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19th June,2012
Illegal, Unreported and UnregulatedCORAL TRIANGLE FISHERS FORUM II
Supply Chain
Health & Safety
Environment
Employees
Stake HolderRelations
CSR
CSR Overall Scope
Efforts to Support Sustainable Seafood
1. Create awareness through education of the source.
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
2. Providing direction to suppliers and end users e.g hotels, restaurants, etc.
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.
3. Storage Issues - Crabs and Lobster are frozen fish is not properly transported using cold trucks system.
4. Deliration product for the end user.
2. Catch are not within acceptable sizes.
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 SeafoodStandard Requirements
Mahi-Mahi
60 cm
Snapper
30 cm
Yellow Fin Tuna
90 cm
Mud Crab
8.5 cm
Lobster
10.4-18 cm
Live
Live
500 grams min
600 grams min
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