Monday, July 01, 2019

The life of a seal hunter

By Jean-Claude LaPierre , Canada

I was 12 years old when I killed my first seal. 1952. A huge male. He charged me when I got within 15 feet of him, and I was so scared, I swung away at him with the baseball bat I had in my hands. I didn't have a hakapik -- a heavy wooden club affixed with a sharp spike, used to kill seals -- back then. I must have hit him about 50 times before I was convinced he was dead. When I stopped, I realized my Dad and the rest of the crew were all laughing at me, at how excitable I was, wielding that bat. I think my father decided to throw me into the deep end of the seal hunting pool when he chose that male for my first kill. After that, anything would be easier.

On that same outing, I took 25 whitecoats (newborn harp seal pups). Back then, there were no regulations or government laws that banned killing the baby seals. It was much harder for me to do that. When you approach the babies, they become scared and tuck their heads into their bodies to protect themselves. It was terrible. It hurt my heart. But I didn't have a choice. Either I followed through to become a part of my Dad's crew, or I didn't, and I would go home for good. But I wanted to be part of the crew, so I did it. On the way home, he didn't say anything about my first outing with him and his crew. My mother asked him how I did, and she told me he was impressed. "You done good,” was what he said.

My mother was the one who convinced my Dad to take me on my first hunt. I begged him several times to take me, but he wouldn't budge, and I would end up crying for hours. He said I didn't have any experience, but the spirit? of adventure in the stories, he told about past hunts excited me. He would often recount a story his own father told him about an entire family who drowned on a hunt in the 1940s when their boat went adrift, hit some ice and went down. Nine of them. They didn't have any way of communicating what happened, and there were no helicopters then to make a rescue. There's a song about them – "La famille Lebel." I think my father told the story to show how dangerous life on the hunt could be. Respect the sea, respect the ice, he would say. They are more powerful than you. I learned the hard way.

It was sometime in the early 1970s. I went hunting with my cousins on the north point of Prince Edward Island. We had a 60ft. wooden boat and made a good haul, something like 2,100 pelts. But we ran into gale-force winds and drifted about 90 miles into Cabot Strait - into some heavy ice. We had to line the outside of the boat with pelts so the ice wouldn't pierce the hull. We were very nervous. But we had good communications, and were able to contact an icebreaker to help us out.

When the weather cleared, the coast guard came and got us. I've hunted seals for more than 50 years. It's easy to do, but you have to control your emotions. I used to question my actions, to try and figure out how I felt about what I was doing. But we humans are predators. Seals prey on other species. We kill other animals too. The cameras don't capture all the killing humans do. Cameras aren't allowed in many places where animals are slaughtered. The seal hunt, however, is out in the open, very public and easy to film. The important thing is to have respect for the animal. I wouldn't be able to kill knowing that the animal would suffer, so technique is very important. A quick kill, a quick blow to the top of the head with a hakapik is usually enough. Sometimes a seal continues to move after being hit, but that's normal. It's already dead. A biologist told me that that's the body's normal reaction.

Sometimes you hear people say we skin seals alive, but that is a lie. We are professionals and we follow the rules. Actually, we train young people how to handle seals humanely. I hunt seals because I need them. It's how I make a living. It's my life. Three of my sons are now part of my crew. It's their life now. I have a grandson who's just turning 12, the same age I was when I went on my first hunt. He asks a lot of questions about hunting. He is as excited about it as I was when I was his age, and is often on the shore with his mother, waiting for us to come into port at the end of the day. *** It used to be quiet on the ice. You were out there, hearing nothing except your own breath. When I went with my father that first time, we walked on the ice to get to the seals.

