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.
Whether cooking for six or six hundred in his role as Executive Chef at Four Seasons Hotel Vancouver and YEW seafood + bar, Ned Bell’s cooking philosophy is globally inspired and locally created.
Bell’s 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 of course 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 founded Chefs for Oceans in early 2014 and rode his bike 8,700km across Canada. He hosted two dozen events that featured some of the best chefs in the country, all striving to raise awareness for healthy lakes, rivers, and oceans through supporting responsible seafood decisions.
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, and Kelowna amassing many great accolades along the way.
From seven seasons on the Food Network Canada’s Cook Like a Chef to Calgary’s Where magazine “Best Overall and Rising Star” award to Western Living magazine’s 2008 “Top 40 Foodie’s Under 40,” Ned Bell is one of Canada’s most appreciated chefs.
In 2014, Chef Bell was also honoured as Canada’s “Chef of the Year” recipient for Food Service and Hospitality magazine’s 2014 Pinnacle Awards.
Canada Day Coast to Coast
July 1, 2016
Food Day Canada
July 28, 2016
Fin to Tail
August 11, 2016
Northern Chef Alliance
August 4, 2016
Mission Hill VISA
August 18, 2016
August 20, 2016
October 16, 2016
Roundhouse Community Centre, Vancouver
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.”