By Ian Roberts

We’re only four months in, but already 2015 has been a big year for Marine Harvest Canada. In January MHC announced it was the first company in North America to have a farm certified to

the Aquaculture Stewardship Council’s (ASC) salmon standard. Then in March, the company was the first in British Columbia to receive the highest rating for the Global Aquaculture Alliance’s Best Aquaculture Practices (BAP) salmon certification.

With all this talk about seafood certification, I sat down with MHC’s Certification Manager, Katherine Dolmage, to ask questions about these new developments.

Ian: Can you briefly describe what seafood certification is?Katherine: Seafood certification is a voluntary process we undertake to provide greater information about the social, environmental, and food safety aspects of our fish. To achieve certification, the company must meet a number of guidelines. These guidelines (the “standard”) are developed through a multi-stakeholder process, which includes members of

industry as well as the NGO and research communities. A third-party auditor evaluates our performance against the standard.

Ian: Why is MHC interested in achieving product certification?Katherine: There are many reasons to work toward certification. As these are voluntary processes, they show our customers that we are going above and beyond what is necessary to meet our regulation. Some of the changes we have made include new infrastructure (such as the new high density polyethylene- HDPE- netting), some relate to transparency of information (we are posting sea lice levels at our ASC sites online), and some relate to research (such as developing a greater understanding of the benthic organisms living under our farms).

Certification provides other benefits as well. We are able to sell our product with a BAP or ASC label in the marketplace, making it simple for consumers to identify the product. Unlike a seafood recommendation (such as the Seafood Watch program), certifications include a traceability aspect. The auditors guarantee that only seafood that meets the standard will be labelled as such.

Ian: Why two different certifications?Katherine: The two certifications complement each other well. BAP includes

Continued on page 2

In this issueSeafood Certification Q&A . . . . . . . . . . . . . . . 1

Aquaculture Canada 2015 - “Blue Revolution 2 .0” . . . . . . . . . . . . . . . . . . . . . . 2

A long way from home, but still with family . . . . . . . . . . . . . . . . . . . . . . . . 3

Record Breakers . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Are you a leader? . . . . . . . . . . . . . . . . . . . . . . . . . 4

Thanks for the fish! . . . . . . . . . . . . . . . . . . . . . . . 5

Chef’s Cori and Pierre . . . . . . . . . . . . . . . . . . . . 5

Jacob’s Wooden Shoes . . . . . . . . . . . . . . . . . . . 5

A new little fry . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Are you tough enough? . . . . . . . . . . . . . . . . . . 5

Sterling Salmon pleased to support the Sushi Chef Institute . . . . . . . . . . . . . . . . . . 6

Enjoy retirement Denise! . . . . . . . . . . . . . . . . . 6

Please email comments, articles and ideas to Ian Roberts,

Communications Manager, at ian.roberts@marineharvest.com

Comments about this Newsletter?

Seafood Certification Q&A

Did you Know?Frogs can’t swallow

with their eyes open.

Trivia time! What was the first music video

ever played by MTV?Answer on Page 4

Wharfside April 2015

Katherine Dolmage,

Certification Manager

2 MarineHarvest.ca

aspects that are not covered in the ASC program, including food safety, while the ASC is tougher on environmental performance. BAP covers all levels of production, from hatchery to processing, and certification of our processing plant in Port Hardy is equivalent to a Global Food Safety Initiative. This shows consumers that we are taking every step necessary to ensure product safety. Certification of seafood is a relatively new concept so in the future we may consider additional or alternative certifications, or could see standards work together to create alignment.

Ian: What major changes has MHC had to implement to achieve these certifications?Katherine: Achieving BAP certification was done mainly through creating new management plans (such as the Fish Containment Plan and the Water Quality Management Plan), and maintaining documentation of our practices. The ASC has required greater changes including introducing HDPE netting, additional monitoring of dissolved oxygen and sea lice on site, calculation of our greenhouse gas emissions, development of new vaccines and alternative treatments to reduce use of medicines, and much more. While these changes have been costly and demanding, they have helped to make MHC a more responsible company.

