Relais & Châteaux and Slow Food together again for Food for Change: the Chefs take the field to fight climate change and protect biodiversity.
Relais & Châteaux renews its partnership with Slow Food, the international non-profit organization present in 160 countries that combines the pleasure of food with commitment to the community and the environment. On October, the 3d to the 6th, over 200 internationally renowned chefs who are part of R&C will join Food for Change, joining the fight against climate change and defending biodiversity by offering climate-friendly menus on their tables: good, clean and quite right. It is estimated that the global food production and distribution system is responsible for 30% of global greenhouse gas emissions. Furthermore, intensive farming, fishing and farming practices impoverish the land and the seas, jeopardizing the reproduction of many species and altering local biodiversity. More conscious choices in everyday life can interrupt this domino effect: aware of the responsibility that derives from their role of influencer, joining Food for Change and promoting
information campaigns aimed at the customers of their restaurants Relais & Châteaux Chefs take an active part in the struggle for change. Support for the activities promoted by Slow Food represents a pillar of the commitment shared by the more than 580 Dwellings associated with Relais & Châteaux, which in 2014 signed a Manifesto with UNESCO to undertake to protect the environment and enhance the diversity of kitchens and traditions related to hospitality in the world. The reduction of the environmental impact, the use of local and seasonal raw materials and the abolition of meat from industrial farms are good practices introduced for years in their kitchens. All restaurants participating in Food for Change will offer customers a seasonal and sustainable menu developed in collaboration with Slow Food. Each tasting route will strictly follow a series of guidelines regarding the quality and origin of the ingredients brought to the table, focusing
exclusively on seasonal and local ingredients, possibly organic and sourced within a radius of 50 km, products of Slow Food Presidia and Arca del Gusto and ethical and sustainable catch. In the restaurant menus you will find space for dishes or whole vegetarian menus, while the use of meat will be limited, with a predilection for ovine or white meat coming from both outdoor and ground farms. Zero waste cooking practices will also be encouraged, such as the recovery of items normally considered waste and accompaniments with natural, organic or biodynamic wines. The calendar of events is constantly updated and there already are twenty Italian chefs who, from North to South, have joined the initiative and will enhance with their creativity simple products that are often little considered in gourmet kitchens or even at risk of disappearing. (Event calendar: https://events.relaischateaux.com)
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