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Take action·
for marine biodiversity
To contribute to the regeneration and development of marine ecosystems
SERVE THE FUTURE,
NOT THREATENED SPECIES
Already 83% of Relais & Châteaux properties
have joined the World Culinary Council's pledge to not serve several species of eel,
which are on IUCN's Red List of Threatened Species.
In partnership with Ethic Ocean, Relais & Châteaux has lobbied
the EU Ministers for two years in a row now,
but they still allow fishing for European eel, a critically endangered species,
and people worldwide continue to eat it.
We must continue our SOS for biodiversity.
In 2025, in addition to
European, Japanese, North American and Australian eel species,
we aim to remove other threatened species
from our menus until stocks recover.
Join our action year-round,
remove red-listed seafood
and help regenerate our oceans!
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OUR COMMITMENTS
In 2024, Relais & Châteaux adopted 12 commitments to sustainability designed to pursue three major missions:
preserve the world’s hospitality & culinary traditions,
contribute to the protection and development of biodiversity
and take daily action for a more humane world
IN HARMONY WITH ALL LIFE ON EARTH.
In our mission to contribute to the protection and development of biodiversity, one of our commitments - which we have endeavored to pursue since 2009 - is to contribute to the regeneration and development of marine ecosystems.
#InHarmonyWithAllLifeOnEarth
#MarineBiodiversity #SOSforBiodiversity
#UNWorldOceansDay
#SustainingWhatSustainsUs
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“The ocean is at the heart of our planet. It is a major source of nourishment and a vital force we must protect for our future survival. Yet today, its delicate balance is threatened.
As chefs, we hold immense responsibility. Every menu shapes habits, influences markets and contributes to defining the future of our oceans. What we refuse to
serve is as important as what we choose to highlight: it guides suppliers, influences
desirability and therefore inspires change.
Change begins when we demand transparency from suppliers and educate our teams, guests and peers, cooking in a more respectful and circular way.
Together, let’s listen to the ocean before it falls silent.”
Mauro Colagreco
Vice President, Chefs
Relais & Châteaux
THREATENED SPECIES, BY REGION
The ocean connects us all. It covers more than 70% of the surface of our planet and
contains most of the life on Earth. It is key to our economy — providing for the
livelihoods of more than 40 million people —, contributes to the fight against global
warming, and feeds more than 1 billion people around the world. With its health at a
tipping point, the security of everything the ocean sustains is at risk.
FIVE QUESTIONS
TO ASK SUPPLIERS
Deciding to eat more sustainably is one thing but ensuring what we buy is
sustainable is quite another. Here are five questions we should be asking all our
suppliers to stimulate dialogue and help drive change, with the ultimate goal of
contributing to the regeneration of marine ecosystems.
DWINDLING RESOURCES
Source: Food & Agriculture Organization of the United Nations (FAO), 2024
The fisheries and aquaculture sectors have been increasingly recognized for their
essential contribution to global food security and nutrition in the twenty-first century.
Further expansion of this contribution requires the acceleration of transformative
changes in policy, management, innovation and investment to achieve sustainable
and equitable global fisheries and aquaculture.
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