PARIS, June 7, 2024 /PRNewswire/ — Committed since 2009 together with Ethic Ocean in the conservation of marine resources, the Relais & Châteaux association begins a new awareness campaign among its members and the general public. With what objective? Stop serving overexploited species, starting with eel, and give preference to responsible species.
To view the multimedia release, click: https://www.multivu.com/players/uk/9272851-relais-et-chateaux-launches-sosforbiodiversity/
World Oceans Day (UN): multi-year celebration commitment to marine life
Relais & Châteaux will celebrate World Oceans Day for the ninth time on next June 8, with the call SOS for biodiversity. The non-profit Association urges its chefs to modify their menus by removing overexploited species such as eel, and highlighting sustainable marine resources. To raise awareness of this issue, Relais & Châteaux is highlighting four chefs who embody this global commitment.
Mauro Colagreco (Mirazur, Menton, France), Vice President of the Chefs of Relais & Châteaux points out: «As an Association, we can exert a great influence on global culinary culture. “It is urgent and vital to offer our customers species that are not overexploited and that are raised in conditions that are respectful of the environment, animals and people.”
#SOSBiodiversidad is part of the line of Ethic Ocean’s #anguilanogracias campaign (www.ethic-ocean.org), which Relais & Châteaux joined in 2023 to mobilize chefs from around the world to save this endangered species.
Chefs who set the standard
Pedro Subijana of the Relais & Châteaux Akelarre (San Sebastián, Spain), elected member of the “Comité International des Tables de Relais & Châteaux”: «Typically Spanish dishes, such as those with elvers, are very important for our culture and our heritage. But the Responsibility must go hand in hand with tradition. “Currently, we have to stop serving and eating eels so we can preserve them for future generations.”
Vicky Lau of the Relais & Châteaux Tate Dining Room (Hong Kong) and elected member of the «Comité International des Tables de Relais & Châteaux»: «Many people think that farmed eel is different from wild eel. However, young wild eels are captured and transferred to fattening farms. But given the plight of eels around the world, this form of aquaculture cannot be considered sustainable.”
David Toutain of Relais & Châteaux Restaurant David Toutain (Paris, France): «Since we opened in 2013, our restaurant’s menu had a star dish based on eel, but we have replaced this with smoked herring. “Fishing and all the causes of the decline of the European eel are problems that we must know in order to act.”
Michael Cimarusti of Relais & Châteaux Providence (The Angels, CaliforniaUSA): «Before, eel appeared from time to time on the menu of the Providencebut as a member of Relais & Châteaux and aware of the importance of protecting any species in danger of extinction, we signed the commitment and decided not to serve it anymore. “Wild-caught eels are on the red list of most countries in the world.”
Beyond the eel, it is intended to ban all species on the red lists
The figures are relentless: 35.4% of resources are overexploited. Illegal fishing accounts for 20% of global catches (equivalent to between 11 and 26 million tonnes per year); 35% of the world’s catch is wasted and killed, often not to be consumed. (Source: FAO)
In collaboration with Ethic Ocean, Relais & Châteaux allows its chefs to verify that their choice of species is responsible. The commitment goes beyond the eel, encompassing all aquatic species, both wild and farmed.
«The members of Relais & Châteaux are united in their commitment to making the world better through cuisine and hospitality» —points out the president of Relais & Châteaux, Laurent Gardinier. “Although our chefs have always been aware of the importance of sustainable fishing, our participation in World Oceans Day gives their action a greater impact, highlighting the role we can play as an association present on all five continents.”
About Relais & Châteaux
A MOVEMENT WITH MEANING
Founded in 1954, Relais & Châteaux is an association that creates exciting experiences with 580 unique hotels and restaurants around the world, run by independent entrepreneurs, usually families, who share a passion for their profession and are firmly committed to the authenticity of the relationships they establish with their clients.
The members of Relais & Châteaux have a deep desire to protect and promote the richness and diversity of the culinary world, as well as the traditions of hospitality. They have committed to preserving local and environmental heritage, as contained in a Manifesto presented at UNESCO in November 2014.
www.relaischateaux.com
About Ethic Ocean
Ethic Ocean is an environmental organization dedicated to the conservation of fishing grounds and marine ecosystems. Its mission is to create opportunities for change and contribute to implementing sustainable practices in the fishing sector. Ethic Ocean works with all stakeholders to help them source species whose populations are not overexploited or have been responsibly bred. For more information, visit www.ethic-ocean.org.
Contacts:
Lars SeifertChief Communications Officer, [email protected]
Isabelle Guéguen, Head of PR & Influence, [email protected]
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