Olympic Culinary Loop – Sustainable Tourism L U N C H & L E A R N – A P R I L 1 6 , 2 0 1 9

Environmental Sustainability Efforts -Rank your top 5 business challenges:

Water usage.Energy.Pollution.Garbage/waste.Education.

www.olympicculinaryloop.com/eat

Olympic Culinary Loop – Sustainable Tourism L U N C H & L E A R N – A P R I L 1 6 , 2 0 1 9

Geotourism Code of Good Practice for EnterprisesWhereas, the geotourism approach sustains or enhances the geographical character of a place – its environment, geology, culture, aesthetics, heritage, and the well-being of its residents,The Olympic Culinary Loop pledges to support these principles of the Geotourism Code of Good Practice:1. Integrity of place: We will work to protect and enhance Olympic

Culinary Loop’s geographical character in ways distinctive to the place, reflective of its natural and cultural heritage. Our approaches to developing tourism will build on these resources and protect them.

2. Share our story: We will work to engage visitors and residents in exploring Olympic Culinary Loop’s distinctive characteristics, so that tourists gain a richer experience to recount and residents develop pride in the communities where they live and work

3. Enriching tourist experience: We will work to ensure that our visitors are satisfied, enthusiastic, and supportive. We will listen to their interests and concerns, so that they will make return visits and take home travel stories that encourage others to visit the Olympic Peninsula.

4. Community involvement and distinctiveness: We will conduct our culinary tourism efforts in ways that support local businesses and civic groups to the greatest extent possible, encouraging partnerships that provide and promote a distinctive, authentic place for visitors and residents alike.

5. Destination appeal: We will support efforts to sustain the Olympic Peninsula’s natural habitats, heritage sites, scenic appeal, and local culture—and encourage our visitors to do likewise. We will support efforts to avoid tourist overcrowding. We will seek to minimize sprawl and urge that the design of any new development suit its locale environmentally, culturally, and aesthetically.6. Environment: We will work to minimize water usage, air and water pollution, solid waste, invasive species, loss of habitat, light and noise pollution, and energy consumption.7. Human impact: We will support internationally accepted standards of tourism ethics and human rights in relations with our employees, customers, suppliers, and fellow community members. We will minimize unwanted social and cultural disruption from our tourism activities.8. Collaboration: We will continue to promote geotourism principles by sharing best practices in our organizations and to collaborate on geotourism educational efforts and policy development.9. Commitment: We will post this Code of Good Practice and the actions and policies with which we support it, and to the extent feasible, provide an open venue for others to comment.

Endorsed by the Board of the Olympic Culinary Loop, Jan. 2019

https://www.olympicculinaryloop.com/blog/2019/01/29/good-news

https://olympicculinaryloop.s3.amazonaws.com/2019/01/29/ocl-approved-geotourism-code.pdf

Marsha Massey | Exec. Director | director@olympicpeninsula.org |360.452.8552Olympic Peninsula Tourism Commission, Olympic Peninsula Visitors Bureau

Environmental Sustainability Efforts -Rank your top 5 business challenges:

Water usage.Energy.Pollution.Garbage/waste.Education.

The 3R’s - Reduce, Reuse and Recycle –However, statistics show that 91% of plastic isn’t recycled, so separating our plastic to get recycled, doesn’t mean it actually will be.

We think another ‘R’ is needed: ‘Re-think’. Re-thinking is the pre-cursor to reducing, reusing and recycling.

REDUCE consumption first.REUSE all you can.RECYCLE when you can't do the first two.

Plastic straw ban: Out of Seattle and on to Washington state

Microplastics in the water system

88 pounds of plastic found inside whale’s stomachA study in Belgium found average consumers of seafood (particularly mollusks) could ingest up to 11,000 microplastics each year.

Companies trying to reinvent recycling

“At least 60 chemical companies are racing to develop technology that can return trash to its original hydrocarbon ingredients, according to a report Tuesday. The process -- call it the unmaking of plastic -- creates clean, virgin resin that can be used for new products, avoiding the need to pump oil for endless fresh batches.”

Chris Butler-Minor | Community Engagement Specialist | chris.butlerminor@noaa.gov |360-406-2092Olympic Coast National Marine Sanctuary

Olympic Coast National Marine Sanctuary Advisory Council

✓ promote sanctuary awareness

✓ find potential partners for collaboration

✓ offer technical expertise

Tourism and Economic Development Professional

Contact Chris Butler-Minor |chris.butlerminor@noaa.gov |360-406-2092

✓ represent Business, Economic Development, Recreation, & Chambers Of Commerce on the Council

Seeks

✓ liaison between OCNMS, communities, & constituents

Conservation-Related Activity

Staff Trainings and continuing education

Adhere to Best Practices

Onboard Educational Briefing

Outreach and Education Materials

Promotional Materials & Campaigns

WHO?

➢ Kayaking, paddle boards➢ Surfing businesses➢ Recreational fishing➢ Historical sight owners➢ Parks and Recreation departments➢ Restaurant owners➢ Boaters ➢ Retail businesses within MBNMS Zone of influence

➢ Hotels➢ Chamber of Commerce's➢ Sailing Businesses➢ Yacht Clubs➢ Bicycle rentals➢ Whale watching➢ Recreational path owners➢ SCUBA businesses➢ Waterfront tourism businesses

HOW? A Friends to the Sanctuary Program:

• Connect with recreation & tourism businesses and organizations• Provide educational and business opportunities by capitalizing on the advantages of eco-tourism

economies.• Share information and provide a forum dedicated to serving this business and organizational

segment

WHO?➢Kayaking, paddle boards

➢Surfing businesses

➢Recreational fishing

➢Historical sight owners

➢Parks and Recreation departments

➢Restaurant owners

➢Monterey Bay Aquarium

➢Boaters

➢Retail businesses within MBNMS Zone of influence

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Question:

What could an Olympic Peninsula Blue Star recognition program look like?

Olympic Culinary Loop – Thank You!L U N C H & L E A R N – A P R I L 1 6 , 2 0 1 9