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 in 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 “of the future.”  As leaders in the restaurant industry, these chefs will share their perspectives on the issues related to sustainable seafood, including:

• The current state of our seafood stocks, impact on the restaurant industry, and the prognosis for the future of seafood if we don’t take action now.

• 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.

• 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.

Following the speakers, local wine and beer will be available for purchase to enjoy with the ocean-friendly seafood tastings.

Where: Vancouver Aquarium
When: 3 April 2014
Time: 6pm – 830pm
Cost: $10
Tickets: here