We used a row boat at certain points, but we did a lot of walking on shore ice. My Dad said it was important to pay attention to the color of the ice. White or blue ice was solid underfoot. Walking on grey ice would guarantee you an icy bath, or worse. When we came across higher cakes of ice, sometimes ten feet high, we would use an axe to make a path so we could continue on our way. Very low tech. No motorized boats, no helicopters, no noise back then. It's not quiet anymore. There's a lot of traffic above and on the ice now. There can be 50 helicopters hovering with protesters and tourists. I've hunted from helicopters and planes myself, and the catch is huge. One season, my cousins and I used a Cessna, and we took in 25 pelts per trip. We made quite a few trips and ended up with 400 to 500 pelts in one day. But I realized the noise scared the seals, and this affects their growth and the hunt. The noise frightens the mother seals, especially, and they leave their nursing babies and slide underneath the ice for cover. Sometimes they don't come back for hours, and this affects the babies' maturing process.

The protesters and all these celebrities say they care about the animals, but they don't seem to care about the mothers. Only the babies. They take the babies away from the mother and pose for pictures. They forget the mother. How is that respecting the animal? It's hypocritical. *** The Gulf hunt around the Madeleines was poor this year. It was the worst I've seen since I began hunting. There are about 75 to 80 boats, including my own, from the Madeleines. My own crew only took in 200 seals over three days. Normally, we can harvest 1,500 to 2,000 per season which lasts 5 or 6 days. There were lots of challenges this time around. Conditions were not conducive for hunting. The ice was not as widespread as before. Not many of the young seals had matured enough for us to take. Something is going on with their maturing process.

The DFO hunt quotas are also affecting us negatively. The quota for the Madeleines was 18,200 this year. To make a decent income, our crews would need to take 50,000 seals. We have to go farther and farther away from home base, sometimes 300 miles, to get to the seals - the beaters - that we can hunt legally. As crew captain, I can make $25,000 to $30,000 for the season – in a good season. This year, I didn't come to close to that. I only paid off my expenses. I didn't make any money. I have a contract, going on 12 years now, with Fisheries and Oceans Canada to put out and check their navigation buoys. That is an extra source of income for me.

Others are not so lucky. We're going to have to be very proactive in the coming years if we are going to maintain our way of life in the Madeleines. We just revived the islands' sealing association and we're going organize boycotts of those businesses and agencies that facilitate the protesters' activities. Rental car agencies, places that rent out helicopters, the hotels protesters stay in, the companies that provide fuel for the protesters' planes and helicopters. We're going to use the protesters' tactics against the protesters themselves. They only show up and spend money for about a week or two out of every year, but we live here. We are here all year round and are a major part of the economy here. We're going to have to advocate for ourselves to counteract the negativity around the hunt. The negative publicity about the hunt began to circulate in the 1970s.

First was the film that Quebec journalist Serge Deyglun shot. Then Brian Davies of Greenpeace came, and soon the word spread that we were bad people. I remember a group of sealers attacking a helicopter that was going to take Davies on the ice to film the hunt. After they were finished with it, the helicopter couldn't fly. But that didn't help our cause. The damage was shown to people all over the world, and the tide began to turn against us. In the 1980s, another Greenpeacer, Paul Watson, spoke against the hunt on a Madeleine radio station. But people knew what hotel he was staying in, and a crowd of about 300 found him, broke the door down, and took him off to the airport. I was frightened for him. Fortunately, for him he was only missing a few hairs on his head that someone grabbed while they dragged him out of the hotel. Somebody has a souvenir of the occasion. There were only 10 police officers on the Madeleines, so they couldn't do anything. Watson was put on a plane to Charlottetown, PEI.

Before the hunt started this year, I tried to talk to the Humane Society people, with Rebecca Aldworth, the director of the Canadian Wildlife Federation. She wished me good luck on the hunt this year. She said it was going to be my last. I told her that my sons and I were going to be back for sure. It was she who wasn't going to be here next time. She just laughed. She is Canadian herself, but her actions are not Canadian. We're going to make sure there'll be no planes and helicopters disturbing the animals and interfering in the hunt. This year? we managed to get Esso in the Madeleines to stop providing fuel to the protesters. We were happy we achieved that.

