On 8th June, Relais & Châteaux, an association of more than 550 landmark hotels and restaurants, will celebrate UN- recognised World Oceans Day for the 3rd year in a row. In partnership with Ethic Ocean, Relais & Châteaux chefs around the world will offer sustainable seafood menus in accordance with Ethic Ocean’s global product guide. The ocean is our universal larder, providing sustenance to every part of our planet. This is a time for Relais & Châteaux to pay tribute to the sea and heighten people’s awareness of the important role they play, in a grand celebration called “Exquisite Fish.”
The oceans’ fragile balance is being gradually destroyed by industrial “plundering” of the seas: 31% of the planet’s seafood stock is overfished and 58% is fully fished (Food and Agriculture Organization of United Nations, 2016). Industrial fishing also leads to employment problems for artisanal fishermen.
But by promoting ethical fishing methods, contributing to local economic development and offering seasonal menus, Relais & Châteaux chefs aim to protect our oceans’ biodiversity and provide quality products for its guests and future generations. Chefs play a key role in that they set trends within the industry and can influence both suppliers and consumers. Indeed, it was chefs and restaurateurs who were responsible for the Bluefin tuna to regenerate over time in the Mediterranean.