Submission…

December 9, 2007

The following is Treasure Island Resort’s submission for section 13 of the Aon Fiji Excellence in Tourism Awards: Environmental Tourism; but for Treasure Island Resort it is more than that- it is a chance to bench mark, to audit, and to evaluate the current position and then set new objectives.  In the following “posts” the contents are… Introduction, Key standards of Eco-tourism and Treasure’s Performance,  Protection fo Communities and Culture, Carbon Footprint and Emissions, Protecting the Environment, Management Responsibility and a Summary.

Heading with a date underneath denote a separate post- to save time loading, especially if on a slower connection, clicking on these headings will allow viewing in sections.

Introduction

December 9, 2007

Many businesses are currently working towards incorporating sustainability into their products and service, whilst at the same time eco-tourism seems to be the catch-phrase on every other person’s lips. Many businesses actively promote themselves as eco-tourism operations. However these are typically very small, or exclusive and invariably expensive, with only small ecological “footprints”. Treasure Island in the last two years, despite already achieving Green Globe accreditation in 2005, has stepped up to the challenge to strive for the highest standards of sustainable eco-tourism. During this time it has successfully and profitably operated as a 3 1/2 star affordable resort in a difficult time politically, while additionally undertaking renovations, without compromising its ecological improvements. In this following report the eco/sustainability status of Treasure Island Resort will be examined and described. The many ways it excels as a sustainable eco-tourism operation will be outlined, as well as the strategy and policy which will drive continuing advances in this area for years to come.

To look at why this is significant we need to first look at the definitions of eco-tourism and sustainability; and also why it is vital that these standards be available to the average Fijian holiday maker, not just the ones prepared to rough it in remote areas with cold water and composting toilets, or those who can afford to pay huge amount of $$ per night for the peace of mind that their holiday isn’t damaging the environment or local culture.
Eco-tourism is certainly a catch phrase of the new millennium, and frequently one which is incorrectly used. Hence the first objective here is to have an understanding of the ethical use of this term so as to be able to apply it to the operations of TIL without reproach. There are many ways to describe eco-tourism, but much of the terminology and phrasing in the following description must be attributed to “Sustainable Tourism Info-Sheets”
published online by “http://www.gdrc.org” www.gdrc.org. (Global Development Research Centre):-
Eco-tourism is typically defined as destinations where the flora, fauna, and cultural heritage are the primary attractions (rather than the hotel itself). An interesting analogy was that if you went to stay in a hotel in an area famous for its birds then that is merely “tourism”. If you went to stay at the same place, but you went with a local guide on a bird watching trip which had minimal impact on the environment, led to you to contribute to the local community’s economy, and had interpretation that led you to learn about the birds and their ecosystem (whilst having a positive or at the least not negative impact on your host’s culture) then that is “ecotourism”. The goal is to enable people to enjoy and learn about the natural, historical, and cultural characteristics of unique environments while preserving the integrity of those sites and stimulating the economic development opportunities in local communities. These days “eco-tourism” is in addition to that a far more scientifically based approach with an emphasis on the planning and management of sustainable tourism. Tourism Concern, as quoted by gdrc.org also advocates with respect to eco-tourism…

“1. Tourism that is just, yielding benefits that are fairly distributed.
2. Tourism that is participatory, recognising the rights of residents.
3. Tourism that is sustainable”
Successful eco-tourism operations promote the preservation of the whole ecosystem and culture; not just one aspect/ vista/species. They are financially viable while still supporting and developing local communities (i.e. an equitable profit share- not one party making all the money); and they are well planned, managed and marketed to continue to meet the stringent demands of running such an operation and be noted for it. Most true eco-destinations have fragile ecosystems, so it is very important to be maintaining a consistent and sustainable standard.

The Cambridge dictionary defines sustainable as follows…

Adjective:
1 able to continue over a period of time:
That sort of extreme diet is not sustainable over a long period.

2 causing little or no damage to the environment and therefore able to continue for a long time:
A large international meeting was held with the aim of promoting sustainable development in all countries.

Hence sustainable tourism uses guidelines, disciplines and criteria across the length and breadth of the operation that seek to reduce environmental impacts, especially those on non-renewable resources. Sustainability is a concept which runs through both the operation and the supply and distribution chains, so a top to bottom analysis by or within each department is essential before any claim can be made to have a “sustainable tourism operation”. Essentially the idea is to develop practice that could theoretically be maintained forever without damaging anything- locally, or globally. Ensuring suppliers and contractors are also responsible is an integral part of the responsibility of a sustainable resort. Finally, if sustainability is to become a marketing tool, then it is important that it is objectively measured and benchmarked, preferably by reputable “auditors” (any persons qualified to be able to look at the performance of an area without bias) as well as “peers”. Hence reviewing Treasure Island Resort’s sustainability status annually for peer review in a process such as the Aon Fiji Excellence in Tourism awards is a vital part of the process and extremely valuable.

With global warming now a reality rather than merely an unproven theory people have never before been so focused on the sustainability or carbon footprint of their own lives, which includes their holiday destination. HRH The Prince of Wales, as President of the International Business Leaders Forum, recently stated “The industry as a whole now needs to design, develop, refurbish and operate a new generation of tourism destinations that have a minimal ecological footprint and which also support and strengthen the communities in which they operate”. With all of us being called upon to make a change the question is always which businesses will be willing to take a chance and lead the way? Treasure Island has always sat in the midst of a fragile coral reef environment, and has been Green Globe accredited now for three years, so had already attained a high standard of sustainability; however in the last two years the Chairman, Owners, Directors and on island staff from the GM down have taken up the challenge to prove that the highest standard of eco-policy is achievable in current climate in Fiji without damaging profit or guest experience, thereby setting a benchmark for other 3-4 star Fijian properties to aspire to. Considerable change and improvement have taken place over the past two years across the entire operation, however the most vital thing is that strategic policy is being set so that this performance will continue to improve every year, any new development or refurbishment will be undertaken at the highest possible level of eco-practice, and reputable systems of audit are being set up to benchmark these standards.

It has never been more important for tourism operations to not only protect their
immediate environment, but also lighten their load on the planet, and provide affordable sustainable travel/tourism/accommodation options. The onus is on every tourism operation in Fiji to not only strive for a high level of sustainability, but to improve this each year as part of our obligation to protect the world around us.
  

Key Standards of Eco-tourism and Treasure’s Performance

At the moment there are a lot of commonly recognised areas that are rationalised to achieve sustainable eco-tourism status, and they will be considered here in no particular order. The irony here is that to discuss the eco-performance of an operation as diverse as an island resort -especially one such as Treasure where a lot of initiatives have been undertaken in the past two years, with many more planned -will take a lot of time (especially to read) -and paper! So the island’s initiatives will be reviewed in the following pages with respect to what are considered the key steps for moving a tourism operation towards sustainability:

-Policy and Framework, and commitment from staff from the top down
-Environmental Management- Saving of Energy and Emissions,
-Carbon Neutrality
-Conservation of Waste
-Limiting of Chemical use
-Management of Waste and its Removal
-Regular Auditing and Benchmarking of Environmental Management
-Purchasing and monitoring of supply chain
-Protection of People, Communities and Culture
-Destination Protection including interpretation and restoration

As previously stated these are in no particular order but are in relation at times to the eco-principle involved, and other times in relation to the area itself, e.g. the coral reef or specific department such as marine operations or kids club where many eco-principles may be applied. Treasure Island Resort is an island resort currently consisting of 64 bures, as well as services such as the restaurant, boutique, marine/boat operation, mainland office warehouse and reservations centre and blessed to be located on a perfect coral atoll with wonderful marine attractions, and in addition to this is undertaking considerable rebuilding and renovation; so in considering performance there will be many aspects to look at.

