APPENDIX 3.
Technical Notes
D3 TOURISM SUSTAINABILITY INDEX
No eco-certification programs have been established for the cruise industry. However, the following guidelines
help measure the extent to which the cruise industry is working to mitigate ship-based as well as shore-based
impacts. The following priorities of a formal partnership between Ocean Conservation and Tourism Alliance
and the cruise industry are:
· Using best practices for wastewater management
· Establishing destination partnerships: working with local governments and communities to maintain high-
quality travel experiences by protecting the natural and cultural assets of cruise destinations
· Promoting environmental education: raising guest and crew awareness of and support for critical conservation
issues
· Promoting vendor environmental education: lessening the environmental impacts of suppliers
D6 FORAM INDEX
Calculation: (see reference 13 under Drivers of Change)
*Calculate the proportion (P) of specimens for each functional group by summing the specimens of each genus
of that group (N) and dividing by the total number of specimens counted (T).
Ps = Ns/ T, where subscript "s" represents symbiont-bearing foraminifers
Po = No/T, where subscript "o" represents opportunistic foraminifers
Ph = Nh/T, where subscript "h" represents other small, heterotrophic foraminifers
*Weight proportions to calculate the FORAM Index (FI):
FI = (10 x Ps) + (Po) + (2 x Ph)
D9 TOTAL VOLUME OF PRODUCTION PER SPECIES
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
Caribbean Spiny Lobster
Belize
608
448
534
468
552
503
394
525
541
555
Honduras
1,257 1,450 1,176 1,237
1,541 823
612
772
1,021
950
Mexico
896
756
844
613
645
747
782
1,070
818
980
Strombid Conch
Belize
1,026 1,105 1,926 1,891
1,051 1,745
1,980
1,380
1,770
2,101
Honduras
675
609
868
601
721
713
1,005
386
1,002
89
Mexico
4,963 2,566 5,218 3,293
7,243 8,295
8,730
6,293
5,841
4,840
Guatemala: Western Central Atlantic Marine Production in Guatemala
Marine fishes
270
270
195
213
196
203
200
200
200
200
Penaeus shrimps
120
120
90
115
96
163
150
150
150
150
Data Source30
206