I called the head of the Sealing Association in Newfoundland, Frank Penhom, and asked him to do the same where he is. To get the oil companies to stop selling fuel to the activists. We're going to work hard on making that happen by the time next year's hunt starts on the front (another name for the hunt off Newfoundland). Our way of life didn't start a few years ago. It's hundreds of years old. I myself am Acadian, Quebecois and Canadian. Melting ice, the changes we're seeing to the seals' maturing process, new DFO hunt quotas and, especially, protestors, are driving me away from the life I know. I heard on the news that a beauty products' executive wants to buy us out, something like $16 million was offered. But that's not enough. She could offer $50 million or even $100 million, but no amount of money is enough. My father taught me this way of life. It's a tradition and I have respect for it. I can't be in a building in Vancouver or Montreal. That would destroy my life. Fishing, being on the ice, hunting for seals…that is my life.

SHARP PN-TH1 BIG PAD 4K Interactive Displays


Powerful and flexible, the PN-TH1 BIG PAD range of smart interactive displays from SHARP provide intuitive “Pen-on-Paper” user experience with the accuracy of the exceptionally smooth InGlass™ touch technology. It also has an integrated Android PC with whiteboard, and wireless functionality to help enhance your productivity and collaboration in various situations.
A clearer picture
When it comes to sharing information with groups of people in a corporate environment, everything needs to be displayed clearly and precisely. The new PN-TH1 BIG PAD is equipped with a 3840 x 2160 Ultra High Definition (UHD) 4K resolution touchscreen display that is optimised for 4K reading. Its superb contrast and image definition allows even the minutest details in presentation, documents and diagrams to be viewed with great visual clarity.
Write and draw freely
Thanks to the highly responsive InGlass™ touch technology and the on-board Whiteboard app, you can now write on the screen of the PN-TH1 BIG PAD like you are writing with a real pen on paper. Pick up a Sharp touch pen, use either the thick 4mm or thin 2mm tip, or simply use your finger. Either way, it accurately recognises whatever you are writing or drawing with. You can also enjoy more effortless control with its gesture support for smooth pinching, zooming and rotating. Its 20-point multi-touch capability allows a number of people to use the screen at the same time for even greater interactivity.
Stay connected
The PN-TH1 BIG PAD range is designed to provide exceptional flexibility and freedom of use to meet the demands of even the most challenging corporate environments. Connect any type of PC source with its HDMI, DisplayPort and VGA connections, as well as USB for touch connection. Connect a 4K video content player using the player's HDMI output; or use its handy built-in wireless connectivity to connect to any smart Windows, or Android mobile devices. You can also utilise the Mini-OPS slot to instantly extend the BIG PAD’s functionality with hardware add-ons and solutions.
The right angles
Install the PN-TH1 BIG PAD in a variety of ways, including portrait, landscape or a range of titled angles (0° to 20° or 45°) so you can select the most effective mode to display your content. With such versatility and its stylish semi-flat bezel design, it will look good in any office, meeting room, design studio, educational setting or even in a store.
Sharing is caring
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Size matters
The PN-TH1 BIG PAD is available in a range of large format displays, with a choice of 85”, 75” and 65” screen sizes to suit almost any office environment, boardroom or meeting room.

Whether you are looking for a highly interactive display for your meetings, lectures or stores, or exploring detailed financial and technical information in architectural drawings, graphic designs, and medical, scientific or engineering data, the PN-TH1 BIG PAD is your ideal companion in any corporate environment.
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About Sharp Corporation of Australia
Sharp Corporation of Australia is a subsidiary of Japan's Sharp Corporation. Sharp is a worldwide developer of one-of-a-kind home appliances, multifunctional (MFD) office solutions and professional and commercial visual displays. Sharp was honoured as an inaugural Thomson Reuters Top 100 Global Technology Leader in 2018, recognised as one of the tech industry's most operationally sound and financially successful organisations. 