Continued from page 1

Seafood Certification Q&A

As consumption of farmed seafood surpasses that of captured wild seafood for the first time in global history and we look to feed a population that is estimated to exceed nine billion people by 2050, “Blue Revolution 2.0”, the theme of this year’s conference, is the next generation of Canada’s aquaculture revolution.  Aquaculture Canada 2015 will provide the opportunity to hear about and discuss recent advances in aquaculture science and practice that will contribute to food security and sustainability for the future.

Aquaculture Canada 2015 - “Blue Revolution

May 31st – June 3rd

Nanaimo, BC

Vancouver Island Conference Centre

Register at http://www.aquacultureassociation.ca

2 .0”

Marine Harvest’s Dalrymple

salmon nursery received Best

Aquaculture Practices (BAP)

certification in March 2015,

making it the second company

in the world to receive the

maximum four-star BAP rating .

By Ian Roberts

Marine Harvest’s Yingqiang (Richard) Zhang, BingXin (Robin) Hou, and Xueming (William) Gao have come a long way together, literally. The friends first met while attending studies in their home province of Fujian, China. Seven years later they’re still great friends and sharing residence in beautiful Campbell River.

“We’ve known each other for a long time,” said William.

In 2008, the men met while attended Fujian Agriculture and Forestry University. They each chose the school, in part, because it provided opportunities for continued studies and travel. Graduating with degrees in Agricultural Resources and Environment, the three left China in August, 2010 for continued studies Dalhousie University in Truro, Nova Scotia. Richard and Robin

majored in Aquaculture while William majored in Environmental Science.

It was in early 2012 that one of them was introduced to Marine Harvest Canada (MHC). “It was the first time that Marine Harvest had sent staff to Dalhousie to recruit graduates from the aquaculture program,” explains Richard, the first to be interviewed by MHC.

Richard’s interview obviously went well. He began working at MHC’s Dalrymple freshwater facility in April, 2012. Robin graduated in May, 2013, and began working at a sea site in Quatsino in the autumn of that year. William took some time to travel and visit family in China before returning to Canada and starting work at MHC’s Big Tree Creek hatchery in December 2013. It took a little time, but the three were again reunited.

When asked how the three friends have managed to study, work, and live together so well, Robin responded that “It’s more than just friendship, we are like family.” But Richard is quick to clarify that “thanks to the work shifts, we are only all together for two nights each month!” Of course, there are also house rules which help keep their shared home tidy and organized.

They currently live in a large house that overlooks the south end of Quadra Island and the Salish Sea, and they look forward to soaking in what Campbell River has to offer.

Although they are all very proficient in speaking English, they are all interested in trying to improve. “We want to join in MHC’s community events and learn more from meeting new people,” said Robin.

While their paths have converged so far, the future will undoubtedly see them separate as each has his own career interests.

Richard is set to begin studies in Aquaculture Technology Management, with hopes of helping Marine Harvest grow and improve its recirculation aquaculture systems.

William’s expertise in Environmental Management aligns well with MHC’s interest in achieving the world’s toughest seafood certification standards. He is taking a keen interest in the third party certification programs that are currently auditing his workplace. William is now a member of the British Columbia Institute of Agrologists (BCIA).

Robin loves working outside, fishing after the days’ work is done, and simply enjoying the “beautiful view” that his salmon farm provides. He is interested in learning as much as he can from all different departments at MHC and perhaps – years from now – taking his experience to the other regions around the world where Marine Harvest operates.

They may be 9,600 kilometres from their birth country, but William, Richard, and Robin are settling in quite nicely to their new home.

A long way from home, but still with family

3MarineHarvest.ca

Check-out our new website at www.MarineHarvest.ca

BingXin (Robin) Hou, Yingqiang (Richard) Zhang,

and Xueming (William) Gao

Answer: Video Killed the Radio Star (The Buggles)

4 MarineHarvest.ca

By Dan Pattison, Health & Safety Coordinator

Safety is everyone’s responsibility, but at the base of every workplace safety culture is a leader.

These “Safety Supporters” can be official or unofficial leaders and they hold an incredible amount of influence over the safety of those around them by supporting a safety culture or influencing its destruction.

Safety leaders are the people we look up to in the field. Many times these leaders are in a position of authority. Other times they are simply the kind of inspirational worker we aspire to be and enjoy working with. Either way, a group of workers will naturally look to their leaders to support and direct the crew toward their mutual goal.

