World Gold Online Conference 2021

HOW TO REGISTER FOR AN EVENT

To ensure the health and safety of our industry during the Covid-19 Pandemic we will be hosting this event online. You can still claim your CPD points for online attendance.

SUBMIT AN ABSTRACT

Type of Event

TYPE OF EVENT

The conference will be delivered as a online event which will allow for contact and Online attendance and presentation. Please submit your abstracts and papers as these will be peer reviewed and published for all contact and hybrid/online conferences.

 

Background

BACKGROUND

The Southern African Institute of Mining and Metallurgy (SAIMM), the Canadian Institute of Mining, Metallurgy and Petroleum (CIM,) and the Australasian Institute of Mining and Metallurgy (AusIMM) will jointly convene a World Gold Conference every two years. In 2021 the conference will be held in Johannesburg, South Africa and hosted under the auspices of the SAIMM.
The conference will be delivered as a online event which will allow for contact and Online attendance and presentation.

Several important aspects of the current mining environment will institute opportunities and threats for the industry in the foreseeable future. These include:

• Environmental, safety, and health compliance
• Social license to operate
• Gold price volatility
• Lower grade resources
• Increasing refractoriness
• More energy-efficient mining and processing
• Maximizing long-term optionality

Keynote Speakers

 

ERIC LILFORD
Company: Curtin University
Designation: Prof
Qualifications: PhD (Mineral Economics), MSc (Eng), GDE (Mineral Economics), BSc (Eng), ND (coal mining)

With years in gold, platinum, coal and copper mining production at senior levels, including roles as CEO/MD/NED and Chair positions, Eric entered broking as a mining investment analyst on the Johannesburg Stock Exchange, focused on valuations and buy-side, sell-side research and recommendations. After further studies and over 15 years in investment banking in corporate finance and project finance roles, he has become a recognised leader in mineral economics, with additional expertise in other areas including the conventional and renewable energy sectors. Now based in Perth and recently entering academia as a Professor of minerals and energy economics at Curtin University, he represents the university on the Western Australian Chamber of Minerals & Energy Committee and is a Committee Member of the Australia Standards Rare Earths body. He is also on the panel of experts for the IMF, and regularly assists OECD-affiliates with government training programs focused on fiscal income derived from the exploitation of natural resources.

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MEGAN BECKER
Associate Professor, University of Cape Town

Associate Professor Megan Becker leads the geometallurgy and process mineralogy research activities in the Centre for Minerals Research, and the Minerals to Metals Initiative in the Department of Chemical Engineering at the University of Cape Town. Her research interests focus on understanding the effects of mineralogy on minerals processing, metallurgy and the environment, and how best mineralogy information be articulated and communicated to maximise the value of minerals to society. Since joining the Centre in 2005, she has successfully integrated process mineralogy into the research activities of the Centre and other research groupings within the Dept of Chemical Engineering. A highlight was her establishment of a state of the art facility for quantitative mineralogical analysis hosting a R15 million FEI 650F FEG QEMSCAN – quantitative evaluation of minerals through scanning electron microscopy. She has conceptualised, designed, developed and run courses in process mineralogy at both the undergraduate student level and industry professional development level. To date, she has supervised 40 postgraduate students. She has close to 90 peer reviewed publications. After having recognised the complete non-existence of relevant references texts on process mineralogy in 2011, she initiated a Monograph on Process Mineralogy. She was the lead editor of this Monograph, published in 2016 through the Julius Krutschnitt Mineral Research Centre. The text contains over 30 peer reviewed chapters written by international experts in the field of process mineralogy.

Call for Papers

CALL FOR PAPERS

Submission of Abstract – 22 February 2021
Acceptance of Abstracts – 8 March 2021
Submission of Papers – 6 April 2021

Presentations will be delivered live at the venue or online. When you submit your abstract, please indicate your preference of delivery.

