GIBRALTAR'S SAFETY PROCEDURES FOR BUNKERING AND SHIP-TO-SHIP TRANSFERS ARE EXAMPLES OF INDUSTRY BEST-PRACTICE

No. 188/2015 Date: 27th March 2015 GIBRALTAR'S SAFETY PROCEDURES FOR BUNKERING AND SHIP-TO-SHIP TRANSFERS ARE EXAMPLES OF INDUSTRY BEST-PRACTICE

PORT AUTHORITY REMOVES FISHING NETS OFF EUROPA POINT

No. 127/2015

Date: 2nd March 2015

PORT AUTHORITY REMOVES FISHING NETS OFF EUROPA POINT

On Sunday afternoon, following reports of a fishing net drifting between 50 and 100m off Europa
Point, the Port Launch, General Elliot II, was deployed to investigate. On arrival, it was seen that
the net, believed to belong to a Spanish fishing boat, extended several hundred metres and posed
a serious risk to navigation for passing vessels.

INTERNATIONAL BUNKER INDUSTRY ASSOCIATION REGIONAL FORUM IN GIBRALTAR

No. 107/2015

Date: 24th February 2015

INTERNATIONAL BUNKER INDUSTRY ASSOCIATION REGIONAL FORUM IN GIBRALTAR THIS WEEK

PORT AUTHORITY CO-ORDINATE SEARCH OPERATION FOR MAN OVERBOARD

No. 93/2015

Date: 17th February 2015

PORT AUTHORITY CO-ORDINATE SEARCH OPERATION FOR MAN OVERBOARD

PORT AND SHIPPING MINISTERS HEAD TO LONDON FOR INTERNATIONAL PETROLEUM (IP) WEEK

No: 70/2015

Date: 9th February 2015

PORT AND SHIPPING MINISTERS HEAD TO LONDON FOR INTERNATIONAL PETROLEUM (IP) WEEK

The Government of Gibraltar together with the Gibraltar Port Authority are pleased to
confirm that they will be attending IP Week events in London from 9 - 11
February. IP Week attracts senior representatives from the oil and gas industry and
provides ideal marketing opportunities for the Port, making it an excellent opportunity
to further promote Gibraltar as a centre for maritime excellence. 

GPA PUBLISHES REVISED OIL SPILL CONTINGENCY PLAN

No. 19/2015

Date: 14th January 2015

GIBRALTAR PORT AUTHORITY PUBLISHES REVISED OIL SPILL CONTINGENCY PLAN

Green Award Press Release

GPA joins the Green Award scheme.
The Port of Gibraltar announced its participation in the Green Award scheme at an official ceremony on the 27th of March 2013.

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