Establishes a New York food supply working group to provide advice, guidance, and recommendations on New York's food supply and related supply chain logistics in the wake of COVID-19.
NEW YORK STATE ASSEMBLY MEMORANDUM IN SUPPORT OF LEGISLATION submitted in accordance with Assembly Rule III, Sec 1(f)
 
BILL NUMBER: A10607A
SPONSOR: Rules (Lupardo)
 
TITLE OF BILL: An act to amend the agriculture and markets law, in
relation to establishing a New York food supply working group
 
PURPOSE OR GENERAL IDEA OF BILL:
The purpose of this bill is to strengthen New York's farm and food
system to increase the long-term resiliency and self-reliance of the
system to respond to emergencies such as the Covid 19 pandemic and main-
tain an adequate food supply to New Yorkers in a manner that benefits
New York farms, food businesses, workers, and consumers.
 
SUMMARY OF PROVISIONS:
This bill would add a new subdivision 51 to section 16 of the Agricul-
ture and Markets Law (AGM) authorizing the Commissioner of Agriculture
and Market in coordination with the Commissioner of Economic Development
to establish a New York food supply working group , including represen-
tatives from farming, food processing, food retailing, foodservice, food
wholesalers, food transporters, labor, emergency food providers, acade-
mia, federal and state government, and any other groups the Commission-
ers deem necessary, to hold roundtable meetings and develop a report
with policy recommendations regarding the need for changes or new
programs to strengthen the resiliency and self-reliance of the state's
farm and food supply and related supply chain logistics, to prevent food
shortages and food waste, and to overcome hurdles involved in getting
agricultural products to markets and consumers.
 
JUSTIFICATION:
The Covid-19 crisis and the State and federal response to it revealed
problems in the State's food supply and markets for food producers,
processors, wholesalers, retailers and consumers. The declared emergen-
cies recognized that the farm and food industry were essential and need-
ed to remain open and continue to operate. However, the infrastructure
and supply chains for food were not prepared for the effects of dramatic
changes in consumer purchases that resulted in: the inability of proces-
sors and wholesalers to shift production in response to those changes;
shortages of labor that not only impacted New York farms and-food busi-
nesses but industries such as meat and poultry which are highly concen-
trated in other states; retailers and foodservice that suddenly had to
shift from on-site consumption to pickup and delivery and online order-
ing; schools that were attempting to feed students remotely; and, over-
whelming demand for emergency food while farm and food products were
dumped because they could not be processed, packaged and delivered to
emergency food providers, other food businesses or consumers. New York
State's consumers, like much of the country, are heavily dependent on
food imported from other states. As the food marketplace undergoes
significant changes, our State needs to be prepared to strengthen food
security to reduce our dependence on imported food in the long run,
especially in preparation for emergencies. In addition, we need to
provide support for the small businesses that will need to make signif-
icant changes in their operations. This working group with stakeholders
from all parts of the food system will help policymakers address these
concerns.
 
PRIOR LEGISLATIVE HISTORY: New bill.
FISCAL IMPLICATIONS:
Undetermined
 
EFFECTIVE DATE:
This act shall take effect immediately.