Ned Bell, executive chef at the Four Seasons Hotel Vancouver, biked this summer from St. John’s, Newfoundland, to Vancouver, British Columbia. The goal of his 5,000-mile journey was to raise awareness for sustainable seafood.
The journey, officially named Chefs for Oceans, is a partnership with the Vancouver Aquarium the Canadian Parks and Wilderness Society British Columbia Chapter, the David Suzuki Foundation, the Ecology Action Center and the Living Oceans Society, all of which also participate in the Conservation Alliance.
“Chefs for Oceans is a program dedicated to making sure that every Canadian has access to sustainable seafood for themselves and their families within the next ten years,” said Ann-Marie Copping, Ocean Wise Program Manager at Vancouver Aquarium.
Bell’s 72-day journey hosted 20 events for media and hundreds of supporters in major cities across Canada. “As a chef, my career experience is largely behind the burners and in front of guests, but increasingly I understand that I can play an important role educating consumers,” said Bell. “Together, we were able to connect with chefs and seafood lovers across Canada to spread this important message and inspire people everywhere to think before they eat.”
Bell completed his incredible journey on September 11, riding into the Vancouver Aquarium and then celebrating at the Four Seasons Hotel Vancouver with supporters.
