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Illegal, Unreported and Unregulated Fisheries | Shangri La
Illegal, Unreported and Unregulated Fisheries | Shangri La
Illegal, Unreported and Unregulated Fisheries | Shangri La
Illegal, Unreported and Unregulated Fisheries | Shangri La
Illegal, Unreported and Unregulated Fisheries | Shangri La
Illegal, Unreported and Unregulated Fisheries | Shangri La
Illegal, Unreported and Unregulated Fisheries | Shangri La
Illegal, Unreported and Unregulated Fisheries | Shangri La
Illegal, Unreported and Unregulated Fisheries | Shangri La
Illegal, Unreported and Unregulated Fisheries | Shangri La
Illegal, Unreported and Unregulated Fisheries | Shangri La
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Illegal, Unreported and Unregulated Fisheries | Shangri La

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  • How can being eco-friendly add value to your brand and improve bottom- lines?
  • Transcript

    • 1. Illegal, Unreported and UnregulatedCORAL TRIANGLE FISHERS FORUM II 19th June,2012
    • 2. CSR Overall Scope Stake Holder Relations Supply Chain Employees CSR Health & Environment Safety
    • 3. Efforts to Support Sustainable Seafood 1. Create awareness through education of the source. 2. Providing direction to suppliers and end users e.g hotels, restaurants, etc. 3. Strict receiving policy observed at all times by Hotels and small companies. 4. Regular monthly supplier visit - on site Regulators of the Fisheries Division of Fiji
    • 4. Marine Conservation Program Today’s World, Marine Conservation has become a large part of Looking After & Protecting our EnvironmentFocus Areas For the Future• Start working with the Schools and villages in Teaching about the marine life and how to protect this environment;• Create educational system where we can start to work with the locals in how to catch and fishing control by using farming methods and better fishing techniques (crab cages);• Larger Fisheries give more to the local communities as products in the market place rather than ship everything overseas for larger profit margins;• The World is Our Home and we should protect it Look at Today to Live for Tomorrow.
    • 5. Shangri-la As an End UserFisherman Supplier End User
    • 6. Encountered and Foreseen Challenges 1. Supplier is not aware of the acceptable catch size. 2. Catch are not within acceptable sizes. 3. Storage Issues - Crabs and Lobster are frozen fish is not properly transported using cold trucks system. 4. Deliration product for the end user. 5. Variety of product Suppliers Chain - Overseas vs. Local Markets.
    • 7. Focus of Sourcing of Sustainable Seafood•Criteria in selecting suppliers: • Acceptable quality of produce • Encountered, Foreseen •Challenges Support to sustainable seafood • Overall Marine Conservation Program and CSR Vision
    • 8. Acceptable Quality SeafoodStandard Requirements Mahi-Mahi Mud Crab 8.5 cm 60 cm Live 500 grams min Snapper Lobster 30 cm 10.4-18 cm LiveYellow Fin Tuna 600 grams min 90 cm
    • 9. What are we looking for? • Size • Weight • Gender • How it is caught. Egg Bearing Female Lobster
    • 10. Major Changes for the Shangri-La Group STOPPEDUsing Sharks Fin in All ourShangri-la Hotels Propertiesby 2012Banned Blue Fin Tuna Normally served at a Chinese Wedding to show wealth & prosperityDEVELOPEDMPA declared nearly over a decade ago around Yanuca Island and establishment of theShangri-La Marine Eduation Centre to raise awareness amongst guest and other stakeholderson the importance of marine conservation as well as the connections between the terrestrialand marine environment.
    • 11. Thank You

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