* The Authority shall not consume shark fin at any events that are paid for or organized by AAHK regardless of the number of participants.

Transcription

1 Airport Authority Hong Kong (The Authority) is committed to promote sustainable dining at Hong Kong International Airport (HKIA). Policy The Authority shall not consume the following unsustainably produced food items at events for 12 or more persons that are paid for or organized by AAHK where the menu is agreed in advance. Food items-to-avoid: Shark fin* Camouflage Grouper High-finned Grouper Hong Kong Grouper Leopard Coral Trout Squaretail Coral Trout Humphead Wrasse Tiger Grouper Swordfish Bluefin tuna Chilean Sea Bass / Patagonian Toothfish Caviar (Sturgeon) Shrimp, prawn, mantis shrimp South Africa abalone Snake Soft and hard-shelled turtle / tortoise Black moss and their related food items Exception list: Leopard Coral Trout (wild caught, Australia) Chilean Sea Bass / Patagonian Toothfish (MSC-certified) Shrimp / prawn (MSC-certified, Mai Po / Haifeng or Northern shrimp from Canada) Swordfish (MSC-certified) * The Authority shall not consume shark fin at any events that are paid for or organized by AAHK regardless of the number of participants. Fred Lam Chief Executive Officer Airport Authority Hong Kong

2 香港機場管理局 機管局 致力於香港國際機場推動環保飲食 政策 機管局於其或為其舉行的12人或以上酬酢活動上 在預訂菜單內 不會選用以下不符合可持續發展原則獲得的食品 避免食用的食品 鯊魚的任何部分* 杉斑 老鼠斑 紅斑 東星斑 西星斑 蘇眉 老虎斑 劍魚 藍鰭吞拿魚 雪花鱸魚 魚子醬 鱘魚 蝦 瀨尿蝦 南非鮑魚 蛇 軟殼及硬殼海龜及陸龜 髮菜及相關食品 豁免食品 東星斑 於澳洲野外捕撈 雪花鱸魚 獲海洋管理委員會 MSC 認證 蝦 獲海洋管理委員會 MSC 認證 或產自米埔 / 中國海豐 或加拿大的 海蝦 劍魚 獲海洋管理委員會 MSC 認證 * 機管局於其或為其舉行的酬酢活動上 不論參與人數多寡 均不會食用魚翅 林天福 機場管理局行政總裁

3 Sustainable Dining Policy Guidelines for implementation 1. For events which are paid for or organized by AAHK for 12 or more persons, staff members shall follow the procedures below: Organizing department submits the proposed menu to SUST no less than three working days before the event SUST will review the menu against the "food items-to-avoid" (ItA) list Where no ItA items are identified, SUST will approve the menu and inform the organizing department accordingly Where ItA items are identified. SUST will propose alternatives food items for consideration by the organizing department The organizing department liaises with the restaurant to revise the menu 3. Staff members shall not consume shark fin at events that are paid for or organized by AAHK regardless of the number of participants in the events. 4. Each department head is responsible for executing this policy and ensuring that necessary procedures are in place to implement this policy within their department. 5. Sustainability Department shall explain this policy to staff who are or may become involved in organizing company activities. 6. Finance Department shall ensure compliance when processing reimbursement applications for official meals. Shark fin cannot be reimbursed and charged the expenses to corporate account. Any potential breaches of the policy should be reported to Acting General Manager, Sustainability. 7. AAHK staff are also encouraged to avoid consuming seafood that is unsustainably produced, as listed in: 8. Any questions regarding the policy should be directed to Tammy Fung or Holly Lai of Sustainability Department.

4 Explanatory note The 14 seafood species included in this policy are listed on the Seafood-to-Avoid list in the WWF Hong Kong Corporate Dining Pledge (Appendix A) whereas AAHK is obligated to avoid consuming the seafood species on the list. WWF also provides a further list of seafood items (Appendix B) under the WWF seafood guide which are best avoided. The non-seafood items on the ItA list are in danger from overexploitation. Black moss and related food items are included in HKSAR Government Sustainable Dining Policy while snake and soft and hard-shelled turtle / tortoise are the threatened species listed on Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES).

5 Appendix A - WWF Corporate Seafood Dining Pledge WWF-Hong Kong 香港新界葵涌葵昌路 8 號萬泰中心 15 樓 15/F, Manhattan Centre 8 Kwai Cheong Road Kwai Chung, N.T., Hong Kong 電話 Tel: 傳真 Fax: wwf@wwf.org.hk wwf.org.hk WWF Hong Kong Seafood Choice Initiative Corporate Seafood Dining Pledge I. Background Hong Kong was once a fishing village with a booming fishing industry. At the same time, our demand for seafood has also grown over the years. For decades, the lack of effective fishery management in Hong Kong and nearby waters and the increasing demand on seafood 1 locally has led to a decline in many fishery resources in this region. According to the Food and Agricultural Organization of the United Nations, 471,963 tonnes of seafood were consumed in Hong Kong in 2013, which averages out to 65.5 kg of seafood per person in that year alone. This was about 3.3 times higher than the global average (19.7 kg per capita). Hong Kong is the second largest per capita consumer of seafood in Asia, and the eighth largest in the world as at With such a huge demand for seafood and the lack of fishery resources in nearby waters, Hong Kong is now importing seafood from more than 170 countries / territories worldwide to cater to local needs. Furthermore, many of the seafood consumed in Hong Kong are either captured or cultured in an unsustainable manner, which leads to depletion of fishery resources and deterioration of the marine and freshwater habitats. Thus, the consumption of seafood in Hong Kong is exerting considerable and widespread impact on the global marine and freshwater ecosystems. WWF s mission is to stop the degradation of the planet's natural environment and to build a future in which humans live in harmony with nature, by conserving the world's biological diversity, ensuring that the use of renewable natural resources is sustainable and promoting the reduction of pollution and wasteful consumption. WWF believes that corporations play a significant role in transforming the world into an environmentally sustainable one. Therefore, WWF-Hong Kong invites corporations to take a proactive role by pledging to reduce its negative impacts to the 1 In this document, seafood refers to aquatic product derived from both marine and freshwater habitats

