Today I am joined by Adam Bent, CEO & Charlotte Langley, Chief Culinary Officer of Scout Canning, a North American craft cannery and sustainable seafood brand.
CEO Adam Bent is Scout’s CEO and leads the team to operationalize Scout’s mission – to become the most trusted seafood brand in North America while reducing food waste and protecting our oceans. He is also a founding member of the Seafood Collab – an industry group comprising of emerging seafood CPG brands who are committed to a regenerative ocean food system and increased consumer engagement in sustainable seafood. Previous to Scout, Adam was a technology entrepreneur building VC-backed businesses as the Co-Founder of thisopenspace and Uppercase. His passion in food isn’t a new journey as he was the former VP at Provender, a Techstars backed online marketplace that addressed inefficiencies in local food delivery to the wholesale industry. Adam was the Canadian manager for Urbanspoon before its $50M acquisition and is a partner at Prairie Boy Organic Bakery in Toronto, Canada.
Hailing from Canada’s famed seafood East Coast island of PEI, celebrity Chef Charlotte Langley infuses her passion for seafood and warm culinary experiences into the vision of Scout. With 10 years of celebrated expertise in the seafood culinary scene including being a Chef at Canada’s most recognized restaurants including Whalesbone and C Restaurant and frequent media appearances sharing her seafood recipes, Charlotte is responsible for bringing big flavour to Scout by leading recipe and product development. She continues to advocate for sustainable seafood practices as the official Canadian Chef Ambassador for the Marine Stewardship Council. Charlotte sees Scout’s artisanal canned seafood as bringing consumers to enjoy the flavours of seafood that also takes care of our precious waterways.
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