December 9, 2007

Protection of Communities and Culture

December 9, 2007

One of the chief issues of successful tourism operations is the amount of return that actually goes back to the local culture, people, or land owners. A responsible operation actually has an obligation to go further than that and support not only the local people, but also their culture, and to highlight and showcase this.

The Nakelo tokatoka from Viseisei and Lauwaki are the landowners of Treasure Island, but in addition to that own half of the business of Treasure Island Limited (or “TIL” which also includes the property of Kadavu Lailai or “Bounty Island”). The Nakelo were the first tokatoka in Fiji to be 50% owners of a resort, and over time have become indelibly linked to the operations of the resort and the culture of the company. Nakelo elders comprise half of the board members of TIL, and many Nakelo members work in the staff including senior management positions. Treasure Island provides holiday jobs for Nakelo high school students, and both temporary and permanent positions for Nakelo school leavers.

Case study: The Beach Cleaner…

About 18 months ago the beach cleaner was repaired to help keep the beaches clean of seaweed. This beach cleaner attached to the tractor’s power take off could clean the whole island in a relatively short time. Then it broke down. And it was fixed again. And it mysteriously broke down again. At this point the GM Graeme Back took notice of the message being sent by fate (or staff?). The beach cleaner was not repaired. Casual staff (high school students or school leavers looking for their first placement) rake the beach, providing up to 10 extra jobs for locals, and markedly lowering fuel use, emissions, and also noise pollution. When times are quiet or political events make it tougher full time staff also have the option to be involved in beach cleaning for extra hours, safeguarding their employment in a time where many resorts had to lower hours, salary or let people go.

To have equitable employment more must be considered than just hiring the best qualified person for the job. This immediately becomes unfair as Australians and New Zealanders naturally have better access to tertiary education than Nakelo people, or even Fijians as a whole. On Treasure Island Resort there are two expats only- The General Manager, and the Director of Operations. This means that unlike most 3 1/2 to 4 star resorts the Food and Beverage manager, Restaurant Supervisor, Resort Manager, Executive Chef, Head of Reservations, Sales Manager, Functions Manager, and Chief Financial Officer are all Fijian. In addition to this there is a solid management trainee program to take promising staff members and train them to one day take over management positions, and a policy of training, even at expense and risk to the company rather than hiring where possible. Last year for example in addition to ongoing management trainee programmes Osea Ba from the Marine Department was sent, at the company’s expense, to a training course in Suva rather than hiring a new class 5 marine engineer.

Staff health is important to the business, and is monitored by the on-island nurse, including weight, blood pressure and blood sugars to identify diabetes. Staff are given exercise programs and are provided with a staff gym to help them maintain a healthy lifestyle. Markedly overweight staff are given financial incentives and rewards for returning to good health.

During a recent customer satisfaction study of Treasure Island guests, the company hired to undertake the survey expressed surprise at the consistently high ratings for staff performance and friendliness and highlighted it as a true strength of TIL. Management believe this is an indication of the culturally friendly human resources policy, and the locally held ownership of the business.

Treasure Island supports the village and the Nakelo clan in more than just returns, lease payments, and employment. The Treasure Island Kindergarten in Viseisei is sponsored by TIL (TIL refers to the company Treasure Island Ltd), the resort sponsors events at the village, the Treasure Island Pirates Rugby team (which travels to NZ to play each year) and will even provide the company van to use as a hearse for funerals. Children of staff are allowed to come out to Treasure during school holidays and are welcome to join in at kids club with guest children.

Local village based companies are supported by the resort, including the use of Mereke Investments for Treasure Island transfers, Liti tours for guests excursions to the mainland which teaches them about the life and history of local Fijian villages; and recently when Nakelo youth started a garden project the resort pledged to support it by advising on what vegetables it needed, purchasing those vegetables (at standard market prices) and even providing several boat loads of seaweed for pre-planting preparation!

The Resort also has a responsibility to foster the local Fijian culture, especially that specific to Nakelo. Every night at 8:30pm a department sings the “Bula Welcome”. Although they are paid for this there is an enthusiasm that goes beyond what you would expect, with often large groups turning up and singing their hearts out as if to out do the department that sang the night before. While guests have the chance to listen (they are welcome to join in and many do) to traditional Fijian songs each night, including an explanation of the significance of the song “Isa Lei”, it has been discovered that for many urban Fijians coming to work at Treasure it is their first chance also to learn “their songs” too. In addition to this recently several staff have learnt traditional weaving for their first time out on the island before demonstrating it to our guests. Other chores such as traditional reed thatching on roofs are carried out by staff too, allowing the younger tribe members to observe, learn and preserve these arts.

Each monday a local Meke performance group, which is comprised entirely of Treasure staff, perform the traditional songs and dances of the Nakelo, hence both showcasing and preserving them. While predominately Fijian/ Nakelo traditions are showcased, as they should be, other significant events are also shared with the guests. Fiji day was celebrated with a Kava ceremony, singing and flag raising with the guests, but weeks later Diwali was also showcased with staff wearing sari’s, Indian buffet with sweets, lamps, fireworks and the activities officers Suka and Juita explaining Diwali and the stories behind it to the guests.
 

The Bula Welcome is coordinated by the activites department which also provides many other chances each week to experience both the culture and the local environment. Activities include how to make Kokoda and other traditional fijian dishes, weaving, fijian language and customs, learning about medicinal plants and how to prepare the lovo. The activities department also talk about safe and responsible snorkelling each night to take their part in ensuring damage to the coral reef is minimised. Kids club also have a range of culturally enriching activities (see case study). The acitivites department this year markedly cut down their paper use when they rationalised their daily flier into one personalised pamplet per guest group, with the acitivites printed that covered their specific length of stay. Guests have been delighted to receive a personalised guide, which in turn reduces markedly the paper use compared to when every room received a flier for the next day every night. Each guest hence receives 1-2 sheets of paper printed on both sides rather than 5-10 or more.

Protecting the local culture also includes policy and decision making that protects rather than diminishes cultural sensibilities. To require a traditional Fijian woman to wear short skirts, off the shoulder outfits, or 3/4 trousers to work could be offensive, and Treasure Island represents the local Fijian culture. As such it provides a range of uniform so staff can dress in a way that while representing the company would also be acceptable back in their own village. To respect these customs even the wives of the two island “kaivalagi” refrain from wearing short shorts around public and staff areas, wearing sulus over the top of them. Treasure Island’s uniform must be highly regarded, as recently staff from another hotel borrowed one to show their management how they wanted theirs to change! Other cultural rules are also where possible respected rather than rubbished. For example one of the assistant managers, due to an ancient family tabu, is not allowed to have eye contact with the wife of the chairman. This is respected, with duties and even seating plans set out to avoid embarrassment and yet still facilitate day to day business.

