Relais & Chateaux’s Food for Change program

Global initiative runs 4–7 October

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Relais & Châteaux has extended its global partnership with Slow Food, the international grassroots organisation that links the pleasure of food with a commitment to the community and the environment.

Celebrating Food for Change is a series of events, menus and chef participation around the world to combat climate change and protect biodiversity.

Global Initiative, 4–7 October
Across the entire Relais & Châteaux network, chefs have been invited to prepare Slow Food-validated menus for guests to experience in their respective restaurants. Dishes will showcase sustainable ingredients highlighting the association’s commitment to preserving local heritage and the environment, as well as creating awareness of Slow Food’s mission to inspire change for good, clean and fair food for all.

Jimmy McIntyre, High Chef at Otahuna Lodge, New Zealand

Cooking local and seasonal produce, eliminating meat from industrial livestock production, or having a full vegetarian approach helps to significantly reduce the footprint impact. Relais & Chateaux members have a driving desire to protect and promote the richness and diversity of the world’s cuisine and traditions of hospitality. As encompassed in Relais & Châteaux’s Vision presented at the UNESCO in 2014, the association is committed to preserving local heritage and the environment.

Through Food for Change, Relais & Châteaux hopes to inspire people around the world to be more mindful about our food system, which is responsible for 30% of greenhouse gas emissions.

Cape Kidnappers Hawkes Bay, New Zealand

Relais & Châteaux is proud to count some of the most acclaimed chefs in the world as members. Their reputation within the hospitality industry and beyond means that these individuals are true influencers and together have the power to affect real change. This was seen in the petition, signed by Relais & Châteaux chefs in January 2018, which saw electric fishing banned by the EU.

Founder of Slow Food Carlo Petrini said “Climate change is a fact that we cannot deny anymore. It is, instead, a challenge that we have to face in our everyday life. What we put on our plate plays a larger role in contributing to climate change than the car we drive. In our #FoodForChange campaign, Relais & Chateaux chefs from all over the world help us spread this important message, creating sustainable menus that can raise awareness about the quality and the food chain of every ingredient.”

Cape Kidnappers Vegetable Garden Head Chef James Honore

Speaking about the partnership Relais & Châteaux President Philippe Gombert said: “More than just an association, Relais & Châteaux is now a movement committed to defending biodiversity & environment. Food is today at the crossroads of political, economic and social issues, so we have a role to play in health and culture. Relais & Châteaux campaigns alongside NGOs such as Slow Food for biodiversity protection, to fulfill this commitment and help our members successfully address these issues.”

Lead image: Le Taha’a Island Resort & Spa in Tahiti.

Porter Garden, Otahuna Lodge, New Zealand

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Food for ChangeHuka LodgeLe Taha'a Island Resort & SpaOtahuna LodgeRelais & ChâteauxSlow FoodThe Farm at Cape Kidnappers
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