6 WWF-Hong Kong 香港新界葵涌葵昌路 8 號萬泰中心 15 樓 15/F, Manhattan Centre 8 Kwai Cheong Road Kwai Chung, N.T., Hong Kong 電話 Tel: 傳真 Fax: wwf@wwf.org.hk wwf.org.hk global fishery resources and to the marine and freshwater habitats through the formulation of a Seafood Dining Policy in its company. II. What is Sustainable Seafood? Sustainable seafood refers to seafood that is caught or farmed in a manner that can meet today s needs without hampering the ability of the ecosystem to provide the same function in the future. III. Why a Corporate Seafood Dining Pledge? This pledge aims at slowing the decline of fishery resources and the deterioration of the marine and freshwater habitats by requesting corporations to avoid consumption of seafood as highlighted in WWF-Hong Kong Seafood-to-Avoid List (Seafood-to-Avoid, see Appendix) at company events either organized, paid or participated by the company. Individual company can consider the level of involvement in this pledge and WWF encourages all companies to endeavor to the utmost level that they are able to commit. The level of involvement in signing the pledge is stated as follows with the policy coverage progressively increased. To be eligible for signing the pledge, each company is required to conform either of the following: i) avoid the Seafood-to-Avoid in all pre-order dining with 12 staff or more and are organized or paid by the company ii) avoid the Seafood-to-Avoid in all dining including walk-in and pre-order dining (for any number of staff) organized or paid by the company iii) avoid the Seafood-to-Avoid in all dining including walk-in and pre-order dining (for any number of staff) organized or paid by the company and in all dining that staff acts as a representative of the company

7 WWF-Hong Kong 香港新界葵涌葵昌路 8 號萬泰中心 15 樓 15/F, Manhattan Centre 8 Kwai Cheong Road Kwai Chung, N.T., Hong Kong 電話 Tel: 傳真 Fax: wwf@wwf.org.hk wwf.org.hk Appendix 1 WWF-Hong Kong Seafood-to-Avoid List (as on 8 th July 2014) *Refer to WWF-Hong Kong Seafood Exception List. 1. Bluefin tuna 藍鰭吞拿魚 8. Leopard coral trout* 東星斑 2. Camouflage grouper 杉斑 Photo: Wild Wonders of Europe/Zankl/WWF 9. Shark 魚翅, 翅, 鯊魚 Photo: Yvonne Sadovy de Mitcheson / SCRFA 3. Caviar (Sturgeon) 魚子醬 ( 鱘魚 ) Photo: Blueanimalbio.com Photo: Cat Holloway / WWF-Canon 10. Shrimp and prawn, mantis shrimp* 蝦, 瀨尿蝦 4. Chilean sea bass / Patagonian toothfish* 雪花鱸魚 Photo: Jean-Michel Labat / Photo: Glenn Jacobson Commonwealth of Australia High-finned grouper 老鼠斑 Photo: National Oceanic and Atmospheric Administration Photo: Poppe-Images 11. South Africa abalone 南非鮑 12. Squaretail coral trout 西星斑 Photo: Nagoya Public Aquarium 6. Hong Kong grouper 紅斑 Photo: KitBrennan whatsthatfish 13. Swordfish* 劍魚 Photo: John E. Randall SCRFA 7. Humphead wrasse 蘇眉 Photo: Andy Cornish WWF-Hong Kong 14. Tiger grouper 老虎斑 Photo: naturepl.com / Jeff Rotman / WWF-Canon Photo: Frederic Monnot / WWF-Canon Photo: naturepl.com / Jeff Rotman / WWF-Canon

8 WWF-Hong Kong 香港新界葵涌葵昌路 8 號萬泰中心 15 樓 15/F, Manhattan Centre 8 Kwai Cheong Road Kwai Chung, N.T., Hong Kong 電話 Tel: 傳真 Fax: wwf@wwf.org.hk wwf.org.hk Appendix 2 WWF-Hong Kong Exception List (as on 28 Oct 2015) # only applicable when the origin, source and / or certification information is available as evidence 1. Leopard coral trout, wild caught, Australia 2. Chilean sea bass / Patagonian toothfish, MSC-certified 3. Shrimp/prawn, MSC and ASC-certified, or Mai Po / Haifeng (those fisheries engaged with WWF-Hong Kong wetland programme) 4. Swordfish, MSC-certified ** WWF will update the WWF-Hong Kong Seafood-to-Avoid list and WWF-Hong Kong Exception List every 6 months if needed and the company will be informed in due course.

9 Appendix B - Seafood to avoid list under WWF Seafood Guide