Shell-we-connect: Advancing Oyster Networks, Industry, and Open Water Resources in Lau Fau Shan

Project Team

Leader: Lee Chi Hang Haven (AIRI Fellow)

Members: Kong Anthony (AIRI Fellow), Liang Anqi Angel (AIRI Fellow), Wong Kit Man Agnes (AIRI Fellow), Tinny Chu

Background and Introduction

Lau Fau Shan, a fishing village located in the northwest border of the New Territories in Hong Kong, was a bustling hub for oyster farming. However, affected by pollution, land reclamation, low profitability and labour shortage, the oyster craft in Lau Fau Shan would face irreversible loss within a decade.

The project’s goal is to uplift and prolong the traditional oyster production craft in Lau Fau Shan as a means to support the vibrancy of the landscape and the community. The project team proposed to establish a self-sustaining social enterprise to support the oyster industry in their transition by providing concrete directions for locals and attempting to bridge the oystermen, NPO & interested external parties for a fruitful result. Project objectives are: 1) Active community engagement to establish trust and acceptance to the project; and 2) Diversification of the oyster industry by upselling of oyster and associated products.

Project Site

Lau Fau Shan, Deep Bay, Hong Kong

Proposed Project Actions and Deliverables

  • Establish an agency comprising dedicated team members who will engage with village representatives or interested villagers to facilitate effective communication with external entities, including non-profit organisations (NPOs) and universities.
  • Interview the local community and conduct a public forum to understand the oyster industry and discuss the industry transformation and diversification.
  • Collaborate with local communities by organising participatory design workshops focused on developing oyster-associated products to revitalise traditional crafts and rebrand them as youthful and innovative products such as oyster snacks, flavoured chips & wine.
  • Product launches will include showcases, tastings, and demonstrations with strategic collaborations and partnerships to expand their audience and emphasise storytelling and branding techniques.
  • Offer shadow working and workaholiday experiences to provide participants with firsthand knowledge and insights into the day-to-day operations and activities related to the product.
  • Partner with onsite NGOS such as TNC and HK Ocean to organise eco-tourism trips and leadership programmes for students.
  • Reinvest profits into the communities and support the conservation works or community upgrading efforts.

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