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Appendix C. Interview Questions

Core questions:
Where are you from and where do you live now?
How old are you?
When did you start working in the tonnara?
What is your role?
Can you explain the daily activities you do here?
Can you tell me about the changes you have witnessed - to the activities of fishing, trade, the market,
technology, and regulations?
Can you explain how the regulations function for the tonnara?
Do you think they are fair?
Can you explain how the regulations have impacted the tonnara/your business?
If you could change something what would it be?
Are you concerned about the future of the tonnara?
What are some of the problems facing tuna?
Do you think bluefin tuna is in danger?
What does sustainability mean to you?

Additional questions for staff of tonnara, fish and preserved tuna shops:
Do you think that the tonnara is sustainable?
Would you want to pass on this type of work to your children?
Where does the tuna you sell come from? How has the supply chain changed over the last twenty
years?
In your opinion how important is the tonnara - for economy, community, culture, the environment?
How did you learn to be a tonnarotto/rais/fish monger etc.?
What's your first memory of the tonnara? The mattanza?
Did someone from your family work in the tonnara?

Additional questions specific to Favignana:
Why did the tonnara close?
After the tonnara closed who/where were tuna caught?
Do you want the tonnara to recommence?
In your opinion what are the ways that tuna traditions and fishing in general continue in Favignana?

Additional questions specific to marine scientists:
What are the main environmental problems for you today?
How do you negotiate environmental issues alongside economic and cultural issues?
In what ways are you working with the fishing community?
What are some of the concerns for the fishermen here?

Additional questions for Greenpeace Italy:
Can you tell me about the key issues for the sustainable canned tuna campaign in Italy?
When did it begin?
Can you tell me about canned tuna consumption in Italy? What are the main drivers for consumers -
taste, tradition, sustainability, and cost?
Do you know if Italy imports tuna from Maldives? There's a recent movement towards pole and line
and skipjack (Australia, UK) coming fro Maldives, is this the same in Italy?
What are some of the challenges? For example I know tinned yellow fin tuna is very common here
compared to Australia, is this habit very difficult to change?

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