So what about the “unofficial” safety leaders? Many times, these are the workers who lead by example, whether

they realize it or not, and this unofficial leadership may have negative outcomes. They may negatively influence others by choosing not to wear gloves or

eye protection. They may decide that lifting extra weight on a capstan, using unguarded machines, or working under a crane is safe. These types of activities can have a great influence on safety culture. For example, a simple roll of the eyes when asked to do an Eye-Check may be enough to convince a new worker that hazard assessments are unnecessary. As

humans are habitual creatures, lessons like this can encourage attitudes and practices that will positively or negatively affect those around them and can directly influence injury rates throughout their career.

Safety Supporters utilize their 50 per cent to positively affect the wellbeing of those that look to them for guidance and a simple action, like choosing to put on your gloves before working, will have a ripple effect that can make everyone’s job safer at the end of the day. Safety Supporters typically encourage planning time, find help when needed, acquire equipment, accept and test innovative ideas, and conduct frequent safety discussions with others.

Leaders, both authorized and unofficial, are found at the very roots of any flourishing safety culture.

Are you a leader?

Fish are already the most efficient animals at converting feed to edible protein, but the crew at Glacier Falls isn’t resting on its laurels: they just set a new record for Marine Harvest Canada’s biological feed conversion rate. The farm’s 2013 year class (S1) was the first to break a 1.1 conversion factor: achieving 1.094. That is, for every 1.094 kilograms of feed fed, the fish grew 1 kilogram.

Awesome job guys!

Record Breakers

Pictured is Glacier Falls crew (l-r): Brad Hallam, Kelly Tufford, Cris Stovman, Brian Radbourne, Scott Van Male

5MarineHarvest.ca

Thanks for the fish!

A new little fry

Are you tough enough?

The Female Bantam A North Island Impact hockey team was very happy to receive salmon nuggets from Marine Harvest and Hardy Buoys Smoked Fish for their fundraising efforts. Marine Harvest’s Kristi Super and Ian Roberts joined the team before a game to receive a photo and card from each player saying “thanks!”

Chef ’s Cori and Pierre served delicious Marine Harvest salmon to dozens of Members of the Legislative Assembly at Victoria’s Empress Hotel last month. The government reception was hosted by the BC Salmon Farmers Association.

Jacob Koomen knew it was time to retire because his wooden shoes retired at the same time. Jacob’s colleagues have permanently mounted the shoes on the wall at Dalrymple so they can remember the “Flying Dutchman.” ( Jacob’s retirement was announced in the February 2015 edition of Wharfside).

Marine Harvest Canada is proud to be an annual sponsor of

Sayward’s Kusam Klimb. This year’s event takes place June 20. If you think you’re tough enough, sign up at kusamklimb.com.

Congratulations to John and Barb Ilett! On March 7, 2015, they welcomed their first child, Arya Marie, to the family. John is site manager at Okisollo salmon farm.

bit.ly/MHCanadatwitter.com/MHCanada facebook.com/MHCanada

6 MarineHarvest.ca

By James Van Lengen, Brand Manager

Sterling Salmon is now a product sponsor for the Sushi Chef Institute (SCI) in Los Angeles, U.S.A. This highly esteemed institute is the starting point for many sushi chefs from across the globe. At SCI it’s all about “hands-on” training, providing everything a chef needs to know about sushi: from rice, to knives, to fish. Today these future chefs are learning all about high-quality salmon, and they are using the very best Canadian salmon as an example. Sensei Andy Matsuda, the head instructor at SCI, has chosen Marine Harvest Canada’s very own Sterling Salmon as the brand of his choice for his students! As a result, this provides our Sterling Salmon brand exposure to dozens of future sushi chefs and restaurant owners.

Denise Hayward retired from Marine Harvest on March 26, 2015. Denise started with Stolt Seafarm in 1997, and worked in the accounting department for eighteen years for Stolt and Marine Harvest. Denise is excited to retire and spend much quality

time with her husband, two daughters, and three “wonderful” grandchildren.

Denise leaves, saying “I thoroughly enjoyed working with a great family for the last 18 years! I hope to see you all around sometime.”

Sterling Salmon pleased to support the Sushi Chef Institute

Enjoy retirement Denise!