Case study: Kids Club- where it all starts…

Treasure Island has always had a popular and thriving complimentary kids club, however in the last two years it has significantly increased the cultural and educational component of this. This has been met with delight by parents who often have taken their children out of school in term time, but is considered by Treasure Island Resort as being merely an essential part of their programme. One parent commented “our kids can make sand castles or play by a pool any where in the world…” Treasure Island kid’s club enables the children to learn about local conservation, marine appreciation, local songs and meke, local cooking and more.

Some of the activies:-

Kids Club Meke- twice a week the children learn song and meke, which they then perform in the restaurant for their (usually surprised and delighted) parents. They are dressed as near as possible in traditional outfits (the girls wear clothing of durable tapa fabric styled for practical purposes, so not exact) with traditional charcoal face paints and often other accessories such as leaves etc.

Kids Club Visit to the local Vuda School
Once per week the children are taken to the mainland to visit the school which many of the children of the staff attend, and the local village. This is a near unique chance for them to see first hand how the fijian village children live. Parents are welcome, but do not have to attend as there is high level of supervision from kids club staff. Parents can make a donation to the school, but this is not compulsory as Treasure Island resort also sends a donation with each visiting party of guest children.

Weaving
Children are given the chance to not only observe traditional weaving, but also try it. Just yesterday I myself saw a group of children sitting in the shade by the chapel with Sala and Losana, they had collected a piece of palm each and were spending the early afternoon weaving baskets and headbands, some I might add quite competently.

Kids Club Cooking
Kids help make lovo, or sometimes make their own lovo, and also try the finished product. In addition to this children get to experience husking of coconuts and discuss the many uses and significance of the coconut. This discussion finishes with the children making coconut toffee with their free coconut so is very popular!

Fijian Language
Children are taught key phrases in Fijian language in addition to meke songs. One class I observed ended with the children being sent up to the bar to order Henry (supervising that day) a glass of water in Fijian! Some managed “Kerea mada e dua na bilo wai”, others just shouted “wai kerekere!” at the barman…

Water Sports Monday
…as it is now known, though it is not always on Monday’s of course as the kids club agenda is not static and changes according to demand, numbers and weather; teaches marine appreciation in a fun way. The session starts in the pool where the children, many issued lifejackets for the whole day, are taught how to snorkel. They are told the importance of not ever standing on coral and nasties to avoid (in our case crown of thorns). This is followed by a trip to Nukasiga (the “sand bar”) a nearby coral cay where they get to practice their skills, or just play under the umbrellas if they wish. Again like the school trip parents are welcome, but don’t need to come as the kids are sent with a high proportion of staff to ensure they safely learn how to appreciate the beautiful coral and fish which kids club staff help them identify. Seeing the clown fish is often a favourite since the movie “finding Nemo”, and often parents who don’t accompany the kids to the sand cay make a point of discovering it themselves later after hearing their children’s descriptions.

Helping with Island “pets”
Children also help with the fauna of the island including the iguana which they feed each morning, and learn about the turtles. In the last year the kids were even involved in collecting (non stinging safe) jelly fish for the hatchling turtles, and cleaning biofoul off their shells (small number of older children only for handling turtles obviously). Seeing real turtles helps make their conservation more real for the children.

and Local Children?
Children of the staff can stay on the island during their school holidays, and are welcome to join kids club, also learning about all of the above activities. This is especially important for the Fijian children who live in more urban areas and no longer learn these cultural activities normally. It must be noted that the grand-daughter of one of the directors does a wonderful job when visiting the island in helping the guests’ children learn the meke and leading them at the performance at night.

In summary Kids Club is where the showcasing, teaching and interpretation of both local culture and local physical attractions begin, not just for guest children, but for staff children also. It must be noted that kids club achieve this high standard of cultural and environmental education and showcasing despite losing their building to fire two years ago. New plans include recycling one of the old Treasure Island wooden boats to form a sandpit in the play ground outside the new kids club, and especially designed fun interpretive posters for the walls which teach the children about local environment and customs.

December 9, 2007

Carbon Footprint and Emissions

December 9, 2007

The theory behind a company’s carbon footprint is relatively simple, and about reducing that company’s impact on the earth. Many sources of energy emit (greenhouse gases), so named because their emissions contain carbon products, usually CO2 (carbon dioxide) which accumulates in the atmosphere stopping heat escaping (hence like a greenhouse); which is generally acknowledged these days to cause climate change. Because of recent droughts Australians are very aware of both climate change and the need to reduce greenhouse emissions. Carbon footprint refers to how much greenhouse gas your day to day living generates, for example a short distance international flight- Australia to Fiji or Asia generates 3.5 tonnes of emissions. If you buy food individually packaged (machines use fuel to make packaging and to package it) from overseas (so travelled by boat or plane, maybe tractors and fertilisers and insecticides also involved in growing and harvesting) then that product has a far bigger carbon footprint than if you bought food grown by the Nakelo at Vuda which was only transported down the hill to the boat: – i.e. locally grown food is a far better choice.

If you can lower your emissions to the point where you can offset (plant trees or lower someone else’s emissions by subsidising the increased price of more eco friendly technology or subsidising the price of researching that technology) by the same amount then you are carbon neutral. Carbon offsets can actually be purchased from organisations online. The first thing to note in this section is at a time when many companies are busy analysing their carbon footprint and boasting about buying offsets Treasure Island is not. Treasure Island Resort does care very much about its carbon footprint, however there is a worry that companies will spend time trying to (probably inaccurately too) calculate their carbon footprint, then spend money on buying “carbon offsets” to assuage their guilt, despite there being no real guarantee the offset is genuine or accurately calculated. During a recent look at a carbon footprint calculator apparently designed for use in Fiji it was immediately apparent there was no consideration for the source of the food consumed- and obviously food imported would have a far greater carbon footprint than that grown just up the road by a local farm using very little machinery or chemicals, so one would have to question the validity of basing your carbon neutrality status on such a calculator. Treasure’s current policy is to spend this time and money for the moment reducing its carbon footprint as much as possible, and to try and further reduce its footprint every year though careful monitoring and judicious savings. Having said that TIL is considering the use of an offset equivalent for specific purposes even if only to pay lip service to the theory, e.g. for each GM business flight trees can be donated and planted on vulnerable erosion prone Nakelo land, or shade trees around schools, or mangrove regeneration planting (basically any planting we can assume to be “permanent”) to unofficially “offset” the flight; however the first objective is to obviously reduce flights taken as much as possible (and skype is proving to be very handy for this purpose!).

To lower a company’s carbon emissions two things need to be looked at:-
Lowering your own use via more efficient energy use and cleaner energy sources.
Lowering global use by only supporting those products with a small carbon footprint, starting with buying locally and less processed products where possible.

