Wharfside
February 2014
In this issue Leading the Blue Revolution: Behind the Scenes. . . . . . . . . . . . . . . . . . . . . . . . . . 1 Sharing global knowledge. . . . . . . . . . . . . . . . . . . 2 From the deep. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Operations Manager recalls the words of Jacques Cousteau. . . . . . . . . . . . . . . . 3 Can we help?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Random questions, cool prizes!. . . . . . . . . . . . . 4 Out for a rip. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Our “secret” teriyaki recipe. . . . . . . . . . . . . . . . . . 5 Wedding bells. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Marine Harvest listed at New York Stock Exchange. . . . . . . . . . . . . . . . . . 6 The VINdome. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Did you Know? All the gold mined by man can fit within just one of our 30m fish pens (~21 cubic metres, ~175 thousand tonnes).
Trivia time! What are baby Koalas called? Answer on Page 4
Comments about this Newsletter? Please email comments, articles and ideas to Ian Roberts, Communications Manager at ian.roberts@marineharvest.com
Leading the Blue Revolution: Behind the Scenes Over the past few months other members of the senior management team have written articles about what the Blue Revolution means By Chris Leighton to them and what Finance Director it is going to take to achieve this revolution. Past articles have described how this relates to production, fish health, the environment, and our people. Good production practices, good environmental practices, good human resource practices, and good fish health practices are all requirements for a successful business. We all know this because we see the results every day. What’s not so obvious is what goes on behind the scenes. It’s what goes on behind the scene that drives me to come to work every day asking myself what I can do to help make this company better. For me, leading the blue revolution applies to our company’s financial condition, financial reporting, and the financial controls we have in place and how effective these controls are. It means doing the right things at the right time in the right way. It means that we act with integrity and with transparency. In the Accounting and Finance world we have several regulatory bodies telling us what we have to do, how to do it and how often. As Accountants we are expected
to comply with all of the established regulations, not only Canadian regulations but also USA and International regulations. In fact, we have audits every year where we have to prove that we have complied with all the regulations. To me, leading the Blue Revolution means more than just compliance with these regulations, it means striving to exceed expectations and being viewed as the model of what an organization should be doing. You might ask yourself “Why would somebody want to be an Accountant, sit at a desk and look at numbers all day?” The answer is that my passion, and the passion of our company’s Accounting team, is to help ensure that Marine Harvest Canada is as successful as it can be. We do that by ensuring that we have good financial practices and internal controls in place. Without these good practices and internal controls investors will not have the confidence to invest their hard earned dollars in our business. Think about it, there are companies all around the world that an investor can put their money into. Would they prefer to put their money into a business that has demonstrated good oversight and good controls or in a business that seems to be out of control? It’s an easy question to answer. Having people invest in our company is not a right, it is a privilege and it has to be earned. Investors have to trust us. So what are good financial practices and good internal controls? For Marine Harvest Continued on page 2
Sharing global knowledge Submitted by Jean Veale, Food Safety Assurance Technician
Odd Medhus, Group Technical Manager Food Safety & Quality at Marine Harvest, arrived in Canada recently for his first visit with our team. He visited Wicklow farm site to view a harvest in progress, and MHC’ers Meghan Mills, Jean Veale, Jason Swanson, and Jason Stalker were happy to have his sampling skills utilized during this visit. Odd also visited the Port Hardy processing plant, and was very impressed with the efficiency of the staff there – as well as the very good food safety culture that is evident in the design of the equipment as well as how staff go about their daily tasks. We enjoyed teaching Odd how to compliment his Norwegian with our “Canadian” language “Eh”.
Odd Medhus (on right) with Jason Stalker, MHC’s Harvest Manager.
From the deep
Check out this interesting sea creature – Salpa maggiore (aka Salpa maximus). A salp is a barrel-shaped, transparent tunicate that feeds on plankton. This photo was taken near New Zealand where the little critter was released back into the ocean.
