Shark Safe Restaurants - Action Plan

• Action Plan:
  
  1. Convince as many local citizens as possible to stop consuming shark fin soup and other shark products and to stop patronizing establishments that offer such products.
  
  Since most shark fin soup is consumed by Asian people, we need to reach out to the Chinese and Asian community by contacting schools and various youth groups such as Boy Scout troops, Church groups, sport clubs, schools, etc… Offer to speak at group meetings and events about scuba diving and the ocean environment and of course Sharks! Shark Safe Network has prepared a PowerPoint presentation, slideshow and video clips that are available to you, but feel free to use your own materials.
  
  Whatever you decide, be sure to focus on education about sharks and their importance to the marine environment. Show the beauty of sharks through photos and video. Kids especially love to see pictures of sharks and will ask you tons of questions. Be prepared! Speak about how sharks are at risk of extinction due to over fishing and the demand for shark fin soup. Inspire your audience to be passionate about the marine environment and convince them that they can be active in their own community and promote the protection of sharks.
  
  Create a contact list from your audiences and offer to invite them to future events in their local area. Soon you will have created a wonderful, educated and dedicated group of young people to participate in the "Shark Safe Restaurant" campaign in your area.
  
  2. Educate chefs and restaurant owners, and try to persuade them to take shark fin soup, shark dishes and other unsustainable and high mercury seafood items off their menus.
  
  "A Bowl of Trouble for Sharks" from Ma Shumin
  (http://www.sharksavers.org/en/education/sharks-are-in-trouble/392-film-by-ma-shumin-a-bowl-of-trouble-for-sharks.html)
  
  Many chefs, including a number of high profile celebrity chefs, are championing the sustainable seafood cause. These chefs realize that their responsible choices can have a positive impact on the health of their customers, the health of the planet and the future of their industry.
  
  Contact restaurants in the area and try to identify one or two chefs / managers / owners who are open to talking with you. Make an appointment to see them and bring a Shark Safe Network information packet with Shark Fin Soup information sheet, List of high profile chefs/establishments that have taken shark fin soup off the menu, stickers, table tents, and additional information that you think will be helpful - Seafood Watch Sustainable Seafood cards, articles about the health risks associated with mercury consumption, etc.
  
  In the meeting,
  
  

  Explain to them the benefits to their business of serving sustainable seafood, including:

  	positive image associated with being a leader in environmental responsibility
  	health benefits to their customers
  	long term sustainability of their business
  	will attract young clients who are environmentally aware

  Provide them with information on alternatives to shark fin - vegetarian shark fin, mock shark fin, etc. recipes.

  
  
  Once you have your group of Shark Safe Network volunteers and a "champion" in the restaurant community, work with your volunteer group to contact all the restaurants in the area that are still serving shark fin soup. You can do this individually or you can organize a peaceful protest rally.
  
  If you decide that a rally is the best way to go for your community, then please:
  
  1. Contact the local police department to inform them of your plans. Make sure you are aware of all local ordinances regarding public demonstrations.
  2. Set up meeting place where volunteers can meet to pick up materials, and review the plan for the day and the list of restaurants.
  3. Have all volunteers sign in on a sign up sheet and sign that they agree to adhere to all Shark Safe Network Campaign Principles and local ordinances.
  
  Following are some basic guidelines, but the rules may differ slightly for each city:
  
  

  	At no time should any participant block or disrupt street vehicle traffic.
  	At no time shall an entrance or exit to any establishment be blocked or barriers of any type be erected that would impede persons from escaping the establishment in case of emergency.
  	At no time shall a participant deface any private or public property.
  	Loud speakers over 10 dcb are not allowed.
  	No violence will be tolerated.
  	For emergencies dial 911

  
  
  Everyone has the right to FREE SPEECH but it's absolutely necessary to check with the local police department before organizing any public demonstration to ensure that no laws are broken!
  
  Protesters will stand in front of targeted restaurants and shark fin market locations holding signs and banners. Leaflets will be distributed to pedestrians passing by or entering the picket locations. Our goal is to convince patrons to stop patronizing the restaurants that serve shark fin soup and to encourage them to patronize the establishments that do not serve shark fin soup instead.
  
  3. Restaurants serving shark meat and Grocery Stores:
  
  Contact the Manager of the restaurant or grocery store. Politely let them know about the problems associated with selling shark products, including the conservation issues and the health issues. They probably are not aware. Ask them to stop selling the shark products.
  
  If they are not responsive, then start a phone call and letter writing campaign. Check the downloads page for sample letters.
  
  4. As always, don't be part of the problem!
  
  Don't order shark fin soup or other shark dishes and don't patronize establishments that serve these dishes. Let the owner or manager know that you are leaving because they serve shark, and politely explain to them why this is a problem. Encourage them to remove it from their menu and offer to come back with more information. Hopefully you can convince them to go Shark Safe!
  
  And be careful - remember that shark products often go by another name or are used in dishes that don't specify the type of fish - fish & chip, fish sticks, imitation crab, etc.