Course on sustainable seafood
By YP intern Gavrielle Leung
Ocean Park Academy, Hong Kong, the education arm of the city's theme park, recently conducted a course to teach students about sustainable seafood. This is seafood that can be fished without threatening the ecosystem from which it is acquired or is from farmed sources.
According to WWF's Sustainable Seafood Guidebook, seafood like shrimp, cuttlefish and humphead wrasse should be avoided. Shrimp and cuttlefish have been victims of bottom trawling and fishing with nets which catch fish other than what is intended.
The course engaged students through fun activities and quizzes about sustainable seafood, and explained how bottom trawling has depleted marine resources and affected the seabed.
The academy conducted a survey before and after the programme in which more than 100 students answered a questionnaire. The survey showed an increased awareness among participants of the fact that Hong Kong is a key market for shark's fin, and a heightened ability to identify sustainable seafood commonly found in local fish stalls.
The number of students who indicated that they would never or rarely eat shrimp and shark's fin dishes increased 20 per cent.
Almost 70 per cent said they would eat less unsustainably produced seafood, while almost 60 per cent indicated they would ask their families and friends to do the same.
Matthias Li, the deputy chief executive of Ocean Park, said: 'We will be introducing five new courses in 2010/11, three of which will be conducted at our soon-to-open flagship Grand Aquarium, where students will have the opportunity to meet more than 450 aquatic species and 3,000 fish in what will be one of the largest aquariums in the world.'
For more information about sustainable seafood, visit http://apps.wwf.org.hk/seafood/eng/