Chef to cycle across Canada for sustainable seafood


SeafoodSource staff

Published on
May 16, 2014

A Canadian chef has announced a cross-country bicycle trip he is taking this summer to spur awareness for the need to protect oceans and rivers.

Ned Bell, executive chef at the Four Seasons Hotel Vancouver and YEW seafood + bar, said the 10-week road trip will begin in Newfoundland on 1 July and finish in Vancouver on 11 September. Bell plans to stop in major cities along the way for interviews and appearances.

Bell, the founder of the Chefs for Oceans organization, is doing the ride as a fund-raiser, and will donate a portion of net funds received to the Vancouver Aquarium’s Ocean Wise program, SeaChoice and the Canadian Parks and Wilderness Society. He has also proposed a National Sustainable Seafood Day, which would “spotlight the necessity of healthy lakes, rivers and oceans for the future of both human beings and the environment.

“Chef Bell's hope is that as the demand for sustainable seafood grows, the seafood supply in Canada will also shift to becoming sustainably harvested,” the organization said in a statement.

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