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This Family Day long weekend, Buy BC's Chef Ambassador, Ned Bell, shares farms to visit around the province. Ned invites families to visit farms and producers to educate and explore where our food comes from, meet the farming families who put food on our plates, and learn how we can support our fellow British Columbians by buying BC. One of the easiest ways is to look for the Buy BC logo on products at the grocery store. We invite you to visit a dairy farm, fromagerie, egg farm, winter farmers' market, destination farm, bee farm, beer farm, visit water buffalo, or take part in goat yoga. Read on for details. Visit a BC Dairy Farm Most dairy farms in BC are family-owned operations. These proud farming families are always eager to share their stories of how milk gets from farm to table. EcoDairy Farm Discovery Centre - EcoDairy invites guests to an authentic farm experience to meet farm animals face-to-face, observe how technology can improve the lives of the animals and farmers, find out where their food comes from and learn about farming practices that reduce the environmental footprint. Start the EcoDairy experience in the Discovery Zone with hands-on educational interactive displays designed in partnership with Science World. An EcoDairy tour guide will bring guests into the Dairy Barn to meet-and-greet the cows, push up their feed, discuss the anerobic digester system that converts poop to power, watch technology such as their robotic milker and enjoy the sights, smells and sounds of the farm. Elevate experiences by adding on the EcoDairy VIP Behind-the Scenes tour where guests can visit the other barns on site with calves, beef and the Hydrogreen vertical farming system. Finish off the farm experience with The Amoozing Race challenge that includes exploring the farm, finding clues, visiting race stations and claiming a special prize! ecodairy.ca 1356 Sumas Way, Abbotsford, BC Hours of Operation; Tuesday-Saturday: 10AM – 4PM, Sundays: 11AM – 4PM Birchwood Dairy - Birchwood Dairy Farm is a dairy farm, processing plant, and ice cream parlor. The onsite processing plant produces all the delicious dairy products including; 50 flavors of gourmet ice cream and frozen yogurt; milk; cream; whip cream; sour cream; assorted cheeses (cheddar, marble, monterey jack, feta and cheddar curd). Visit the farm and explore the calf barn, watch the cows being milked from the observation room, explore the grounds - kids will love the tractors. Shop the farm store for all the delicious products, and of course you can’t leave the farm without ice cream in hand! birchwooddairy.com 1154 Fadden Road Abbotsford, BC Hours of operation; Friday & Saturday: 9:30AM – 5PM, Sun: 10AM – 5PM D Dutchman - D Dutchman offers old-fashioned, hand-made dairy products with a focus on top quality ingredients. All products are produced on location at the Shuswap dairy farm including; milk; cream; artisan cheese; and ice cream. The Vancouver Sun dubbed D Dutchmen Dairy “BC’s Best Ice Cream”. Visit the farm and shop to buy the farm fresh products, view animals that call the farm home! dutchmendairy.ca 1321 Maier Road, Sicamous, BC Hours of operation; 7 days a week - 8AM – 6PM Jerseyland Organics - Jerseyland Organics is a family owned and operated dairy in Grand Forks, BC In 1994, Jerseyland Cheese began commercial production after completing the transition to “Certified Organic” status, making it BC’s first producer of organic cheese, yogurt and dairy. Peruse the farm shop, walk around the grounds, and visit the petting zoo. jerseylandorganics.ca 2690 Almond Gardens Rd., Grand Forks, BC Hours of operation: Monday to Saturday 9AM-5PM Visit a Fromagerie The secret ingredient to happiness is always cheese Salt Spring Island Cheese - At Salt Spring Island Cheese, their goal is to make simply the best tasting and looking cheese you will find, from one of the most beautiful islands in the world. A farm shop visit includes sampling a variety of their artisan cheeses, perusing a selection of local accompanying foods including chutneys; jams; crackers; vinegars; honeys; smoked salmon; olives and olive oils; teas; and more. Visitors are free to wander around the farm, see the animals and enjoy the scenery or watch the cheese being made through the viewing windows in every room of the production facility. Saltspringcheese.ca 285 Reynolds Road, Salt Spring Island, BC Hours of operation: 10AM-4PM Little Qualicum Cheeseworks - Little Qualicum Cheeseworks, is a small family run cheesemaking facility located on picturesque Morningstar Farm in Parksville, B.C.These handcrafted artisan cheeses are made on-site locally, ethical and sustainable. Morningstar Farm is a heritage dairy farm on Vancouver Island, where visitors will find self-guided tours, a farmgate