. So, >> thank you. Thank you guys. >> Thank you. >> Thank you guys. >> Thank you. Appreciate it. Okay, next on the list is the Loft Restaurant.

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>> Hello. >> Um, my name is Kathy Gian. I'm the owner of the Loft Restaurant in West German. >> I'm Kevin Richards. I'm the co-owner of L restaurant in West German. Nice to thank you for having us here today. So the second we got the um information

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from the health department, we made copies of it and we gave it to all of our purveyors. Um and it was very helpful. There was a lot of people on the list too that we weren't aware of like Arrow paper and um Cape Cod paper, people that we don't traditionally use.

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So in the process of all that we did um make we switched uh we found the Habitat tea bags um that we also brought to the health department because no one else had known about them. Uh they're a great product. Uh and we switched to that those we switched to back when it first

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happened. Inside there's a black um to- go container. Uh we originally originally switched to that uh and it's actually even though it's black, it's acceptable because it's reusable. >> It it's microwavable. It's not single

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use. >> It's not recyclable though here in town >> because it's black. >> Okay. So anyway, we we originally got that and we were and we were told that it was good, but we didn't. We we kept studying and kept talking to companies

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and we now use these. We just we we took we went and got these. So, >> we don't have the black anymore. >> Don't have any black. Well, we have like >> a week worth of probably little containers of black and the rest of our They're being delivered tomorrow actually for the outdoor restroom which

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opens on Friday. So, we have switched to all of these. Um, we also found the sea shell straws and to- go um cutlery kits uh which we're switching to those and sometimes we're going to use it depends

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um because there's some um availability issues um it's pretty new for everybody. So sometimes we're going to go to world centric and we'll use world centric uh through PFG. So but either way we're going to be compliant with uh cutlery

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kits and that stuff. Well, we ran into some issues for us and the waiver that we're uh respectfully putting before you. Uh we're asking for a waiver uh for u four products uh 2 oz uh and 4 oz

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portion cups and uh 12 oz and 16 uh cups and lids that go with all of those products. So really hard to find the 2 and 4 oz um portion cups. I know that the Papaginos had already asked for that same waiver and then I found out from

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Barry just a few days ago that he found a product. So, we're going to look into that and if we can find that and then it works and um you know we still have a couple of cases of the other stuff. We certainly would switch right to that. The plastic cups um we're a little bit more uh in distress. We've got uh about

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15,000 uh cups um that we're already in house. So, we'd like to be able to get through that stock and then um at the end of the season be able to um transition to something more expensive and more compliant and we could make some

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adjustments to our to our product presentation. Um so, we certainly want to work with you and we have done a lot of research and changed a lot already. The cups and the portion cups just have been a have been hard. >> Are these branded cups? >> No. >> Okay, good.

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>> No, ma'am. should be easier for you. >> Appreciate the effort you put in. >> Thank you. >> Portion cups for sauces. >> Yeah. So, you get uh you get some chicken wings to go. Yeah. You know, you need ranch dressing, you need buffalo sauce. Um

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there they don't make those packets, you know, you can get a ketchup packet, you can get a relish packet. That was one of the products that the um the restaurant tourers that were on our plastic reduction committee had the most

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concern about was the small ones. So Barry finding that suitable alternative we hope was good. >> What what company was that? >> It's on the list. I can't recommend any companies due to conflict of interest rules.

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>> It's one of those I get it. Okay. I'd love to tell you, but >> no, I get it. We have the list still. Okay. >> If you look at one of the products on the whether there might be a name on the bottom of one of those ones in front of

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you that's the same. >> Okay. I don't know. No, sorry. >> Doesn't matter. We'll figure it out. >> Have you >> There's only so many companies. >> Have you used this cutlery yet? Has it been any any issues? Nope.

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>> Nope. >> Great. >> Yeah, we have another box coming in tomorrow and uh but we we may go back and forth between but still on the list. World Centric um through PFG. Uh depends on availability for that product. >> And what did you say the cost difference

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was? >> A quarter of a cent um which is >> per unit >> per unit which is significant. You know, you >> quarter of a cent. >> Yep. when you put no thous you know thousands of straws it that adds up >> basically I think all of the products

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are a little more expensive aren't they? >> Well they all are. Yeah more expensive. >> They all are. >> Yeah. Yeah. So you have to you know really we're hoping by the end of the season the end of the year um economies are better in America that all the prices will come down and it's and it

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and it's easier to to absorb these costs uh you know and not pass it all on to consumer. We're trying not to do that, too. And it's hard enough to come to Cape Cod this summer when you're going to be paying 450 a gallon for gas. So, we're trying to, you know, not One of the things we talked about in terms of

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cutlery in the meeting was um not automatically giving it out if you're doing a to go order, which I assume is what you're using it for. >> We pretty much give it out to with to- go audits. Yeah. >> Yeah. But just asking, do you need >> Sure.

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We'd be happy to do that. Um That's just make it easier for you. >> So we we're we're actually in a resort. Um so um >> a lot of our a lot of our to go they have silverware in the room. So we we don't give it out as you know you know

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just automatically crazy. Um because they have silverware in the room. Um but we definitely give it out upstairs um more. My one main concern, which is it's going to be a good concern now that we've we're talking about that sea shell

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cutlery wear on live TV and a lot of people are watching it. >> Oh, cool. >> Supply and if people a lot of people order it, they I hopefully they have enough supply of it. So, it's >> Well, they're a new company. Um just being cautious because of that. Uh

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and it's a new market. >> I think it could blow up on Cape Cod, I think. >> Yeah. But, uh, PFG um was at their food show. >> Okay. >> Uh, right here on Cape Cod, it was at Margaritavville. And, uh, I would assume if they're at the food show that they're going to do

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their best to be in stock. >> Anybody? Anything else? I'll give it a go. I move we approve the four uh waiverss listed for the Laugh restaurant, which is 16 plastic cup, 12 ounce plastic cup,

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universal plastic lid, and 2 and 4 oz portion cups with lids and >> until end of the season, >> end of the >> end of the year, >> month >> um November and December.

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>> December. >> Okay. December >> that way will be six. >> We'll find out if people agree. So which which month do we get do you want to put into the motion? >> Let's say December. >> How about while the supply last >> or until >> or until? >> Sure. >> Supplies run out.

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>> Yeah, that's fair. >> Whichever comes first. >> And again, if you do run out, get in touch with Phil and just let him know you're in more in compliance. So >> not a problem. We It's not that big a deal. If we once we run out when we're

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going to another product, we assume it's going to be more like November, not October based on our our sales and the amount of product we have. >> Second. >> Okay. All in favor? Let's go. Yes. Good. All right.

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>> Bring in the products. >> Yeah. Keep that and uh put them on the table if it helps. >> I will. >> Yeah. Thank you. God bless you. Thank you. >> Thank you. >> Have a great season. >> Yeah. Thank you so much. Okay. Hallet store is next. >> Charles Kak, owner of Howlet Store in Yamothport.

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>> Welcome. Yeah, I'm trying to get a waiver pretty much for the this year for the compliance on the cutlery. I only use very limited amount of portions of them, but I have so much of it that I bought

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over the years that I'll never ever get rid of it. And the idea is I've complied with a lot of the things that you've asked for. And the idea is the compostable plastic silverware does add a huge expense to uh whatever you're doing. And

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the idea is and they were talking about the 2 oz proportion cups. I use it a really and when you buy it, you got to buy like 500 of these things. So you're sitting on a huge amount of inventory when you had a small shop. Over the

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winter, I bought a thousand spoons and I didn't realize that I should have waited because I had an event going on for the Christmas stroll and now I'm stuck with them all. And it's just one of those things I'm trying to distinguish the inventory I have.

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What are you using now that to be in compliance with? >> Well, it's basically uh most of the cutlery is all plastic I have. But I don't use it in the consistency. A lot of big places like the seafood places,

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you know, you end up buying the main thing would be the uh soup spoon and the ice cream spoon. I'll probably clean that out. But like the knives and the forks, I've had that inventory probably for three years. because I only use very rarely and this

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would be something I'd put like a salad dressing in if somebody wanted something to go in that respect is because uh it's minimal of what I do in the restaurant for that part of it. Uh a lot of my things have made package pretty simple

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in a bag with a napkin to go and uh it it uh is trying to be compliance with using less waste in the beginning. If you don't give it to them, they ain't going to leave it around. >> So Mr. Clark, you're asking for a waiver

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for the items you listed. >> Well, the the cutlery mostly and the idea is and some of the the plastic 2 ounce things for the year >> that listed on on the waiver. >> I I believe I tried to list it as best I could. There's so much little limited

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little stuff that I'm working with Phil to saying, "How do I get rid of all this inventory?" You know, you know, cuz uh to replace it all would be an exorbitant cost. And just to haul it all to the dump would be just in my mind not

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being in compliance with what you're trying to do. You know, you're trying to prevent people from using it because you want a compostable, but a lot of our stuff uh goes to uh seamass where we incinerate it all. So, I don't

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understand why you're having a compostable product that you're going to burn. You know >> the um the 2 oz cups you said you're you have to buy 200 at a time. >> Well, I got like 500 on stock, but I

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probably use maybe 10 a week >> and that's just during the summer. >> Yeah. Yeah. And it's and it's one of those things depending on what I'm putting into it. I don't go through a lot of inventory on some of the small things. It's like somebody might want

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mayonnaise to go >> and I got a little thing like that and that's not compliance and then they want a knife, you know, to spread it. You know, it just means a lot of inventory that I would have to replenish for stuff

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that I still have hundreds of items on >> and you you have a cup there. >> Well, I I got this from Wendy's to see how they were doing it with their plastic and I tried to find the codes and seeing the straws. So, I'm I'm I'm learning and I've talked to WB Mason and

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I've talked to uh Cisco on on getting the newest stuff, but it does add a huge expense to what you're doing. >> So, right now, if you go in and buy a dish of ice cream or a >> you get a spoon and you get a you'd get a paper >> container. What the actual

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>> You get a paper cup. >> Paper cup. >> Yeah. So to be consistent, wouldn't we need a a the item to grant the waiver? Wouldn't we need it to be on the waiver form for us to grant the waiver?

