28 Juil 2023 | English

For the seventh year, Relais & Châteaux and Slow Food present their annual Food for Change campaign to protect local biodiversity and promote sustainable food consumption.


Since 2014, Relais & Châteaux has been striving to make a better world through cuisine and hospitality in a manifesto presented to UNESCO. One of the association’s 20 commitments is “to preserve the diversity of cuisines and hospitality in this world so that future generations can know and share in their wealth.”


Each year since 2016, Relais & Châteaux chefs have been participating in the Slow Food movement to promote good, clean, and fair food for all while combating climate change and protecting biodiversity. Since 2021, they have successfully nominated, as an association, over one hundred near-extinct foods to Slow Food’s Ark of Taste.



This year, in September and October 2023, Relais & Châteaux members will raise awareness of local cheeses, wines, and other fermented products. More than 800 chefs and 580 independent properties located in 65 countries, Relais & Châteaux harnesses strength in numbers to demonstrate that another direction is possible: one that points towards regenerative agriculture, respectful of the Five Freedoms[1] of animal welfare and time-honored preservation methods, while protecting taste and diversity of flavor profiles. Therefore, Relay & Châteaux has shared Slow Food guidelines on cheese and wine within the network.

Participating to the #FoodforChange campaign, the Relais & Châteaux chefs remind us that it is urgent to bring more attention to our food supply chain, which is responsible for one-third of all greenhouse gas emissions according to the FAO[2] .

Wisely choosing dairy products and cheeses means considering animal welfare, responsibly using the land, and applying savoir faire that helps protect the diversity of culinary heritage globally. As cheese, also wine and other fermented products are not just a question of climate: their production requires a complete range of processes that have been adapted throughout history, generation after generation.


According to Mauro Colagreco, Vice President, Chefs of Relays & Châteaux, “To give everyone the right to ‘good, clean and fair food for all,’ no product should be left behind. Cheeses, dairy products wines, and other traditional fermented products such as beer and saké reflect the diversity of ancestral practices, unique flavor profiles, and various landscapes that the Relais & Châteaux properties care about protecting.” 


Edward Mukiibi, President of Slow Food, states: “According to Slow Food, agroecology plays a crucial role in addressing the climate crisis. We are faced by biodiversity loss in soil and breeds due to food and dairy production, social and economic challenges like the depopulation of rural and mountainous areas, insufficient support for pastoralists, and difficulties in generational turnover. After these years of collaboration with Relais & Châteaux, we continue to work successfully together to promote a sustainable production and consumption of food, in order to take a further step in the protection of biodiversity and of the planet”.




To illustrate this campaign, Relais & Châteaux has chosen five emblematic properties to showcase traditional products and production methods:


  • At Relay & Châteaux L’Auberge Basque, located in the Basque region of France, Chef Cédric Béchade dives into the relationship he shares—one built on a common philosophy—with shepherd Jean-Bernard Maïtia. Not only is Jean-Bernard’s ancestral cheesemaking process in mountain pastures threatened with extinction, but so is the black-headed Manech species that he breeds. By working together, the two are protecting the culinary heritage of a slow cheese for future generations.


  • In Bulgaria, at the Relais & Châteaux Zornitza Family Estate, the Stoychev family radiates a simple way of life that follows the rhythm of nature. They recognize the magic of time and create a multitude of seasonal products on property including cow, sheep and goat cheeses (ranging from ultra-fresh to matured) that guests can enjoy during their memorable stay.


  • Among the renowned Willamette Valley vineyards of Oregon in the United States, Relais & Châteaux Tributary Hotel and its fine dining restaurant ōkta, showcase a progressive culinary experience that unearths the flavors of the seasons and reflects the harvest from the restaurant’s nearby regenerative farm. Located on the farm is the restaurant’s larder, where Executive Chef Matthew Lightner works closely with Larder Chef Larry Nguyen to preserve, transform and reimagine local products using both ancient and modern fermentation techniques, both decreasing food waste and creating surprising flavors on your plate.


  • In Austria, two sisters share a holistic vision. On the one hand, Barbara Eselböck in gastronomy at Relais & Châteaux Taubenkobel with her husband and chef Alain Weissgerber, and on the other her sister and brother-in-law, Stephanie and Eduard Tscheppe in agriculture, who biodynamically cultivate the natural wine Gut Oggau. While running separate businesses, the families support each other and amplify a regenerative approach.


  • In South Africa, global warming poses many challenges for historic vineyards such as at the Relais & Châteaux Delaire Graff Estate. Morné Vrey, Winemaker of the estate, explains to us how responsible viticulture can deal with these problems thanks to better water consumption management.




To support this campaign, hundreds of Relais & Châteaux properties throughout the world are showcasing cheeses, wines, and fermented beverages that fulfill Slow Food criteria, whether they are produced by artisans, by small-scale suppliers, or directly at the properties themselves.


The campaign will culminate at Cheese, the most important international event dedicated to raw and naturals dairy products, organized by Slow Food in Bra (Italy) from September 15 to 18.


About Relais & Chateau

 Relay & Châteaux, established in 1954, is an association of 580 unique hotels and restaurants throughout the world, owned and operated by independent entrepreneurs – most often families – who are passionate about their craft and deeply committed to forging warm, lasting relationships with their guests.

Relay & Châteaux members protect and promote the wealth and diversity of the world’s culinary and hospitality traditions, to ensure they continue to thrive. They are equally dedicated to preserving local heritage and the environment, as articulated in the association’s Vision presented to UNESCO in November 2014.



About Slow Food

Slow Food is a worldwide network of local communities founded in 1989 in order to counteract the disappearance of local food traditions and the spread of fast food culture. Since then, Slow Food has grown to become a global movement that involves millions of people in more than 160 countries and works so that we can all have access to good, clean and fair food.


About Cheese

Cheese, the largest international event dedicated to raw milk, natural cheeses and artisanal dairy products, returns to the city of Bra, Italy, from September 15-18, 2023. Organized by Slow Food and the City of Bra, the fourteenth edition brings together herders, cheesemakers and enthusiasts. The theme of this year’s edition is The Taste of the Meadows, emphasizing how raw milk from pasture-raised animals are crucial to sustainable food systems.


About Slow Food’s Ark of Taste

Created in 1996, Slow Food’s Ark of Taste is an online catalog of over 5700 foods (plant varieties, animal breeds and traditional processed products such as cheeses, cured meats, breads, sweets, etc.) from small-scale quality production from all four corners of the world.

The Ark of Taste is an authority on biodiversity charting edible history, and it creates an invaluable connection between small producers, chefs, academics, consumers and policymakers. As an international reference, it preserves culinary heritage and biodiversity for the future of our food systems. The nominations must undergo a strict evaluation process through 20 technical committees, Slow Food’s Content and Projects Hub and the University of Gastronomic Sciences in Pollenzo before being approved to the Ark of Taste.

Relay & Châteaux has now successfully nominated more than 100 products to Slow Food’s Ark of Taste to save near-extinct foods. The full list can be found on Slow Food Foundation’s Ark of Taste digital database: /food-for-change-relais-chateaux-chefs-for-the-ark-of-taste/


[1] Five Freedoms: Freedom from hunger, thirst and malnutrition – Freedom from fear and distress

– Freedom from physical and thermal discomfort – Freedom from pain, injury and disease

– Freedom to express the normal behavior of the species

[2] FAO: Food and Agriculture Organization – one of the United Nations’ specialized agencies.

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