Thursday, June 20, 2019

Trendsetting Ramen Noodle Mecca RAMEN CUBISM Launches Exclusive 'Instagrammable' Twin-Bowl Shio Ramen to Celebrate Osaka Sister Brand RAMEN PURISM Opening

In celebration of brand expansion of his trendsetting new ramen mecca RAMEN CUBISM in Central to his home town in Osaka, Japan's 'celebrity' ramen champion Hayashi Takao is celebrating the phenomenal success story with a unique "twin-bowl" ramen concept in Hong Kong this July.

The Eden Sea (Cold)
Soon to launch at RAMEN CUBISM on 2 July, The Eden Shio ramen collection is inspired by the phrase 'The Forbidden Salt'.

In unique handcrafted 'Figure of 8' bowls, the master ramen is inviting fans to indulge in both hot and cold styles of a new specialty named The Eden Land (Hot) and The Eden Sea (Cold), currently, a stellar dish sold at Chef Hayashi's newly opened RAMEN PURISM in Osaka.

The Eden Sea, a unique cold ramen dish best to enjoy in the hot summer months, skillfully crafted with Chef Hayashi's secret recipe, using top quality fish and shellfish.

With a light 'umami', the Eden Land salt base sauce blends from four types of shellfish, scallops, clams, Hokkaido squids, dried scallops, artisan sea salt, sake, seaweed, considered the oldest form of ramen seasoning.

Topped with a juicy 10 cm-thick slice of roast pork belly, with bowls designed by an artisan Kyoto ceramic specialist, the new ramen extravaganza is priced HK$138, with only four servings of the unique 'twin bowls' are available every hour. Single hot or cold servings are also available, priced HK$98.

The novelty concept is additionally 'instagrammable' because lucky diners also have the opportunity to buy another rarity – his new aromatic Majimori-Style Hayashi Cup Noodles with secret spices, which sold-out in Japan within a month of launching the first batch of 100,000.  300 cups were put aside for Hong Kong, and are now reserved exclusively with customer with single spending of HK$300 – for an extra HK$25, with a limit of just two.

Chef Hayashi Takao
New snacks are also launching on the evening menu, featuring Hand-made Japanese Radish Pickle with Pomelo (HK$28), Sliced Pork Belly with Miso and Scallops (HK$38) and Hand-made Crispy Sweet Potato Ball (HK$38), serving daily from 5:30 pm.

Having attracted a cult following since opening in Hong Kong in January, RAMEN CUBISM is meanwhile fast-tracking expansion – opening a second branch brand RAMEN PURISM in Chef Hayashi's home town of Osaka, to be followed by a sister Hong Kong branch in Tsim Sha Tsui in September.

"From the start, we envisioned Wellington Street as the flagship for an international brand, and the plan has already moved into top gear due to overwhelming popularity, with Macau and mainland China now on the radar," said collaborating partner Eric Ting, CEO of Hong Kong's Bird Kingdom Group, renowned for putting Lai Chi Kok's D2 Place on the dining map.

To launch the opening campaign for RAMEN CUBISM's expansion to Tsim Sha Tsui, 'teaser' tasting of the brand's specialties is being promoted at Bird Kingdom's D2 Place Japanese restaurant UMAI for a month from today to 18 July.  Featured ramen include the signature Premium Cubism (HK$118) and Sea Soy Soup (HK$88).

Famed for his soup bases, Chef Hayashi, 31, shot to fame in Japan for handcrafting culinary creations from prized, specially-selected ingredients at his flagship restaurant 'Original Ramen Style Hayashi' in Osaka – renowned for lengthy daily queues of up to 100 patient diners.  His new Osaka venture RAMEN PURISM in Shinsaibashi is equally popular with the launch his new ramen broth bases and twin-bowl ramen concept.

Named after the early 20th century art movement pioneered by Pablo Picasso, RAMEN CUBISM's Wellington Street venue is immediately recognisable by a graffiti mural on the street wall by Russian artist Sergei Rozhnow.

