Marine conservation starts with a choice

National Geographic Explorer Stanley Shea became interested in marine biology while completing his MPhil and ended up joining the international marine conservation group, Bloom Association, by coincidence. “A few decades ago, Hong Kong’s local seafood production was high enough to meet 90% of local demand. However, at least 90% of the seafood consumed now is imported.” By promoting sustainable seafood, he hopes to protect Hong Kong’s dwindling marine life. “When choosing seafood, we should avoid endangered species such as the beloved bluefin tuna, Boston lobster, eel, and golden threadfin bream.” There are many more sustainable seafood options as compared to endangered ones, it’s easy to protect the ocean. Stan says, “If everyone takes an extra step - even it is just opting for sustainable seafood once a day, that will make a big difference for the ocean.”

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