Leading the Blue Revolution: Behind the Scenes Continued from page 1
Canada it means; we have computer systems that track our spending; we have policies that limit how much each of us can spend without approval from our manager; that costs are not increasing unnecessarily; that our financial reporting is accurate and 2
truthful; that we do what we say we do. In short, it means that we are trustworthy. We build trust by showing investors that we follow our own policies and do what we say we do. When we deliver on our promises we are given the opportunity to continue improving our business. We will be able to MarineHarvestCanada.com
get the money and investment we need to replace aging equipment and increase our capacity. This investment is essential to secure our jobs and our future. We lead the blue revolution by acting with honesty and integrity and working within the controls we have in place.
Operations Manager recalls the words of Jacques Cousteau
Rocky Boschman, Operations Manager By Gina Forsyth
Rocky Boschman has been MHC’s “Operations Manager” since 2004. Some of the operations responsible are fish moves, work boat scheduling, anchoring and mooring new sites, and directing the flow of nets in and out of the farms and through the net lofts. Currently, Rocky works with about 20 people in his department.
Can we help?
One of the best parts of Rocky’s job is managing innovation and creative problem solving. Recently, Rocky completed his Masters of Business Administration in Executive Management (MBA) through Victoria’s Royal Roads University. “A key focus of the program was leading innovation and creative problem solving,” he said. “We can’t rest on our laurels around here. We’re all about doing better next time. This continual improvement has helped make us the leading aquaculture company in the world,” Rocky added. “I remember as a kid of 11 or 12, hearing Jacques Cousteau say that we’d farm the seas one day,” recalled Rocky, adding that the oceans have always had an appeal for him. He wanted to be part of that evolution, despite growing up in a region of Canada known for a different kind of farming. Born in the prairie city of Saskatoon, Saskatchewan, Rocky moved to Vancouver Island after high school and in 1986
Last summer, Marine Harvest Canada’s salmon barbeque cooked up $30,000 of support for local charities from the Comox Valley to Port Hardy. Marine Harvest Canada is now booking MarineHarvestCanada.com
completed his BSc in Marine Biology at the University of Victoria. Rocky began his aquaculture career on the Sunshine Coast. He worked at Cockburn Bay Seafarms and then Royal Pacific Seafarms, where he met current colleague Clare Backman. For new people joining the industry, Rocky encourages them to view aquaculture as a career. “It can be a calling and not simply a job.” Rocky has been married to Lynda for 33 years. They live in Nanaimo and have a son who is an ESL teacher and a former Marine Harvest summer employee. Their daughter is currently teaching in China with an eye on translation work in the future. Away from work, Rocky continues to pursue his life-long love of music by playing guitar, adding that his current band, Jodi and the Cornbinders, will soon release its first CD.
fundraising events for the 2014 summer barbeque season. If your charity or society is interested, please see our guidelines and application at www.MarineHarvestCanada.com 3
This year, MHC will be asking random trivia questions on its Facebook and Twitter pages, and giving away cool MHC logo items as prizes. So “Like” and “Follow” MHC social media now, so you don’t miss out on an opportunity to win cool stuff. Greg Gibson, Environmental Assessment Biologist and part-time model shows off some new MHC clothing
Out for a rip By Kristian Fletcher, Brainsafe Master Facilitator
During Brainsafe training, we learned about doing our 50% which includes being safe at home and work. My fiancé and I live in Sayward and we see far more accidents than we should in the winter time on our travels to Campbell River. During the winter time, whether you are on the highways or just out for a rip, there are many hazards that we face: black ice, snow, poor visibility, and other drivers. Some incidents can be chalked up to the deer and elk not using those handy signs that are posted on the highways [“Deer and Elk Crossing next 4 kms”]. These rebel ungulates can cause issues for drivers. However, most accidents are caused by poor tires and speeding, and these two things are in our “Sphere of Control”. So let’s eliminate these two hazards: tire quality and speeding. On our truck, we have quality winter tires (identified with a snowflake on the sidewall), and the tread is excellent. We are the kind of drivers that most people don’t like; we do the speed limit and no more when it’s nice out, and we do less than the limit when the weather says we should. If you plan well, there is no need to be in a rush. Even though we drive the speed limit (or less when the conditions dictate it), and even though we have excellent winter tires on a good truck, things can happen. We slid on black ice in the first week of January, but because our tires are
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in great condition and we were not flying down the road like an F16, we were able to maneuver our way off the black ice with only a bit of a scare. If we had bald tires or we were going too fast we would have ended up somewhere in the trees and I might not be writing this article. The cost of good winter tires is a very small cost compared to what can happen if you don’t have them. For those of you unaware of this website - www.drivebc.ca – it is a great tool. We look at it every time we go to town in the winter. This lets us decide when we need to leave so we can drive appropriately to the conditions and get to where we are going safely. It’s better to arrive late than to not arrive at all. Remember, if you are driving during the winter months, it is everyone’s responsibility to have tires that can handle it and to drive at a responsible speed. So stay safe, and keep the rubber side down, and the shiny side up.