Treasure Island Resort has made, in my opinion, astounding inroads into reducing their own emissions and lowering their carbon footprint given the tough economic climate they have been functioning in. This includes some large capital purchases as well as a lot of work going into many departments, and constant careful choice of both suppliers and contractors.

On island several areas stand out. Island hot water systems have been analysed, with a study firstly commissioned (with EU assistance) to look at the viability of solar water heating on the guest bures. It was found that due to Treasure Island’s canopy of mature heritage trees that solar heating was not feasible; however there is still a possibility that gas boosted solar water heating can be used in the staff quarters and this is being investigated currently. Gas produces about 1/3 of the green house emissions of conventional energy; and also gas water heating is done “to order” rather than a whole tank full of water being heated and held at temperature, so it is far more efficient too. In a household context gas water heating for an average house produces1.7 tonnes of greenhouse gas/year compared to 4.5 tonnes on electricity (the source for all figures in this section unless stated otherwise is the Australian Conservation Foundation). Treasure Island this year changed ALL bure hot water systems to on-demand gas water heating, potentially saving at least 182 tonne of greenhouse gases. Initially gas bottles were used, then to reduce the transport implications these were replaced with a reticulated gas system. All cooking appliances in the kitchen use gas as gas cookers are considered to produce less than 1/3 of the emissions of an electric cooker (in an Australian context); though this saving could actually be even more given the high sulphur diesel used to generate electricity and the fact that gas is instantly hot and hence quicker and more responsive. There is only one clothes dryer on the island- in the laundry – and it also runs on gas rather than electricity.

Renewal of plant including new generators meant that Treasure Island Resort now has two different sized generators which can be phased according to demand which further saves fuel. Many formerly mechanised operations are now done by hand- hand trolleys are used housekeeping, and the porters also have changed to hand trolleys for shifting guest luggage, minimising fuel use, emissions and noise pollution. Rubbish has been changed to larger containers with lids, and efforts made to reduce as well as recycling which of course has been in place as part of the green globe accreditation. Rubbish is now shifted in only a few runs by a specialised vehicle straight onto one barge, rather than many trips back and forward by tractor and smaller boat. With rubbish removal rationalised down to one operation per week the opportunity is now there to measure amounts of rubbish to help set objectives for rubbish reduction in addition to the marked savings in fuel use and emissions this new method has resulted in.

Other reduction measures included only air-conditioning small areas of the resort (two offices only apart from guest rooms) and using signage to ensure the doors of those areas are always kept closed. The rest of the main buildings are open with good ventilation and designed for natural lighting to minimise use of lights and air-conditioning. Only energy efficient light bulbs are ordered now (unless there are real availability problems) so most light bulbs have been upgraded in the past year. This may sound like small stuff, however studies have found replacing all lightbulbs will reduce lighting energy consumption by up to 80% (source: Kemp, W: Biodiesel Basics and Beyond).
 

Case Study: Marine savings

One area where island resorts really struggle to keep their carbon footprint and resource use in check is their boat movements to and from the mainland for both passenger transport and good supplies. Over the past 2 years Treasure Island resort has made major inroads into resource savings in this area. Firstly the boat movements were rationalised from 4-7 per day to 2 or 3 according to demand, one first thing in the morning, one at 4:30pm, and a later one if sufficient demand. All eco friendly sustainability tip sheets recommend the use of public transport to save emissions- the Mamanuca’s essentially have an equivalent to public transport- the South Seas Island Cruises, including the Cougar and the Tiger IV. The Resort made the conscious decision not to compete with those boats, and to only operate in the hours they don’t travel which is the globally responsible way to operate despite that fact they can technically be considered competition to TIL’s marine department.

With the rationalisation of boat movements also came the reduction in van trips from the Lautoka office; as the van formerly met every boat mileage was immediately drastically reduced. To further analyse the van mileage and identify any opportunities for further increases in efficiency the van now has a log book with mileage, destination and reason noted for each trip. Stores now come out on one boat once per week apart from a few perishables, so transport is further reduced as that boat is exactly the right size, and runs out of Lautoka rather than Vuda which reduces the distance from the warehouse to the boat. Rubbish then is transported to the mainland on the return trip. Boats that run to Vuda also are chosen according to number of passengers with the resort using not only its own boats but 2 different charter firms so as to be able to run the most efficient sized boat for each run.

Different fuels have different performance. Diesel motors burn their fuel far more efficiently and use less to cover the same distance (source: Kemp,W). Likewise smaller engines use less fuel than larger engines. Treasure Island’s two new boat purchases both make considerable inroads into emissions reduction- the Tui Eluvuka’s 300hp diesel engine uses considerably less fuel than the (smaller) boat it replaces. And the new transfer boat the Bula Tale is made of aluminimum, lighter and uses a smaller engine and less fuel than the boat is replaces; it has the bonus of also being built in Fiji (a company requirement wherever possible). The boat commonly used for larger groups, the Nanuya Belle also has a diesel inboard engine.

Biofuels are not only made from renewable resources, so preferable to crude oil based fuels; but are proven to have far lower emissions, especially in Fiji where very high sulphur fuels are still allowed. Treasure Island has been investigating biofuel since September and this week started trialing B100 (or 100%) coconut oil derived bio-diesel ( “Coco-Diesel”) in its large transfer boat the Tui Eluvuka, with a plan to extend the use of bio-diesel to other diesel engines within the operation after the (hopefully successful) initial trial, with a final objective of trialling the recycling of the resort’s waste cooking oil into bio-diesel as well. Compared to #2 grade diesel in the USA, B100 (100% neat biodiesel) results in a 100% reduction in sulphur emissions (that’s because it doesn’t contain any), a 75% reduction in hydrocarbons, and a 55% reduction in carbon monoxide (Kemp, W: Biodiesel Basics and Beyond). These figures are especially significant in a Fijian context given the extremely high amount of sculpture in Fijian diesel fuel. All fuel use is now overseen and monitored by the storeman (woman actually) who must sign out every litre, so strong records now exist of the useage by different boats which will form a benchmark for further improvement, and a means of spotting other anomalies such as poorly performing engines…

In summary Treasure is moving to locally built boats (where possible) running on locally sourced biofuels with drastically rationalised number of trips per day and per week, which also make a point of NOT competing with the “public transport” (SSIC). Boats are a necessity of life on an island, but this doesn’t mean they have to fast, flashy and run lots of times a day with big outboard motors! Responsible boat use in the last two years has markedly reduced the carbon footprint of this department, which has also benefitted from staff training including paying for training courses and upskilling existing deck hands with short courses in navigation, first aid, seamanship and emergency recovery; and with longer courses including Class 5 marine engineering.

Case Study: Responsible Renovation

Treasure Island has, since the change of ownership and GM around two years ago, has been in the process of undergoing considerable renovations; these are scheduled to continue with new buildings, and renovation of existing buildings. Eco-principles have been considered at every step of the way so that any new building will be eco-smart with natural lighting, ventilation and insulation to contribute to emission savings. All woods or other material used must be sourced from sustainable plantations, all furniture, furnishings and fittings must be sourced locally if at all possible. With the initial soft renovation of the bures simple local tapa was used as decoration on the walls, and furniture was re-used by either painting or resurfacing to give it a lift. Furniture not retained was either re-used at Bounty Island, or sold at low prices to the staff, so very little was actually thrown out.

