File S1 - A Quantitative Metric to Identify Critical Elements within Seafood Supply Networks

Details of application to selected Australian supply chains. This file contains Figure S1-Figure S8. Figure S1, TRL supply chain (after [3]) with colour coding to highlight key elements, with the relative distribution of these summarised in the accompanying pie diagram. Figure S2, WRL supply chain model (from [4]) with colour coding to highlight key elements, with the relative distribution of these summarised in the accompanying pie diagram. Figure S3, Sydney rock oyster supply chain [1] for Queensland and New South Wales, Australia, with colour coding to highlight key elements, with the relative distribution of these summarised in the accompanying pie diagram. Figure S4, Banana prawn (Northern Prawn Fishery) supply chain [1] with colour coding to highlight key elements, with the relative distribution of these summarised in the accompanying pie diagram. Figure S5, Commonwealth trawl supply chain [1] with colour coding to highlight key elements, with the relative distribution of these summarised in the accompanying pie diagram. Figure S6, Aquaculture prawn supply chain (CDI Pinnacle Management 2008) with colour coding to highlight key elements, with the relative distribution of these summarised in the accompanying pie diagram. Figure S7, Pie diagrams summarising the relative distribution of SCIj individual scores for (A) Southern rock lobster, (B) Torres Strait lobster, (C) Western rock lobster, (D) banana prawns, and (E) Commonwealth Trawl Sector. The most critical elements are represented by the larger pie slices, colour coded for all elements with a score that is 1% or more of the total summed score. From highest to lowest scores, the colour coding used is roughly red (>20%)-orange-green-blue-purple. Figure S8, Pie diagrams summarising the relative distribution of SCIj individual scores for two aquaculture examples (A) Sydney rock oysters, and (B) aquaculture prawns. The most critical elements are represented by the larger pie slices, colour coded for all elements with a score that is 1% or more of the total summed score. From highest to lowest scores, the colour coding used is roughly red (>20%)-orange-green-blue-purple. (PDF)