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Food for Change

#REGENERACTION for FOOD FOR CHANGE

For the sixth consecutive year, Relais & Châteaux and Slow Food join forces and support this year regenerative farming to restore our ecosystems and fight against climate change. 

Regenerative agriculture creates naturally fertile land, reduces greenhouse gas emissions and increases carbon sequestration.
Relais & Châteaux is promoting regenerative farming practices among its members and their wider communities, in support of the joint annual Food for Change campaign.

« Relais & Chateaux chefs are guardians of biodiversity, acting as stewards of nature's beauty, which in turn creates resiliency in our food system. Prioritizing soil health results in carbon drawdown and improved water cycles. This is regeneration. This is the future of gastronomy. »
Olivier Roellinger, Vice President of Relais & Châteaux.
Herdade da Malhadinha Nova
Las Balsas
Langdon Hall

The Regenerative Restaurant

The Santini family, owner of one of the world’s best restaurants, have decided to turn toward regenerative agriculture, in harmony with nature. A dramatic shift and an essential evolution which brings to life Relais & Châteaux’s 2022 RegenerAction campaign with Slow Food.

The Fields and Flavors of the Gulf of Naples

The view of the Gulf of Naples in Italy, with Mount Vesuvius silhouetted against the sky, is instantly recognizable. Here – despite the very dense population of the peri-urban area surrounding the Naples metropolis – agriculture is thriving, still producing famed edible wonders, the gustative hallmarks of Neapolitan cuisine.

Slow Food has approved 103 products proposed by Relais & Châteaux members in 29 countries.

The nominations had to 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.

 

Africa
North America
South America
Asia
Europe
Oceania
Canada
Mexico
USA

Events

 
DAL PESCATORE, MOLINO DE ALCUNEZA, L'EFFERVESCENCE - TURIN, ITALY
TERRA MADRE SALONE DE GUSTO

For Terra Madre Salone del Gusto, three Relais & Châteaux chefs spoke at the conference: Alberto Santini (Restaurant Dal Pescatore) on the panel "Let's save the meadows", Samuel Moreno (Molino de Alcuneza) on the panel "The Slow Grain network tells its story" and Shinobu Namae (L’Effervescence in Japan) on panel for “A Slow Alliance of Cooks and Producers”

ARNOLFO RESTAURANT - COLLE VAL D'ELSA, ITALY
DINNER

Hosted at The Frame, the newly opened design-forward restaurant of 2-star Michelin Arnolfo, this dinner will feature a menu by chef Gaetano Trovato that showcases regenerative agriculture and the region's local black chicken, which was recently at risk of extinction. Gaetano Trovato nominated this chicken to Slow Food's Ark of Taste, which helps raise awareness and protect local culinary heritage.

CASHEL PALACE - CASHEL, IRELAND
DINNER

Chef Stephen Hayes of Cashel Palace invites five Irish Relais & Châteaux Chefs (Park Hotel Kenmare - James Coffey | Ballyfin Demesne – Sam Moody | Sheen Falls – Mark Treacy | Marfield House – Ruadhan Furlong | Ballynahinch – David Bodas​) to compose a 6-course menu together to promote regenerative practices.

XITAN BEIJING - PECHINO, CHINA
DINNER

Xitan Beijing will host a gastronomic event featuring the theme of regeneration on the menu in collaboration with Slow Food China.