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>> I >> Or do we have to stick specifically to what's listed? >> I I think we can add it right now. The 2 oz cups. >> Okay. >> And the tinier ones. What are those? Oh >> yeah, this is 1 oz. This just a 1 oz.

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And you said you have how many of them? >> Uh, I would say I probably have a thousand of the small cups, but and I I actually have a paper one I would use if I didn't have to and that would be in compliance

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>> if people were staying inside. >> Well, if they Yeah. they didn't need the lid and >> Right. Okay. >> You know, things like that. That's what I tried to do. >> Right. >> Depending on what your >> And what are your lids? What lids are you are you using now? >> Well, the there a plastic lid that fits

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the cup. >> So that would have to be listed as well then. Correct. >> Yeah. >> And the minute the cutly re you know comes out of you know use I would convert it to the compostable one.

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So, >> so this makes it more difficult. >> I >> time wise that's all. >> Yeah. I just think you just keep using what you have and in good faith as soon as it's gone. >> Oh yeah. Yeah. Yeah. >> Try to replace it with

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>> by then there might be something even better available. Well, that's what we're hopefully the gold becomes is that we're making things that are better and cheaper for the consumer because this is what's happening to uh the businesses. If they if you went and talked to the

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suppliers first and put the burden on them, you can't sell it to us. I think that would make the fast production. >> I I think that's what's going to help. But the supply chain is not geared up yet for I think the demand that yeah >> we're going to be

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>> making on it. But >> sorry, >> we certainly should have a date of taxes for an update on how things are going. Yeah, I keep informed with Phil and Phil would be uh letting you know because you

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know I'm seasonal and the idea is and depending on how the season goes would mean what I distinguish in my inventory and of course the what I've been hearing from the the people on the Cape it's been a slow start.

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>> Yeah, it's really meant for us that each I think each business needs a deadline to speak with us. >> Oh yes. Yeah, >> that's what we're going to put in to a motion right now. >> I would say >> so you'll know when you we need to speak with you again.

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>> Phil may be in before that, but still. >> Yeah. >> Okay. >> I would say next year if uh that would make sense, you know. >> When do you close for the season? >> It depends on how the season goes, but I ran it up until like almost the first

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week in December, >> you know. >> Say December then. That's your month. So, come on. >> You You win that one. >> Same one. Same. >> Do we need a date in December? >> No, just >> first Monday. >> What's that?

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>> First Monday. >> First Monday. Okay. I move that we approve the waiverss listed for Howlet Store on 139 Main Street, Yarmouth Port um until closing anticipated closing

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date um in December. So, we would hope to see you back here um December first Monday in December. >> Give us an update >> for an update on that. >> Oh, yeah. Okay. >> Yeah, we can do that. >> Okay. Everyone else, let's go. In favor?

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Yeah. Larry, you're on board. Great. Have a good season, sir. >> And if you do run out, you will start. >> Oh, yeah. >> Yeah. I've already put into the suppliers that that that's how I was going to >> and if you're friendly with any other ice cream shops off of Yarmouth.

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>> I've been actually going around to see what they are, but a lot of them can't find other products. >> I was say maybe you could sell them some of your old product if you have to. So >> yeah, that would be good. >> Outside of Yarmouth. >> Outside of Yarmouth. That's what I said. So >> yeah, >> not Felmouth, but

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>> All righty. Thank you. Thank you. Okay. Spice Boss Boss Restaurant and Grill. >> Good evening. >> Hi there. >> Granny Minto, owner. Natola Clark, owner. >> Okay.

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So, what are you requesting? So, we are here requesting um some waiverss for 16 oz um to go 16 oz to go drinks, cup bottles,

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um the 6x 8 to go containers and the six 9 by9 and also the um tones ramicins. So um currently we are using both

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the plastics and um we are also using some of the biodegradables. However, we we have recently opened um our doors since March and um we do a lot of deliveries like takeouts. Well, we do

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dining too, but for the takeout, we realize that we are getting a lot of complaints from our customers. Um that um these containers are soaked with gravies or sauces and then hence

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the box they are torn. However, um we realize too that that can cause some form of contamination because sometimes we do for the delivery more than one items and then one will get leaked onto

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the other. So that's one of that is one of our biggest concern right now. Um customers complaining with to go. But we do try our best to work with um the biodegradables. But if we're going to do the takeout, we'll try to use the

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plastic to go containers, which make it much easier for the delivery transition. So these are the ones that we are currently using. Um if you walk in then we will give you

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but when it comes to for the delivery then we will send this out like with Uber Eats or Door Dash cuz sometimes they're going pretty far cuz we are in Yarmat and sometimes delivery goes to Orleans and you know so that's a good

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little distance. So by the time you reach gravy will soak up in this one while it doesn't with this one. So this is one of the >> numbers on the waiverss >> list. So this is a number five on the

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list and this one is the number one for the juice. We do have the this one, but it gets soft once you put the juice in once you're traveling far. So, what we do is we still use this one

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and when they're going, then we'll give them in this one if they're going for just for delivery. Once you're dining, we'll give you the glass to dine. So these are the only things that we are

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basically asking for the waiverss. This is the tones. This is what we use inside the restaurant. So if you put this one inside, we will don't send this one out, but this one for like sauces cuz we do the jerk sauce, the barbecue sauce and all the dressing. So we'll use

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this one for the to go which make it much easier. >> And and the other one you use? >> This is used when we are dying it. Okay. And is that washable and reusable? >> Yes. >> Yes.

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>> So, we try our best to comply with all the other items, you know, we ask our suppliers um garden, they try our best, they try their best to work with us, gardens and performance and um we went to one of the food show, they are fully aware of

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what's happening in Yarmmouth. So, this was one of the things that was recommended this item. It's a number five which is on the list as a waiver. So, we were told we could go ahead and use it in the meantime and then until um to see if we were granted the waiver for

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the time that we were we asked for. And so for people who eat in um you have you use regular >> yeah regular um dining setting for dining. It's it's just the to go that's

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the biggest problem, the take out >> cuz you know once um a lady um you know >> we we we are we are new on the Cape um we're not new to business but we are new on the Cape and when you have um when you have bad feedback when you just open

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your business that's not good you know it's you know and a lady complained she said by the time she went home and she took up her box it was in two I in you know so we apologized and we actually

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you know apologized cuz and then we basically gave her back something the next time when she came. So that's why we asked for the waiver with these cuz when you lift this then the gravy will not spill in this one. We try to use also um

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say for example we're giving meals with gravy. We tried this cup, the smaller ones to put it inside of this one with the meat, but it will still soak up here. So, I don't know. This is where we are

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now. So, we're just here hoping and praying that we'll get this waiver cuz we are new. We're trying our best to work with whatever the town of Yamut, you know, required for us to use. But And the the juice bottles you you

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that's not just take out you make up juices. >> Yes. So it's just um what we do is um we basically have them in containers. So whenever you're going if if it is going far then we'll use this one but if not we'll once you come in

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we'll give you the but if we realize that the order is going out like for Uber Eats or Door Dash then it's more and it's it's kind of safer cuz this once you seal it the seal once once it is delivered once the seal if it's if you realize the seal is broken then you

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know it was tampered with. For this one you're right there you come in we'll give you it. it's your food then no one will tamper with it. So we are saying that this one is much safer when we are doing delivery and it's one of the item um items on the list that is

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waiver what we you know you could be granted waiverss for >> you mentioned um delivery and I I don't think that's come up yet before. Have you had feedback from the delivery people about the um suitability of some

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of the containers that you tried that you said the customers didn't like? >> Um in terms of the person who was taking it to the >> they had problems with it. Was it leaking when they brought it to the house that they were delivering it to or >> No, the delivery person wouldn't know

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that but the the the customer when they opened the bag that's the time they found out >> they found out that Yeah. Yeah, >> cuz we know what we normally do is we basically staple the bags. So, you would not get inside or see what's in there

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cuz I think it's we think it's much safer once you seal off everything. You know, it's food, it's going out, you don't want anybody to tamper with it. So, it's when you get your items and you open your bag, then you realize cuz sometimes it's more than one item that's in the bag. So it could be that the one

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at the top leaked on the one at the bottom. So that's that's the the issue we're having. So can we grant a waiver um until they find a substitute for what they need? Could we just provide a wa a waiver for

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the year for them until they can find a substitute? >> Yes. >> Just need a a month. >> Pardon? >> We need a month. Just we we're keeping a log and just >> so what month would you >> we go till the end >> the end of December. >> December. Okay. >> Yes.

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>> So can I uh propose that we grant a waiver to Spice Boss restaurant um to use the products that they're using now until they find suitable substitute to dispense their products. >> Right.

