Footprint

The huge size and popularity of consuming seafood places a large demand on both local and overseas fisheries – to the extent that certain species are in danger of being wiped out forever, and marine ecosystems are deteriorating as a result. Unsustainable fishing practices are largely to blame.

WWF has initiated a variety of campaigns in Hong Kong to garner support from individuals and businesses to choose sustainable seafood, and importantly to avoid protected and endangered marine species, such as shark and seafood harvested from unsustainable sources. By openly opting for sustainable seafood, WWF hopes that wide-reaching support from businesses will create momentum for effective change in the seafood industry at large.

Around the world, numerous marine species are under threat from the high demand from the international seafood markets. Obtaining these fish unfortunately often involves unregulated, unsustainable and generally undesirable fishing methods.

In Hong Kong, seafood consumption is 3.6 times higher than the global average – and even double mainland China's per capita consumption. Hong Kong has now become the third largest per capita consumer of seafood in Asia, and the 10th largest in the world. Some 85-90% of the seafood consumed here is imported from more than 100 countries.

The huge local demand for seafood has led to severe decline in Hong Kong’s fish stocks from the days when local waters were teeming with manta rays, hammerhead sharks, giant grouper and hundreds of other marine species. After peaking in the 1970s, Hong Kong's commercial fishery has plummeted to the point that ecosystem collapse is a real possibility. In just a matter of decades, most fisheries have been decimated due to damage caused by years of commercial fishing without sustainable fisheries management, land reclamation, dredging, dumping and pollution. Some 12 out of the 17 most commercially important seafood species were over-fished, according to a study in the late 1990s. Nowadays catch rates are only one quarter of what they once were, and much of the catch now is juveniles that are of little commercial value.

Launched by WWF in 2007, the Seafood Choice Initiative is a versatile guide to seafood consumption tailored specifically to Hong Kong. The initiative clearly outlines recommended and avoid seafood items and how to identify sustainably sourced marine products. An example of this is the Marine Stewardship Council (MSC) label, which is shown on seafood products to certify that they are sustainably sourced. By supporting eco-friendly seafood we can help ensure a healthy ocean for future generations.

Click here to view the Seafood Choice Initiative.

The sustainability of consuming shark products such as shark fin has long been of global concern and Hong Kong is one of the greatest consumers of shark fin. Unfortunately we are not aware of any shark fisheries that could be considered sustainable from an ecosystem-perspective. WWF-Hong Kong has been promoting and educating the public on sustainable seafood. We have been engaging caterers and corporations in Hong Kong not to serve and consume shark fin soup respectively. The number of restaurants and corporations supporting this initiative is increasing.

Click here to view our shark conservation programmes.