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Hong Kong Shark Fin Consumption Halved

According to WWF Hong Kong, shark fin consumption in Hong Kong has dropped by almost 50% last year

WWF Hong Kong’s first ever Shark Fin Consumption Survey of 35 Hong Kong caterers found that compared with 2012, the volume of shark fin served in restaurants and banquets was 47% lower in 2013.

Although 154 caterers were surveyed between April and September 2014, the 47% drop was taken from data given by 35 outlets about shark fin consumption, which WWF deemed a sensitive matter in the industry.

‘This ground-breaking survey studies the awareness and effectiveness of WWF’s shark fin initiative from the suppliers’ perspective. We believe that the involvement of the catering industry is crucial to promoting shark conservation,’ said Tracy Tsang, WWF Hong Kong’s Senior Programme Officer for sharks.

WWF Hong Kong has been campaigning to stop individuals and corporate consumers from consuming shark fin since 2007. In 2010 the group launched their Alternative Shark-free Menu programme, requesting caterers to give customers more sustainable options.

‘It is encouraging to see that many caterers have taken out the shark fin dishes from their menus. They would offer the dishes to customers only upon request, and in recent years, many have even banned shark fin entirely,' Ms Tsang added.

Earlier this year, WWF Hong Kong reported that shark fin products imported into Hong Kong saw a 34.7% decrease from 2012 and re-export also dropped by 17.5%.

Hong Kong is one of the largest consumers of shark fin worldwide, and the largest transshipment point in the trade of shark fin.

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