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Nugu Brings design-led, sustainable dinnerware to North America
The world is finally catching up to Harry Kambolis. His restaurants—Raincity Grill (founded in 1992), C Restaurant (1997), and Nu (2005)—have long championed local ingredients and, especially, sustainable seafood. Working with the Vancouver Aquarium, he cofounded OceanWise, the sustainability program now adopted by most restaurants in B.C. Along with his executive chef Robert Clark, he’s been a tireless campaigner for eco-awareness and ethical seafood. To raise funds for the School of Fish Foundation last year, he installed in False Creek a floating restaurant, made of 17,000 plastic bottles retrieved from the ocean. No wonder that both Kambolis and Clark were named winners of the 2011 Seafood Champions Awards at the International Boston Seafood Show in March, an international honour celebrating those who have not merely talked the green talk, but put it into practice. In an industry that pays plenty of lip service to sustainability, Kambolis is a trailblazer.