During the restaurant renovation similar principles have been adhered to. The new tiles are a light colour to keep the restaurant light and bright. The tables will be resurfaced and retained. Art works were purchased off emerging Fijian artists at a recent Unitec art exhibition in Suva. Unlike most hotels that use imported furniture and fittings Treasure Island has an absolute commitment to try and source all furniture from local manufacturers. Unfortunately despite many discussions with the owner of a local furniture factory they were unable to complete the consignment to provide chairs for the entire restaurant area. However after working closely to help the manufacturer it was agreed they could still provide the outdoor chairs if TIL staff could apply the stain (which they did).

Responsible renovation includes never building more bures than the island can cope with- so there will never be unacceptable amounts of traffic over the reef, or water runoff off the island. It also involves not putting in water inefficient products or structures- e.g. if a large pool was to go in it would need to have no very deep area (1.2m is acceptable) and probably incorporate salt water technology to avoid the emissions implications of pumping that amount of water from the mainland, or producing it via desalination. Treasure Island is working with its designers and architects to meet all these sorts of criteria.

Despite the proposed development there is a huge reluctance to lose any more trees than absolutely necessary. It has been decided that outdoor bathrooms can indeed be built around significant trees. No trees are to be removed without prior approval from the Chairman, and Dick Watling is due to visit to discuss which trees are essential for the local flora and fauna (e.g. which ones do the parrots feed from? Which ones do the kingfishers nest in?) and which trees are significant culturally as well as check on the overall health of the trees and plants.

Case Study: The Boutique- sometimes its about what you don’t buy…

One of the most vital parts of supporting local culture and reducing your carbon footprint is to ensure all suppliers are operating ethically and in an environmentally sound way. The first step is try to source locally, try to use suppliers that use sustainable methods, and try to reduce details such as extraneous packaging which has to be both manufactured, and disposed of. But it goes further than that and sometimes supporting local culture and the environment is as much about what you don’t buy as about what you do.

Pringles and other Australian/NZ imported snack products are profitable for the boutique, but were “banned” about six month ago and replaced with local products. This has proved to be a hit, guests love the experience of trying dalo, taro and cassava and breadfruit (uto) crisps on their holidays. Steps are in place to phase out the imported ice-creams (this involves replacing the freezer at the end of the agreement with a TIL owned one to stock the local product) as well. This immediately reduces the carbon footprint that selling products that have traveled a long way creates. New large wooden clothes racks were also sourced locally and look great in addition to being a sounder decision than imported fittings.

The Treasure Island boutique in the last year has supported at least six different local clothing manufacturers, sourcing locally sewn shirts, skirts, rash tops, and locally printed sulus and t-shirts as well as staff uniform. Treasure Island does not import any products for its boutique sales, only local wholesalers are used. However Treasure Island’s boutique deliberately does not sell many products it could. Once per week local villagers come to the island to set up stalls, and the boutique does not sell any products similar to theirs, nor in direct competition to theirs so as to support this village enterprise. All assistance is given to these ladies, including allowing them to bill products to the guests room via the Treasure Island Billing system to encourage guests and facilitate their purchases (even if they’re only in a bathing suit and towel when they walk past the stall!). Secondly the shop does not compete with the local carver based on the island, so that he can have the best opportunity to preserve and showcase his art. The carver is also provided part time employment in other areas of the island (e.g. in the bar at night) to keep this vital showcase of culture viable.

Finally the boutique has also reduced its paper use this year, by entering sales direct into the computer, which generates one small form for guests to sign, instead of, as previously, having the guests sign on a pad (each in triplicate- 3 pieces of paper), then also entering those into the computer later…


 

Case Study: No White Sugar!

Treasure Island food and beverage has made considerable inroads into reducing its impact on the globe while conversely improving food quality. Recent surveys undertaken by an independent research company (which TIL commissioned) of guest experience found high satisfaction with the food product.

All food is now sourced locally where possible, and beef in particular is sourced locally rather than imported. As meat is a very inefficient source of energy in terms of the energy consumed to produce it the resort also supports those who choose vegetarian options with a solid selection of quality, delicious meat free options on each menu or buffet. Ingredients are bought in bulk with minimal packaging and all baking of cakes, biscuits, breads and pastries is done on island. Fijian style foods are offered and showcased, especially but not limited to kokoda, palusami, ika vakalolo, kai, ota, lovo cooked products, local curries including goat and vegetarian, okra; and interestingly cassava wedges are a real favourite at kids dinner! Where there are issues with a local supplier management go out of their way to try and resolve it rather than go to imported. Early in 2007 chef’s were struggling with producing quality dishes with a local pasta product. The GM invited the producer to come out and work with the kitchen for a day, and he did, setting a ravioli blackboard special for the evening and working with the chefs until everyone knew how to best prepare and cook the product. During the night they also masterminded and produced several new delicious dishes which were given to unsuspecting guests in the restaurant to trial!

At Treasure Island resort there is NO white sugar, and this has become really one of the key examples of Treasure’s commitment to globally responsible behaviour. In Fiji of course sugar is only refined to a soft brown level before being exported. So all white sugar has traveled to a foreign land and back! Every hotel that has pretty paper straws on its table of white sugar is raising its own carbon footprint. In the resort’s restaurant locally sourced wooden bowls are filled fresh with soft brown sugar (bought locally and in bulk). The only exception to this is the occasional bulk (with minimal packaging) purchase of icing sugar for use on top of cakes…

Market forces can be used to modify supplier’s behaviour, and with the arrival of GM Graeme Back two years ago purchasing policy with respect to fish changed. Treasure Island still bought fish directly off the local fishing boats from the Yasawa’s when they arrived on the island, and they still generally bought the whole boat load too. However Treasure refused to take any undersized crayfish/rock lobster, or any egg carrying crayfish. The chef’s told the fisherman to put those back for the sake of their children and grand children. Very quickly the local fishermen stopped offering the undersize fish to Treasure Island Resort and this hopefully signifies a change in fishing behaviour; however the GM was devastated to eat at a mainland resort property recently and see very small crayfish being served up…

With the abundance of delicious local foods the challenge is to devise world class dishes to present to the guests using them. Of course Treasure Island Food and Beverage is run by exceptionally competent Fijian locals, however they are fortunate to be assisted several times per year by Serge Danserau. During his years as the executive chef of the Regent in Sydney he became noted for shaping new menus of the highest quality out of locally produced delicacies, and since then he has carried that love of local produce to his own restaurant “The Bather’s Pavillion” recently again recognised as one of the finest in Australia. His visits to the kitchen at Treasure always result in much inspiration as he works with the Fijian chefs to produce new dishes using local produce for the Treasure Island menu (while his family relax and enjoy the rest of Treasure Island)…


 

December 9, 2007

Protecting the Environment

December 9, 2007

One of the main attractions of Treasure Island Resort is its situation as a true coral atoll in the midst of the most beautiful marine environment. This means that Marine protection should always be at the forefront of any operational procedure. An invasion of seaweed earlier this decade was a timely reminder to take care of the marine environment, and was still a major problem at the appointment of Graeme Back two years ago. Protecting the environment however goes much further than forming a marine reserve, including issues such as reduction of chemical use, enviro-friendly pest control, water conservation, sewerage and other rubbish disposal, organic gardening systems and of course, as already covered in the previous section (but to be visited again here) using only responsible suppliers and contractors.

