Hooking Canada on sustainable seafood, one day at a time

We helped bring the ocean to Parliament Hill on Tuesday as a member of a group that’s calling on Canada to designate March 18 as National Sustainable Seafood Day.
This year’s event on the Hill builds on momentum from last year, when Vancouver-based Executive Chef Ned Bell, seafood organizations Ocean Wise SeaChoice, as well as handful of NGOs including the David Suzuki Foundation came together in Vancouver and cast a line out to the public to encourage the adoption of a private member’s motion to mark the day.

Make 18 March National Sustainable Seafood Day
Make 18 March National Sustainable Seafood Day

This year, Chef Ned and four other culinary giants from across the country assembled with the two seafood standards as well as Greenpeace, WWF and the Ecology Action Centre for a reception that featured some of Canada’s finest sustainably-sourced seafood, all in support of healthy oceans from coast to coast…to coast.
Here’s a sample of what was on offer:
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L – R: Rainbow trout by Chef Jonathan Lapierre-Rehayem; Chef Kate Klenavic serves a Chedabucto Bay trap caught shrimp won ton; Chef Ned Bell shows the way with B.C. scallops with cranberry, hazelnuts and birch syrup; smoked Lake Erie yellow perch by Chef Walid El-Tawel…all from sustainable fisheries right here in Canada!

The idea behind establishing an official day is simple: we think it will make it much easier for all Canadians to digest just how important sustainable seafood is to our oceans and economy, what to look for, where to find it, and how the choices we make every day can help protect the diversity of life in our oceans.
We urgently need to conserve marine habitats and encourage the continued development of responsible fishing methods. This isn’t just for wildlife – it will also bring massive benefits to our coastal communities where fishing is a way of life, and ensure our appetite for the fruits of the sea allows our oceans to thrive.
While awareness is growing, there’s still a lot to work that needs to be done by government, industry and consumers before all of the seafood we eat in Canada is sustainable. The good news is that there are a few beacons popping up to help us make better choices – SeaChoice, the Vancouver Aquarium’s Ocean Wise, and the Marine Stewardship Council (MSC) among them.  In fact, here in Canada, big names like Loblaw are leading a charge that’s encouraging fisheries to develop better standards, and by default offering consumers a chance to support change from plate to boat.
Your support can make a huge difference. Start now by casting a vote at https://findonnelly.ndp.ca/seafoodpetition to make March 18 National Sustainable Seafood Day and hook Canada on sustainability!
L - R: Chef Kate Klenavic and Josh Bishop (Whalesbone, Ottawa), Executive Chef Ned Bell (Four Seasons, Vancouver), Federal MP Fin Donnelly, Chef de Cuisine Jonathan Lapierre-Rehayem (Laloux, Montreal) Walid El-Tawel (E18hteen, Ottawa) Chef Robert Clark (The Fish Counter, Vancouver)
L – R: Chef Kate Klenavic and Josh Bishop (Whalesbone, Ottawa), Executive Chef Ned Bell (Four Seasons, Vancouver), Federal MP Fin Donnelly, Chef de Cuisine Jonathan Lapierre-Rehayem (Laloux, Montreal) Executive Chef Walid El-Tawel (E18hteen, Ottawa) Chef Robert Clark (The Fish Counter, Vancouver)