Ocean Wise's Chef Ned Bell On Sustainable Seafood
SEAFOODNEWS.COM [Forbes] by Amber Gibson - October 3, 2017
“I want sustainable seafood accessible to every Canadian and American within the next decade,” Chef Ned Bell says. “Now the organic movement dominates the grocery store. I hope that 20 years from now the sustainable seafood movement does the same.”
Sustainable has become such a buzz word, along with words like “green” and “natural.” But what does it really mean? When it comes to seafood, sustainable species are abundant, resilient and harvested in a way that does not damage the marine ecosystem.
In his quest to popularize sustainable seafood, Bell left the Four Seasons Vancouver last year to join the ...
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