SeaChoice Profile

Serving Sustainability at the Jamie Kennedy Kitchens.

This profile was written by SeaChoice Program Coordinator Taina Uitto

Marine-conservation issues may be more visible on Canada’s coasts, but in regions where the oceans aren’t in sight, Canadians are by no means blind to the sustainable-seafood movement.

Toronto’s Jamie Kennedy, owner and executive chef of the Jamie Kennedy Wine Bar, Jamie Kennedy Restaurant, and Jamie Kennedy Gardiner, has shown exceptional commitment to the welfare of the environment by supporting sustainable, local products at his restaurants and advocating for environmental causes. Through his involvement with SeaChoice and other conservation initiatives, he extends his advocacy to healthy oceans and sustainable fisheries.

Mr. Kennedy’s view is that chefs can play an important role in influencing the public about the types of fish they should be eating. And, judging by the nightly line-ups of people vying for a chance to savour the cuisine, the clientele are receptive to this influence. Once inside, each diner is provided a copy of SeaChoice’s Canada’s Seafood Guide, which customers can use to verify that all the seafood items listed on the menu are on the SeaChoice “Best Choice” sustainable seafood list.

The restaurant company does not stop at supplying the seafood guides. The open setup of the Wine Bar, for instance, encourages dialogue between the cooks and customers, who are invited to ask questions. The commitment to sustainability is a collective effort; Jamie Kennedy staff members are all well prepared to speak to the company’s conservation efforts as well as about any of the seafood menu items. Understanding leads to better choices. Newly educated and impressed customers often return with reports that they have carried the information onward, encouraging other individuals, restaurants, and retailers to green up their seafood-buying practices. The Wine Bar also has a unique reservation system that allows the restaurant to make donations to the SeaChoice program.

The Jamie Kennedy restaurants’ constant search for suppliers offering these best-choice seafood items further helps to promote the green networks of suppliers and encourages improved traceability of sustainable seafood products. Tobey Nemeth, chef at the Wine Bar, says it’s gratifying to set an example for customers and colleagues and to be able to influence the seafood industry. She mentions that, despite some challenges, such as finding consistent, good quality supplies, changing the business model was easier than anticipated. Ms. Nemeth encourages other businesses to adjust their thinking and subsequently improve their business practices, particularly when it comes to placing priority on quality, sustainable ingredients.