Blog Tags: Hong Kong
We have some encouraging news for you out of Hong Kong – the government of Hong Kong announced that it will no longer serve shark fin soup at government functions, and that it will encourage government-funded bodies to do the same.
Editor's note: This is a guest post by Simone Lewis-Koskinen, Program Assistant at SeaWeb, reporting from the Seafood Summit in Hong Kong. Oceana is a sponsor of the summit.
After many months and several thousand emails, phone calls and meetings, the Seafood Summit has arrived! SeaWeb’s 10th Annual Seafood Summit in Hong Kong, kicked off this Wednesday with a series of pre-Summit activities exploring the existing and future horizons of the eco-certification landscape, investment mechanisms for fisheries and local seafood markets. Despite the jet lag, most of the participants were in high spirits and eager to mingle, setting the tone for what’s sure to be the best Summit yet.
The following three days will see a flurry of panels, workshops and meetings that get at the heart of some of the most pressing issues facing the seafood industry. From climate change to Illegal, Unreported and Unregulated fishing, the topics run the gamut, promising a healthy dose of debate and discussion.
Panels addressing tuna and shark issues are particularly likely to spark some heated debates given the cultural and traditional ties to the region. From Friday’s panel discussion on local trends around shark fins and consumer attitudes, to Saturday’s workshop on sustainable shark fisheries, Hong Kong is shaping up to be the perfect place to elevate these dialogues to the next level.
Other sessions likely to provide some interesting food for thought examine the relationship between seafood and the consumer, exploring the various avenues to engage consumers in the discussion. As the Holy Grail for many conservation groups, sessions sharing tools and lessons learned around translating consumer awareness into behavior change are sure to spark a lot of interest.
The Seafood Summit is an annual event hosted by SeaWeb that brings together global representatives from the seafood industry and conservation community for in-depth discussions, presentations and networking around the issue of sustainable seafood. The goal of the Summit is to foster dialogue and partnerships that lead to a seafood marketplace that is environmentally, socially and economically sustainable. The breadth and depth of topics, discussions and perspectives serves as a catalyst for new solutions as one of the premiere events in the seafood community.
Looking back at past Summits, this year’s event represents the first steps into new territory. Traditionally held in Europe and North America, bringing the Seafood Summit to Hong Kong is an important step for helping the sustainable seafood movement engage more effectively with the Asian marketplace. Many of the presentations so far have acknowledged the growing role Asia has and will continue to play in the path towards sustainability. In the days, months and years to come, this initial foray will surely be remembered as setting the stage for many of the lasting relationships formed at the 2012 Seafood Summit.
As shark week comes to a close, we thought we’d hit you with the good stuff: numbers. Here are some of the most revealing statistics about sharks that we could find:
400 million: Approximate number of years that sharks have been on planet Earth.
50: Number of shark species that are listed as vulnerable, endangered or critically endangered on the IUCN Red List of threatened species
138,894: Number of people in the U.S. who suffered ladder-related injuries in 1996.
13: Number who suffered shark-related injuries in the U.S. in 1996.
22 million: Amount, in pounds, of shark fins that were imported into Hong Kong in 2008, making it the world’s largest single market for the product.
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