High price of dithering

THE pollution of Hong Kong waters is notorious, so it is astounding that suppliers of sea water for restaurant fish-tanks should draw water from contaminated areas and that restaurant proprietors do not insist that the water be clean. Self-interest, if not common sense and concern for fellow human beings, should dictate that neither the suppliers nor the proprietors would want to run their risk of poisoning customers.

Even more staggering is the delay in taking action after the problem of contamination had been identified scientifically. The Environmental Protection Department has been calling for action to clean up fish-tanks for two years, after analysis of water from the Causeway Bay typhoon shelter had produced alarming results.

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