Chefs Say “No” to Seafood

Chefs are refusing to use seafood from Canada for a good reason.

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With advances made by the European Union to ban the sale of all seal products, the movement to end seal hunting is moving in the right direction. Having decreased the slaughter of seals in Canada from 273,000 to 70,000 in 2009, chefs are contributing to the efforts to make turn that slaughter number to zero. Seventy top chefs and restaurateurs are banning together to boycott Canadian seafood until seal slaughter comes to a complete end. Seeing that the United States contributes $2.4 billion each year to Canada for seafood, the boycott will make an enormous statement, and perhaps an enormous impact.