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>> Second >> until December. >> Yes, sir. Okay. Discussion anyone? Anything? >> Thank you for the you've made already. >> Yeah, absolutely. >> Thank you. >> Thank you so much. >> So, let's vote. Everyone in favor? I assume so. Welcome to Yarmouth. Good

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luck in the business. >> Thanks very much. Hope you have a great first season. >> Okay. >> We're hoping. >> Okay. Next up is PMJD guys Incorporated. Hello, my name is Nick my uh I'm the owner of CBPB. Used to be the other guys

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and I asked for the waiver for the 2 oz sule cups like a lot of other people. Uh I guess I just have a question as well. Um if it's listed as compostable, is that acceptable? Not no

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>> not necessarily because like I said and >> maybe what we can do eventually is put down some information about the time it takes for these to become composted to be actually recycled into the earth. Sometimes it's decades,

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>> right? Like those green bags we're not allowed to use, right? >> Not in the arm. No. >> Okay. And then that black container. Um, you I know you're not allowed to use black, but if it was white, is that acceptable? Because I was told not to use those as well.

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>> If it's white, what in what >> that the gentleman from the loft brought in >> right here? >> Um, yeah. >> That one there is that if that were white, would that be acceptable? >> Well, what what plastic was it made out of?

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>> Is that five? Yes, I think it's five. >> I think it's five. Eric, based upon your age, you're probably the first to read it. >> I think I saw five. >> I think there's five. Is there a second motion? What do you think? >> Looks like five. >> I mean, it's still it's still it's

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polyropylene. It's still a plastic. Um, the fact that it's I mean, where does it say compostable? Is that the symbol for it? >> It's microwavable. So, it means it's reusable. >> Oh, micro. So, it'sable. No. >> So, I was I had those containers and I

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was told by Phil not to use those and they say microwavable on them. >> Yeah. >> So, am I allowed to use those? >> That doesn't that doesn't change the fact that it's plastic, >> but it's not single-use plastic, right?

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>> That's I don't think that's part of this regulation, is it? >> Well, we talk about single use. I guess I'd have to look at that. I think >> because I'd much rather use those for, you know, burrito bowls and stuff than these because like the Spice Boss folks

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were saying, stuff does soak through these. Um, you know, so if if it's if it's labeled microwavable, if it's not single use, is that going to be okay? >> It's the number of plastic that's on here that will determine. >> So microwavable has got nothing to do

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with it. Okay. Okay. Um, so yeah, like the everybody else, the 2 oz cups, I can't find one that that are good. Lids come right off after you get some liquid in there. Um, so I you mentioned before that you found one. Um, maybe we can can

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I'll find it, but um, so far, yeah, these are, you know, after, you know, an hour or two with liquid in them, they don't work. So that's why I was asking for the waiver for the 2 oz cups and lids.

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>> Two things. One, just so you're aware there, at least according to the regulations, there's seven types of plastics. Am I right? >> Just from that for when you're out there looking, >> right? Yeah. >> Because there's a bunch of these that are listed as compostable that are plastic, but I guess that's kind of I

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don't think any of them were compliant. That's why I filled out the waiver. >> Right. So the number >> I just wanted clarification on the whole compost number labeled as compostable thing. >> Okay. The plastic number is going to be key to follow the regulations. This is how it was written.

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>> Um I said once before tonight was, you know, you'll end up coming before the board or at least probably just going to health department. And I I need to point out once again the application wasn't really completed at all. >> Really? There's a well on second page

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there's a request reasons for requesting relief. There's nothing in there. There's something area for reason for requesting relief. Nothing was written in there. So just keep that in mind. We need complete applications. Okay. It's

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it's our responsibility to enforce this. >> Well, I I I just I think I want to point out that he's only requesting two >> two waiverss. So he so he did list the reason requesting >> relief for those two waiverss.

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>> Okay there. I apologize. They're both up there. That's great. >> Just be if there's more. >> Okay. >> Yeah. I mean the rest of it is obviously complete. It's fine. Just just for clarification, the the

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issue with black plastic in our recycling center, our transfer station, black is not >> correct. >> The person the company that buys the plastic from the town, their machine does not recognize black and it tosses

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it out. However, apart from that, this is five >> propane, >> right? So, I don't care what color it is. It's still plastic. Um, it might be microwavable. I sure

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wouldn't do it. I don't care if it says it is or not. I I wouldn't microwave my food in plastic container of any kind. Um, I I think I think people are making efforts to

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maybe eliminate the use of plastics, per se, and they're coming out with things like this. But the fact that you can reuse it, it's still plastic, you know, it it can be put in the microwave, but

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so what? You know, it's still polyropylene plastic, and that doesn't make it um acceptable to me. It's not a a waver.

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I mean the end of its life is what happens to it is really the important point you're making. >> I mean eventually it's not going to compost. It's just going to be in the waist stream as plastic.

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Yeah. People doubt people would continue to use it, keep it at home as a special item that you put food in and reheat. You know, it's But >> well, it sounds like you're really on

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the ball. You just have those small >> just these. Yeah, that's it. >> That's good. >> Appreciate the effort. >> Yeah, no problem. >> So, can we make a motion? >> Absolutely. >> I'd like to make a motion that we grant PMJD a waiver for the two items, the 2

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oz portion cup, 2 oz portion cup lid. um grant them a waiver until uh December. >> Well, let's say October from the end of the season. >> Yeah. >> Is that okay? >> Yeah. >> Second. >> Discussion. I don't see any. All in

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favor say I. >> I. >> I. Have a good season. >> All right. Thank you so much. Have a good one. >> Okay. Okay. Next up is Sea Dog Brew Pub Cafe.

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I don't see anybody online on Zoom. >> It's unfortunate. Um, >> were they the ones that were supposed to come last week? Last time. Last week. >> Yes, they were. >> Do you know why they're not coming? Anyone know? >> They were coming.

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>> So, it's two meetings now. They haven't. >> All right. Well, we'll follow up with some regulatory. maybe send Phil over and see what's going on or make a phone call, whatever is best for you. >> Okay. >> Can I just um reiterate I just want to read the regulation just real quick on

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what's allowed. So there is certified compostable products that are not PLA. So I just want to there are several items listed here that are what we are looking for people to use. So I just we I'll do some more homework on what the

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compostable is, but But this just microwavable, >> right? I'm not saying that product, but I'm saying we use use we use the word not compostable, but we want to be careful because it does say in there certified compostable products that are

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not PLA. So, I just want to throw that out there just because I will do some more research on our end, but I I believe if it says compostable, I do think it it's allowed, but um we will find out some >> we can talk about that.

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>> We can talk about if it's single use or not. That was my >> right >> my understanding if it was >> if it was had multiple uses in its life that it >> that it was all right. >> I'm just trying to get direction too for

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the board since will be coming too. So I just want to clear that up but we'll do some more research on our end too as well. Mary just Good point. If it's anything, then that means, and I'm going to throw you guys under the bus right now, that Stop shop's going to have to get rid of all their Tupperware

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containers on their shelves. They're going to have to get rid of all that stuff. >> No, because those are not >> That's plastic, though. And >> there's no food in them that they are people are taking out. They're not taking out food in them. They're just containers that they're

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selling. So, I don't I don't agree with that >> interpretation. on the issue with sea dog. Um is there any regulation to uh comp make them comply to come when they're >> so I mean obviously they've taken up

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somebody else's place that so do we have a backlog of other people that are applying for waiverss that >> yes >> because this is the second time if they haven't >> um so >> I will 100% follow up with them and if not I'll send them a certified letter

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and if they're not in compliance and we can follow up with action from there. It's not what we the plan was >> or at least let us know if they can't make it, we could give their spot to somebody else. >> Well, they have a responsibility. All

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these owners have been coming and really giving presentations and doing their work. So, um >> Yeah. >> Yeah. I mean, Waiver application is pretty straightforward and certainly we

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understand the concern that the person has. >> There may be some extenduating circumstances where they can't make it. >> They have a large operation. >> This is the cafe. >> This is just the coffee shop. >> Oh, this is pub and coffee. >> Oh, both. Okay.

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>> Yeah. No, it's pretty big over there. Yeah. And if >> we've had some threeperson operations that were able to make it. So, Right. >> Right. >> Okay. All right. >> Just keep in mind if we're still trying to figure this out. I mean, it's just, you know, store owners obviously have

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their problems, too, trying to figure it out. We all need to keep in mind. >> Yeah. And it's just one more item on their plate they have to deal with along with everything else. >> Yep. >> Especially this time of year. >> And that was a pun. Not on their plate or whatever.

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>> Depends on how you want to look at it. Depends on what the plate is made out of. >> Okay, that's right. Seashells. All right. Okay. Looks like Stop and Shop Supermarket Company

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is on tonight's agenda here as well. Just let you guys know, you're the first grocery store that's cut in front of us. So, >> we take >> You're the first one for all of us. So, we'll go through these.

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>> So, welcome. Just introduce yourselves and what you're looking for tonight. >> All right. So, good afternoon everybody. Thanks for giving us uh the opportunity to speak on behalf of Stop and Shop and to everybody here. Uh my name is Joe Crosio. I'm quality assurance specialist

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for Stop and Shop for the state of Massachusetts and a little bit of Rhode Island. >> I'm Tina Song. I'm the store manager of 55 Long Pond as well as representing um station on both accounts >> and Brian Dumis, operations manager at Stop and Shop.

