Biodiversity starts on our plates

These projects span across continents to promote sustainability in hospitality and culinary practices, in harmony with all life on earth. 
 

"I believe cuisine has the power to transform the world. This vision comes to life through these four pilot projects – from indigenous species stewardship in Africa and sustainable fishing in Asia to the preservation of culinary savoir-faire in Europe and community-centered food education in North America – each demonstrating how gastronomy can actively protect ecosystems," shares Mauro Colagreco, Vice President, Chefs of Relais & Châteaux and UNESCO Goodwill Ambassador for Biodiversity.

Indigenous species and lost ingredients in South Africa

Relais & Châteaux FYN Restaurant x Kogelberg Biosphere Reserve and Cape Floral Region Protected Areas UNESCO World Heritage Site 

Chef Peter Tempelhoff integrates ingredients directly sourced from within the Kogelberg Biosphere Reserve and Cape Floral Region Protected Areas UNESCO World Heritage Site, focusing on indigenous species. Supporting biodiversity, he cultivates these species on Fyn’s farms and raises awareness of their ecological importance—discouraging illegal foraging. 

Intangible cultural heritage and savoir-faire in France

Relais & Châteaux Maison Pic x UNESCO Intangible Cultural Heritage 

Chef Anne-Sophie Pic sources most of the plant-based elements of her work from her local terroir—the Drôme and Ardèche—two departments known for organic agriculture. With this in mind, she is partnering with UNESCO to help promote this heritage. At the heart of this ambition is the Auberge du Pin—the house of her great‑grandmother and the cradle of her family heritage—which has been undergoing a gradual rehabilitation since 2003, beginning with the conversion of her grandfather André Pic’s vineyards to biodynamic farming. Anne-Sophie Pic will continue exploring the infinite potential of the living world, strengthening the links between agricultural biodiversity and wild biodiversity, notably through the reintroduction and promotion of ancient plant varieties. 

Sustainable practices regarding fishing and sourcing in Japan

Relais & Châteaux L’Effervescence x UNESCO World Heritage Site: Amami-Oshima Island, Tokunoshima Island, Northern part of Okinawa Island, and Iriomote Island  

Chef Shinobu Namae is building a network of stakeholders to demonstrate how selective, low-impact fishing methods—such as freedive spearfishing, which allows fishers to directly observe underwater ecosystems while harvesting—combined with active conservation efforts like seaweed bed regeneration, can help restore ecosystems and protect biodiversity. Through direct collaboration with fishers, local communities, and UNESCO World Heritage site managers in Amami-Oshima Island, the initiative documents sustainable fishing practices and traditional know-how regarding fishing as living forms of stewardship. By consciously sourcing from fishers who not only harvest fish but also take action to regenerate the habitats that sustain them, L’Effervescence supports a model of human engagement through fishing that actively sustains marine ecosystems. By sharing these insights, Chef Namae educates guests and partners that the regeneration of underwater forests is as essential as the restoration of forests on land.   

Food education and community support in the United States of America

Relais & Châteaux Eleven Madison Park x Champlain-Adirondack Biosphere Reserve 

Chef Daniel Humm sources ingredients from the Champlain–Adirondack Biosphere Reserve in collaboration with Indigenous and local producers. He is launching the "Food Futures Lab", co-created with the Champlain–Adirondack Biosphere Reserve and other local stakeholders, to foster education and innovation in biodiversity and plant-based culinary arts. Documenting and sharing local knowledge through a co-authored case study on the Champlain–Adirondack Biosphere Reserve, he highlights community learning and project outcomes for global dissemination.