store, and Canada's first "milk on tap" dispenser. With no admission fee, families can visit the gals in the dairy barn, learn about the milking robot, and say hello to calves, sheep, goats, and a variety of other friendly animals. Cheeseworks.ca 403 Lowry's Rd, Parksville BC Hours of operation: Tuesdays to Sundays 10AM-4PM Creekside Cheese + Creamery - Creekside Cheese + Creamery endeavors to craft artisan, hand made cheeses using time-honored methods and gentle handling techniques to express the true and natural flavours of the milk and terroir. A short drive out to the beautiful rural countryside away from the hustle and bustle of the metropolitan areas of the Fraser Valley can be a refreshing and invigorating experience. Add delicious cheese to the mix, and you have a recipe for a perfect day. Creekside invites guests to visit their farm store to browse their selection of artisan cheeses, stock up on grass fed meats, pick up some eggs for breakfast, or find other unique farm fresh treasures. They invite guests to visit the cows, try some cheese, and order a coffee and take a seat at one of their large picture windows and enjoy the view over peaceful Maria Slough, or start snacking on cheeses in the picnic area while laughing at the antics of the friendly farm animals. Family Day activities: self-guided farm tours during store hours; farmer-led tour on Friday February 17 and Saturday, February 18 at 10:30AM. Guests will be led around the farm to meet the inquisitive cows and assorted other friendly farm animals. The Farmer will explain all about dairy farming and cheese processing and give an overview of a “day in the life” of a farmer. Each tour participant will receive a sample cup of cheese, followed by a taste of our creamy milk. This tour is completely free, but space is limited and registration is required by email info@creeksidecreamery.ca. creeksidecreamery.ca 3990 Chaplin Rd, Agassiz, BC Hours of operation: Thursday – Saturday 9:30AM-5PM Smits & Co.w Farm Cheese - a family run business of Dutch origin, specializes in handmade farmstead Gouda style cheese made in Chilliwack, British Columbia. Smits & Co.w produces Swiss Emmental, water buffalo mozzarella, goat, cow feta, and the oldest cheese in the world, Gouda. smitsandcow.com 5787 Lickman Rd, Chilliwack, BC Hours of operation: Thursdays through Saturdays 9AM-5PM Support an Egg Farm With the ongoing challenges facing our egg producers with Avian flu, it is important we support them during this difficult time. While we can’t visit a poultry farm, we can visit their roadside egg stands and shops. Brightside Eggs - Brightside Eggs is a 3rd generation family owned and operated poultry farm. Brightside eggs are hand picked and sorted each day by a member of the Brightside family. Brightside’s farm vending machine offers a fun and contactless way to purchase ungraded eggs in a recyclable egg carton, along with a variety of other products from local suppliers. Brightsideeggs.ca 6899 Evans Rd. Chilliwack BC The Egg Store - The Egg Store sits on a multigenerational farm started in 1957 with many changes and upgrades done along the way. Today they sell local products ranging for all different types of eggs as well as other local produce and items. The team works every single day to be able to serve the freshest eggs available at all times. Visit The Egg Store’s handy-dandy “Eggspress” egg vending machine. A variety of eggs are stocked daily with the freshest after hours eggs available (freerange brown and white eggs, certified organic brown eggs, enriched white eggs, quail eggs). theeggstore.ca 1219 Clearbrook Rd, Abbotsford, BC Visit a Winter Farmers’ Market BC farmers' markets connect communities with their local farmers, growers, producers, processors, makers, and artisans. Explore locally grown food, beverages and crafted goods. Vancouver: Riley Park Farmers’ Market, Saturdays, 10AM – 2PM Hastings Park Winter Farmers’ Market, Sundays, 10AM – 2:PM Port Moody Winter Farmers’ Market, Sundays, 10AM - 2PM Kootenay Rockies & Columbia Basin Creston Valley Farmers’ Market, Saturdays, 9AM – 1PM Northern BC Fort Nelson Farmers’ Market, Saturdays, 9AM – 3PM Masset Farmers’ Market, Fridays, 11AM – 2PM Queen Charlotte Farmers’ Market, Saturdays, 11AM – 2PM Prince George Farmers’ Market, Saturdays, 8:30AM – 2PM Sunshine Coast Powell River Farmers’ Market, Saturdays, 10:30AM – 12:30PM; Sundays, 12:30PM – 2:30PM Thompson Okanagan Armstrong Winter Farmers’ Market, Saturdays, 10AM – 2PM Barriere Farmers’ Market, Saturdays, 10AM – 1PM Kelowna Farmers’ and Crafters’ Market, Saturdays, 9AM – 1PM Vancouver Island Comox Valley Farmers’ Market, Saturdays, 9AM – 1PM Nanaimo Island Roots Market Co-op, Wednesdays, 2PM – 6PM Port Alberni Spirit Square Farmers’ Market, Saturdays, 9AM – 12PM Qualicum Beach Farmers’ Market, Saturdays, 8:30AM– 12PM Visit a Destination Farm North Arm Farm - North Arm Farm is the Sea to Sky's go-to family farm experience. Visitors on Family Day can visit the farm animals, enjoy the on-farm cafe with fresh baked goods, sandwiches and wraps, coffee. The farm shop offers a wide array of meat pies; house made soups; pickled delights; famous hot sauce; and winter produce of potatoes; beets; carrots; winter squash; and garlic. northarmfarm.com 1888 Sea to Sky Highway 99, Pemberton, BC Hours of operation: 9AM - 5PM Ruckle Heritage Farm - Established in 1872, Ruckle Heritage Farm is nestled within Ruckle Provincial Park on Salt Spring Island, British Columbia, Canada. Ruckle Farm is the oldest working farm in the Gulf Islands and remains a working farm committed to sustainability and preserving this land and way of life for future generations. Any visitor to the Provincial Park is able to walk around and see the animals. Want more? Take a guided farm tour, experience Goat Happy Half Hour, visit their charming honor-system farmstand. Ruckle is open all weekend, and Sunday, February 20th kicks off the weeklong Heritage Week baby lamb tours. rucklefarmsaltspringisland.com 1801 Beaver Point Road, Salt Spring Island, BC Email abey@ruckleheritagefarm.com for more information and book tours. Visit a Bee Farm Bees play an essential role in all parts of the ecosystem that allow us all to co-exist. They support the food and shelter of all creatures who rely on the growth of trees, flowers, and other plants. Country Bee - Country Bee Honey Farm is open and ready to welcome families to enjoy tasting fresh honey and meeting the adorable farm animals. Customers are welcome to visit the animals in the miniature western town, and even give them a bite to eat. In-store visitors can purchase feed bags for kids to feed goats, sheep and birds. Look in the farm store and enjoy a cup of coffee or a tasty treat from the local bakeries. countrybeehoney.ca 6440 West Saanich Road, Saanichton BC Hours of operation: Open seven days a week, 10AM - 5PM Planet Bee - Planet Bee aims to provide the highest quality honey bee products packaged on their Okanagan farm from passionate local beekeepers. They aim to educate and inspire and believe the relationship between humans and honey bees can and must be mutually beneficial, continually and sustainably elevating the health and wellness of both us and the bees. Visitors on Family day can sample a variety of honeys, visit the educational area, and adults can sample Mead. planetbee.com 5011 Bella Vista Rd, Vernon, BC Hours of operation: Monday to Friday, 8:30AM- 5:30PM, Saturdays, 9AM - 5:30PM, Sundays, closed. Mead tastings, 9AM - 5PM Visit a Beer Farm With 220+ craft breweries on 21 Ale Trails throughout British Columbia, there are many extraordinary craft beer communities to visit. Farmhouse Brewing - At Farmhouse Brewing it really is fun for the whole family! From the inviting front lawn, cracking fire pit, putting green to the delicious craft-brewed beers and locally-grown farm fresh food cooked in the wood fired kitchen, there’s something for everyone to enjoy. Explore out back to see the fields where the barley and hops grown on-site, you’ll also catch a glimpse of the innovative beer takeout window! farmhousebrewing.co 6385 Lickman Rd, Chilliwack, BC Hours of operations: Fridays and Saturdays 12PM-9PM, closed Sundays. Persephone Brewing Company - Producing award-winning craft beer, Persephone’s “farmhouse” approach integrates onsite farming in support of local food security, regenerative agriculture and amazing beer. The Gibsons based property consists of two large fields, two apple orchards, two market gardens, two greenhouses and a flock of laying hens. The large fields were first established in 2013 to grow hops. However, as nature (and a black root rot) would have it, we are now removing the hops and planting other crops. Barley is the key fermentable ingredient in beer and they are committed to planting at least 5 acres of it on-site. persephonebrewing.com 1053 Stewart Rd., Gibsons, BC Hours of operations: Sundays through Wednesdays, 11AM - 7PM, Thursdays through Saturdays 11AM - 9PM, Kitchen - Thursday through Saturday 12PM - 8PM. Guest food vendors every Sunday. BC Ale Trail recommends the following farm based breweries; Abandoned Rail Brewing (Penticton); Barnside Brewing (Delta) co-owned by three neighbouring farm families; The Beer Farmers (Pemberton) beautiful family farm with a great brewery setup; Locality Brewing (Langley) this farm has a very family-friendly setup with walking trails and a pond; Rusted Rake Brewing (Nanoose) a Vancouver Island farm just north of Nanaimo has a great restaurant and brewery. Visit a Water Buffalo Farm Tesfa Farms farms raises Water Buffalo in the heart of the Fraser