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>> Okay. So, uh this afternoon we would like to request an extension for the plastics ban. Um, on behalf of the two Stop and Shop stores in in in the Cape in Yarmouth, we respectfully submit this

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request for an extension from the town's plastic packaging ban. Um, we fully support Yarmouth's environmental goals and are committed to reducing waste and sustainability has long been one of Stop and Shop's highest priorities. A stop and shop is an is an innovator and

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thought leader in the sustainability space with robust food waste minimization processes as well as ambitious race to zero goals um that Brian will be speaking of shortly um that aim to protect our environment and our communities as well. However, at

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this time, we are unable to fully eliminate all the plastic packaging due to significant un unavoidable operational uh limitations. So, plastic packaging is currently used across all of our departments uh including prepared

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foods, bakery, deli, seafood, meat. Um, for many of these products, plastic remains the only food safe packaging option that meets required standards for heat tolerance, dur durability, leak prevention, and food safety. Um, Barry,

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you mentioned um there are definitely some alternatives out there. Um, I believe there you have a list of some companies. I would love to um get the list and then send it out to Wayne Stewart who is basically in charge of our supply chain

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for for Stop and Shop. >> The table right outside right on the left front left is the list of it. >> Awesome. Thank you. Um so many of the ready to eat items must be packaged in materials that maintain strict temperature controls such as the hot rotisserie chicken. They has it has to

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maintain a temperature of over 140 degrees, right? um criteria that numerous alternative materials cannot yet reliably meet. Products sold at Stop and Shop must be able to um adhere to both ready to eat temperature controls

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as well as multi-day storage for customers who plan to consume their prepared foods um purchased at a later date. Um so addition uh suitable non-plastic alternatives are not readily available in the quantities uh required

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by our full service grocery stores of our size. Even when alternatives exist, um suppliers are currently unable to provide consistent largescale food safe options that meet both food safety and operational standards.

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Uh this creates supply chain challenges that would disrupt daily service and compromise product quality and safety for our customers. We remain committed to transitioning away from plastic innovations in food safe packaging uh continue to develop.

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We are actively reviewing new materials, communicating with vendors and piloting alternative packaging where feasible. However, until viable options become broadly available and reliably supplied, compliance with the ban in the near term

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would materially impact our ability to safely prepare, package, and sell essential grocery items. So, I'm going to leave it up to Brian and talk about our uh sustainability mission. Um, yep. So like Joe mentioned, so we take our

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sustainability mission very seriously at Stop and Shop for some time now uh in every single store. So right now we divert nearly 82% of our total waste uh from the landfills through our recycling stream. So that's really cardboard and paper recycling, wax cardboard, uh

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plastics really plastic film or the rigid plastics and a a very thorough uh food waste program as well too. So something we stress very uh very much with all our stores. We take it very seriously. Uh so we're definitely committed. We have a we have like a

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reverse pyramid that we really focus on with our stores where number one is always obviously number we want to sell. We want to sell our product. Uh number two is donate. So we we have a very good relationship with the Greater Boston Food Bank and a lot of the food pantries on on the Cape. So we really we don't

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want that to just go right into if we can't sell it, we don't want it to go to food waste. We want to try to donate that where we can. Uh if it's not donatable, if it's not edible, at that point we go to uh our food waste recycling stream. And then last is always trash. We really last case scenario, whatever goes in the compactor

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if we exhaust all those other uh scenarios there. So again, we really want to try really trying to work work with everyone. We take this very seriously our sustainability mission and our stores. So again, something we really want to keep focusing on uh and work with you on this.

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So, so therefore, stop and shop respectfully requests an extension that would allow us to continue using plastic packaging until safe, compliant, and scalable alternatives are available. We appreciate your consideration of the consumer impact of eliminating plastics

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as well as stop and shops sustainability efforts. We welcome the opportunity to discuss our efforts and challenges in greater detail. Thank you for your time and for your commitment to balancing environmental stewardship with the practical needs of the community. Thank

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you. Leave it up to the the board. >> I have I have a question. Have you moved to any like reusable compostable like products yet like for your >> or silverware? >> Your your cutlery wear you have? Yes. Perfect.

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>> Okay. >> What what do you use your cutlery for? uh salads, um soups. >> We have a we have a fork and a knife that is compostable >> at like a salad bar or whatever. >> Yes. Well, we Yeah. Take home salads.

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Yes. >> I have some questions. Um you've you're using number six on 23 items foam trays and 22 items for clear hinged cam uh clamshells.

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But number six is the um polystyrene which is has been prohibited in in Yarmouth. >> Yeah, that that that missed that that's a typo. So So the only so the the foam trays

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>> So that number six are the foam trays that you're referring to, right? So the foam trays that >> is that meat and seafood. >> Meat and sea. That's meat and seafood. And that's >> that's already exempt. >> Yeah, right. That was the only phone for >> Yes, that was the only

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>> but but you're saying that there are alternatives for that. >> You said if number one PET packaging is permitted, alternatives can be implemented for the following items, the foam trays. >> So, so I so it's it's funny you mentioned that, Mary, because I picked

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up actually I have it out there, but the the black foam tray is labeled number four, actually, the one that we're currently using. >> Okay. No waiver on that either though. That's a low density poly. >> Okay. Okay.

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>> But the the six definitely is, you know, just banned in town. So the clear hinged clamshells, they're not number six that you're using >> for 22 hours. >> No, they're they're they're typically number one, I believe.

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>> Yes. And and so that would be um and you said it's for 22 items. That would be 22 of the 79 items on the first page. Is that it? >> I Yeah, this is >> so this is what Christina.

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>> So yeah, number one 79 and then the clamshells that would be in >> and these and these are and these numbers are the baseline numbers. I I it's the it's the minimal amount, right? I guarantee. >> Right. So, but but what you're saying is

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you can eliminate 22 of these 79 items or or you would Is that part of it? I don't understand. You said alternatives can be implemented. You're saying in in substitution for

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number six, but that's not what you mean. or unless you do use styrofoam clamshells. >> No. >> No. >> So, what is it that's being substituted here? >> Is you're already using number ones for your clamshells on the first page.

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>> So, what >> I don't I don't see unfortunately Christina Dwire who's in charge of >> right I she's not unfortunately she's she's not available. Um, so that that's something that we can revisit.

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>> Yeah. I I to know that. Yeah. Um, and number seven, there's no waiver for, but you said you can find an alternative to that. >> Yes. And there's not too many.

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again. She noted 14 items, but really I I we ripped through uh Tina's store this this afternoon and I didn't find any pl uh number sevens. >> Well, it just says 14 items and maybe

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they're not always out there for sale, but you know, if they are >> the volume that you have, >> she might have listed everything that's available to all stores and we don't use them in this area. She might have listed it that way. >> So, we can check on that, too. >> Yes.

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>> Um, then I have a question about the window bakery cartons. >> Um, those I understand those are cardboard and they have a plastic window. >> So,

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you're you're asking for >> um It doesn't say what type of plastic is is there. So, I mean, what What is the What are we dealing with here? >> I can't >> I can't answer that with any authority. >> Yeah. I I wish Wayne Stewart were here.

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>> I don't know what that plastic what number that is, >> right? Because that's what this is all about is the plastic. So, okay. So, you can check on that for us. >> There are bags that would meet regulations. Certainly not with windows. >> No, this is a box. This is a box.

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>> A box. >> This is a box. >> And then what's the window bags then with the bakery items? Yeah, that's something else. >> Oh, window window window bags that though. Um, so let's say you go to Stop and Shop and buy a loaf of uh loaf of Italian bread. It's in that it's in that plastic bag

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>> sleeve. Yeah, >> plastic sleeve. That's what we're referring to here. Breads, rolls, >> but doesn't tell what type of plastic that >> um that plastic is. >> I believe it's number four. >> Number two.

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>> Number two. And then um so the the back to number on on the first page number one pet 79 items. >> So right now you are not looking at any

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of the possible substitutes for cake containers clam clear clamshells platters etc. >> Oh we certainly are. It's just a matter of of of supply issues. We look at Wayne unfortunately like you said is not available. He looks at these things that

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is his only number one job is to look for things that um are more you know environmentally friendly. >> Um but with the amount of stores that we have to or I should say stop and shop

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has to give supply and demand for we just don't have an alternative for that at this point. So the the co-extruded materials, chicken bags, hot food packaging. What what plastic is that?

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>> Oh, the chicken bags. That would be hot hot food packaging. Is that number is that five? Hot food. >> Number five. >> Five. >> Like rotisserie chicken or something like that? >> Yes. >> Yes. >> Yes. It has to be a certain kind of

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>> I I do not have any problem with um the produce bags, meat bags, seafood bags, the food grade film, the deli meat and cheese bags, and the hot food packaging. >> Um because it's a food safety issue. I

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understand that. Certainly. >> Um but some of the other um you know the cake containers, clear clamshells, etc. Um I think the issue there, Mary, is going

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to be um consumer palatability with it. I mean, they're going to want to see what they're buying, aren't they? >> Well, we're talk there there are clear clamshells that are available that are, you know, maybe not as harmful. But I understand that

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>> the window bakery carton that the five items list >> right and I'm not saying I'm against that because I don't even know what plastic numbers it is and whether there's any problem with it. >> Yeah, I tell you. Yeah, I understand. So, we'll find out exactly what that

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what what uh plastic that is. So to your point, Lawrence, the for example, I I go into Stop and Shop and I and I purchase a a half sheet pan birthday cake, it's it's in a right now it might be is

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it in is going to be in a cardboard box. How do you how do you display that? Are we going to have to create a birthday cake, put it in the display case as an example for the customer to see? That's one alternative. >> Well, we do do that for someone who

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has a custom cake made. They go into a um cardboard container. It's not plastic, but like you said, to display it, for somebody to say, "I want this kind of cake to see it." It has to be in plastic. >> Well, it has to be

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>> cardboard plastic window. Doesn't have to be all plastic, does it? >> No. >> For food safety, I I It depends on what the ingredients are in it because we have different kinds of frostings. >> Yeah. Yeah. And I would like to see that that plastic clamshell, right, Barry?

