Relais & Châteaux launches an #SOSforBiodiversity to Save Ocean Species

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PARIS, June 8, 2024 /PRNewswire/ — Dedicated to the preservation of marine sources since 2009 alongside Ethic Ocean, the Relais & Châteaux Affiliation has as soon as once more joined forces with the NGO by launching a brand new consciousness marketing campaign. The target? To take away all overexploited species of seafood from Relais & Châteaux menus, beginning with eel, and to prioritize sustainable species.

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UN World Oceans Day: A dedication of a few years to guard marine life
For the ninth consecutive yr, Relais & Châteaux will have a good time World Oceans Day on June eighth with the collective enchantment #SOSforBiodiversity. The not-for-profit Affiliation has invited cooks to adapt their menus by eradicating overexploited species, similar to eel, and deciding on sustainable seafood. To boost consciousness of this situation, Relais & Châteaux is highlighting the efforts of 4 cooks who embody this initiative.

Mauro Colagreco (Mirazur, Menton, France), Vice President, Cooks of Relais & Châteaux, highlighted: “As an Affiliation, we are able to have a serious affect on international culinary tradition. It’s pressing and important to serve visitors species which aren’t overfished, or which have been responsibly farmed with respect to the setting, the animals and the individuals concerned.”

#SOSforBiodiversity has been created to enrich Ethic Ocean’s #EelNoThankYou marketing campaign, which Relais & Châteaux joined on the finish of 2023, when it mobilized its cooks around the globe to save lots of endangered eel species globally.

Cooks who set the tone

Pedro Subijana of Relais & Châteaux Akelarre (San Sebastian, Spain) and elected member of Relais & Châteaux’s World Culinary Council: “Typical Spanish dishes–similar to these with elvers (juvenile eel) –are essential to our tradition and heritage. However accountability should go hand-in-hand with custom. We should all pause serving and consuming eel now to protect it for future generations.”

Vicky Lau of Relais & Châteaux Tate Eating Room (Hong Kong) and elected member of Relais & Châteaux’s World Culinary Council: “Many individuals suppose farmed eel is completely different from wild eel, when, the truth is, wild juvenile eels are caught after which taken to be grown on farms. With the essential standing of eels all around the world, this type of aquaculture cannot be thought of sustainable.”

David Toutain of Relais & Châteaux Restaurant David Toutain (Paris, France): “Our iconic dish has been eel since we opened the restaurant in 2013, however now we have changed it with smoked herring. Fishing and all different causes of the European eel’s decline are points that we want to concentrate on to be able to take motion.”

Michael Cimarusti of Relais & Châteaux Windfall (Los Angeles, California, USA): “Eel is one thing that we now have had on the menu infrequently at Windfall however being a member of Relais & Châteaux and understanding the significance of defending any species that is endangered, we signed the pledge and determined to cease serving eel. Wild harvested eels are pink listed just about all around the world.”

Past eel, the ambition to ban all Pink-Listed species

The figures are relentless: 35.4% of marine sources are overfished; unlawful fishing represents 20% of worldwide catch (between 11 and 26 million tons per yr); and 35% of the world’s catch is rejected and launched, typically ensuing within the animals’ dying, with out even being consumed. (Supply: FAO)

In partnership with Ethic Ocean, Relais & Châteaux empowers its cooks to confirm that their species selections are responsibly-sourced. This dedication to sustainable seafood goes past eel and covers all aquatic species, whether or not wild and farmed.

About Relais & Châteaux

A MOVEMENT WITH MEANING

Relais & Châteaux, established in 1954, is an affiliation of 580 distinctive accommodations and eating places all through the world, owned and operated by unbiased entrepreneurs – most frequently households – who’re captivated with their craft and deeply dedicated to forging heat, lasting relationships with their visitors.

Relais & Châteaux members defend and promote the wealth and variety of the world’s culinary and hospitality traditions, to make sure they proceed to thrive. They’re equally devoted to preserving native heritage and the setting, as articulated within the affiliation’s Imaginative and prescient introduced to UNESCO in November 2014.

www.relaischateaux.com

About Ethic Ocean

Ethic Ocean is a non-governmental environmental group devoted to the conservation of fisheries and marine ecosystems. Its mission is to create alternatives for change and assist implement sustainable practices within the fisheries trade. Ethic Ocean works with all stakeholders to assist them supply species having shares that aren’t overfished or which have been farmed responsibly. For extra info, go to www.ethic-ocean.org.

Contacts:
Lars Seifert, Chief Communications Officer, [email protected]
Isabelle Guéguen, Head of PR & Affect, [email protected]

SOURCE Relais et Chateaux

The put up Relais & Châteaux launches an #SOSforBiodiversity to Save Ocean Species appeared first on Travel Daily Media.