Sustainability is now part of the seafood conversation in Hong Kong and China thanks to local NGO seafood guides that help shoppers make the right choices and apps that collect data on individual fish in an effort to prevent smuggling. And in Chinese medicine, researchers are testing the efficacy of traditional ingredients such as the seahorse, and working to find substitutes. But are these efforts enough to protect Chinese traditions and the ocean creatures it threatens?Sound engineer and mixing by Chris Wood.Guests: Gloria Lai, WWF Hong Kong Dr. Yvonne Sadovy, University of Hong KongStan Shea, Bloom Association Evan Sun, World Animal ProtectionDr. Zhang Yanbo, University of Hong Kong Credits:Producer and Host: Marcy Trent Long Writer and Editor: Sam ColombieSound Engineer: Chris WoodTeaching Guide for Educators here