In banning shark fin from its cargo flights, Cathay Pacific has done the right thing, at last.
This comes three years after it symbolically took shark's fin soup off its in-flight menus.
Hong Kong's status as the leading hub for shark fins, accounting for more than half of the trade, is something to be ashamed of.
The government needs to recognise the problem and immediately ban local catering use.
More and more restaurants, like the ones in The Peninsula and the Shangri-La hotel groups, eschew shark fins, but others, such as the Four Seasons, only have soft prohibitions that still allow customers to order it if they want.
So although increasing numbers of the younger generation avoid it, its consumption is too ingrained and societal pressure too strong to stop consumption without a statutory prohibition.