Valley. These gentle and curious creatures produce milk; yogurt; cheeses; and meat. Tesfa Farms is opening up the farm to families this Family Day for a "Nothing Fancy Farm Tour" - the barns are old, the cobwebs are old and nothing goes to waste ... Tesfa ia an authentic working farm, they have chickens, ducks, goats, Kune Kune pigs, a couple random cows and a whole lot of buffalo plus the odd rat:) . Tours are available on Sunday and Monday and booking requests must be made through brad@tesfafarms.ca Note* wear rubber boots and expect to get some mud on your tires and perhaps some poop on your boots ;) Goat Yoga at Mann Farms Maan Farms has a long and proud history of providing quality local produce to the citizens of Abbotsford, the Fraser Valley and Greater B.C., and they are hosting a Family Day Goat Yoga on the 20th at 11AM. Enjoy special Family Day pricing and try something new with loved ones. Enjoy goat yoga with the farm’s baby goats along with tasty food from Mama Maan's Kitchen. Begin with a one-hour Hatha Goat Yoga experience followed by a delicious meal and glass of wine or strawberry lemonade. The goats will be both babies and their moms, and babies are very energetic. They can also be unpredictable. Guests ages 12 and under must be accompanied by an adult, and require children to be supervised by their parents at all times. Tickets can be bought here. Create a Meal as a Family using BC Ingredients Chef Ned Bell shares a Family Day recipe using ingredients from four farming families in the Fraser Valley; Cracked black pepper roasted BC Beef, Salt Baked BCFresh Potatoes, and Brightside Eggs aioli with lemon, caper, chives and pickled fennel paired with Farmhouse Brewing beer. Chef Ned invites families to gather in the kitchen and prepare a meal together using BC ingredients and explore into where the food comes from and the farming families that help put food on our tables. And then enjoy this home cooked meal as a family! About Ned Bell: Ned Bell is a well-known Canadian culinary talent who has forged a path as a chef, sustainable seafood advocate, keynote speaker and educator. As one of the country’s leading chefs, he uses his voice, outgoing personality, and indomitable spirit to stand up for the world’s lakes, oceans, rivers, in addition to hyper-local farming sustainability through brand ambassador roles. Based in British Columbia's Okanagan Valley, Ned can be found at Naramata Inn, in Chef Ambassador roles at Ocean Wise and Buy BC, and as culinary and restaurant consultant at Hatch Hospitality Inc. Follow him socially @nedbell.com Media Contact: Krista Lochhead Hatch Hospitality krista@hatchhos.com 778.227.2396

Friends, the Thompson Okanagan, Shuswap and Simillkameen hospitality and tourism sectors desperately needs our help right now as they enter into recovery mode after the wildfires and travel bans during the crucial peak season. I have heard from so many of my peers that they need help now to be able to make it through this summer, fall and into next season. The Thompson Okanagan has been there for all of us as a picturesque setting for monumental occasions, celebrations, annual trips, family memories and much more, now it’s our turn to be there for them. I invite you to book a trip to round our the final weeks of summer, experience the harvest this fall, or visit the world class ski resorts this winter. An action you can take right now is to buy a gift card to your favourite restaurant, hotel, or business. Reach out and see how you can support. One thing is for certain, the Thompson Okanagan is most definitely open and ready to welcome visitors again. ​

​ For most of my 30 year culinary career I have worked on and in kitchens that focussed on centre of the plate cooking. Over the last few generations we have put immense pressure on our food systems by eating this way, only valuing certain crops, the premium cuts of meats, a few kinds of fish, and on ‘perfect’ looking fruits and vegetables. That way of growing and cooking and eating is broken, and forces the industry and us to waste immense amounts delicious, valuable and nutritious food. We must work hard to change this. We must work together to value the entire animal, the farmers entire harvest, the fishers entire catch. The future of sustainability depends on this. Today I visited the ranch our beef has come from for the past 2 years. I left there with a new singular focus, starting at our next menu change we will no longer only order and cook primal cuts, we will only purchase entire animals and work nose to tail to responsibly honour the animal and the ranchers who raise their herds. This is no easy task, it will take our teams full commitment, it will take education, and it will take our diners and guests commitment. We can only do this together. Let’s not expect the same thing everywhere, all the time, every time. Unfortunately we are addicted to cheap, we are addicted to the ‘same’. There’s no such thing as cheap food, something, somewhere and someone pays the price. Today I learned about feed (grass, corn and barley) I learned about how challenging it is to run a family farm, labour shortages, input costs rising, feed costs rising, thin profit margins. (Sounds familiar eh hospitality peers)? Our team at Naramata Inn is excited, nervous, but up for the challenge. It’s been 2 years, but our first whole animal is coming into our kitchen and onto your dinner plate soon. We hope you come on this journey with us. ​

