Responsible for updating and communicating a strategic plan
According to the Australian Marine Conservation Society, worldwide shark numbers have fallen by 90% in recent decades, largely attributable to shark finning.
Basic criteria to consider: Quality Opt for the highest quality you can afford, whether for furniture, uniforms or appliances; have them repaired or serviced when necessary—it’s generally more cost effective than replacement and reduces the use of materials and waste.
It considers the following: Purchasing decisions can have significant environmental and social impacts, particularly for the tourism and hospitality sectors, which often find themselves under pressure to import large numbers of goods, including food, from distant countries to cater for guests’ demands.
Hospitality procurement managers should be considering whole life costs when making decisions about what they purchase, whether buying food for their restaurants, furniture for guestrooms, amenities for the spa or outsourcing laundry services.
In 1998, Nike announced significant measures to improve working conditions at supplier factories.
Improved access to capital Institutional investors and lenders are increasingly looking to a company’s social, environmental and governance performance.
Social benefits Making decisions beyond the traditional economic parameters is a way of incorporating appropriate safeguards and checks to avoid abuses and inadvertent infringements on key social issues, such as labour and human rights and health and safety.
Natural and organic Choose certified organic food and drink products and cotton where possible.
Energy efficiency Choose “green” lighting, heating and air-conditioning, which may cost more initially but will produce savings in the long term because of lower operating costs.
Hazardous materials Avoid products containing toxic substances.
On 1 January 2012, the prestigious Asian group Peninsula Hotels, owned by Hong Kong and Shanghai Hotels, stopped serving shark fin dishes in its nine hotels, including those in China and Hong Kong, where it is considered a delicacy.
“By removing shark fin from our menus, we hope that our decision can contribute to preserving the marine ecosystem for the world’s future generations”, said the group’s chief executive, Clement Kwok.