Answer: Joeys
Random questions, cool prizes!
Our “secret� Teriyaki Recipe At every barbeque and food show, Marine Harvest is asked to reveal its delicious recipe for teriyaki marinade. So, in the spirit of giving, we are now sharing this recipe with you: 2 cups Kikkoman soya sauce 1 cup golden brown sugar 1 heaping tablespoon ground ginger 1 heaping tablespoon ground garlic Mix thoroughly (adjust marinade to fit quantity of salmon) Cut Marine Harvest Atlantic salmon skinless fillets into burger-sized portions. Marinade pieces for 10-20
hours (using a Ziploc bag works very
through and that each side has some
well). Barbeque directly on greased
beauty grill marks! You can serve each
grill at low/medium heat for about 5-6
piece as a burger, or with salad, pasta,
minutes. Flip and cook for about 5-6
rice, quinoa, veggies: the list is endless!
more minutes. Confirm piece is cooked
Wedding bells Congratulations to George and Shannon Nichols who married at the Maritime Heritage Centre in Campbell River on December 31st. George and Shannon met at Marine Harvest and enjoyed a honeymoon in Mexico to celebrate their union. George is site manager at Doctor Islets farm.
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Marine Harvest listed at New York Stock Exchange Marine Harvest rang the opening bell at the New York Stock Exchange on January 28th, marking the beginning of a new era for salmon farmers. “This is a big day for Marine Harvest and the salmon farming industry,” says Alf-Helge Aarskog, CEO of Marine Harvest. “According to the UN, the world must increase its food production by 70 percent by 2050. As much as 70 percent of the globe is covered by water, yet only six percent of the world's protein supply is sourced from the oceans today. The potential is enormous.”
From the left: Board Member Tor Olav Trøim, Communications Director Kristine Gramstad, Board Member Leif Frode Onarheim, VP Finance and Treasury Henrik Heiberg, Board Member Cecilie Fredriksen, CEO NYSE Duncan Niederauer, Chairman Ole Eirik Lerøy, prinicipal shareholder John Fredriksen, CEO Alf-Helge Aarskog, Communications Manager Ola Helge Hjetland, IR Contact Manager Ingrid Erlandsen, and CFO Ivan Vindheim.
The VINdome
Marine Harvest will trade on the NYSE under the ticker symbol “MHG”.
Farm technician Cory Wiebe feeds under the VINdome >
When feeding salmon takes the majority of a farmer’s day, it’s nice to be comfortable and protected from weather. Thanks to the ingenuity of farm technician Vince Sloan and his mom (yes, his mom ), feeding salmon just became a lot more comfortable, and efficient. The “VINdome” (a re-designed Lindome fabric building tweaked by Vince – hence
to name twist) is now an important part of protecting workers in the Quatsino farming area. The structure helps keep staff at Monday Rocks and Koskimo Bay sites dry and protecting from weather while feeding during the winter season, and also helps prevent equipment malfunction from exposure to elements (iPad “freeze up”), which help to improve feeding efficiencies.
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Chairman Ole Eirik Lerøy and AlfHelge had the honor of ringing the opening bell at the NYSE on launch day.
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