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That's good. >> I I am confused on it. I'll be honest. >> Okay. That one. >> So, but yeah. So look, just I mean I I feel I feel empathy for the mom and pop

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places that are because it's it's it's it's it's severe and we're we want to do the right thing but but the significant impact upon um stop and shop is going to be significant. Um I know bakery it would be it probably has the biggest

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impact on the bakery goods. >> Yeah. Because like Larry said, the bakery is probably more an aesthetic kind of concern other than a food safety concern. It's more like you want people to be able to see what they're getting. >> We eat with our eyes, right? We eat with

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our eyes and if we I want to see what I'm buying before I buy it. So I No, I Yeah. So, um I think it like I said, I wish Wayne Stewart were here to speak on behalf of the the

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supply chain issues, but a lot of these items um based on what based on our needs, they can't supply it. >> You mean the volume or they don't have the >> the volume or they don't have it? Yeah, probably. Well, but keep asking because

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a company like yours has got that kind of power behind them because of the volume and because of the number of stores you have and because of the way things are going. So, if you are pressing them on that issue, it's going to mean a whole lot more than the mom and pop stores that we see that you know

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>> just buy the team's working on this on a regular basis because they know it's you know it's important and it's serious. Uh but again, it's the supply, it's the cost of it and where that cost is going to be absorbed and trying to get through that. But again, like you said, keep putting the pressure on, then hopefully

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>> it improves. Yeah. >> Now, what percentage of communities that you're dealing with have these regulations? >> So, as you know, Felmouth, we we we actually uh received a waiver from uh one, two, three, and five from from the

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town of Felmouth. Um the town of Hudson is current Hudson Mass is currently um seeking a plastics one through seven uh that's currently in the works. Um the town of Ing there there's a lot of towns that have um

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so the plastic ban for the water originally. What was that? Was that cases of water of 20 >> single use? >> Single use >> under a gallon. >> Under a gallon. Yeah. >> Okay. Yeah. So there's a significant I can't tell you off the top of my head,

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but that's a significant number, but that is slowly moving towards the plastics one through seven ban. >> I think that'll probably improve the availability as more of these. >> Absolutely. I would think so. Yeah. Y >> from a different perspective, I mean,

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should this board assume that there aren't any competitors of yours, any other national large grocery stores that aren't abiding by regulations like this? I'm not going to call anybody's name

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out, but I know that um I've I've visited um uh stores in towns that have plastic bands and it's it's it's tough to find the viable options. I don't know if they received waiverss

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or variances. I'm not privy to that information, >> but it's it's but for the grocery the grocery retail um community until some more of these plastic bans are created and enforced, it it's going to be a

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tough call for those supply chains to to keep up with the demands. One thing that comes to mind to me, not necessarily a question, but I'm seeing some items here like fine cheese wrap and clamshell containers.

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This isn't just products that Stop and Shop is making and packaging, right? I mean, I'm thinking of like a clamshell of lettuce that you buy in or cheese that you buy from another >> Yeah, we get a third party vendor for some of those

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>> producer. So, the the third party would have to have a viable option or you would have to discontin carrying the product, right? I don't >> I think isn't the third party? >> Third party is exempt. It's only

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products >> in store. Yeah, it's it's for for only the product that we're producing in store. >> Okay. >> Yes. >> And and that's a good point, Eric. So, let me give you an example of the plastic clamshell for cut fruit. If we don't find a viable option, we still have to offer that cut fruit to the

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customer. So, what we're going to have to do is reach out to a third party. If that happens, um, quality is a concern, freshness is a big concern, food safety, we're not relying on our own food safety program. We're

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relying on a third party program. And last but not least, that third party is going to deliver that cut fruit in the exact same plastic that is not authorized for us to put our cut fruit in. So, at the end of the day, not to mention cost, but at the end of

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the day, it's a net zero gain if you think about it that way because they'll be shipping that plastic that that cut fruit in the exact same plastic container that we're not allowed to use. Does that make sense? >> And our products are also multi-use. It's, you know, when you buy, you know,

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go back to the cakes or the cookies, it's not just a one-time use. They're they're having some putting it away to store it and then they're going back again. >> So, it's for multi-use. Most of our products in the bake shop. It's not a

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single use, it's a multi-use. >> I don't understand what you're saying. >> So, if I buy if I buy an 8 in cake and it's just me and my husband, I still have half the cake left, right? >> Unless he's really hungry. >> Then I'm going to close that lid and I might have another slice the next day,

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>> right? But if it's in a container that's not necessarily plastic, it might not hold up for however long. It's not going to be fresh. Right. So that was my point. >> Okay. >> Um I I have no problem with giving you the waiver for one, two, three, and

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five. Um and then having the questions answered about the just the plastic in the in the window >> and also that whole thing about number six supposedly says the clear hinged

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clamshells. Um but I would like to hear back from you um in three months to see if you've had some some progress in finding some suitable alternatives for some of these.

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>> Absolutely. >> September September. By September, >> I think um if we plan on September, we can get Wayne involved and he could answer every single question in in in terms of supply

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>> supplying chain um issues. >> Just keep in mind, you heard you've been out here the whole evening. I appreciate you're waiting. Is the regulation went into effect on January 1st. That's that's all. and we're trying to do our job, our assignment. Um, so months are

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going by. It's it's difficult for us, it's difficult for you as well. >> But it's I'm not sure it's happening, you know. Um, so >> I I'd like to suggest too that um

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to help us too as a board and our credibility that you might think about some signage that says We are working at finding suitable non-plastic or non um you know plastic alternatives for some

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of our packaging. >> Sure. >> Um in compliance with the Yarmouth Board of Health regulation just to let people know because my concern is that people in the community going to start saying, "Hey, we're not supposed to be seeing plastic anymore." even though we have

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explained that wasn't reasonable and that we had to take a more measured approach um just to show the good faith that's out there because some of these mom and pops have already done that people are going to see that oh what's that straw you know oh well we have to

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do that so for a big organization um you know you you are taking the lead in many ways and might might help you as well as us show that you're you're you're working on Do you think you can shorten that into a

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motion? I move that we I move that we um approve the waiver um request for number one, two, three, and five container products that uh Stop and Shop

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is using at this time and that they get back to us on the plastic number for the other ones that were in question and that they um come back to us in September with an update on what's been happening, what they've been able to do,

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and I I know the supply chain is a problem because, you know, they've just not been getting the requests for it in enough volume yet, but >> I can really help with that. >> I second the motion. >> Thank you, Mary. Any further discussion

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on this? >> Well, I think it would be easier for all these vendors if it was more of a ubiquitous uh agreement across all these towns. Right now we're just hit and miss. One town has got the regulation,

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one town doesn't. Makes it difficult for for these businesses. >> Okay. I think we're sensitive to that. >> Thank you. >> Thank you very much everybody. >> Well, we haven't voted yet. >> As I keep saying, >> jumping the gun. >> Don't thank us yet. >> All in favor, raise your hand. Say I.

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>> I. >> Okay. Thank you. Keep giving the food to the food bank. Okay. And all right. We'll see you in September. >> Thank you. Thank you very much. >> Yes. >> So, board um supply chain issues. We are going We just got a call from one of the

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uh stores in town that was 100% compliant. It's the Dunkin Donuts on Station Avenue. >> They are 100% compliant. >> Excellent. >> However, >> right, >> their supply has run out >> and they can't. >> It's and it's they they're trying to get it. So, they're going to have to come in

416
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front of us. So that's one of the issues, >> right, >> that and they're they're trying everything and they were fully compliant and they they it's out of their hands. So So my next question is when they run out of the the stuff they

417
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can't use, this compostable is not good. And I I don't want to be giving people false information. >> You you've been looking at the regulation. >> Yeah, I have several. What does it say about compostable? It says right here, if you wouldn't mind just reading that.

418
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>> I I want to know about compostable and multi multiple use. >> So, these are the items that are allowed. Products made entirely of paper and wood that are not lined or coated. Certified compostable products that are not PLA. plastic lined, including PLA

419
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line cups made of paper, wood, or natural fiber that are used for hot liquids and their associated lids. Bioplastics that are third party certified to be home compost compostable, EGPHA, glass, aluminum foil wrappers, aluminum

420
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containers with aluminum or cardboard lids. Those are the ones that are allowed for um takeout. And then there's also a section in there in regards to delivery, which since that just came up for the spice box, they did say compo,

421
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it does say compostable bags are acceptable. >> Um, so because that's a whole another level of like takeout stuff to your point too. >> Um, home compostable is what the regulation says. >> So it has to be something you can

422
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compost at home. Most of the stuff I'm seeing that comes in to my house or to my attention, >> it will say u has to has to go through a commercial composting process. It's not something

423
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>> so this is not this would not be allowed then. >> Is that certified compostable products that are not PLA? Is that PLA? I guess that's what we need to determine. >> This is says compostable uh commercially compostable >> commercially. Yeah. facilities on the

424
01:59:58.719 --> 02:00:13.280
bottom of >> that would pretty much rule out any plastic >> for homeostable things >> made of made of plastic, >> right? Well, that's what I'm saying. I mean, it would be a wood or a fiber or >> Yes. >> paper product.