Merging vivid images of historic ramen masters and the two celebrity chefs with Japanese anime characters, the vibrant mural is inspired by parallels between the influential creativity of cubism art and minimalist simplicity of Japanese culture.

The cosy interior of RAMEN CUBISM features a predominant wood finish, invoking the sense of natural, fresh, and authentic ingredients sourced from environmentally-friendly places.  The authentic ambience is amplified by Japanese pottery specially commissioned for the chefs' signature noodles marrying traditional cooking technology and innovative ideas – bringing a one of a kind ramen 'comfort food' experience to Hong Kong.

Eminently 'instagrammable' ramen creating the biggest buzz on social media are headlined by Premium Cubism – White Broth (HK$118 / Large), an extra-hearty larger option of a regular HK$88 version, especially renowned for Chef Hayashi's signature slow-cooked pork belly and a half soft-boiled egg in a 'secret recipe' broth.

RAMEN CUBISM is in the basement of Yuen Yick Building, No. 27-29 Wellington Street, Central, Hong Kong.

Opens from Sunday to Thursday, 11:00 a.m. to 11:00 p.m. and Friday to Saturday, 11:00 a.m. to 12:00 midnight; payment are accepted by cash, Octopus, Alipay and WeChat Pay.

For enquiries, please call (852) 2399-0811 or email ramencubism@gmail.com.

Facebook : www.facebook.com/ramencubismhk/

Instagram : www.instagram.com/ramencubism/


Monday, June 17, 2019

UnionPay International continues South Pacific expansion with Apex Car Rentals partnership


UnionPay International, the leading Global Payment network, has partnered with Apex Car Rentals to provide access to rental vehicles for the growing number of Chinese visitors to Australia and New Zealand.

From today UnionPay cardholders can book an Apex car rental online or at any of Apex Car Rentals' 30 locations across Australia and New Zealand.

UnionPay International South Pacific Region General Manager James Yang says the partnership was all about making the travel experience as simple as possible for cardholders.

Mr Yang continues: "Our partnership with Apex Car Rentals aims to make travelling in Australia and New Zealand easy and accessible for our cardholders, with the added benefit of a range of discounts and privileges."

He added: "In Australia and New Zealand, China takes out the number one and number two spots respectively for overseas visitors, with millions of UnionPay cardholders travelling to each country every year.

"The growing number of partnerships we are facilitating in Australia and New Zealand not only provide a range of benefits for our cardholders but also provide significant opportunities for our merchant partners, including Apex Car Rentals, to engage with the growing number of not only Chinese tourists, students and migrants, but also other 51 countries and regions cardholders travelling to the region."

Grant Nye, General Manager of Apex Car Rentals, says tourism between China and both Australia and New Zealand is one of the fastest growing segments:

"As China continues to grow with its record-breaking outbound tourism across the Pacific, this partnership recognises the need to offer a more convenient and seamless payment experience to Chinese consumers – both in terms of pre-booking before they leave their country and while they are here."

UnionPay cardholders will also experience a range of exclusive benefits through the partnership with Apex Car Rentals, adding to their Australian and New Zealand travel experience, including discounted car rental rates.


Tuesday, May 14, 2019

Lufthansa becomes the world’s first airline to earn IATA ONE Order certification



−   Innovation in travel booking and accounting processes lays the foundation for devising more customer-specific offers
−   Joint pilot project with Lufthansa Systems promotes further development of the ONE Order global industry standard

ONE Order is the IATA initiative to modernize its member airlines' flight booking and accounting processes, to enable them to align their products even more closely to customers' needs and substantially simplify the customer's booking experience. Under the ONE Order approach, the customer is issued a single reference number for their journey, known as their Order ID, that covers all their flight and supplementary product documents (which have previously been handled separately). ONE Order thus allows all the travel products and services for a particular trip – even those of other providers such as partner airlines or third parties such as hotels and car rental companies – to be fully integrated under a single booking reference number.

