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Sustainability becomes post-pandemic survival strategy

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It’s been a hectic few years, therefore we can all be forgiven if the environment has slid a few notches down our list of...

National Ocean Wise Seafood Festival to Run in February

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TORONTO — The National Ocean Wise Seafood Festival will run for the entire month of February, with dishes and products available from more than...

Ocean Wise Seafood Program Increases Access to Sustainable Seafood across the...

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By Nicole Di Tomasso TORONTO — During this year’s Terroir Symposium, held over two weeks (Nov. 8 to 10 and 15 to 17), Isabella Sulpizio,...

Ocean Wise Announces New Program to Support Canadian Restaurants

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VANCOUVER — With more than 11 million tons of plastic litter entering the ocean annually, internationally recognized conservation organization Ocean Wise is recruiting Canada’s...

National Chowder Chowdown Festival

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Delicious sustainable seafood chowders coming to restaurants across Canada this February as Chowder Chowdown fundraiser transforms into national festival. Proceeds support Ocean Wise sustainable seafood...

Chef Robert Clark Appointed to Order of Canada

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OTTAWA — Vancouver chef Robert Clarke was named to the Order of Canada in November. The chef, author and co-owner of The Fish Counter was...

Restaurateurs are Moving to Local Seafood Supply and Simplified Menus

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The demand for sustainable seafood is far from losing traction with consumers. But, as with all things pandemic related, there’s been a significant impact...

Winners Shine at KML’s Annual Pinnacle Awards Gala in Toronto

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TORONTO — Approximately 500 hospitality-industry professionals gathered last week to celebrate this year’s winners of KML’s Pinnacle Awards. Known as the “Oscars of the industry,”...

In the Kitchen With: Darren MacLean, Shokunin and Greenfish, Calgary

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Food has always been in Darren MacLean’s DNA, but his relationship with it started as a tenuous one. MacLean started in the industry as...

Sustainable Sushi and Sashimi is Making Waves in Canadian Foodservice

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Canadian diners are becoming increasingly educated on the negative impact world-wide industrial fishing has had on the environment and, similarly, foodservice operators have become...