Sandals Resorts International (SRI) has taken significant steps to establish a sustainable and reliable seafood supply chain in Saint Vincent and the Grenadines (SVG) by engaging directly with the local fishing community. On October 14, representatives from Sandals SVG, alongside Winsbert Harry, President of the National Fisherfolk Organization (NFO), and members of the Barrouallie Fishing Cooperative, conducted a site visit to a proposed storage and processing facility in Barrouallie. The visit highlighted critical areas for improvement, including investments in storage infrastructure, ice supply, and handling systems, all designed to meet the resort’s stringent quality and efficiency standards. Discussions also centered on diversifying the seafood supply by incorporating species such as butterfish (coral trout) and various groupers, in addition to the resort’s existing offerings. The collaboration deepened on October 15, when Sandals hosted a workshop at the resort for NFO and cooperative members. The session focused on understanding seasonal seafood demand, assessing feasible catch volumes, reviewing pricing models, and mapping out logistics for direct delivery to the resort. Participants also addressed training needs in quality control, proper handling, and cold storage management to align with international hospitality benchmarks. As a tangible outcome, the parties agreed to launch a trial program centered on tuna, supported by recently installed fish aggregating devices that have boosted tuna availability. The NFO is set to finalize a target species list and propose a delivery structure in the coming weeks, with training sessions planned to ensure quality and traceability. This initiative reflects SRI’s broader commitment to community empowerment and the integration of locally sourced, high-quality ingredients into its culinary offerings. Matthew Flynn, SRI’s senior purchasing manager, emphasized that the partnership exemplifies Sandals’ ethos of linking tourism with community development. ‘By investing in local capacity and strengthening the seafood supply chain, we are creating meaningful opportunities for Vincentian fisherfolk while providing our guests with the freshest taste of the Caribbean,’ Flynn remarked.
Sandals, local fisherfolk discuss boosting sustainable seafood supply