The adoption of ONE Order has been made possible by IATA's New Distribution Capability (NDC) standard, which is using the XML standard to modernize the systems communications between airlines and other travel service providers.

Lufthansa's ONE Order certification from IATA follows the successful completion of a one-year pilot project at the airline in collaboration with Lufthansa Systems. The project's objective was to conduct the entire product offer and booking process solely on the basis of the NDC and ONE Order standards. As part of the long-standing involvement of the Lufthansa Group in helping to develop new industry standards, the project's feedback and findings were shared with both IATA and industry partners.

"We are very pleased to have become the first airline in the world to obtain this ONE Order certification," says Christian Popp, the Lufthansa Group's Head of Distribution and Revenue Management Strategy & Business Intelligence. "With the new ONE Order standard, we can even better address our customers' needs, tap new potential and create added value together with our system partners within the travel market. This latest development is also further confirmation of the leading role that the Lufthansa Group continues to play in innovation terms, and marks another major step towards the airline sales of tomorrow."

"We congratulate the Lufthansa Group on becoming the first airline group to earn our ONE Order certification," adds Yanik Hoyles, IATA's Director of Industry Distribution Programs. "With their NDC and ONE Order involvement, the Lufthansa Group is helping to take our industry further along the road to a modern digital retail experience."

As drivers of innovation in today's advanced distribution concepts, the Lufthansa Group works continually to develop and refine new technological solutions that can sustainably enhance the processes involved to offer a travel booking experience that is tailored as closely as possible to the individual customer's needs.

LH.com
Lufthansagroup.com
Follow on Twitter: @lufthansaNews
 

Saturday, May 04, 2019

In-shell pasteurisation reintroducing eggs into commercial kitchens


In-shell pasteurisation reintroducing eggs into commercial kitchens

  • Australian food service operators placing business at risk over preventable Salmonella outbreaks
  • Australia has the highest incident rate of salmonella outbreaks in the developed world
  • Foodborne illness leads to 1 million doctor visits and 32,000 hospitalisations per year[1] and the risk of substantial fines and reputational damage
  • A newly available pasteurised in shell whole-egg assures against Salmonella for commercial kitchens
Food safety is always of the upmost priority in the hospitality trade, however something as simple as an unsafe egg anywhere in a food preparation area[2] can put an entire business at risk.

A single egg with Salmonella can contaminate work surfaces as far away as 40cm, leaving bacteria that persist for 24 hours. Australia has the highest incident rate of Salmonella outbreaks in the developed world[3] and most of those occurrences arise from the mishandling of eggs within the supply chain.

Commercial kitchens who work with or use egg products are at financial and reputational risk, with restaurateurs, caterers and food service suppliers, potentially exposing customers, aged care residents, hospital patients and tourists to the risks of preventable food poisoning.  

Alasya Restaurant and Takeaway was recently fined $80,000 after 135 diners suffered mass Salmonella poisoning and Sylvania Bakery was fined $122,000 after 200 people became ill due to Salmonella.

New research by Australian Pasteurised Eggs (APE) found eight in ten (83%) people will not visit a restaurant that has been fined for food poisoning, whether or not they had ever dined there themselves. For less than 20c. per plate, businesses can protect themselves from both reputational damage and substantial fines by moving to pasteurised shell eggs.

Whilst food-borne illness can affect anyone, the research found that one in three (33%) Australians are especially vulnerable to food-borne illnesses caused by pathogens such as Salmonella. Food safety and quality advocate, Gabrielle Thoreau tells us more about the risks, "People most susceptible are the elderly, pregnant women, diabetics, people with poor nutrition, kidney or liver disease and those currently undergoing cancer treatment."

"Under current legislation, food businesses must cook with and serve pasteurised products[4]. Until now, this has meant kitchens have had to use products such as liquid whole egg pulp, which sacrifice on flavour and culinary versatility," says Thoreau.

