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Illegal, Unreported and Unregulated
CORAL TRIANGLE FISHERS FORUM II

 19th June,2012
CSR Overall Scope
                         Stake Holder
                          Relations




      Supply Chain                         Employees


                            CSR




              Health &
                                    Environment
               Safety
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
Marine Conservation Program
   Today’s World, Marine Conservation has become a large part of
                Looking After & Protecting our Environment

Focus 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.
Shangri-la As an End User




Fisherman           Supplier       End User
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.
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
Acceptable Quality Seafood
Standard Requirements


  Mahi-Mahi               Mud Crab


                                        8.5 cm
                  60 cm
                                         Live
                                     500 grams min
  Snapper                 Lobster


                  30 cm               10.4-18 cm
                                         Live
Yellow Fin Tuna                      600 grams min


                  90 cm
What are we looking for?

  • Size

  • Weight
  • Gender
  • How it is caught.




                           Egg Bearing Female Lobster
Major Changes for the Shangri-La Group

 STOPPED
Using Sharks Fin in All our
Shangri-la Hotels Properties
by 2012

Banned Blue Fin Tuna
                                      Normally served at a Chinese Wedding to show wealth & prosperity

DEVELOPED
MPA declared nearly over a decade ago around Yanuca Island and establishment of the
Shangri-La Marine Eduation Centre to raise awareness amongst guest and other stakeholders
on the importance of marine conservation as well as the connections between the terrestrial
and marine environment.
Thank You

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Illegal, Unreported and Unregulated Fisheries | Shangri La

  • 1. Illegal, Unreported and Unregulated CORAL 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 Environment Focus 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 User Fisherman 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 Seafood Standard Requirements Mahi-Mahi Mud Crab 8.5 cm 60 cm Live 500 grams min Snapper Lobster 30 cm 10.4-18 cm Live Yellow 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 STOPPED Using Sharks Fin in All our Shangri-la Hotels Properties by 2012 Banned Blue Fin Tuna Normally served at a Chinese Wedding to show wealth & prosperity DEVELOPED MPA declared nearly over a decade ago around Yanuca Island and establishment of the Shangri-La Marine Eduation Centre to raise awareness amongst guest and other stakeholders on the importance of marine conservation as well as the connections between the terrestrial and marine environment.

Editor's Notes

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