{"id":25500,"date":"2014-03-21T09:35:10","date_gmt":"2014-03-21T16:35:10","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=25500"},"modified":"2026-09-30T16:18:35","modified_gmt":"2026-09-30T23:18:35","slug":"the-future-of-seafood","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/the-future-of-seafood\/","title":{"rendered":"The Future of Seafood"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/fish-1.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"25503\" data-permalink=\"https:\/\/goodlifevancouver.com\/staging\/2138\/the-future-of-seafood\/olympus-digital-camera-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/fish-1.jpg?fit=1984%2C1488&amp;ssl=1\" data-orig-size=\"1984,1488\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;C720UZ&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1109771417&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;10.85&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.0666666666667&quot;,&quot;title&quot;:&quot;OLYMPUS DIGITAL CAMERA&quot;}\" data-image-title=\"OLYMPUS DIGITAL CAMERA\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/fish-1.jpg?fit=788%2C591&amp;ssl=1\" loading=\"lazy\" class=\"size-medium wp-image-25503 alignleft\" alt=\"OLYMPUS DIGITAL CAMERA\" src=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/fish-1-300x225.jpg?resize=300%2C225\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/fish-1.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/fish-1.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/fish-1.jpg?resize=600%2C450&amp;ssl=1 600w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/fish-1.jpg?w=1984&amp;ssl=1 1984w, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/fish-1.jpg?w=1576&amp;ssl=1 1576w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Spend an evening contemplating seafood and what you can do to ensure our oceans are not depleted of this valuable resource. GLV<\/p>\n<p>Vancouver Aquarium hosts world-renowned chefs and sustainable seafood ambassadors Rick Moonen of rm seafood\u00a0in Las Vegas, Ned Bell of Four Seasons Hotel Vancouver, and Chef Robert Clark of The Fish Counter, for an engaging evening to discuss the future of seafood, followed by ocean-friendly seafood tastings \u201cof the future.\u201d\u00a0 As leaders in the restaurant industry, these chefs will share their perspectives on the issues related to sustainable seafood, including:<\/p>\n<ul>\n<li>The current state of our seafood stocks, impact on the restaurant industry, and the prognosis for the future of seafood if we don\u2019t take action now.<\/li>\n<\/ul>\n<ul>\n<li>What chefs are doing to move the needle on sustainable seafood and what impact going sustainable would have on the quality of seafood, now and in the future.<\/li>\n<\/ul>\n<ul>\n<li>The impact that chefs, restaurants and consumers can have on the state of sustainable seafood, and what initiatives they are taking to shift the industry towards sustainability and the diversity in the seafood that is served.<\/li>\n<\/ul>\n<p>Following the speakers, local wine and beer will be available for purchase to enjoy with the ocean-friendly seafood tastings.<\/p>\n<p>Where: Vancouver Aquarium<br \/>\nWhen: 3 April 2014<br \/>\nTime: 6pm &#8211; 830pm<br \/>\nCost: $10<br \/>\nTickets:\u00a0<a href=\"https:\/\/bbnc.vanaqua.org\/vanaqua\/events-pages\/2014\/events_registration_14-public-programming-april-3\">here<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spend an evening contemplating seafood and what you can do to ensure our oceans are not depleted of this valuable resource. GLV Vancouver Aquarium hosts world-renowned chefs and sustainable seafood ambassadors Rick Moonen of rm seafood\u00a0in Las Vegas, Ned Bell of Four Seasons Hotel Vancouver, and Chef Robert Clark of The Fish Counter, for an<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[75],"tags":[3078,3806,34558,5954,250],"class_list":["post-25500","post","type-post","status-publish","format-standard","category-events","tag-chef-ned-bell","tag-chef-robert-clark","tag-lower-mainland-events","tag-rick-moonen","tag-vancouver-aquarium"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.5 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>The Future of Seafood - Good Life Vancouver<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Future of Seafood\" \/>\n<meta property=\"og:description\" content=\"Spend an evening contemplating seafood and what you can do to ensure our oceans are not depleted of this valuable resource. 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