S.C.R. NO.



S.D. 1















     WHEREAS, obesity is a major health and economic concern for Hawaii and the nation, causing higher medical costs and lower quality of life; and


     WHEREAS, in Hawaii adult obesity has more than doubled between 1995 and 2009 and childhood obesity increased by 38 percent from 1999 and 2009; and


     WHEREAS, in Hawaii one in three children entering kindergarten is overweight or obese and one in two adults is overweight or obese; and


     WHEREAS, obesity-related medical expenditures in Hawaii were calculated to be over $470,000,000 in 2009, and are continuing to rise; and


     WHEREAS, obesity is a complex and multifaceted issue requiring the collaboration of stakeholders in government, non-profit, private, and health care sectors to create systematic large-scale environmental changes; and


     WHEREAS, healthy eating is a critical component of reducing obesity, and the availability and prominence of healthy foods and beverages options increases the ability for people to achieve and maintain a healthy weight; and


     WHEREAS, state-run locations and functions impact the food and beverage choices of employees, clients, residents, and the public; and


     WHEREAS, the development and adoption of nutrition guidelines would:  (1) make state government the model for healthy food and beverage environment; (2) support local and small business producers and distributors of healthier foods in Hawaii; (3) improve the nutritional quality of foods served, especially to our most vulnerable populations; (4) improve health risk objectives for government employees by decreasing the promotion of unhealthy foods served in government-run facilities and functions; and (5) create work environments that support a healthy and productive workforce that is important to Hawaii's economy; now, therefore,


     BE IT RESOLVED by the Senate of the Twenty-seventh Legislature of the State of Hawaii, Regular Session of 2013, the House of Representatives concurring, that the State create and encourage the use of nutrition guidelines for all food sold or provided on government-run property, purchased by government agencies for their guests at meetings, and made available to employees of all agencies in vending machines or through on-site vendors; and


     BE IT FURTHER RESOLVED that the Department of Health is requested to establish the State Nutrition Guidelines Work Group to:


(1)  Draft model food guidelines for all state agencies;


(2)  Create a toolkit for implementing the nutrition guidelines; and


(3)  Develop recommendations for implementation of the guidelines in all state agencies; and


     BE IT FURTHER RESOLVED that the Director of Health appoint up to twenty work group members having demonstrated interest in and having backgrounds beneficial to assisting the function of the work group, including members having extensive knowledge, expertise, or experience in such areas as obesity prevention, nutrition, procurement, nutrition guidelines, vending, and related areas; and


     BE IT FURTHER RESOLVED that the work group is requested to submit a report of its findings and recommendations, including any proposed legislation, to the Legislature no later than twenty days prior to the convening of the Regular Session of 2015; and


     BE IT FURTHER RESOLVED that the members of the work group serve without compensation and receive no reimbursement for expenses; and


     BE IT FURTHER RESOLVED that the Department of Health is requested to assist the work group by providing a facilitator; and


     BE IT FURTHER RESOLVED that the work group cease to exist on December 31, 2014; and


     BE IT FURTHER RESOLVED that certified copies of this Concurrent Resolution be transmitted to the Governor, Director of Health, Director of Human Services, State Procurement Office, and State Procurement Board.

Report Title: 

Work Group to Develop Nutrition Guidelines for Government Agencies