Farmstead Provenance Series on Food: Session 2 – Sustainable seafood and OceanWise
Anthony Nicalo invited me to come and participate in the second session of the FarmFed series: Provenance: You are What You Eat. Part 2/6 “Understanding the Provenance of Seafood”
Monday, April 27, 6pm
For me it was important to come by as I have conducted research on eco-labels. Moreover, it was a good opportunity for me to further my understanding of sustainable seafood production and consumption, eco-labels. And it wasn’t technically a social media gathering, so I’m delighted to be here. Obviously, geek as I am, I offered to liveblog!
From the FarmFed website you can read the description of this session I’m attending.
Mike McDermid, Program Manager of Ocean Wise and Chef Robert Clark of [C] Restaurant will join us for this evening’s discussion of the provenance of seafood. The importance of understanding where seafood is caught and harvested and overall impacts on our oceans will be discussed. Enjoy sustainable seafood hors d’oeuvres prepared by Chef Robert Clark and fish-friendly wines.
Tonight’s discussion will help guests make mindful choices when shopping for seafood and they leave with a copy of “Sea Sick: The Global Ocean Crisis” by Alanna Mitchell.
Related posts:
- Goldfish Seafood and Chops (Yaletown)
- EPIC ’08 – OceanWise and sustainable seafood choices
- Building a more sustainable food system – Upcoming event
- Ocean Wise and eco-certification of seafood
- Restaurant review – Whineo’s – A place to remember – and sustainable seafood