Prospective authors are invited to submit abstracts of their paper, extended abstracts or presentations, in English, and to indicate the topic under which the paper should be categorised. The abstracts of no more than 500 words should be submitted to:
Head of Conferencing,
Camielah Jardine
Tel: 27 (11) 834-1273/7
Facsimile: 27 (11) 838-5923
or e-mail: camielah@saimm.co.za

Topics

TOPICS

World Gold 2021 will reflect on the following key issues:

• Future gold deposits
• Brownfield gold exploration successes
• Gold mining
• Geometallurgy
• Sampling
• Mineral Processing
• Extraction and refining
• Overcoming operational challenges, success stories
• Rapid deployment plants
• New technology
• Human resources
• Financial resources

Thus, be agile, focus on reduced environmental, social and health impacts while improving resource, mining, processing, and energy efficiencies.

Exhibition and Sponsorship

EXHIBITION AND SPONSORSHIP

There are a number of sponsorship opportunities available. Companies wishing to sponsor or exhibit should contact the Conference Co-ordinator.	PREMIUM SPONSOR

 

Contact

CONTACT

Camielah Jardine, Head of Conferencing
SAIMM, P.O. Box 61127, Marshalltown 2107
South Africa.

Tel: 27 (11) 834-1273/7
Facsimile: 27 (11) 838-5923 or
Email: camielah@saimm.co.za

Venue: COVID-19 Protocols

MISTY HILLS Conference Procedure COVID-19 under level 2

Gate Arrival	Guest arrives and the following protocol is observed. 1. Guest will complete personal information log book. 2. Guest be screened (Temperature) and documented. 3. All guest will be requested to wear a mask in order to enter the premises
Conference and event Capacities	1.    No more than 50 guests / delegates per venue are allowed in one gathering.
Conference Venue	Sanitizer available at venue entrance. Information (guidelines) would be visible outside each venue. (pictograms) Guest arrival – Arrival drinks and snacks will be served by the waiter. Guest will not serve themselves. 1.    All food items are covered with a dome closh when presented at the tea station. 2.   An area where guests are served their tea break snacks will be demarcated to encourage social distancing. 3.   Each Conference venue will have an allocated area for food/drink service and separate socializing area.
Conference seating	Each conference venue will have a new capacity limit which allow at least 1.5m distance between delegates.
Conference furniture/equipment	1.    The tables will be covered with the standard table cloth that was sanitised prior to setting the conference table and after use each day. 2.   Chairs will be sanitized after each conference. 3.   Door handles sanitized regularly throughout the day. 4.   New unused pens and writing pad will be provided for each conference and delegates should take stationary with them on departure.
Conference meals	1.    Breakfasts, lunch and dinner can be served at Connexions or Summerhouse depending on number of guests. 2.   Lunch and dinner can be served in Carnivore -       Connexions up to 50 guests -       Summerhouse up to 80 guests -       Carnivore min of 100 guests up to max 200 guests
Conference Restroom facilities	1.    Restroom facilities will be sanitized after each conference tea break.
Conference crockery/cutlery	1.    All used crockery/cutlery will be placed in a crate and returned to the scullery to be sanitized.

MISTY HILLS RECREATION AFRICA COVID-19 PROCESS AND PROTOCOL

We are living in uncertain times, and whilst we cannot predict the future, we do know based on the evidence presented by the World Health Organisation and leading experts that Covid-19 will be around for the foreseeable future.

We at Recreation Africa look forward to welcoming you, our Corporate and Leisure guests back to our properties in the coming months to come and enjoy a uniquely African Experience.

Whether you are conferencing or dining in one of our many Restaurants, relaxing at the Spa or spending a night or two in one of Luxury Rooms, please be assured that our staff and management are on hand to ensure your safety and wellbeing at all times.

With this in mind and adhering to the strict protocols that have been put in place by the World Health Organisation (WHO), and recommended by the Federated Hospitality Association of Southern Africa (FEDHASA), and the South African Department of Health (NDoH) we have appointed a COVID-19 compliance officer to implement and ensure diligent practice of our COVID-19 plan to offer you peace of mind, as your health and safety, in our surroundings, is our greatest responsibility.

