Meet Chef Charlotte Langley: one of North America’s leading chefs, entrepreneurs and an industry leader in hospitality. She started and is building the most trusted and sustainable seafood brand in North America – Scout Canning. I caught up with her over a bottle of Cambria Julia’s Vineyard Pinot Noir – a women led and women owned wine company driven by sustainability and philanthropy from California. Besides, what is better than having a glass of wine in your hand while you talk about seafood?
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I was able to meet Chef Charlotte when we worked together a few years back. She’s been an inspiration to me as a strong female lead in the chef and hospitality world and together we pulled together an amazing dinner, with myself as the Sommelier and her as the Chef, it felt so great working with a female in the kitchen and her energy is inspiring! So, when she told me about her new venture Scout, I was so excited for her and wanted to know more.
Scout
Scout Canning isn’t any ordinary company, it is built on a true mission to reduce food waste, give back to the environment and honour, protect and respect oceans, waterways and ecosystems from which it’s products are made. By making ethical choices every step of the way, from supply chain and product sourcing to packaging, Chef Charlotte Langley is doing her part in helping to lead the change by redefining what it means to talk about sustainability, regenerative oceans and also better food choices. The company is built on transparency, responsibility and gives back in many different ways – making it a true feel-good brand to support and get to know.
There was a time where canneries were a staple in coastal fishing communities across North America. Local fishermen would bring their catch to be preserved, much like a fine cut of charcuterie. After discovering a 100-year-old canning machine in the back of a hobby machinist warehouse, Chef Charlotte’s sparked the idea to start Scout, she wanted to take an old way of doing things and revive it and make it modern and sustainable from the ground up.
Growing up on the east coast of Canada hanging around the Summerside Wharf as a child, Chef Charlotte Langley was connected to the sea. From watching fishmongers unpack their daily catches in PEI, to perfecting her clam chowder, seafood has long been a part of Chef Charlotte’s life. After working in Canada’s most creative seafood kitchens, she began to wonder how the home chef could enjoy more of it locally.
So she started Scout Canada and she wants people to know that it takes just a little bit of effort to make a huge impact when it comes to responsible seafood choices. “The more we ask for a renewable species, that is either farmed or wild that is being responsibly managed, the sooner we can start feeling the positive impacts of regenerative food systems.”
“I wanted people to taste my love and passion for responsibly sourced food, so I started Scout Canning with a desire to change the way things were. My hopes and dreams are to continue to make delicious, nutritious and responsible tinned seafood. To continue to be an ocean steward and help consumers make choices that empower them to care for our oceans and waterways.”
Chef Charlotte Langley
Founded by high standards and a drive to give back, Scout Canning products include tuna, lobster, trout, mussels and salmon. On the west coast in Nanaimo, British Columbia Scout works with a first nations owned and operated facility for tuna.
Why Seafood?
Seafood is the primary protein source for more than half the planet. The oceans and waterways are the most regenerative ecosystems on earth, but unfortunately, there is no effective global regulation or enforcement of illegal fishing and environmental degradation. Governments, the seafood industry and consumers all have a role to play in protecting the most precious ecosystem and food source on earth.
Chef Charlotte is a true champion of responsible food choices and also helping to build a more sustainable hospitality industry. She is leading the charge on bringing forward transparency both in product development and brand awareness for safer consumer food choices and also helping to recognizing the true human impact of the hospitality industry and opening up communications around mental health.
“Scout is going to be a certified BCorp company – and we are partnered with 1% for the Planet and contribute 1% of annual sales to ocean and waterways community and indigenous led projects such as SeaTrees and kelp reforestation. We are constantly researching and learning and sharing information to better support planet health and regenerative food sources. We are working towards removing plastic from our supply chain by 2022, which is trickier than you would expect.”
Chef Charlotte Langley
Truly understanding the toll the restaurant industry can take on personal lives, she also volunteers for Not 9 to 5. NOT 9 TO 5 is a non-profit global leader in mental health advocacy and awareness. Through practical education and meaningful community-building, they are reimagining the foodservice sector by breaking stigmas and fueling hope while opening pathways to talk about mental health.
Chef Charlotte also supports a campaign called ‘Women of the Sea’ which was designed to champion and widen the conversation about women in the seafood industry. There is a very dim light being shone on women in the seafood space. “There are few women voices in this industry so it is important because we have been stewards of the sea for many, many centuries and our experience and tenderness is vital to the future of our oceans and waterways.”
If she wasn’t doing enough, Chef Charlotte Langley is the Canadian Chef Ambassador for the Marine Stewardship Council (MSC) is an independent non-profit organization which sets a standard for sustainable fishing bringing her philosophy in every angle of her life and career to the future of sustainable seafood.
“We believe the ocean has superpowers – and we can work with it to reverse climate change. But there’s no time to waste – the global scientific consensus is clear that we have the next 10 years to reduce our collective carbon footprint – to avoid passing a catastrophic climate tipping point.”
Now is the time for us all to make choices everyday that help to change our world into something better and Scout Canada is one of those choices. So head online and add these great seafood additions to your pantry, your guests will enjoy what you pull together and you can feel good knowing you’re helping the planet at the same time. In fact, you can find great recipes online here
To learn more and to shop at Scout Canning visit the website here and to follow Chef Charlotte Langley on Instagram click here
5 Steps Build the Perfect Sustainable Seacuterie Board
Step #1 – Pick a great rustic board like the Scout Seacuterie board
Step #2 – Start with the largest Seafood items like tins of Scout Canning
Step #3 – Add in a great Scout inspired dip like Scout’s Smoked Salmon Dip with Chips
Step #4 – Use cheeses and charcuterie, chips, olives etc to fill the board
Step #5 – Serve & enjoy!
