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