Faculty Advisor

Hou, Zhikun

Faculty Advisor

Kinicki, Robert

Center

Hong Kong, China

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

Accessibility

Unrestricted

Advisor Department

Mechanical Engineering

Advisor Department

Computer Science

Project Center

Hong Kong, China

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