A day dedicated to National Sustainable Seafood Day on March 18 would help to raise awareness around ocean-friendly choices as well as offer a day to celebrate the sustainable seafood leaders in Canada.
Submit Overfishing and fishing management practices are just one of the many threats that our oceans face. Choosing seafood responsibly has a huge impact in supporting the solutions that exist for healthier oceans.
Support Chefs for Oceans and Ned Bell's coast-to-coast journey to raise awareness for, and accessibility to, sustainable seafood.
Chefs for Oceans strives to engage chefs and seafood lovers in communities across Canada, from coast to coast to coast, through education and awareness around making responsible seafood choices. By inspiring and motivating Canadians to help build the demand for ocean-friendly seafood choices, Chef Ned Bell’s vision of making sustainable seafood readily and easily accessible, to all Canadians within the next 10 years will become a reality. The hope is that as the demand for sustainable seafood continues to grow, environmentally responsible fishing and aquaculture practices will become a mandatory practice in Canada.
To celebrate the many ocean-friendly seafood solutions that exist in Canada, Chefs for Oceans is also a proud supporter of National Sustainable Seafood Day, a day designated on March 18th to raise awareness and support for responsible seafood choices. As the father of three sons, Fin, Max, and Jet, Chef Bell is dedicated to inspiring Canadians to become part of the solution for healthier oceans for todays children and generations to come.
With the support of the Aquarium’s Ocean Wise program, Ned Bell created Chefs for Oceans in 2014 to raise awareness about sustainable seafood by riding his bike across Canada. Bell’s dedication to sustainable seafood has inspired many Canadian chefs to get involved in the cause – a movement that is having a meaningful impact on the way consumers think about the seafood they eat, where it comes from and how they, too, can help protect our oceans by making ocean-friendly seafood choices.
Ned’s latest role as Ocean Wise Executive Chef will help further conservation program across Canada. Bell also leads the culinary team at Vancouver Aquarium, one of the city’s most coveted venues for special events and conferences.
Recently honoured with the Global Seafood Award for Advocacy at the 2015 Seaweb Seafood Summit in Malta and the 2015 Green Award for Sustainability by Vancouver Magazine, Ned Bell’s diverse British Columbia upbringing instilled a passion for fresh and locally sourced cuisine. He has experience working in some of the country’s top kitchens and was, most recently, executive chef of Four Seasons Hotel Vancouver and YEW seafood + bar, a proud Ocean Wise partner. Bell’s diverse background includes seven seasons on Food Network Canada’s Cook Like a Chef and he has been recognized as Canada’s Chef of the Year at Food Service and Hospitality magazine’s 2014 Pinnacle Awards, Best Overall and Rising Star by Where magazine and Top 40 Foodies Under 40 by Western Living magazine in 2008.
Whether cooking for six or six hundred, Ned Bell’s cooking philosophy is globally inspired and locally created.
Bells love of sport, travel and adventure have taken him all around the world creating memorable experiences and cooking up a storm along the way.
He is inspired and passionate about crafting dishes that lean heavily on plant based, nutrient dense ingredients with an emphasis on sustainable seafood.
His community focused life is firmly based on the health and wellness of his home, his country and the world through ‘feeding’ extraordinary life experiences
Ned’s diverse British Columbia upbringing instilled a passion for fresh and locally sourced cuisine. This drive led him to work in some of the country’s top kitchens in Vancouver, Niagara, Toronto, Calgary, Kelowna and Vancouver amassing many great accolades along the way.
From 7 seasons on Food Network Canada’s Cook Like a Chef to Calgary’s Where magazine’s “Best Overall and Rising Star” award” and Western Living magazine’s 2008 “Top 40 Foodie’s Under 40.”
Ned was recently honoured as Canada’s “Chef of the Year” recipient for Food Service and Hospitality magazine’s 2014 Pinnacle Awards.
Ned also was nominated for a Global Seafood Advocacy Award by the Seaweb Seafood Summit, the world largest sustainable seafood summit, held annually around the world.
Ned founded Chefs for Oceans in early 2014 and rode his bike 8,700km across Canada hosting two dozen events featuring acclaimed chefs to help raise awareness for healthy lakes oceans and rivers.
Ned’s goal is to engage chefs and consumers from coast to coast through education and awareness to ensure a future of responsible and sustainable seafood. The goal of the movement is allow all Canadians the ability to easily and readily access healthy seafood for themselves and their families. Also at the forefront of Ned’s mission is the goal to institute and raise awareness for National Sustainable Seafood to spotlight the necessity of healthy lakes, oceans and rivers for a healthy future.
As the father of three sons, Ned is dedicated to inspiring Canadians to become part of the solution for healthier oceans for today’s children and generations to come.
February 12, 2015
Vancouver, British Columbia
September 3, 2014
Chef Ned Bell
Rides Across Canada For Sustaineable Seafood
Vancouver Chef Ned Bell is well known for the cutting-edge culinary creations he serves up at the Four Seasons’ Yew Restaurant. In addition to being a celebrated chef, he’s also one of Canada’s most outspoken ambassadors for sustainable seafood. And he’s not just talking the talk, he is walking the walk.
Since July, Chef Bell has been riding his bike across Canada to raise awareness for sustainable seafood. His journey, called Chefs for Oceans, will take him through all 10 provinces, covering a total distance of over 8,700 kilometres.
Although his ride across Canada puts him in the public eye, his endeavour goes far beyond one person, Chef Bell says.”Sure, I’m the crazy guy on the bike and I wanted a physical and mental challenge, but I also wanted to engage people and spread the importance of healthy oceans, lakes and rivers.”Chef Bell is hoping to create a movement that will allow every Canadian access to sustainable seafood by 2025, and to rally support to create a National Sustainable Seafood Day every March 18.
“As a chef my career experience is largely behind the burners and in front of guests, so the learning curve on a journey and a goal like this one is steep,” he says.
“Chimp helped guide me, helped with the logistics of fundraising and remains a kind and enthusiastic partner as the first official leg of Chefs for Oceans draws to a close.”