However, newly available whole-egg, in-shell pasteurisation can now assure of safety against Salmonella in the egg supply chain, with raw or undercooked recipe versatility. Salmonella is only eradicated in the cooking process when eggs reach temperatures in excess of 63-76 degrees centigrade, so food service operators that choose to serve runny fried, poached or scrambled eggs are potentially putting their patrons as risk.

The technology used by Australian Pasteurised Eggs ensures eggs are free from risk of Salmonella by removing 99.999 percent of the bacteria. The pasteurised eggs extend shelf life to 90 days while also preserving the full flavour, texture and appearance.

Thoreau says, "Pasteurising an egg starts with freshly laid shell eggs from approved, certified and inspected farms. The process involves submerging eggs into moving water baths using precise time and temperature zones to pasteurise and kill the bacteria. They are then coated with food grade wax to further protect the outer shell.

"For a long time, eggs have been taken off the menu due to the risks or replaced with a substitute like liquid pulp. This new technology is a game changer for the hospitality industry as it allows people to enjoy runny eggs again, without the concern of becoming sick," says Gabrielle Thoreau.

Seven out of ten foodborne illness outbreaks originate in food service operations[5], it is therefore especially important to trust your supply chain in preventing the transfer of contaminated eggs.

As Australia continues to experience outbreaks of Salmonella Enteritidis contaminated eggs, it has become increasingly important for those in the hospitality industry to take notice and make a change.

For more information on Australian Pasteurised Eggs, visit the website: http://www.safeeggs.com.au/

Saturday, March 23, 2019

Avis Budget Group announces partnership with R U OK?

#ruok




Avis Budget Group, a leading global provider of mobility solutions, has today announced its new charity partner in Australia, with suicide prevention organisation R U OK?. Building on the company's ongoing commitment to raise awareness around mental health, Avis Budget Group will become R U OK?'s official Workplace Partner.

The three-year partnership will deliver a yearly contribution to the charity, generated partly through fundraising for its community charity initiatives. The partnership will focus on the development of resources to help build people's skills and confidence to navigate a conversation with someone they are worried about.

Tom Mooney, Managing Director – Pacific, Avis Budget Group, said: "We're very proud to be launching this partnership and championing the message of supporting one another in the workplace, ensuring nobody feels disconnected or alone."

"The simplicity of the R U OK? message shows us that having meaningful conversations is something we can all do. You don't need to be an expert, just a good listener and friend or colleague. Protecting the mental health of our staff is extremely important at Avis Budget Group and this partnership is one we believe will make a real difference in our organisation across Australia."

Now in its 10th year, R U OK? wants to reinforce that every day is R U OK? Day. Now one of Australia's most recognised health promotion campaigns, the national movement focuses on encouraging friends, families, loved ones and workmates to ask the question of anyone they are worried about, in a genuine and meaningful way.

Speaking about the impact of having Avis Budget Group on board as its new Workplace Partner, Kamal Sarma, Chair of the R U OK? conversation Think Tank said: "Avis Budget Group's ongoing contribution will make a huge impact in tackling the complex and sensitive challenge of suicide prevention and mental health in the workplace. Funds contributed will assist us in achieving our vision of a world where everyone feels connected. We are incredibly excited about what the partnership will bring."

Employees of Avis Budget Group will be encouraged to action the R U OK? four steps in the workplace. These steps are:

1. Ask "R U OK?",

2. Listening with an open mind,

3. Encouraging action, and

4. Checking in.

More information about the partnership between Avis Budget Group and R U OK?, can be accessed in this video: https://youtu.be/slL3UmR3qo8

About R U OK?

R U OK? is a not-for-profit organisation that aims to inspire and empower everyone to meaningfully connect with people around them and support anyone struggling with life. R U OK? Day is a national day of action, held on the second Thursday of September each year. But every day is the day to start a conversation. Conversation tips and crisis numbers can be found at ruok.org.au

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