425
02:00:13.280 --> 02:00:28.880
>> Yes. Yeah. Because >> they're not they're not going to say home composed because by and large they're not. You're right. It's commercially which is why we had said that because >> because the certified compostable products that are not PLA is one item

426
02:00:28.880 --> 02:00:46.239
and then the third party certified home compostable is a second item on there. So I guess we need to determine what those actually are, >> right? And PLA. >> Yeah, I think we have some homework to do. I think >> I think the other issue is going to be these products that we reuse over and

427
02:00:46.239 --> 02:01:02.239
over. put them back in the container, put them in the fridge, and we're going to depend they're not going to leak all over the fridge. I mean, that's that's >> or that they're going to seal the product well enough to keep it >> right >> so that it doesn't deteriorate. >> Or ideally, you have your own containers

428
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at home, >> transfer them, >> clean them in the sink or in dishwasher, but whatever's the slices are left of that cake, >> they're in. >> You just have to take small steps. We've gone from a drastic change.

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>> Sure. >> Say a product says dishwasher safe. Then >> is that >> No. >> Nothing to do with it. >> No. What? >> It would make it so that it could be reused >> multiple times.

430
02:01:33.040 --> 02:01:49.760
>> Multiple times. There there are black plastic containers that have the dishwasher safe stamp on them >> and you can reuse them. There are glass containers that you can use at home forever, right? >> You could recycle it if you break it,

431
02:01:49.760 --> 02:02:04.960
you know. >> Oh, absolutely. But in terms of being a a product that's in compliance, >> at a restaurant, >> at a restaurant for takeout. >> Yeah. I mean, it's totally >> I just think people are not going to

432
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keep using plastic containers. >> Sometimes I do use them. I I don't want a supposable. I want I need a definite answer where I can tell people from the board. >> Compostable. No. Unless it's home compostable,

433
02:02:21.920 --> 02:02:38.000
>> it doesn't count. What is certifi? I guess we need to look at certified compostable. What that is and PLA it mentions too, which unfortunately I don't understand. >> I just I think we need to take this offline.

434
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>> All right. I think we need to change something. All right. if we're trying to figure this out. I mean, that's not fair to the store owners. Okay. And I'm trying to figure it out and it's not easy. >> Oh. >> Um, and it's 7 o'clock and it's we spent a lot of time on it, which is fine, but

435
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we we still are struggling trying to figure this out. >> Yeah. >> And just think about the people trying to run a business. So, >> I I feel what can we do to change this and improve it um of what we're doing? I

436
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feel 99% of everybody's working toward it. I just there there's I just right I just want to make sure there's not a couple small products that are slipping through the cracks. So, and everybody I we haven't had anybody that's said absolutely no and everybody's being compliant. I just want

437
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to make sure that there's aren't a few items that are slipping through the cracks on this. So, >> well, we're >> Would it be a good idea to have the committee meet one more time to go over this? >> I don't know. That's we we'll have to talk about that. All right. We'll have to Barry and I will get together and

438
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talk about that. >> Right. So the technical things are are clear. That's all. >> Right. >> That's all I'm really saying. >> Yes, we do need to make it clear. >> Yeah. >> And ultimately it should it'll be in your office and very few of these should be coming to the board of health. You

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know, it was my decision to have people come in front of the board until we figured it out. >> Yeah. Which I which is good. Now it's >> Yep. >> coming out. So all right. I think a lot has been learned. >> Yes. And you said a lot of people are complying and it's great. >> Yes.

440
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>> And Yep. They're learning too. >> Exactly. Yeah. >> For sure. >> And teaching us. >> Okay. You want to move on anyone to number seven here is noise pollution discussion. I had asked to put this on

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the agenda in last meeting. Dr. Kus had come in front of us and made some good points. interesting ones um and brought that to our attention. And so I thought we ought to address it or have some

442
02:04:45.360 --> 02:05:01.119
discussion of what that means, what it's all about. Um and so Mary, you sent me something that was really interesting. Do you want me to speak or you speak? I I'm fine. You You did your homework,

443
02:05:01.119 --> 02:05:15.679
which is great. Uh you can go ahead. >> Yeah, >> I'll second that. No. Anyway, um so back it was it 2005? Is that what it was? Yeah. So, uh town meeting um and there

444
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was an article that passed basically and it's noise basically uh regulation of certain devices and persons. um basically about people or businesses

445
02:05:30.960 --> 02:05:49.119
making too much noise um and what has to happen some regulations for instance and uh making noise between 11:00 p.m. 7 a.m. There's talk about noise from dwellings, buildings, boats. Um a lot of it has to do with

446
02:05:49.119 --> 02:06:05.679
uh things that are just too loud. Um, this had nothing to do with light pollution. This was only for sound. Um, so this was brought to the town's attention and actually voted for and it goes on about

447
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noise for motor vehicles, um, penalties. So, there's a lot here. Um, and I just thought we ought to talk about it. It was very helpful you found this. I appreciate it. So, the town has looked at it 20 years ago and want to do

448
02:06:22.239 --> 02:06:38.639
something about it. question is, is anything being accomplished? Um, it this involves a lot of sectors of society here in town. It's complicated. Very complicated. My takeaway is a

449
02:06:38.639 --> 02:06:53.760
little bit if things are too loud, you generally call the police department. Well, first maybe you go to your neighbor if that's where it is. Very often the truck is going by with with the exhaust pipe that's, you know, not working. Um, and

450
02:06:53.760 --> 02:07:07.679
you would start with your neighbor or the business next door. If that's not going to go anywhere, someone's afraid to do that, then it's the uh police department would be contacted. I guess that's what it seems to be here in this

451
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article that was passed. So, I'm just putting out for discussion a little bit. I I think you know, uh, Dr. Congress had made an effort and put some links to some reputable journals and I don't want that just to fall apart. The question is what can be done?

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That's something else. This is a townwide issue. There are a lot of businesses that make a lot of noise. There are a lot of kinds of machines that do. Not everyone has, you know, nice quiet lawnmowers or, you know, leaf blowers. Our society is not

453
02:07:43.679 --> 02:08:02.239
there yet. U questions for our our town. So I'll stop talking. People have some thoughts on on on this where this is in our town. Well, that it was brought up uh motorcycles as being one issue. And I

454
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can tell you, I bet you half of the police force that owns motorcycles have motorcycles that wouldn't comply with that uh noise pollution. So, I I don't know what to do about that. I don't see how

455
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they're going to enforce that that uh a noise pollution mandate if their bikes you know, fall into that category. I mean, it's there's no need of it. I agree. But I don't know how you'd ever enforce something like that. Like I

456
02:08:35.840 --> 02:08:53.520
said, I know many policemen that I ride with that their their bike's too loud. There's no need of it. But it is what it is. I don't know how you get to enforce that law. And the other thing, any time of day, all day long, these leaf blowers just

457
02:08:53.520 --> 02:09:11.040
totally intrusive constantly. Now they have electric ones that aren't nearly as bad, electric lawnmowers, but people are so slow to switch. So, I don't know. I don't It's a I think it's a tall task to take on something like this. I don't

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know how you I think it would be very arbitrarily enforced if you if you did. It would be has to be a townwide effort. You know, it's not going to be a board like ours that meets for three hours twice a month to make this. Obviously,

459
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it's going to take a lot of input from a lot of departments uh here. Um Dr. Kis, that's you I assume, right? As a courtesy to you, why don't you come up if you have anything you want to say?

460
02:09:42.159 --> 02:09:57.920
Okay. This is generally not the format we but I appreciate your effort. So this please keep it short, but if there's some other things you would like to tell the board or in fact the town who are you know

461
02:09:57.920 --> 02:10:13.440
listening now. >> Well, thank you for the opportunity to hear me out. Let me just reiterate that the issue of noise pollution has assumed rather large proportions when the American Public Health Association is

462
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now likening it to secondhand smoke and I gather you're all very much familiar with that public health issue. So this is something along the same dimensions as you just mentioned Dr. Boowki. This is an issue that cuts across several

463
02:10:29.760 --> 02:10:45.760
dimensions of society and trying to get a grip on it is going to be a sizable task. That's one reason why I submitted the letter in references to this board to

464
02:10:45.760 --> 02:11:01.920
provide you with the scientific basis for why noise pollution is a is an issue and also to see if it's within the purview of boards of health to come to grips with it

465
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and then also to serve as a resource for those other departments throughout the community that have a piece of the action on with regard to noise. For example, lensure for outdoor events that

466
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would feature loud music. Just so happened today I was in on a webinar online that was giving some recent developments uh research on noise pollution. and came across a very interesting one that said

467
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that a lot of music that people listen to these days or at least a certain segment of the population that they listen to emphasizes a heavy baseline of low frequency

468
02:11:50.560 --> 02:12:06.880
which has been found to be particularly annoying. And not only that, it tends to travel very far, up to four miles. Well, here in town for outdoor

469
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entertainment, there is a noise criterion, but it only extends for abutters within 300 ft. Well, what about the abutters who are four miles out who are being affected by

470
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this? It's it's the inadequacy of the policy and the enforcement to deal with it. And this is the one of the issues that I'm that I'm raising and I'm suggesting that if the board of health

