- Why sustainable seafood?
- For industry
- For consumers
In 2009, BLOOM Association Hong Kong (BLOOM HK) commissioned the Social Sciences
Research Centre of The University of Hong Kong to conduct the first comprehensive
sociological study, surveying over 1,000 Hong Kong residents to find out the Hong Kong
people’s attitudes and behaviours when it came to the consumption of shark fin-related
products. This piece of researched marked the first chapter in a decade-long study to
observe and monitor the trends and changes in how shark fin is consumed in Hong Kong.
Guide to Sustainable Seafood Labels
Guide to Online Shops
Guide to Restaurants
Guide to Wet Markets