Our COVID-19 Protocol Plan covers 7 key areas and has been designed to reassure you that we at Recreation Africa have taken all the necessary precautions to ensure your wellbeing.

THE PROCESS AND PROTOCOL INCLUDES BUT IS NOT LIMITED TO:

ONGOING EDUCATION - REGULAR MANAGEMENT BRIEFINGS ON HEALTH AND SAFETY

Topics covered in the training include:

Our operations team have been trained on all aspects of the COVID-19 protocols as they
relate to the hospitality industry, and processes and procedures have been put in place to
ensure the message is constantly re-enforced and shared with all staff members.

• Coronavirus - how it is spread, the symptoms to look out for and how long it survives on surfaces.
• The required sanitisation and distancing procedures for staff and guests with specific reference to the importance of deep cleansing and sanitisation of all areas.
• The importance of Personal Protective Equipment (PPE) and how to use it effectively.
• Food and beverage and the steps required to prevent contamination.
• Disposal of waste in a responsible manner and the importance thereof.
• Social distancing requirements and the 1.5-meter rule.

YOUR SAFETY AND WELLBEING ARE OUR PRIMARY CONCERN - GUEST ARRIVAL AND CHECK-IN:
For your safety, and to prevent an infected person from entering one of our properties, all guests are required to wear face masks in public areas and to comply with a number of preventative measures that have been implemented across the property:

All guests will need to complete a self-screening questionnaire and have their temperatures scanned on arrival at the property. For multiple day stays temperatures will be recorded on arrival (when arriving at breakfast each day), and should you leave the property for longer than two hours your temperature will be taken on your return.

Temperatures between 34 and 37.5 degrees Celsius is deemed to be an acceptable range for a temperature, and if a guest falls within in this range, and shows no symptoms, access will be granted to the property.

Hand sanitisation is critical, and all guests are required to sanitise their hands before proceeding to check-in and again at Reception post the check in process.

Once offloaded, your luggage will be sanitised by one of our porters

Our Reception hosts have been trained and briefed to sanitise their hands and all guest items prior to returning them to you e.g. credit cards, keys etc

The Recreation Africa properties are a cashless environment, and all Credit card machines will be sanitised before and after each use.

Social distancing is practised, and all areas are clearly demarcated.

Important to note that should a guest's temperature be higher than 37.5 degrees Celsius or if they display any symptoms, they will not be allowed to check-in and will be referred to a medical facility

For your convenience Recreation Africa have a range of masks and other hygiene products available for sale, should guests be in need.

A SAFE PLACE TO WORK - STAFF ARRIVAL:

Our staff are our single biggest asset, and to ensure your and their health and safety, whilst adhering to protocols, and offering a consistent customer experience, we have implemented a few measures namely:

• Daily Health checks – As with our guests, our staff are required to complete a daily screening questionnaire, sanitise their hands and have their temperature taken on arrival at the property – no staff member will be permitted onto the property if their temperature is higher than 37.5 degree Celsius.
• Sanitisation -In additional to frequent hand sanitisation, all personal items carried onto the property will be sanitised with approved products.
• Wearing of facemasks - All staff members have been issued with environmentally friendly mask and are required to wear it on entering the property and during their shift.
  

 

PUBLIC SAFETY IS OUR CONCERN - PUBLIC AREAS:

Significant emphasis is placed on personal hygiene and guests and staff are requested to frequently wash their hands with the anti-bacterial soap provided in the restrooms.

Alcohol based sanitisers are available throughout the hotels and restaurants, and nonalcoholic sanitiser are available upon request for those allergic to hand sanitizers containing alcohol.

All public spaces /surfaces will be cleaned throughout the day, and a timetable highlighting the frequency

Bio-hazardous Waste disposal equipment has been placed at strategic points across the property, and a team are on hand to collect and dispose of the material as required.