​ For a brief time, Naramata Inn was not carrying wild BC salmon on our menu. The Minister of Fisheries announced the closure of 60 percent of BC salmon runs earlier this summer, signaling the necessity to hit pause and do our own due diligence to get a better understanding of the situation. Fisheries, like all food systems, are complicated. Through consultation with trusted colleagues in the industry I learned that closing the majority of salmon fishing opportunities does not mean that all BC salmon fisheries are not sustainable. In fact, those fisheries that remain open are managed very conservatively using science and abundance, in consultation with First Nations, harvesters, and stakeholders to ensure responsible use. Fishing families and businesses who are doing all the right things deserve our support. Not buying BC salmon from legal, abundant, and well-managed fisheries hurts fishers and their coastal communities. As a result, I’ve made an important update to our menus. We now offer a more flexible approach to seafood by creating two unique categories -  sustainable wild seafood, and responsibly farmed seafood. The daily fish options will depend on the best option available. Right now, we’re thrilled to offer wild Skeena sockeye, a salmon that was gillnet harvested for the Skeena River  test fishery by Richard Krismansen aboard his boat, the Skeena Dawn. Krismansen’s job is to gather scientific data for the Department of Fisheries and Oceans to reach evidence-based decisions on whether or not to further open fishing opportunities for food, ceremonial, recreational, and commercial opportunities. We are proud to serve this salmon on our menu. When future opportunities to carry wild BC  salmon arise, we will be proud to serve that as well.  We eat in the spirit of partnering with Mother Nature, we enjoy what is locally available in abundance each season. We are also proud to support the hard-working people harvesting sustainable seafood on our coast by paying them a fair price for their catch and encourage others to do the same. Buy your wild BC salmon from trusted sources, i.e.  directly from fishers who are harvesting legally, and from reputable fishmongers like Jon and Ann-Marie at Codfathers in Kelowna or from the Community Supported Fishery, Skipper Otto and their four dozen fishing families. Fishers, farmers and their families are my food heroes. We have them to thank, celebrate and support for doing what it takes, day-in and day-out, to bring responsible, nutritious and delicious food to our collective dinner tables. ​ BC Wild Salmon Resources: https://www.fisheriesforcommunities.org/bc-wild-salmon-resources/

March 16th, 2021 ​ “For the past two decades, chefs have passionately had the backs of harvesters and consumers to successfully build the domestic spot pawn industry and advocate for supporting our local food friends and partners,” remarks Ned Bell, chef/partner at the Naramata Inn and founder of Chefs for Oceans. “Pulling the rug out on harvesters will be leaving holes on the menus of restaurants throughout the country. For everyone’s sake – chefs, restaurants, consumers, harvesters, communities and our environment, we sincerely hope that this decision will be reconsidered.” A recent decision by the Department of Fisheries and Oceans (DFO) is throwing into havoc British Columbia’s $45-million commercial prawn industry affecting the livelihoods of hundreds of families throughout the province. With neither consultation nor notice and just a few short months before the beginning of the spot prawn season, the DFO has made the sale of frozen-at-sea spot prawns illegal, effectively stopping the sale of all frozen spot prawns to Canadian markets. Members of the industry are asking for public support in challenging the decision, supporting BC harvesters, and giving consumers the ability to continue the movement to eat local and access Canadian prawns. The wide-spread consequences of the ruling include: . The inability of BC spot prawn harvesters to make a living. Without global markets due to the pandemic nor the ability to sell prawns domestically, there is no financial sense in harvesting spot