The GOODS from “C” Restaurant
Vancouver, BC | C Restaurant proprietor Harry Kambolis and Executive Chef Robert Clark have been called to present at panels during Sea Web’s Seafood Summit, January 31st – February 2nd, at the Westin Bayshore. The Seafood Summit brings together global representatives from the seafood industry and conservation community for in-depth discussions, presentations and networking, with the goal of making the seafood marketplace environmentally, socially and economically sustainable.
Robert Clark will be speaking on a panel called “Gatekeepers to Cuisine Consciousness” – an exploration of chefs’ influence on sustainability (January 31st at 3:30pm.) Harry Kambolis has been invited to share his experience on a panel titled “Consumer Confusion to Confidence” (February 1st at 9:00am), which studies business’s role in creating clear choices to sustainable seafood.
“The opportunity that being in Vancouver affords is the wisdom and insight of people like Harry Kambolis and Robert Clark, who have led the way on sustainable seafood in the sector,” says Becky Marshall, the Director of North America Programs for Sea Web. “I’m so happy the Summit is in Vancouver, and we’ve been asked to be involved in a meaningful way,” says Kambolis. “Now more than ever, the “blue movement” is gathering momentum.”
Both Kambolis and Clark are looking forward to appearing before an international audience of hundreds of leading voices in the seafood industry and conservation community, while supporting a sustainable future for our oceans.
For more information on the Summit, please visit www.seafoodchoices.com/seafoofsummit.
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