A PARTNERSHIP BETWEEN INDUSTRY AND NGOs

NAMEPA, New YorkOctober 29th, 2014

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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ENVIRONMENTAL ISSUES

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1st rule: CEO commitment

82014/15 Board of Directors

2nd rule: Open your arms

AN UNIQUE MODEL OF COLLABORATION

ADVISORY COMMITTEES:• 3 regional committees

• Mandate: advise on program revision and development

• Includes ports, terminals, shipowners, government, NGOs, academia

3rd rule: Clear and rigorous process

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

4th rule: Total transparency

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PUBLICATION OF RESULTS

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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

STEADY IMPROVEMENT IN PERFORMANCE

SUPPORTERS

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 directordavid.bolduc@green-marine.org418. 649-6004 ext. 300