In Hong Kong’s vibrant culinary culture, shark fin soup has long held a prestigious place at banquets, symbolizing extravagance and status. However, behind this dish lies a trade that profoundly impacts global marine ecosystems. As one of the world’s most important centers for shark fin trade and consumption, Hong Kong’s market trends directly influence the survival of distant shark populations. The international community’s calls for shark conservation are growing louder, while attitudes towards shark fin consumption within Hong Kong are caught in a transitional phase, wrestling between traditional customs and modern ecological ethics. The research department of the Hong Kong Society for the Prevention of Cruelty to Animals believes this issue not only concerns wildlife protection but also serves as a critical entry point for examining and optimizing local welfare and conservation policies. We must face the scale and impact of the trade, understand the drivers of societal change, and propose constructive policy recommendations to guide Hong Kong from a traditional consumption hub to a responsible conservation leader.

• The Scale of Shark Fin Trade in Hong Kong and Its Impact on Wildlife Conservation
  
  To grasp the severity of the issue, it is essential to recognize Hong Kong’s central role in the global shark fin trade. According to trade data and research reports from that time, Hong Kong handles a substantial quantity of shark fins, accounting for a significant portion of global trade. These shark fins are primarily transshipped or supplied to the local consumption market. This immense trade volume exerts direct pressure on shark populations. Many shark species grow slowly, mature late, and have low reproductive rates, making them vulnerable to population collapse due to overfishing. The International Union for Conservation of Nature (IUCN) has already listed various shark species targeted for fins as threatened. This fishing not only jeopardizes sharks but also disrupts the balance of entire ocean ecosystems, as sharks play an irreplaceable role as apex predators in maintaining the health of marine food webs. Consequently, Hong Kong’s consumption demand and trade activities are closely linked to global marine conservation outcomes.
  
• Factors Driving Changes in Social Attitudes: Education, Public Opinion, and Corporate Responsibility
  
  It is noteworthy that societal attitudes in Hong Kong towards shark fin consumption are not monolithic, and change is occurring. This shift in perspective is driven by multiple factors. First, the long-standing public education efforts by local and international environmental organizations have played a foundational role. Through scientific data and visual documentation, they have revealed the cruel process of finning and its ecological impacts, progressively undermining the traditional image of shark fins as a “harmless luxury.” Secondly, changes in the global public opinion environment have created external pressure. International media criticism of shark fin trade and the encouraging stance against shark consumption promoted by major international events like the Olympics have influenced Hong Kong’s international image and public perception. More crucially, internal drivers stem from the rise of corporate social responsibility and a shift in the values of the younger generation. Some leading hotel groups and dining enterprises have begun to reassess their menus, seeing the cessation of shark fin supplies as a commitment to environmental responsibility and a means to enhance brand image. Concurrently, younger consumers are more receptive to environmental messages, viewing ecological sustainability as an essential consumer ethic, and their willingness to choose shark fin-free options for events such as weddings is increasing. These internal market and social dynamics indicate that change is not out of reach, but it still requires policy guidance and reinforcement.
  
• Shortcomings of Existing Policies and Regulations
  
  In the face of such significant conservation challenges, Hong Kong’s relevant policies and regulations at that time appeared fragmented and reactive. Regulation primarily relied on controls over international trade in endangered species, such as implementing relevant provisions of the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES). However, this framework only covered certain listed endangered shark species, while many unlisted but similarly overfished shark species lacked trade restrictions. In other words, there are significant legal gaps that fail to comprehensively regulate the shark fin trade. Furthermore, the policies focused entirely on “trade controls,” with almost no emphasis on “demand management.” The government rarely initiated large-scale public education campaigns aimed at guiding the transformation of dining culture, nor systematically encouraged or supported the industry in seeking sustainable alternatives and transitions. This policy orientation, which emphasizes end-point regulation while neglecting source reduction, necessarily limits effectiveness.
  
• Policy Optimization Recommendations: Constructing an Integrated Strategy of “Regulation, Education, and Transition”
  
  1. Enhance and Expand the Scope and Transparency of Trade Regulation.
  The government should proactively review and study the expansion of species protected under the Protection of Endangered Species of Animals and Plants Ordinance, based on the latest scientific assessments, to include more shark species facing survival threats in the control list. Meanwhile, the Agriculture, Fisheries and Conservation Department and Customs should strengthen inspections of shark fin importers and regularly publish data on the types, quantities, and sources of shark fins in trade, making the trade chain more transparent and facilitating monitoring by the public and independent organizations.
  
  2. Launch a Government-led Long-term Public Education Campaign.
  The government should allocate dedicated funds to launch a long-term public education program named “Choosing the Future Ocean.” This program should collaborate with environmental organizations, the education sector, and community groups to objectively present the ecological impacts of shark fin trade through documentaries, school materials, public advertisements, and various channels, actively promoting the “shark fin-free banquet” as a new social norm and responsible celebration method. The core of education is to provide knowledge and enable the public to make informed consumption choices.
  
  3. Establish a “Green Dining Partner Program” to Promote Industry Self- Regulation and Transition.
  Led by the government’s Environmental Bureau or relevant departments, create a certification program that encourages and recognizes hotels, restaurants, and dining groups that commit to not supplying shark fins and actively promote sustainable seafood menus. The government could offer promotional support to participating businesses and assist the industry in developing and promoting specialty soups made from alternative ingredients, transforming environmental pressures into opportunities for menu innovation.
  
  4. Incorporate Wildlife Conservation and Sustainable Consumption Concepts into a Broader Policy Agenda.
  It is recommended that the government demonstrate greater political will on this issue, such as leading by example by ceasing the use of shark fins at official banquets and reviewing procurement guidelines for government-funded or organized events. In the long term, consideration should be given to systematically integrating wildlife conservation and sustainable consumption education into school curricula and civic education to fundamentally cultivate the values of ecological responsibility in the next generation.

Conclusion: From Cultural Reflection to Policy Action

The shark fin trade issue compels us to reflect not only on our culinary traditions but also on their contemporary ecological costs and ethical responsibilities. As a highly developed international society, Hong Kong possesses both the ability to understand the interconnectedness of global ecosystems and the responsibility to lead a shift in consumer culture towards a more sustainable direction. This transformation does not negate tradition; rather, it imbues tradition with new, vibrant meanings through respect for life and nature. We urge the HKSAR government, the dining industry, and all citizens to recognize Hong Kong’s pivotal role in global wildlife conservation. Through proactive policy innovations, industry self-regulation, and individual consumer choices, we can collectively turn our dining culture into a force for marine conservation rather than a burden. This will be one of Hong Kong’s most valuable legacies to future generations.