Treasure Island achieved Green Globe accreditation as previously stated more than two years ago. To achieve Green Globe accreditation Treasure Island was required to audit and change many of its chemicals to those of a reputable eco-standard. These have also been reviewed since by management and upgraded again to even more enviro-friendly products. However a major change has taken place in that time as to how those chemicals are used. New micro-fibre cloths have been introduced throughout housekeeping and the bar and restaurant at considerable expense which reduce the need for cleaning chemical to near zero. Chemical is bought in bulk (to save packaging), but then watered down to extremely dilute for use with the special micro-fibre cloths. This has been reflected in a huge drop in chemical purchase, though new systems coming into place will still monitor amounts of chemical use via the good inwards records to check use and identify any further possible efficiencies. Guest health is monitored by the on island nurse, and notes taken of any illness clusters that may indicate the need for specialised cleaning in any bure, however there has been no marked increase in guest illness since cutting out of many of the chemicals. Investigations are underway to identify new shampoo, conditioner and washing powder and re-useable containers they could be presented in for guest use to give the the option to only use “green” products while on island too, as well as attractive laundry baskets for guest rooms to give them the opportunity to indicate not only when they would like their towels changed, but their sheets too.

Pest control on island starts always now with prevention. A recent fly invasion was not treated with large amounts of systemic insecticide as there was concern that geckos may be affected. Fans were bought in to keep flies away from specific areas while the question of where a fly could breed was investigated as the maggot part of the flies life cycle can only occur on meat products (or meat waste products). It was possible the flies were a symptom of the resorts popularity, as it had by this time been running at very high occupancies for more than 6 months, so rationalisation of the companies waste removal became a priority with more larger lidded containers bought in, and monitoring of amounts, and with that better removal systems that reduced waste removal time (and carbon footprint) synchronised with the weekly stores inwards trip from Lautoka. Consultation with a local pest company to remove mice without damaging gecko populations or leaving poison lying around also resulted in the installation of new very nifty traps. Gecko appreciation (they clean up all small pest insects around the rooms) is also included in the guest compendium where the section “Geckos are Good” explains that they are beneficial residents.

Water use is something that tends to be taken for granted in Fiji, where really it only runs out due to problems with the PWD. However even without droughts all globally responsible citizens should be reducing and conserving their water use. Treasure Island receives its water via a pipeline from the mainland, however energy is still expended in the pumping and treatment on the mainland, and the pumping of the water to Treasure Island. All new fittings , especially with the new gas shower units are now required to be water conserving, as well as consideration of the water use status of any new appliances. The last washing machine bought also only uses cold water! Water that hasn’t traveled as far is used where possible- two large (10,000l) new water tanks collect rainwater from the staff quarters roof for extra water, with more being added as part of TIL’s rainwater recovery programme; and the toilet cisterns use sea water.

Water conservation is also important on the island as all water has to be somehow removed from the island again. Regardless of how “safe” the water is made (and Treasure Island does have grey water treatment systems approved) run off off an island or indeed off a mainland property adjacent to the sea is of extreme concern. Runoff water leaches nutrients out of the soil which cause marine imbalances, and even pure water can kill coral. The decision was made at Treasure Island to move all major laundering off island to the mainland as part of responsible water management. Interestingly there has been a very significant drop in seaweed around that island in that time, however this cannot be scientifically linked to the removal of the laundry so remains anecdotal evidence only. All garden systems are “dry” i.e. water is used only to propagate or support new plantings, but this will be discussed further in the grounds case study. Certainly no responsible resort which is island based or based adjacent to the ocean (i.e. beach front) should have gardens that require extensive extra watering because of the implications of that water’s run-off. Interestingly earlier this year a large seaweed bloom off one side of the island early this year alerted management to a problem on island the week before a large break in one of the pipes on the island was detected in routine water use audits; proving that not only do the water monitoring systems in place work, but also that it is vital to have them.

There are no baths on Treasure Island, and only one small pool. Although that pool size is due more to history than to policy the new pool being planned will include depths and shapes designed to maximise customer use while minimising the actual volume; and the source water will be treated sea water rather than fresh.

Recycling of water is also of concern, after reducing as far as possible water use, as addition of water to the sewerage system compromises its removal. However water cannot be allowed to simply run off the island either, regardless of how clean it it. So while reducing use is the primary concern more complex grey water treatment systems are being investigated which can treat a large range of grey water safely including that derived from the kitchens.

The sewerage system itself was replaced in 2003, then upgraded again in 2006 to “future proof” and stay ahead of current standards. It is currently the same as those used in large municipal areas (a Smith and Loveless system) and has the added bonus of being salt tolerant, so the addition of salt water does not compromise the biological system of breakdown. It currently exceeds the standards for effluent dispersal, and these standards are monitored and measured on a regular basis to check this. However despite all assurance that the system is currently sufficient a further filtration system is being added. This will give the option of actually being able to remove solid waste by barge; which would fit into the desire to have all nutrients which come onto the island ethically and safely leave the island back to where the nutrients were derived from, which is an organic principle (i.e. nutrients from the mainland should be returned to the mainland).

Case Study: A fully Organic Gardening System

Many organic and sustainable theories are commonly applied in gardens, and any avid gardener will tell you that it is not easy to run a fully organic garden. Treasure Island Resort is proud to be running an organic dry (ie the minimum of supplementary watering beyond the natural rainfall) system. It is not any easy process, and composting and mulching skills are still developing; however plants are successfully flourishing in the system, and the slightly odd nature of treasure’s gardens currently can be attributed to the fact that new landscaping is being planned with the new building and renovations (so most gardesynthetic fertilisers will leach out (i.e. be washed out of the soil and in our case go into the ocean). Then ns are currently on hold rather than being replanted or developed), rather than a complete failure of gardening method.

Principles involved in organic gardening involve no pesticides (chemical insect sprays), and no chemical fertilisers, and no herbicides (chemical weed control) and this is important on a coral atoll (or on any property adjacent to the ocean) as those all can leach out and enter the sea affecting marine life. While most seaweed is removed from the island so as to keep the nutrient (and nutrient runoff) balance at naturally occurring levels seaweed is also used to prepare new garden beds, either by being added to woody material down in the island’s compost and mulch area, or by being directly added to the gardens, where it breaks down within 3-4 weeks. Nutrients must be added to the soil as organic matter like this rather than synthetic fertiliser as it has been proven that plants (most of which are propagated in Treasure Island’s nursery where a grey water drip system efficiently provides them with a minimum of recycled water) are chosen for their ability to not only survive the conditions on the island but thrive, and there are surprisingly a large number of these, some very beautiful. Using a mix of plants naturally adapted to the conditions reduces pest and disease to a minimum and no chemicals are used at all (to stop any potential dangerous runoff), however some plants do suffer infestations of insects at various time of the year. One tree species has an annual caterpillar invasion and it has been discussed whether or not to remove these from the island. However the insects provide food for other island inhabitants, and the tree is significant to the tribe as one used for carving, so those trees have been retained. Some trees will need to be removed for development, however the Chairman has decided no tree will go without consultation as to its significance to the island ecosystem, and in some places the plan is to actually build indoor/outdoor bathrooms around trees to accommodate them. Weeds in an organic system are controlled without chemical, using such methods as close planting or mulching to suppress weeds, then non chemical ways to remove those that do grow.  While more weeds do grow at the moment than is aesthetically desirable; as ground cover plants grow and mulching skills increase these will diminish, and all weeds are currently mechanically removed (i.e. dug out without using herbicide).