prawns. Over 600 families will have their livelihoods destroyed by this decision. . Despite the growing demand for local food, Canadians will be unable to purchase and eat Canadian prawns. . Local chefs and restauranteurs who are already struggling during the pandemic will be unable to offer spot prawns that are in high demand from their customers. . Fishmongers, grocery stores, CSFs (Community Supported Fisheries) and other buyers will be hard hit by the loss of this high-demand product. . The impact will ripple through fishing communities up and down the west coast that have invested heavily and depend intensely on the industry. . The impact felt by First Nations families will be especially significant. While the Canadian Government’s reconciliation efforts make spot prawn licenses available with one hand, with the other hand, they take away their only viable market for this catch. There is no reason for this sudden re-interpretation of a fisheries regulation. . Spot prawns are abundant and well managed on the BC coast. . Spot prawns have been frozen at sea in seawater for over 50 years. . The DFO recently reinterpreted a regulation that states that all catches must be “readily available" for inspection. They suddenly claim that prawns frozen in seawater are not “readily available” for inspection. . Enforcement has been inspecting live spot prawns on sorting tables aboard vessels for decades and has encountered no significant violations of catch guidelines. . It takes less than 5 minutes to thaw a tub of frozen spot prawns in running water. . Legal advice confirms that this minimal effort to thaw prawns does not violate the definition of “readily available” should enforcement wish to further inspect already frozen prawns. . It is questionable whether or not the DFO has jurisdiction over already processed products onboard fishing vessels at all. This is more appropriately the jurisdiction of the CFIA. . Across the industry, many other seafood products are processed and frozen at sea including solid blocks that are less “readily available” for inspection than frozen spot prawns. How can you help save spot prawn season? Read more details and sign and share Skipper Otto’s petition here. Call your local Member of Parliament and tell them you won’t stand for this damaging decision or any sudden decision made without consultation. Tell others how this important issue will affect us all and ask them to sign the Skipper Otto petition and call their MP. ​ Thank you, Ned Bell Partner and Executive Chef at Naramata Inn, Father, Advocate

Addendum to post from October 17, 2019 ​ November 4th, 2019 I want to thank my friends in fish for encouraging me to dive deeper and always be willing to learn. I was inspired by the level of passionate engagement my aquaculture post received, and believe that all the related conversations and challenges provide an opportunity to expand this discussion. I was raised to be curious, conscious and concerned, and to stand up for what I believe in. As we know in fisheries and aquaculture, there are many ever-evolving issues, challenges and opportunities that co-exist. I want to fully understand the complexities of what may first appear black and white. After listening to my community’s feedback on the post I want to address some key points. Although the post wasn’t focused on a single issue - namely open-net pen fish farming - it has boiled down to this perception. As a result of this feedback, I am even further committed to listening to all informed opinions, continuing ongoing research and ensuring greater clarity. With the climate crisis, the health of the planet, and food production gaining deserved public attention, I see the opportunities in responsible aquaculture as incredibly intricate and critically important. But I realize that I need to explain what I mean by the statement ‘I support responsible fish farming.’ In supporting responsible aquaculture (including fin fish, shellfish, seaweeds and aquaponics), I support aquaculture that is: 1: Scientifically supported with certifications that are third-party verified 2: Ocean Wise recommended 3: Seafood Watch recommended 4: Aquaculture Stewardship Council (ASC) or/and Best Aquaculture Practices (BAP) certified 5: Marine Stewardship Council (MSC) certified (when and where wild fisheries are relevant in aquaculture) I support the future introduction of Canada’s first-ever Aquaculture Act and I strongly support investment and research into technological improvements for aquaculture. Fortunately, in this industry, many of aquaculture’s innovations are linked to improved environmental and social performance, including an increased marketability. Globally, there is already a movement to transition away from ocean-based farms wherever there are unacceptable impacts on wild species or the environment to new, appropriately located sites and/or phasing in many of the emerging potential hybrid and closed-containment systems under development. Quite simply, the future of fish is complicated and ever-evolving. Stay tuned for more deep dives, debates and dialogue around the globally inspired and locally created world of our food systems, and the concerns of our communities in the health of our lands, lakes, oceans and rivers. This blog and addendum reflect my personal views and don’t necessarily reflect those of my clients and peers. Thank you, Ned Bell Chef, Father, Advocate