471
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becomes um current and fluent in s in in the science and what other agencies are doing, maybe we can get a better grasp of this on this problem. Just a further thing that I found out

472
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today. Apparently, Massachusetts is kind of like taking a lead in dealing with noise pollution because it is has established an office of noise abatement and control, which means that at the state level they're starting to think seriously about this so that they in

473
02:13:11.760 --> 02:13:29.199
turn may provide guidance, influence, maybe even place demands on communities to come up with measures to deal with the abatement and control of device. So, that's my quick

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spiel right there. >> I mean, it'd be nice if Beacon Hill actually did this. Um, it that's not the way it usually happens. It's usually individual towns, but if the state did, then Yarmouth has to follow it, which would be the best thing that could could

475
02:13:44.719 --> 02:14:01.360
happen. >> Excuse me. If I could just ask one thing. Sure. just to to further this along, I was just thinking um if I could work with Mr. Lewis and Ms. Wall uh on what I'm finding and kind of like

476
02:14:01.360 --> 02:14:17.440
get it into an enter into a conversation with them. Uh maybe we could advance it that way rather informally. um that they can uh I can uh tell show them what I found out online, the scientific basis that I've come across,

477
02:14:17.440 --> 02:14:32.880
the enforcement measures that I've come across, the examples of other communities how they're coming to grips with this and they can serve as a conduit then to inform you as well. >> That sounds that sounds great place to start. >> Definitely. It's it's a difficult issue

478
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which I I you know I see that you you know you're nodding and um it's an important one. It's yeah it's it's annoying at 11:00 at night when someone's blowing their leaves around because they just got home from work. So it's complicated. It's very complicated.

479
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>> Well again it certainly it's annoying but we're finding out that the annoyance actually has physiologic implications. Okay. And they're rather serious. Um, so, uh, >> so may I ask what would the ultimate

480
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goal of this that you're looking for be? >> A, awareness for the community about the issue. um be I think serving as a solid basis for the development of policy such as

481
02:15:19.119 --> 02:15:36.400
coming up with a ban on uh gas powered leaf blowers and uh and lawnmowers. Okay. And then also um with regard to section 104-3 of the town bylaw

482
02:15:36.400 --> 02:15:51.760
um it is not being enforced because it's very difficult for the police to enforce it in part because the judges tend to dismiss town bylaws in this matter and it becomes essentially a waste of time

483
02:15:51.760 --> 02:16:06.480
for the police to try to enforce it if it's only going to be shot down by the courts. So this then provides an opportunity and I think a good reason to provide kind of like friend of the court

484
02:16:06.480 --> 02:16:22.960
arguments to the courts saying don't dismiss these issues out of hand over here because they have direct implications for public health. So therefore you have an awakened judiciary which will then make it easier for the

485
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police to do their job. I think we like just just I recall last fall I think uh when all these felons were being released because they didn't have representation. So here we are.

486
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We've got felons that that commit uh capital crimes and they're being released. I don't see how we're ever going to enforce these kind of bylaws when these felons are let go that convicted felons or well they never had

487
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a a trial but they're obviously a lot of them were guilty they never went to trial because they didn't have representation and I mean the court system's pretty overwhelmed with pretty serious crimes at this point so I don't know how this would fall in what

488
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what kind of priority this would get with our traditional system. >> I I just don't know. >> Yeah, I was at just recently as an example, I was getting my motorcycle inspected the other day sitting there. I would say maybe one or two of the bikes

489
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that were there. There were probably 10 of them being inspected. I would say two of them would pass noise pollution and every one of them got a sticker. So, I don't know. Maybe that's a place to start. These are being inspected for, you know, every

490
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year we have to get an inspection sticker. >> Every one of them was passed, including the person the one of the probably the loudest bike there was probably by the owned by the person who's doing the inspections. >> It It makes you wonder about

491
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>> Got a long way to go if we're going to start to enforce those kind of >> It makes you wonder about the um the uh uh state inspection program, doesn't it? >> Well, I mean, but it's just an example. >> Yeah. Oh, >> it's it's an it's an example, but >> I think we have to be realistic about

492
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how we're going to approach this, >> right? Well, this is >> inite of the environment right now. >> This this is in part my argument, you know, uh something has to be done, but what what what should what should we be done? And I'm just basically saying at least for a start, let's get familiar

493
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with the the science and the public health dimensions. >> No, I agree. in the, you know, place to start is probably picking out something very specific, >> one item, one issue that in 10 years you cannot use a gas powered lawn mower. So all the landscape companies and the

494
02:18:51.040 --> 02:19:07.040
people who own their mowers, they they in 10 years they're going to have to have an electric one or something, but start with something very finite. >> Increasingly, communities are banning these leaf blowers. I think Arlington uh does it. I think Lexington is doing it.

495
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uh I think the globe had an had an article about it last month or something like that. So other communities are coming to grips with it exactly along those lines saying that within 3 years you have to transition. Okay. So this is

496
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something to be considered here. And again, you could back up the the the um board of selectmen if they develop the policy, okay, and they say, you know, they'd want to know what's why should we do this? And you can tell them

497
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this reason, that reason, that reason. It's all here. It's laid out. I've got it for you. Um and voila, there you go. >> Okay. Any comments? Anything? anyone. Thanks for sitting through all the restaurants. I I wish

498
02:19:56.160 --> 02:20:11.840
>> Well, as I was listening to that, I was kind of like saying to myself, this is this is an example of what they say in in uh uh health policy issues that health policy is 10% inspiration and 90% implementation. And you folks are

499
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wrestling with it. And I have to ask, do they pay you enough? >> Stock options. That that's what it's all about. Yeah, there we go. >> Anyway, I with Mr. Lewis, I'd like to contact you, see if we can, you know, work out a >> You have my information. >> Work something up and take it from there.

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>> Okay, great. >> Okay, >> thank you. >> Thank you. Yeah, thanks. >> I think since 2005, something can be done. >> Yeah, >> the town wants it. >> They voted for it. Okay. Uh review and

501
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approval of minutes. That's from May 4th. Um, did anyone have any edits on this? >> Not seeing any. >> I read for them. It looks they look fine. >> Okay, that's stated and we'll uh except

502
02:20:59.840 --> 02:21:16.319
the minutes as written. That's fine. Um, announcements. I'll make the first one just uh about the log that's in the um packet. This was the town of Yarmouth plastic regulation decisions. Thank you. This is what I was looking for. I mean, a lot

503
02:21:16.319 --> 02:21:33.439
more sophisticated than what I wrote. And uh it's great to keep track of. Um and maybe send an updated one tonight and send it to the select board. Let them see how we're doing. Find out they get

504
02:21:33.439 --> 02:21:49.040
any comments or what they think, you know, should be changed or nothing. Okay. I appreciate if you sent it. >> How many more do we have lined up to come to us? We just have um one Subway. They have to follow up on June 1st. And now Dunkin

505
02:21:49.040 --> 02:22:04.960
Donuts because they are not, you know, but that's that's all that we have that are coming to the board. >> And Sea Dog maybe. >> Sea Dog maybe. >> Right. >> We haven't heard from Lighthouse Keepers. >> No, there's been several that we still

506
02:22:04.960 --> 02:22:21.840
need. I have an ongoing list of um other businesses that we need to continue to >> I know Phil's going out and doing inspections and things like that. So when he's doing that, he's reminding them. >> Okay. Okay. >> Yeah, there's still a few that have not sent anything. >> This Friday club when they came in, I

507
02:22:21.840 --> 02:22:37.760
thought, well, we're really reaching everybody. We get to the Friday. >> That's why we're doing this when they came in. Yeah, it made my day. I like it. Okay. Bicycle safety event. Okay, Sarah, you put this on the right here on our desks, right?

508
02:22:37.760 --> 02:22:52.720
>> Just letting you know that we're continuing to move forward with our monthly awareness. Um May we're still collecting items for the Cape Cod Foster and then we have on u May 28th. Um we have Cape Cod Foster um and a

509
02:22:52.720 --> 02:23:08.479
woman from DCF coming in to do a short presentation on how people can um either help support um the foster system on Cape Cod or um how to become a foster parent if that's something they're

510
02:23:08.479 --> 02:23:24.000
looking at doing. And then for June, we're doing the bicycle safety. We're working with the Yarmouth YPD um police department. They're going to um we're going to set up a small little course in the back. They have helmets. We have helmets as well,

511
02:23:24.000 --> 02:23:41.120
vests, um reflectors, um and just kind of go over do a short talk on that, provide helmets to people that come. Um and then in July we're doing a tick um presentation with the gentleman from Barsville County. So we have the next

512
02:23:41.120 --> 02:23:57.760
few months set up. Um so that all will be on social media, posted on our website. Um we've been sending stuff to schools. This was sent to the schools. So they will share that on their newsletters and send it to parents and post it on site. So hopefully we'll get

513
02:23:57.760 --> 02:24:12.399
some good turnout. Yeah, summer is is a big problem. Certainly for people on the bicycles who are here to just to work for the summer and tables. There may not be a lot of money involved unfortunately for them and until they start getting a paycheck.

514
02:24:12.399 --> 02:24:27.600
They need to get to work at home and often you see people on 28 or 6A on a bicycle without lights on it and without a helmet. So, good timing. >> Yeah. And Officer Brewer is going to be the um officer that I'm working with.