Gardening on Treasure Island also must consider our special seasonal island guests, the turtles. All areas along the beach are kept natural and stony, with no raised gardens or sea walls so a nesting turtle can still behave normally. Last year between Treasure Island and Bounty Island there were 8 turtle nests. Each was sign posted by the grounds men to minimise disturbance. Change is not always easy, and the long held practice of building pits, filling them with garden rubbish then burning has had to be phased out, much to the reluctance of the grounds men (its much more work to carry that material by hand over to the mulch/compost area). However these pits could potentially interfere with turtle nesting patterns, were releasing emissions during burning, and as they were being filled were forming damp areas in summer where mosquitoes could breed. Usually the island is naturally so dry that mosquitoes cannot breed, so fogging can be cut down to a minimum (and there is never fogging around the turtle pond regardless). The only current natural grounds where mosquitoes can breed on the island is by the mulch/ compost area, so TIL is investigating the purchase a set of “mosquito magnet” natural chemical free mosquito traps to place around that area.

Treasure Island Resort has a keen and long held sense of responsibility for the marine environment around it, one of its key attractions. The area around Treasure Island has been a marine reserve for more than 30 years now. However in addition to this TIL has commissioned regular reports from scientist consultants on managing the marine environment, and one in 2003 (McCook) disappointingly identified suboptimal fish levels probably due to ineffective protection of the marine reserve status (i.e. people still being allowed to take from the reserves), and damage to nursery stock (so much damage/ overfishing outside of TIL reserves that fish were not available to migrate back into the reserve to replace the ones taken), and in addition to this McCook believed that “large scale loss of corals” he observed in addition to the loss of fish was a factor in devastating algal growth at the resort; he noted chronic damage to corals from boats, anchors, and direct damage from divers, swimmers and snorkelers), and that the reefs were not recovering from major events (human and natural) at sufficient rate to be sustainable.

In addition to this already bad news it was noticed that as more larger hotels were built and occupied on Denarau boat traffic to the sand cay (Nukuasiga) drastically increased, with very apparent anchor damage and traffic damage from snorkelers who clearly were not briefed on the importance of not standing on coral. While phone calls to the management concerned cleared a lot of the unauthorised traffic a new memorandum of understanding was drawn up which is currently with the Fijian board of directors for action to further protect the coral areas surrounding Treasure and Bounty, but in addition to that sets conditions of use and protection that Treasure and Bounty Islands will be bound to in return for the preservation of the reef around the islands.

On the resort guided snorkeling is provided to help guests enjoy the marine environment, also hobie cat lessons. Guests are actively discouraged from attempting snorkeling or other water sports at low tide, and the activities officer of the night reiterates this every night in the introductory talk. Treasure Island actively protects and rehabilitates the reefs, growing new coral to reseed, purchasing clams to replace those fished out, and fighting the crown of thorns. Despite the MES (Mamanuca Environment Society) representative saying there was no problem last year the GM set a bounty in place for staff, which resulted in more than 5000 crown of thorns starfish (COTs) being removed, and probably averted a major disaster. TIL now controls COTs with three divers who use the latest technology in COT control to remove COTs from both the home reef and that surrounding Nukuasiga. Despite the fact Beachcomber and Treasure guests both have use rights and visit Nukuasiga, only Treasure Island funds or is involved in COTs control out there.

Treasure Island adds a voluntary environmental marine protection levy of $5 per bure, which 99% of guests pay. This helps with COT protection, but does not cover all marine protection initiatives. Other initiatives Treasure Island fund include the MES (Mamanuca Environment Society), and its own voluntary studies (2 since 2000). The GM is currently in talks with the University of Queensland for an exchange where Treasure and Bounty Islands can provide accommodation and support for visiting marine biology students in exchange for up to the minute research and the resulting suggestions for protecting the local marine environment. This also helps satisfy the external audit component required in any sound environmental sustainability policy.

Many visitors to Treasure are taken by the little birds running around. These are Banded Rail or (as the locals call them) Bici. As a flightless bird their population was decimated by mongoose, and on the mainland continues to drop. They have a safe environment on the island. Iguanas also reside on Treasure Island, with two of them still living the the cage where guests can view them; and there are a host of birds including kingfishers, parrots, herons/egrets and not forgetting the bats. There is a responsibility to not accidentally upset the food source or nesting area of any of the inhabitants of Treasure Island, and this is one reason why all tree removal must have prior approval.

Case Study:- Treasure’s Headstarting Programme.Headstarting is not just a matter of taking some baby turtles and putting them in a pond; and then saying you are doing something great for the environment. In actual fact misguided rearing of endangered species can cause far more damage than good, and for this reason Treasure Island’s turtle programme was nearly stopped in early 2006 as there were worries in management they were not being cared for properly. However the local Nakelo staff approached management with the wish to try one more season of headstarting. As senior member Timoci Nasilasila said later “when I was young turtles came right up to Viseisei to feed on the sea grasses”, he then made the observation that less than a generation later the only way the young ones could observe a turtle was at Treasure. But the fact remains that many scientific groups do not support headstarting, but rather protection of nests only.  

Treasure and Bounty Island had 8 turtle nests over the last season starting from October 2006 through to February 2007, and of those only 3 were taken to the turtle pond. Of these some were sent to Vomo, Bounty and Beachcomber, both observing traditional exchanges, and spreading the turtles out incase of an unforeseen disaster at any one of the ponds. At this point extensive consultation was undertaken, and Seaturtle.org assigned Catherine Bell , a marine biologist and hawkesbill expert based at Cayman Turtle Farm to advise and help Treasure look after the turtles. Her help and advisory has been absolutely amazing and included skype calls to Treasure’s turtle curators (with Milika translating from English to Fijian to ensure all the points were understood). Two problems that commonly occur in headstarted turtles in Fiji are shell deformations, and eye infections. The shell deformations are thought to occur because of high protein diets, and indeed with carefully formulated diet this year instead of just minced protein there have been no shell deformation in the turtles at Treasure. To stop the eye infections there needs to be a very high standard of pool cleanliness, seaweed on rock provided for nibbling and amusement between meals (and also to give the ruminant turtles gut the right microbes to eat seaweed when they are released), and isolation and treatment of any eye infection cases. Treasure Island’s turtle pond while looking rudimentary actually is a good design, with a good concrete base which can be kept clean and doesn’t harbour bacteria or disease; and a large incoming flow of fresh sea water (as it is supplied by the same system which supplies the toilet cisterns).

