SUSTAINABILITY REPORT 2015

Recommendations

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Compliance with Labelling and Marketing Requirements All artwork/labels on Tassal branded products and products produced by Tassal for third parties is reviewed annually to ensure the information on them complies with all current standards and legislation (Australian New Zealand Food Standards Code, National Trade Measurements Regulation 2009, Competition and Consumer Act 2010, Department of Agriculture and Water Export regulations). Any new artwork/ labels are reviewed against current legislation by an artwork approval group prior to any packaging being approved. Tassal has a range of internal processes to ensure that we comply with the Australian Competition and Consumer Commission’s (ACCC) Competition and Consumer Act 2010 which covers a range of aspects including advertising, consumer rights, pricing and product safety. Tassal also has concise internal processes in place to ensure all our products meet Food Safety Australia & New Zealand (FSANZ) guidelines. These include recent updates to the Tassal website to align to new FSANZ guidelines in relation to nutrition, health and related claims. There were no incidents of non-compliance with regulations concerning product labelling or marketing communications during the reporting year. 96 Tassal Sustainability Report <strong>2015</strong>
Promoting Healthy Lifestyles In addition to our involvement in community programs and partnerships, our marketing campaigns encourage Australians to incorporate Tassal Salmon as a part of their meal choices and healthy lifestyles. We have laid the groundwork for consumers, making them aware that Salmon is a good, low fat, healthy source of protein. Our New Product Development (NPD) team is constantly developing innovative new products with a focus on quick and healthy meals. Our website provides access to a comprehensive library of recipes, further communicating Salmon versatility in different meal types and for various occasions. Partnership with Hawthorn Football Club Tassal has partnered with the Hawthorn Football Club (Hawks) to host executive and player cooking classes at the Tassal Salmon Shop to showcase how Salmon can play a vital role in an everyday, healthy and balanced diet. The Tassal Salmon Shop shares the Hawks passion for Salmon with the community. Salmon Shop Programs Tassal’s Salmon Shops operate a number of programs designed with a focus on understanding nutrition, balanced diets and healthy lifestyles. These programs include demonstrations and interactive cooking classes. The primary learning objective of all programs is to address the identified community need by giving attendees an insight in the health benefits of Salmon. The secondary learning objective is to demonstrate the versatility and ease with which Salmon can be used. Attendees develop cooking skills and pick up tips imparted by our qualified chefs which can be used in the preparation of healthy meals. ————————— Tassal Sustainability Report <strong>2015</strong> 97
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SUSTAINABILITY REPORT 2015
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Contents Message from our Chairman
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“We achieved ASC certification fo
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At the same time we successfully im
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Message from Ian Miles Head of Safe
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Our Salmon Our Biological Assets Ta
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Our Network - Sites MELBOURNE, VICT
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from Tasmania, increased by 194% ($
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Key Enablers The key enablers for t
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Case Study: Good Governance - Senat
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certification to Best Aquaculture P
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Goal Description FISH HEALTH & WELF
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Description PEOPLE Impact on sustai
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Our Community Engagement Officer wo
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Description ENGAGEMENT ACTIVITIES I
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Our Material Issues We have streaml
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Linking Material Impacts to the GRI
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consumer label, the ASC promotes ce
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WWF is very proud to walk side by s
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At each meal, the following factors
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Tassal’s Fish-In / Fish-Out Ratio
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Description Breeding and genetics I
Page 45 and 46: Salmon Farming in Tasmania’s Mari
Page 47 and 48: Marine Reserves The D’Entrecastea
Page 49 and 50: Changing Ocean Conditions As a prim
Page 51 and 52: 1995. Freshwater hatchery facilitie
Page 53 and 54: Water Quality in Macquarie Harbour
Page 55 and 56: Wildlife Management Tassal is commi
Page 57 and 58: Bird Gate Innovation Bird gates wer
Page 59 and 60: across all sites. This program is i
Page 61 and 62: Anaesthetics are used in Tassal’s
Page 63 and 64: Energy used, and associated CO 2e a
Page 65 and 66: GHG by source (t CO 2 e) 0.48 0.47
Page 67 and 68: Recovery Description of nutrients f
Page 69 and 70: packaging - pouches 1,219,355 units
Page 71 and 72: “Our longer term vision for the f
Page 73 and 74: ▪ 71% feel comfortable in discuss
Page 75 and 76: are provided under the wellness ban
Page 77 and 78: “We place a strong emphasis on em
Page 79 and 80: periodically reviewing compliance a
Page 81 and 82: Gender Demographics Total number of
Page 83 and 84: Percentage of employees who live an
Page 85 and 86: Sport was an important part of my y
Page 87 and 88: Phases of worker dependence A depen
Page 89 and 90: Tassal's total recordable injury fr
Page 91 and 92: WHS Innovations Standardisation In
Page 93 and 94: Our Team Each of our processing fac
Page 95: Number of positive reports 42 40 35
Page 99 and 100: Description Tassal certifications I
Page 101 and 102: Memberships and Committees Tassal i
Page 103 and 104: Biosecurity Procedures or measures
Page 105 and 106: unsustainable fishing and safeguard
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Page 109 and 110: GRI Content Index Page General Stan
Page 111 and 112: Energy External Assurance Page G4-D
Page 113 and 114: Category: Social (Sub-Category Labo
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SUSTAINABILITY REPORT 2015

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