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The theme of the month: 'Be part of the solution'
--- select a theme ---
Nov 07 - Act on climate change in HK
Dec 07 - Save energy
Jan 08 -Travel smart
Feb 08 - Buy green
March 08 - Be a responsible tourist
April 08 - Learn about eco-friendly buildings
May 08 - Corporate sustainability
June 08 - Be part of the solution
View the full list of glossary
Week20Eating and living green (1)
4.4.1 – Green seafood (1)
4.4.1 – Green seafood (1)
4.4.2 – Green seafood (2)
4.5.1 – Cleaners
6.1.1 – Sustainable building trends
6.1.2 – What constitute a green building? (1) - Energy and Water Use
6.2.1 – What constitute a green building? (2) - Indoor Air Quality
6.2.2 – What constitute a green building? (3) - Material Use
6.2.3 – Building green
6.3.1 – Green building wonders of the world (1) - Roof gardens
6.3.2 – Green building wonders of the world (2) - Natural ventilation
6.3.3 – Green building wonders of the world (3) – Natural lighting
6.4.1 – Green building wonders – The HSBC Hong Kong Headquarters
6.4.2 – Green building wonders (2) – Hong Kong Wetland Park
6.4.3 – World Earth Day April 22nd
6.5.1 – Green installations for your home
6.5.2 – Green construction and renovation
6.5.3 – Green gardening for your home
Whether generations of tomorrow can enjoy the same vast spectrum of seafood that we enjoy today depends on our choices of seafood today.
The sustainability of many fisheries in the world is threatened by over-exploitation due to the high demand for wild caught fish and the lack of international consensus and discipline on fishing practices. Moreover, wild caught species are often farmed in ecologically unfriendly environments that are poorly managed. Adding to the problem of overfishing, certain fishing practices are inhumane, including the use of huge trawlers that can strangle and hurt up to tens of thousands of dolphins each year and the debatable practices of amputating sharks just to obtain their fins.
What we can do to alleviate the stress is to avoid putting those sensitive seafood on our plates, such as bluefin tuna (Global), high-finned grouper (SE Asia), leopard coral trout (SE Asia), humphead wrasse (SE Asia), Chilean sea bass (Global), cuttlefish (South China Sea), shark fin (Global), etc.
Source:
WWF Hong Kong: www.wwf.org.hk
Q&A
Woo: What kinds of seafood commonly available in Asia Pacific markets are recommended by the WWF Seafood Guide?
Wee:
1. Leopard coral trout from Australia.
2. Sea urchin from South China Sea.
3. Geoduck from North America.
4. Hong Kong grouper from China.
Select your answer below
A.
1 and 4 only
B.
1, 2 and 3.
C.
All of the above.
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