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 does the World Wildlife Fund aim to achieve with its guidelines for restaurants?

How does food safety compare to sourcing in the priorities of Hong Kong consumers?