October 17, 2019 My name is Ned Bell, and I support responsible fish farming. As a father, a chef, an advocate and an educator who has done his research I have come to support Canada’s fish farmers. I also support fishermen and women and responsible wild capture fisheries. I support the coastal and rural communities that rely on these marine industries and provide us this important food. Most of all I support Mother Nature. Publicly supporting salmon farming can be controversial. But, with broad knowledge gained from studying all sides of the issue, I am sure in my decision to stand shoulder to shoulder with Canadian fishermen and fish farmers, showing support every step of the way. Years ago, I wasn’t sure about aquaculture, so I set out to educate myself. My clear understanding comes from dozens of visits to ocean and land-based fish farms around the world that are growing the species we eat by the millions every year in our collective homes and restaurants.  I’ve spent hundreds of hours on salmon, shrimp, sablefish, sturgeon, trout, arctic char, halibut and tilapia farms. I’ve toured their hatcheries and feed facilities, and met with the farmers, scientists, academic experts, government officials and nonprofit organizations involved. I have listened intently and asked many questions. Through that research, I have come to trust the ocean farmers in Canada. Behind the farmers I trust the regulations and the provincial and federal Ministers of Agriculture and Fisheries, as well as the public service in these ministries. And I believe that through collaboration, public accountability and continued investments in technology and science, we will continue to improve as stewards of our ecosystems and communities. We want to grow high quality, healthy protein without harming Mother Nature, and we are capable of doing just that. In many places we already are. Issues will always come up when farming animals. I have found Canada’s aquaculture industry to be forthright, forward-thinking and willing to relentlessly solve issues. I have also become convinced that the only way we will sustainably enjoy eating healthy fish into the future is through both farming and wild fisheries, done responsibly. Overfishing, climate change, drastic habitat degradation, urban pollution and over-exploited resources are harming healthy and resilient marine ecosystems, putting huge pressure on wild fish populations here and around the world. Wild fisheries need public support, effective regulation, transparency and consistent management. Wild fisheries also need refuge from their biggest threat: rampant illegal, unreported and unregulated (IUU) fishing.  Lastly wild fisheries need consumers willing to pay a fair price for a variety of different locally caught fish. Fish farming can help with that, by providing responsibly-raised fish we can eat along with selectively-caught local wild seafood, thus reducing pressure from over-fishing. Last year, half of globally consumed seafood came from aquaculture. In 10 years that number will climb to upwards of 65 per cent. In Canada we grow a lot of fish and seafood in farms, in water and on land. It is imperative that all stakeholders work together to succeed. Fish farmers and fishermen must thrive equally to ensure the future of their families, their coastal communities, and the future of fish and seafood. Unfortunately, here on the west coast boom and bust wild salmon returns, historic conflicts and campaigns of misinformation have led many to increasing polarization and standoffs rather than dialogue to learn the full and current picture, including its bright spots.It’s just not that simple. In an era of intertwined crises in climate, food production, population growth, and human and planetary health the conversation about aquaculture and wild fisheries isn’t black and white. It’s extremely nuanced. We need to get beyond the “us-verses-them” situation and understand we share the same communities and, really, all of us are parts of the problem and therefore potential problem-solvers. To have a useful opinion and make good choices, one must strive to be as informed as possible. There are organizations out there to help with that. As a chef I rely on