Video: Vancouver chef's mission: teach, promote and practice seafood sustainability

August 25, 2010

Robert Clark is a pretty soft-spoken guy. As Executive Chef of C Restaurant in Vancouver, he doesn't come off as preachy or self-important, but rather, as a guy who cares deeply about the environment in his beloved British Columbia. Ever since the restaurant opened on the water here, the mantra has been simple: serve only responsibly-raised seafood from fisheries that have a minimal impact on the environment and the species. I spoke with him last week about Ocean Wise, a joint effort between the Vancouver Aquarium and member restaurants in BC.