Climate change is putting severe stress on the sustainability of many resources, including livestock and seafood supply. Production patterns and levels are bound to change dramatically in the next few decades. Yet at the current consumption level little emphasis has been placed on the widely varied carbon footprints of meat types, and the worsening problem of overfishing. The challenge is for Hong Kong to contribute to the sustainable development of the meat and seafood industries whilst maintaining our quality of life. 1 1
