Ocean Park began banning shark fin from the menus as early as 1995. The Park has fully adopted sustainable seafood since 2015 and launched the first-ever 'Sustainable Fish Balls and Siomai' made with certified fish meat. In 2023, the Park has updated the seafood procurement standard to "Blue Seafood Policy", to include multiple international and local seafood certification systems. This Policy expands our procurement network as well as supports the sustainable development of Hong Kong's aquaculture industry, reducing carbon footprint and promoting 'Eat Local' to our guests.

Quality Environmental Friendly Seafood

Under the 'Blue Seafood Policy', Ocean Park will only purchase seafood which has been certified by a credible independent party and which does not conflict with the 'Red', 'Avoid' or equivalent category in fellow sustainability ratings. Referenced assessments include, but are not limited to, WWF Seafood Guide, Marine Stewardship Council (MSC) and AFCD's Accredited Fish Farm Scheme (AFFS). This showcases our dedication to promoting and offering environmentally friendly seafood options.

Support the sustainable development of the local aquaculture industry and reduce carbon footprint.

Before making a purchase, pause for a moment, and think, where is it produced?

Do you pay attention to the origin of ingredients in your daily meals?

Are you aware of the environmental impact caused by carbon emissions from imported food?

We hope to promote the benefits of eating locally and contribute to local agriculture and fisheries. Choosing local or nearby sourced ingredients not only supports local agriculture and fisheries but also reduces carbon emissions and improves the environment.