A Taste of Sustainability
By Erika Bolliger, Program Assistant for Ocean Wise Seafood, Toronto
For me, learning about the Ocean Wise Seafood Program was like being told “You can always see your nose in your peripheral vision” – onc...
Failure to Lunch
By Erika Bolliger, Program Assistant for the Ocean Wise seafood program.
“We continue to work hard to convert all of the fish and seafood in our stores to sustainable sources,” the sign proudly stated.
...
Yé! 3 Brasseurs est maintenant un fier partenaire de Ocean Wise!
L’été est arrivé, qui dit saison estivale pense à : soleil,
terrasse, bonne bière , bonne bouffe , excellente compagnie...
L’endroit tout indiqué pour répondre à cela et bien plus
e...
Un aperçu de l’aquaculture- Rencontre avec la Ferme Piscicole des Bobines
La Ferme
piscicole des Bobines est située à East Hereford en Estrie et opère le
plus important site d’élevage de truites arc-en-ciel
au Québec. Elle
produit, tr...
Aquaculture 101 Part 3: Feeding Farmed Finfish Sustainably
Kiera Givens, Ocean Wise Seafood volunteer
More than half of the seafood consumed globally is farmed. To increase our understanding of aquaculture, Ocean Wise started its Aquaculture 101 series. First, we ...
Chef Ned Bell Receives Honorary Doctor of Technology Degree
On June 21, Ocean Wise Executive Chef Ned Bell was recognized for the exceptional leadership he has demonstrated in the area of sustainable seafood with an Honorary Doctor of Technology at Vancouver Island Un...
An Industry of Choices: The Terroir Symposium
Isabella Sulpizio, Ocean Wise Seafood
Exceptional food is often paired with stimulating conversation, and this year’s Terroir Symposium, held in Toronto, was a prime example of this ideal. Every year, this ...
A conversation with Sophika Kostyniuk, the new Ocean Wise Seafood Program Manager
Sophika, you've had quite a diverse journey within the environmental sector, working in seafood as well as forestry. Can you tell me a little bit about how you first got involved in the sustainable seafood mov...