HK / Hong Kong Projects Program
World Wide Fund for Nature in Hong Kong
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.
Worcester Polytechnic Institute
Interactive Qualifying Project
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