THE NEW CONSCIOUS CONSUMER
Foods we choose impact our world
We are fast becoming a nation of conscious consumers.
So says Ned Bell, food TV personality, professional chef and cyclist, who is the Ocean Wise executive chef at the Vancouver Aquarium, and founder of Chefs for Oceans.
A finalist for the 2017 Seafood Champion Award for Advocacy (to be announced in June), Bell has a reputation as a culinary influencer, noting that “Canadians have never been more aware of what they eat and how it impacts not only our body, but the world around us.”
He knows of what he speaks — this award-winning chef has biked 8,700 km across Canada and hosted dozens of events featuring some of the finest chefs in the country to raise awareness for sustainable seafood, and healthy lakes, oceans and rivers.
A member of the Loblaw Food Council that identifies food trends, Bell says the “new conscious consumer” is someone who “explores new food options based on a desire to cook with ingredients that are produced sustainably and from local sources, while actively looking for alternatives to meat-based sources of protein and reducing waste while cooking.”
Bell says the conscious consumer is all about global responsibility, and making food choices that are not only good for the consumer, but good for the planet, too.
“My work ... is all about engaging, educating and raising awareness about the importance of healthy lakes, oceans and rivers across Canada and, with that, sustainable seafood,” says Bell, adding “as a member of the Loblaw Food Council, I’ve worked with chefs and culinary experts across Canada to identify areas that can directly impact Canadian consumers and the future of our food landscape in our country. It’s important for me to help bring awareness to the growing trend of conscious consumption.”