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.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Do, Samantha Jinju-Lee
• Cormier, Cory A.
• DoBa, Khoa
• Zhen, Xiaowen

Subject

• Environment
• Food
• Industry
• Sustainability

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-030111-232545

关键词

• Sustainability
• Sustainable development--Social aspects
• Entrepreneurship

Advisor

• Hou, Zhikun
• Kinicki, Robert

Year

• 2011

Center

• Hong Kong, China Project Center - IQP

Sponsor

• To, Allen
• World Wide Fund for Nature Hong Kong

Date created

• 2011-03-01

地点

• Hong Kong

Resource type

• Interactive Qualifying Project

Rights statement

• In Copyright