以水耕體驗經典 Aquaculture with Classics

海洋是地球三大生態系統之一,與可持續發展息息相關。如何減少人類活動對海洋資源的威脅,是近年受高度關注的全球議題。2015年,聯合國正式公布《2030年可持續發展議程》,期望促進人類社會和平與繁榮發展。當中第14項可持續發展目標提出「保護和可持續利用海洋和海洋資源以促進可持續發展」。同時,該目標與「消除貧窮」(目標1)、「消除饑餓」(目標2)、「促進負責任消費和生產」(目標 12)等議題互相緊扣,需要多方專業的協作。

儘管海洋及沿海生物的多樣性是人類賴以生存的基礎,卻面臨各種考驗和挑戰。蠔便是其中一例:蠔不但可以食用,更被視為「生態系統工程師」,能過濾海水,改善水質。沿海的蠔礁也為多種生物提供棲息地,增強沿海環境的生物多樣性,增加漁產,保護海岸。可是,隨著沿海城市開發,海水污染和過度採伐,蠔礁亦逐漸消失,成為瀕危的海洋棲息地。本專頁通過介紹蠔的演化歷史、身體構造、生命週期,探討香港養蠔業的現況、挑戰與機遇,鼓勵同學關注本地養蠔業,參與海洋生態的保護工作,實踐可持續原則的生活態度。

The ocean is one of the major ecosystems on the earth. It is closely related to sustainable development. Reducing the threats to the ocean and marine resources from various human activities has become a global challenge. The 2030 Agenda for Sustainable Development was promulgated by the United Nations in 2015, for the sake of promoting the peaceful and prosperous development of human society. “Conserve and sustainably use the oceans, seas and marine resources” is covered in the 14th sustainable development goals (SDGs). On top of this, this goal also associates with “No Poverty” (Goal 1), “Zero Hunger” (Goal 2), “Responsible Consumption and Production” (Goal 12) and other SDGs. Hence, interdisciplinary collaboration is essential.

Although the diversity of marine and coastal ecosystems is one of the foundations of human survival, it faces numerous challenges. The oyster is a case in point. Being edible, oysters are also regarded as 「ecosystem engineers」 in the sense that they can efficiently filter seawater and improve water quality. Oyster reefs also provide habitats for a wide variety of organisms. This enhances biodiversity, stimulates fisheries and protects the coastal environment. However, with the development of coastal cities, marine pollution and over-harvesting, oyster reefs have gradually disappeared and become endangered. By introducing the evolutionary history, body structure and life cycle of oysters, the current situation and challenges of Hong Kong’s oyster industry, we encourage students to know more about the local oyster industry, engage in conservation activities, reflect on sustainability, and live accordingly.

 

第一集:香港蠔(上)

Episode 1: Hong Kong Oyster I

內容簡介:本集介紹蠔的演化歷史、身體構造和生命週期

Synopsis: This episode introduces the evolution history, body structure and life cycle of the oyster

講者:林吐金博士

Speaker: Dr. LAM To Kam, Cherry

第二集:香港蠔(下)

Episode 2: Hong Kong Oyster II

內容簡介:本集探討香港養蠔業的發展與反思

Synopsis: This episode examines and invites reflection on the development of oyster industry in Hong Kong

講者:林吐金博士

Speaker: Dr. LAM To Kam, Cherry

第三集:香港養蠔業的現況、挑戰與展望

Episode 3: The oyster industry in Hong Kong: the current situation, challenges and prospects

內容簡介:本集探討香港養蠔業的現況與保育問題

Synopsis: An overview of Hong Kong oyster industry and its conservation challenges

影片製作:呂永昇博士

Video-making: Dr. LUI Wing Sing

永續水產工作坊 Sustainable Aquaculture