515
02:24:27.600 --> 02:24:43.520
He's the resource officer at the high school. So he um actually did say he wants we initially were kind of on the fence with ebikes having people bring their ebikes, but that is the big pro, you know, one of the bigger problems. So they will be allowing those to come and

516
02:24:43.520 --> 02:24:59.920
I think it's it will be great education for people and just to learn the rules of the road. >> Yeah, the ebikes have been a problem certainly on the Cape uh trail. Um there was actually a piece that came out from one of the doctors at the hospital

517
02:24:59.920 --> 02:25:18.000
just about this and um some of the bikes are essentially close to the kind of motorcycle that you have. Not quite as good, but yeah. So those ebikes really fly, so it's been a problem on the trail.

518
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Um you put in a lot of these things, I'm sure, Barry, in the packet. Do you want are there some specific ones or >> Yeah. Um well the hetereroirus and that was a big issue with the cruise ship just if you see it comes from uh rat feces and uh I don't want to say rat uh

519
02:25:34.880 --> 02:25:50.000
from rodent feces and urine. If you see it they tend to and follow along the walls of of buildings inside. So if you see rodent droppings inside your house don't just sweep them up. What the proper thing to do we have it here. It's

520
02:25:50.000 --> 02:26:08.080
going to be on our website. um a bleach uh water mixture. Get them saturated. Use rubber gloves and wipe it up with a paper towel. Um don't suck it up with a shopback or anything like that because that just spreads the the particles throughout the throughout the air. So

521
02:26:08.080 --> 02:26:26.240
don't just sweep up from that. Um if you have questions, you can call us. You can call the uh the best ways to prevent it. Whoops. What's this one? Um how www.cdc cdc.govhenerosvirus backindex.

522
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So for more information on the heteros virus and how to clean up and stuff like that. So >> just on that the this was in the packet was in the Massachusetts public health fact sheet. Um I think there's an error in it because it is transmissible

523
02:26:42.960 --> 02:26:58.800
personto person. It's one specific species I read about that actually is in South America. Well, it did spread now on the ship. Um, so this is not very common and

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I don't think people in general are at risk for this or high risk for sure. Um there there's been a a slight lift on the um

525
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conserv the mandatory conservation measure for the uh lawn watering. Um it was put out by the water department. Lawn watering is restricted to one day uh per week between 9:00 am or or before 9:00 am or after 5:00 pm. So basically

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5:00 pm to 9:00 am. Residents can follow can water on the following days. Yarmouthport Mondays only. South Yarmouth Tuesdays only. West Yarmouth Wednesdays only. All other non-essential water use restricted to one day per week

527
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at the same times. Um, watering of ornamental and flower gardens with drip irrigation, handheld hoses, or watering cans is allowed at any time. >> I I have a question about this because I read it. The the all other non-essential

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water uses are restricted to one day per week and you said the same days as above. I mean, and and all non other non-essential that would be like washing your car or >> I I copied that straight from the water

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department. So I >> they're not good about communicating clearly. >> Yeah. I don't know why they don't have the the boards out there. They're not being used right now. You don't see them around that >> there's a drought and there are restrictions. I don't know why

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>> they're not out. >> Um >> yeah, the last we heard was what came out with the water bill and that's was not up to date, >> you know. So this just came out us now. So, >> and that's if you saw him if you when you got your bill or not. Yeah. So,

531
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that's u why don't you give it give him the call see what's up about you know enforcing this. That's all you >> Well, so I asked I reached out to the water director. Um and I said if and when people call and complain about

532
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their neighbors watering outside of these dates, who do they reach out to? They are to reach out to the water department. So, >> Right. >> Okay. >> Right. But that that came up at town meeting a few years ago, the whole very lengthy policy on

533
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watering and and uh fines and you know the whole thing and it it it was voted down but um it's come up before the the whole enforcement issue that and that that the DPW and the water

534
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department tried to address. They didn't address it form were not able to address it formally through town meeting. Anyway, >> I think the biggest offender of this um water ban are the commercial establishments. They just leave their sprinklers on, right? I mean, they're on

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all the time. I know all last summer they were >> at least commercial, you know, companies, electric companies or, you know, any type of company that uses a a um sprinkler system that's on a

536
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schedule, they just leave them on and it doesn't seem to be any any regulation when it comes to uh controlling that. And and frankly, you know, the the DPW and the water department do not have the

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staff to enforce, right? You know, because they had even talked about going around and putting a, you know, a hanger on the door knob when the sprinklers on and it's not supposed to be. But >> they they couldn't do that. There's just not enough people to do that. And then

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what what what about that? >> I just went by on um Mary Gun Road, that church there. They just put in a whole new turf of lawn. I mean, they're going to have to water that lawn twice a day to get that to survive.

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>> So, I don't know. >> So, >> well, they they have a water bandable as well. >> Do they? >> Yeah. >> Yeah. I mean, the whole Cape is in a severe drought, so Yes. But >> so, Eric, what type of grass seed should

540
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people be using if they need to need some grass? meadows. >> Uh, fine fescus. >> Okay. >> Are good. I actually was this was this from Barry. >> Um,

541
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>> this is from this is from D. You was just checking to see if I read. >> I'll check in. >> Um, yeah. I don't know. I mean, I think it's maybe time for people to start reimagining what the healthy lawn looks like.

542
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Amen. >> Um I thought this was a really good clear concise >> um sheet from UMass. So thank you for providing. I think most people don't know that you know about about according to UMass cut

543
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your lawn to 3 in and it uses about an inch of water a week which is still a pretty substantial amount of water. I think the issue here with our beautiful native Cape Cod soil is it doesn't have the capacity to hold on to that one inch

544
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>> per week. So, um but you know, a healthy lawn starts with healthy soil and the the herbicide and insecticide is not the way to get a healthy soil either. So,

545
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>> right. Um, I like that it had a little blurb about testing your soil. You can get your soil tested from UMass. Um, possibly the county extension, too. I'm not >> I'm not positive, but um if your soil

546
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doesn't have the right pH or level of acidity, um it it makes certain nutrients unavailable to the plant. So putting down more fertilizer is doing nothing but wasting your money. So get

547
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your soil tested >> with all of the lawn care companies out there. >> There is information on the town's website under the water department that's been updated that has some helpful information on it on who's not

548
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restricted and more detail. More detail. >> Okay. Thanks. What else you have? >> Um, not too familiar with Sarah. Will you talk about the Lions Club one if you don't mind? >> Um, okay. One of our biggest fans um,

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there's a woman who um, came in and she just wanted to bring the board awareness to this um, foundation. Um, you know, maybe we could reach out to them, you know, next year or provide grant funding. I'm not really sure, but

550
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she had some surgery and um used them to get a ride to the, you know, to her appointment and things like that. So there it's just more of a an awareness that these foundations are out there to help local residents um with services that may or may not be aware of. So

551
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Bronville Yarmouth Lions Club Foundation um was what she used. She was very pleased with them and I think it's just um getting all the resources out there is important. um for people to know that there's >> she did use a couple of the services

552
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that were provided through our grants that we gave last year. So yes, >> they they were they are going to a good use to our local people that need them. So >> yeah, the person was very appreciative. >> She contacted me a couple times how she

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benefited from it. Anything else there? >> One last thing, we are doing the health fair May 30th at the intermediate school. It's a Saturday from 10 to 1. Um, it's a combination of Yarmouth, Dennis, and the county will be putting it together. I think we have almost 50

554
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vendors that will be there. So, lots of fun activities also for the kids. Touch a truck. The I think the golf course going to be there with a simulator. So, it's going to be a good family fun afternoon. So, >> and what's the hours for that? >> 10 to one.

555
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I was at the Weissac meeting uh for May. It was on the 13th. There was a presentation by First Steps Together. It's an organization I hadn't heard about. Uh they have a couple locations in the state and actually one of them is here on the Cape. In fact, um I think

556
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it's in South Yarmouth. Now they basically um I can read a couple things of kind of what First Steps Together is. Here it is. Is creating more space for connection. Each week we're offering multiple online

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opportunities for patients and caregivers to gather for support, recovery, healing, and community. A lot has to do with people in recovery. When people feel seen, supported, and connected, real change becomes possible. So, if you're looking for care,

558
02:36:24.640 --> 02:36:42.920
community, or simply a hard place to land, you're always welcome. And um to contact them, you do it through Cape Cod Children's Place. And the phone number is 50824310.

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That's 50843310. Um, there a couple sheets out there. When I came in, there's a women's support group that meets. It's Mondays at two and Wednesdays at two. As they're saying here, a welcoming space for women in our community to

560
02:37:04.640 --> 02:37:19.200
connect, reflect, and support one another through life's challenges and transitions. Um, here's another um from this organization. You are not alone. Loving someone who struggles with substance use

561
02:37:19.200 --> 02:37:35.040
can feel isolating. This group offers a compassion space to share, reflect, and feel supported by others who understand. And they meet Fridays at 900 a.m. Together we explore boundaries, grief,

562
02:37:35.040 --> 02:37:52.399
hope, and healing at your own pace. Uh they interesting organization really committed to helping people out. uh and certainly was oriented to families especially. So once again, if 508-240

563
02:37:52.399 --> 02:38:09.040
3310 if you're in a place where you could use some help in life. Okay, any other announcements? Anyone? Going going? None. Okay, fine. Uh number nine, next meeting is when?

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>> June 1st, >> right? Okay. June 1st. >> No, >> first June 1st. >> Yeah. >> Yes, it is. >> Two weeks. >> True. Okay. Just one more item. Somebody

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>> move that we adjourn. >> Second. Yeah. >> Third.