Faculty Advisor
Hou, Zhikun
Faculty Advisor
Kinicki, Robert
Center
HK / Hong Kong Projects Program
Sponsor
World Wide Fund for Nature in Hong Kong
Abstract
To determine the feasibility for Hong Kong's hotels and restaurants to provide a more sustainable seafood menu, this project conducted a survey to: identify factors influencing businesses' purchasing decisions; assess their knowledge on sustainability; reveal business concerns about sustainable menus, and determine the percentage of wedding banquets that request no shark fin. Analysis of the survey indicates that it is feasible for businesses to implement more sustainable seafood menus. However, businesses and consumers require more education on sustainability.
Publisher
Worcester Polytechnic Institute
Date Accepted
March 2011
Project Type
Interactive Qualifying Project
Copyright Statement
All authors have granted to WPI a nonexclusive royalty-free license to distribute copies of the work, subject to other agreements. Copyright is held by the author or authors, with all rights reserved, unless otherwise noted.
Accessibility
Unrestricted
Advisor Department
Mechanical Engineering
Advisor Department
Computer Science