Relais & Châteaux’s commitment to good, clean and fair food through the celebration of Food for Change with Slow Food, to combat climate change and protect biodiversity. From 3 to 6 October 2019.
Again this year, Relais & Châteaux extends their global partnership with Slow Food, the international grassroots organisation in 160 countries that links the pleasure of food with a commitment to the community and the environment, in celebrating Food for Change, a series of events, menus and chef participation around the world to combat climate change and protect biodiversity.
By cooking local and seasonal produce, eliminating the consumption of industrially produced meat, or reducing the meat content in dishes, these actions help significantly reduce the foot print impact. Relais & Châteaux 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.
Founder of Slow Food Carlo Petrini says,“Climate change has become a reality and 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. We are happy to have Relais & Châteaux at our side, representing the largest network of chefs in the world. Their reputation gives their voices the weight they need to make real change.”
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.”
Olivier Roellinger, Vice President of Relais & Châteaux adds, “Chefs have a role to play in sharing good food practices by sourcing locally, seasonally, without waste and with less meat consumed”.
For Food For Change, Relais & Châteaux chefs will offer sustainable menus that raise the public’s awareness regarding the quality and origin of each ingredient, respecting the following guidelines:
– Use seasonal, local ingredients (less than 50km from your property). For local produce, try sourcing organic products.
– Prefer a product from the Ark of Taste or from a Presidium
– Create vegetarian dishes or a menu
– Avoid tropical fruit if you are in a temperate climate
– Cut down the amount of meat products you serve on the menu
– Eliminate meat from industrial livestock production and try to use animals that are raised in open spaces (e.g. mountains, forests, etc.)
– Use local animal breeds instead of more conventional ones
– Avoid cattle and try to use other meats (for example: sheep, goat, turkey, etc.)
– Don’t use young animals, except lambs and nanny goats
– Use sustainable, ethical seafood according to the Ethic Ocean guide
– For imported products (sugar, coffee, cocoa, etc.) use fair trade or organic
– Incorporate a natural wine (low sulfites, natural fermentation, low intervention, organic, biodynamic, etc.)
– Try to apply a “zero waste” policy