GREEN MARINE IS…
A voluntary certification program to reduce environmental footprint of marine operations by
• exceeding regulatory compliance• promoting a culture of continuous
improvement
A benchmarking tool to measure performanceA partnership initiative involving stakeholders
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AN UNIQUE MODEL OF COLLABORATION
ADVISORY COMMITTEES:• 3 regional committees
• Mandate: advise on program revision and development
• Includes ports, terminals, shipowners, government, NGOs, academia
CERTIFYING ENVIRONMENTAL EXCELLENCE
The Green Marine certification process is made up of 4 steps:
Evaluation Process• Annual self-
evaluation requiring CEO sign-off
External Verification• Third party
verification every two years
Results Publication• Annual
Performance Report
Exceeding regulatory
complianceDemonstrating
continuous improvement
BENCHMARKING PERFORMANCE
For each environmental issue, performance is evaluated on a scale from 1 to 5:
1 • Regulation monitoring process in place
2 • Systematic use of a defined number of best practices
3• Integrated management systems & quantifiable understanding of environmental impacts
4 • Introduction of new technologies
5 • Excellence and leadership
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TITRE DE LA DIAPO BACON
Bacon ipsum dolor sit amet turkey ground round doner biltong beef t-bone salami tri-tip leberkas andouille short loin pig. Swine tongue pork belly andouille jerky, corned beef flank ground round doner t-bone leberkas chicken hamburger drumstick. Short ribs pork meatball flank sausage chuck shank doner ball tip pastrami fatback shankle. Prosciutto ball tip short ribs shoulder pork loin pork belly sausage beef ribs. Brisket sirloin tail, rump andouille leberkas filet mignon bacon pancetta tri-tip meatloaf capicola pork loin drumstick. Hamburger prosciutto ham pork chop pastrami. Jowl swine salami, leberkas jerky spare ribs strip steak.
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RESULTS
VALUE PROPOSITION
Roadmap and Action Plan to benchmark and improve environmental performance
Cost-effective way to implement a credible sustainability initiative
Recognition and visibility for sustainability effortsTap into a network of environmental best practices
Maintain social license to operate
CONTACT INFO:DAVID BOLDUCExecutive [email protected]. 649-6004 ext. 300