VOICED : Ocean threat from Hong Kong's taste for seafood

The video discusses the seafood industry in Hong Kong, highlighting that despite its coastal location, 90% of seafood is imported. Many species on menus are at risk, but some restaurants are changing their approach. Mainland Chinese clients prefer certain seafood for cultural reasons, such as red-colored items for good luck. Globally, sustainability is a key concern, but local customers often lack awareness of their seafood's origin. The World Wildlife Fund has issued guidelines for sustainable sourcing to protect fish stocks. However, Hong Kong consumers prioritize food safety over sustainability, and as the second-largest seafood consumer per capita, this trend is unlikely to change soon.

What percentage of fish and shellfish is imported despite the coastal setting?

• 50%

• 100%

• 70%

• 90%

Why do some customers prefer red seafood items?

• They are healthier.

• They are considered lucky.

• They are cheaper.

• They are more sustainable.

What is a common disappointment among customers regarding their seafood?

• The seafood is not fresh.

• The seafood is not local.

• The seafood is too expensive.

• The seafood is overcooked.

What organization has published guidelines for sustainable seafood sourcing?

• Ocean Conservancy

• World Wildlife Fund

• Seafood Watch

• Greenpeace

What is the primary concern for Hong Kong consumers when it comes to seafood?

• Price

• Sustainability

• Taste

• Food safety