a number of what I call Ocean Guardians to help inform my choices around responsible fish and seafood. Ocean Guardians Let me be the first to admit that when it comes to seafood, keeping track of what’s sustainable can be a challenge. With fish, you need to factor in the species, where it was caught, and how it was raised and harvested- harvesting methods vary in their impact on the environment and targeted species. And the status of any fish or shellfish may change from one year to the next, as its population rises and falls and as fisheries modify their management strategies and harvesting techniques. Thanks fully, there are NGOs out there doing great work to keep track of what’s what’s and presenting it to us consumers in simple and up to date forms via their apps websites. They don’t agree on everything but the debate is healthy, and I try to walk a middle ground. You can download your favourite app onto your smart phone and have information on your fingers tips as your shop or dine out, and you won’t have to worry about whether a fish or seafood is ok to eat. Seafood Watch: Monterey Bay Aquarium in California launched their game changing sustainable seafood program, Seafood Watch in 1999. Their guides and app indicate which seafood items are ‘Best Choice’ or ‘Good Alternative’ and which to avoid. SeafoodWatch.org Ocean Wise: The Ocean Wise sustainable seafood program was devised to make dining out easier and encourage chefs to our more sustainable choices on their menus. Participating restaurants and fishmongers put the Ocean Wise symbol beside approves fish and shellfish items. The Ocean Wise app is useful for grocery shopping across Canada with many local and national retail partners: it presents the basic facts around sustainability species by species. Ocean.org/seafood Marine Stewardship Council: (MSC) A global nonprofit organization, MSC makes it easy to choose seafood that is certified sustainable, traceable and Wild. It works together with fisheries and companies to effect change, address seafood fraud, and protect our last major source that is wild. Look for the blue MSC label on seafood at grocery stores, fishmongers and restaurants. MSC.org Aquaculture Stewardship Council (ASC) is an independent non-profit and labelling organization that establishes protocol on farmed seafood ensuring sustainable aquaculture. The ASC provides sustainable and responsible aquaculture producers with a stringent certification and labelling scheme guaranteeing to consumers that the seafood they are purchasing is sustainable for the environment, and socially responsible. The Aquaculture Stewardship Council was founded in 2010 by the World Wide Fund for Nature (WWF) and the Dutch Sustainable Trade Initiative (IDH). The ASC's Vision is "a world where aquaculture plays a major role in supplying food and social benefits for mankind whilst minimizing negative impacts on the environment". Their mission is to "transform aquaculture towards environmental sustainability and social responsibility using efficient market mechanisms that create value across the chain." ASC-aqua.org Ocean Wise does not currently recommend open net pen farmed Atlantic salmon produced in Canada from either the Pacific or Atlantic coasts.Seafood Watch does recommend Atlantic Salmon Farmed in British Columbia as a ‘Good Alternative’ but does not recommend Atlantic Salmon Farmed on the East Coast of Canada. ​ There are always challenges raising animals for consumption, but I know the large majority of our Canadian fish farmers are doing everything they can to find solutions to their specific unique set of challenges.  Thanks to heavy investment of time, research and resources, fish farming has evolved and come long way in the last decade. Aquaculture in Canada is an extremely progressive, science-based, technology-focused industry.  Aquaculture professionals are environmental stewards because they are extremely conscious farmers committed to ensuring that wild stocks are not harmed. We need to eat more nutrient dense plant-based foods, with clean healthy protein as the garnish. Fish is ideal for that, as long as it is sustainably caught or raised, and as local as possible. Wild fish and aquaculture are among humanity’s best opportunities to serve the world’s growing population a highly nutritious food with a low ecological impact. http://www.fao.org/policy-support/policy-themes/blue-growth/en/ Eating more seafood makes sense because increased seafood consumption equals better health. https://www.hsph.harvard.edu/nutritionsource/fish/ Wild fish must not be pushed to the brink of extinction in Canada – or globally – in this century. I believe in Mother Nature, I believe we can regenerate, but it is simply not our right to take it all. Responsible Canadian fish farming is part of the solution.