To minimise the risk of infection, all non-essential furniture and miscellaneous items have been removed from all public areas

All cleaning equipment and materials are soaked in disinfectant and washed at the appropriate temperature to kill viruses and bacteria.

All public areas have been clearly demarcated and comply with the 1.5m social distancing regulations.

BEHIND THE SCENES - BACK OF HOUSE:

All staff restrooms and hotel facilities are equipped with anti-bacterial soap and all surfaces, areas and touch points are cleaned continuously with approved cleaning materials to prevent the spread of germs or contamination - cleaning schedules are positioned throughout the property for ease of reference.

Staff have been upskilled on the importance of maintaining a clean and safe environment and ongoing training is provided.

Waste disposal areas have been demarcated and are serviced throughout the day.

Biohazard containers are situated across the property for the disposal of PPE.

The importance of equipment sanitisation and social distancing is continually being reinforced, and the demarcation of areas such as workstations within kitchens, offices and core areas has been strictly implimented.

Our operations team are equipped with the contact details of the emergency services and local private hospitals. In the event of a guest or staff member displaying a high temperature or potential Covid-19 symptoms, we have assigned responsibility to key staff members, per shift, to manage the process as required in terms of the approved Covid-19 protocols.

Signage bearing key themes and COVID-19 messages have been positioned throughout employee areas as reminders.

HOUSEKEEPING AND GUEST ROOMS:

To ensure your health and wellbeing, management have put plans in place to supervise and monitor staff when servicing your rooms and all facilities on the property.

In keeping with the regulations, our housekeeping staff are required to wear masks and gloves, aprons (and all required PPE) while cleaning and sanitising/servicing guest rooms.

To prevent contamination and the spread of the virus, all non-essential items have been removed for the rooms.

All items that are laundered will be washed on the maximum setting with anit bacterial detergent to ensure that any bacteria is eradicated. As a further precautionary measure all towels and linen are tumble-dried at 80 degrees and are ironed on a hot heat.

Cleaning attendants will sanitise their equipment after every use and disinfect their person before attending to a new room.

Each guest room will be sanitised and remain empty for three days after the last guest has checked-out. This is to ensure that the room is free of COVID-19 related risks.

For your safety we, your room attendants will be changing your bed linen only after four days instead of every second day to reduce the external activity in your room.

CULINARY DELIGHTS - FOOD AND BEVERAGE:

Sanitisation stations have been set up outside each of our establishments to ensure guest and staff safety when entering our facilities.

Our approach to serving meals has been changed, and our guests can now select a delicious meal from the ala carte menus displayed on big chalk boards within our restaurants - our waitrons are on hand to take your order and present your meals whilst observing the strict social distancing rules.

Whilst we are not permitted to offer a full buffet, smaller serving stations have been set up where guests can choose from a range of plated food options that have been prepared and wrapped when alternative meals are required.

Where and when Buffets are permissible our restaurant staff will personally serve guests from behind a the counter to minimise contact and to avoid contamination.

Areas within our dining establishments have been demarcated to ensure social distancing.

All our crockery, cutlery, and tableware will be cleaned at high temperatures after each sitting.

Our teams have clear responsibilities and in keeping with the protocols we have waitrons who are on side to serve your meals and “table clearers” to clear once you have completed your meal.

Room Service meals will be delivered and left outside room door once the service staff have announced it at the door. Guest will be allowed to collect once service staff has stepped back and allowed for confirmation that the order has been delivered correctly.

In our Restaurants, we encourage our patrons to book for all their meals in advance. The Restaurant floor plan has been changed to provide for adequate distancing between diners and tables have been cleared of flowers, table cloths and all unnecessary items. Plate cloches will be introduced when serving room service and a la carte meals to the table.

Food expeditors will deliver food from the kitchen to the restaurant. And only the waiter will present the food to the guest with minimal physical interaction.

If you feel unwell and concerned, the South African Department of Health recommends that you first phone the National Institute of Communicable Diseases (NICD) helpline: 080 002 9999.