Sandals Saint Vincent and the Grenadines has held discussions with the local fishing community to establish a sustainable and consistent seafood supply chain for the resort.
On Oct. 14, representatives from Sandals SVG joined President of the National Fisherfolk Organization (NFO) Winsbert Harry and the Barrouallie Fishing Cooperative’s executive team for a site visit to a proposed storage and processing facility in Barrouallie.
The team identified key areas for improvement, including investments in storage, ice supply, and handling infrastructure, all aimed at meeting resort-grade standards for quality and efficiency.
Discussions further explored expanding the range of species available for supply, including options such as butterfish (coral trout) and various types of groupers, in addition to the resort’s regular seafood varieties.
The collaboration continued on Oct. 15, when Sandals hosted a one-day workshop at the resort for representatives from the NFO and local cooperative members. The session focused on understanding seafood demand by species and seasonality, assessing realistic catch volumes, reviewing pricing structures, and mapping out logistics for direct delivery to the resort.
Participants also discussed training requirements in key areas such as quality control, proper handling, and cold storage management to meet international hospitality standards.
As an outcome of the workshop, all parties agreed to initiate a trial program focusing on tuna, supported by the recent installation of fish aggregating devices that have increased tuna availability.
The NFO will finalise a target species list and share a proposed delivery structure in the coming weeks, with training sessions to be arranged before the trial’s commencement to ensure consistency in quality and traceability.
This initiative underscores Sandals Resorts International’s (SRI) ongoing commitment to empowering local communities and integrating locally sourced, high-quality ingredients into its culinary offerings.
Matthew Flynn, senior purchasing manager from SRI, said the partnership “represents the best of what Sandals stands for, connecting 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.”