There is also concern that the turtle’s own inbuilt “gps” system can be confused during the headstart process. However Treasure Island turtles are incubated in the ground where they are laid, then moved only a short distance on the same island to the ponds. Interestingly upon release they all swim initially in roughly the same direction regardless of time, tide or current. Treasure Island turtles are also fed as much “wild” food as possible to ensure they can eat something when they are released; as well as the “live rock” (seaweed attached to rock fresh from the ocean) they are also fed baby jellyfish when they are in season, which they LOVE. The sight of the groundsmen or kids club collecting jellyfish (jellyfishing!) is quite humourous but also, as Catherine Bell pointed out, fosters a feeling of responsibility and bond with turtles as living creatures that need to be protected. To properly educate guests on the complex nature of the headstarting programme at Treasure a full information sheet on Treasure’s turtles is provided in each guest compendium. This sheet was approved by both Catherine Bell, and Ian Bell from the Queensland EPA (who does not advocate headstarting) to ensure only balanced accurate information was given. The turtles are checked by Alfreti of the MES, and the fisheries department at regular intervals.

Protecting and showcasing your environment also requires careful scrutiny of any contractors, just as all suppliers of good inwards need to be responsible. Treasure Island uses Subsurface to provide its diving and watersports, and Senikai Spas for its spa and beauty therapy. Subsurface Fiji is a PADI aware member, so must continue to meet PADI’s standards for sustainability and environmental care, however in additon to this recently Harrison and Taylor Koens of Subsurface Fiji won the PADI Young Achiever of the Year award, gaining kudos for their great fish ID and interpretation skills, and their own self motivated and funded COTs removal programme on reefs around Beachcomber Island. Senikai Spas are noted in Fiji for producing their own beauty products in Fiji providing jobs and lowering the carbon footprint of all products used in their spas. They also support local education with their training “beauty school”. Senikai have a policy of local hiring with Debra the owner being the only ex-pat.

 Management Responsibility

The most important thing about all these initiatives is that they have ongoing support from management to put in place checks, measures, audits; and incentives for the staff to take ownership of the eco-initiatives for the resort. For this reason a detailed submission on the environmental position of Treasure Island as compared to current environmental thinking, practice and strategy was commissioned and presented to the board in early August. The board of directors have backed the idea of an emphasis on eco-friendly sustainable policy underpinning the operation of every department on Treasure Island, and that ecco-policy has been written and is ready to be presented to the board next week (at the time of writing). Hence Treasure Island not only already has an exceptional level of sustainability, and protection and showcasing of its environment and local culture; but it now has the objective to get better at these skills in each department each year, and to build these enviro-principles into all new development. This is probably not so surprising considering how long Fijian ownership has influenced the decision making of the business however much credit must go to GM Graeme Back for considerable change and improvement in the last 2 years, and Mr Bill Whiting whose passion for the country and people of Fiji flows through his influence on the operation as both Chairman, majority owner.


Summary…

December 9, 2007

 Treasure Island’s exceptional environmental performance in showcasing and protecting the local people and their culture, in showcasing, interpreting and protecting the local environment; and high level of sustainable practice in every department may come as a surprise to many people. However part of the process of responsibly operating in a sustainable manner is “benchmarking before boasting”, and the opportunity provided by the AON Fiji Excellence in Tourism awards to undergo peer review is an important part of the process of running an sustainable resort.  Treasure Island is running an extremely eco-conscious operation, but in addition to that is building the processes and policy as well as the checks and balances that will ensure that it only improves its status each year as market leader in sustainable operation.

As stated earlier it is easy to maintain a green operation in a small exclusive property where lots of money is charged for the privilege and only small numbers are catered for, or in a small resort offering basic facilities only as part of the customer experience (i.e. roughing it!). Additionally in a limited operation such as an office there are a limited number of areas to work on. The sheer size of this essay only underpins the difficulty of working on an operation as diverse as Treasure Island; however Treasure Island has risen to the challenge to provide the 3 1/2 to 4 star customer with their own affordable eco-friendly sustainable holiday destination, thereby setting a benchmark for other resorts.  

Other resorts have large fossil fuelled boats, big airconditioned spaces, boutiques full of Australian brand clothes and pringles chips, contractors who drive Hummers, numerous ex-pat staff members and lush heavily watered, and artificially fertilised gardens leading to their deep fresh water pools. They have imported paper straws containing white sugar sitting on beautiful, but imported furniture. Most resorts return very little to the local land owners beyond their lease payments, and have little involvement in fostering and highlighting local culture beyond a weekly meke and some torch lighting. Other small basic or new resorts may have a good sustainability status as a result of size rather than policy, with no checks or balances in place to ensure they would retain this status if/when they grow bigger or become busier. 

 Treasure Island can argue that it is possible to alter this culture of consumerism without compromising the bottom line or the customer experience; and it is backed up by recent customer surveys that found exceptional opinions of the staff and the food, and of course the fact that Treasure Island has one of the highest proportions of returnees in Fiji, which surely must be proof in itself.

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References and Disclosure 

In the interest of disclosure I must state that although I am married to the GM of Treasure Island, Graeme Back (so of course naturally biased), I am not in anyway involved in the operations of Treasure in any form (apart from living on the island etc). I have formed this submission in a semi independent manner for Treasure Island from interviews and observations, with facts on sustainability coming from several main sources referenced below, and from my own experience (I have a BAgr Sci with majors in primary product marketing and Ecology). I do sincerely believe in my experience Treasure Island is doing an exceptional job in supporting the local environment and culture, in showcasing the local environment and culture to visitors, and is a responsible global citizen. I continue to be impressed especially with the companies culture formed from the top with the Chairman and Board of Directors, who truly believe in both their resort, and in Fiji and its cultures, attractions and future.

As we will also post this online for the judges to read hence saving paper  (at http://treasureislandresort.wordpress.com/) I have left out details/exact figures that may be commercially sensitive, however Mr Back is happy to answer these to clarify any questions if contacted directly. He can be contacted at (email) gm@treasure.com.fj; (mobile)  (679) 999-9375; or (office) (679) 666-1599   

My key sources for figures quoted included:- 

-Australian Conservation Foundation

-Tourism Partnership.Org

-Biodiesel Basics and Beyond: William Kemp

-McCook, (2003) Study on the Marine Environment of Treasure Island

-Global Development Research Centre (www.gdrc.org)      

Meg Back29 November, 2007     

Hello world!

November 29, 2007

Treasure Island Resort is located on a true coral atoll 19km west of Nadi International Airport in the Mamanuca’s Group of islands in Fiji, with 66 beachfront bures. This blog has been set up as part of Treasure Island Resort’s environmental policy, and the first posts are Treasure’s submission to the tourism awards for 2007; a valuable form of external audit. While we have been a little preoccupied with “Daman” this week we hope to have this entire report/submission uploaded on this site for perusal in the next few days, and hence maybe save paper! Thanks for looking…

 More about Treasure Island Resort can be found on the official website: www.fiji-treasure.com.fj


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