{"id":3869,"date":"2024-06-08T12:35:50","date_gmt":"2024-06-08T05:35:50","guid":{"rendered":"https:\/\/thaipropertynews.com\/feeds\/?p=3869"},"modified":"2024-06-08T12:35:50","modified_gmt":"2024-06-08T05:35:50","slug":"relais-chateaux-launches-an-sosforbiodiversity-to-save-ocean-species","status":"publish","type":"post","link":"https:\/\/thaipropertynews.com\/feeds\/?p=3869","title":{"rendered":"Relais & Ch\u00e2teaux launches an #SOSforBiodiversity to Save Ocean Species"},"content":{"rendered":"

PARIS<\/span>, June 8, 2024<\/span> \/PRNewswire\/ — Committed to the preservation of marine resources since 2009 alongside Ethic Ocean, the Relais & Ch\u00e2teaux Association has once again joined forces with the NGO by launching a new awareness campaign. The objective? To remove all overexploited species of seafood from Relais & Ch\u00e2teaux menus, starting with eel, and to prioritize sustainable species.<\/p>\n

To view the Multimedia News Release, please click:\u00a0
https:\/\/www.multivu.com\/players\/uk\/9272851-relais-et-chateaux-launches-sosforbiodiversity\/<\/a>\u00a0<\/p>\n

UN World Oceans Day: A commitment of many years to protect marine life
For the ninth consecutive year, Relais & Ch\u00e2teaux will celebrate World Oceans Day on June 8th<\/span> with the collective appeal #SOSforBiodiversity. The not-for-profit Association has invited chefs to adapt their menus by removing overexploited species, such as eel, and selecting sustainable seafood. To raise awareness of this issue, Relais & Ch\u00e2teaux is highlighting the efforts of four chefs who embody this initiative.<\/p>\n

Mauro Colagreco<\/span> (Mirazur, Menton, France<\/span>), Vice President, Chefs of Relais & Ch\u00e2teaux, highlighted: “As an Association, we can have a major influence on global culinary culture.\u00a0It is urgent and vital to serve guests species which are not overfished, or which have been responsibly farmed with respect to the environment, the animals and the people involved.”\u00a0<\/p>\n

#SOSforBiodiversity has been created to complement Ethic Ocean’s #EelNoThankYou campaign, which Relais & Ch\u00e2teaux joined at the end of 2023, when it mobilized its chefs around the world to save endangered eel species globally.<\/p>\n

Chefs who set the tone<\/p>\n

Pedro Subijana<\/span> of Relais & Ch\u00e2teaux Akelarre (San Sebastian, Spain<\/span>) and elected member of Relais & Ch\u00e2teaux’s World Culinary Council: “Typical Spanish dishes\u2013such as those with elvers (juvenile eel) \u2013are very important to our culture and heritage. But responsibility must go hand-in-hand with tradition. We must all pause serving and eating eel now to preserve it for future generations.”\u00a0<\/p>\n

Vicky Lau<\/span> of Relais & Ch\u00e2teaux Tate Dining Room (Hong Kong<\/span>) and elected member of Relais & Ch\u00e2teaux’s World Culinary Council: “Many people think farmed eel is different from wild eel, when, in fact, wild juvenile eels are caught and then taken to be grown on farms. With the critical status of eels all over the world, this form of aquaculture can’t be considered sustainable.”\u00a0<\/p>\n

David Toutain<\/span> of Relais & Ch\u00e2teaux Restaurant David Toutain (Paris, France<\/span>): “Our iconic dish has been eel since we opened the restaurant in 2013, but now we’ve replaced it with smoked herring.\u202fFishing and all other causes of the European eel’s decline are issues that we need to be aware of in order to take action.”\u00a0<\/p>\n

Michael Cimarusti<\/span> of Relais & Ch\u00e2teaux Providence<\/span> (Los Angeles, California<\/span>, USA): “Eel is something that we have had on the menu from time to time at Providence<\/span> but being a member of Relais & Ch\u00e2teaux and understanding the importance of protecting any species that’s endangered, we signed the pledge and decided to stop serving eel.\u00a0Wild harvested eels are red listed pretty much all over the world.”\u00a0<\/p>\n

Beyond eel, the ambition to ban all Red-Listed species<\/p>\n

The figures are relentless: 35.4% of marine resources are overfished; illegal fishing represents 20% of global catch (between 11 and 26 million tons per year); and 35% of the world’s catch is rejected and released, often resulting in the animals’ death, without even being consumed. (Source: FAO)<\/p>\n

In partnership with Ethic Ocean, Relais & Ch\u00e2teaux empowers its chefs to verify that their species choices are responsibly-sourced. This commitment to sustainable seafood goes beyond eel and covers all aquatic species, whether wild and farmed.<\/p>\n

About Relais & Ch\u00e2teaux\u00a0<\/p>\n

A MOVEMENT WITH MEANING<\/p>\n

Relais & Ch\u00e2teaux, established in 1954, is an association of 580 unique hotels and restaurants throughout the world, owned and operated by independent entrepreneurs \u2013 most often families \u2013 who are passionate about their craft and deeply committed to forging warm, lasting relationships with their guests.<\/p>\n

Relais & Ch\u00e2teaux members protect and promote the wealth and diversity of the world’s culinary and hospitality traditions, to ensure they continue to thrive. They are equally dedicated to preserving local heritage and the environment, as articulated in the association’s Vision presented to UNESCO in November 2014<\/span>.<\/p>\n

www.relaischateaux.com<\/a><\/p>\n

About Ethic Ocean\u00a0<\/p>\n

Ethic Ocean is a non-governmental environmental organization dedicated to the conservation of fisheries and marine ecosystems. Its mission is to create opportunities for change and help implement sustainable practices in the fisheries industry. Ethic Ocean works with all stakeholders to help them source species having stocks that are not overfished or which have been farmed responsibly. For more information, visit www.ethic-ocean.org<\/a>.\u00a0\u00a0<\/p>\n

Contacts:
Lars Seifert<\/span>, Chief Communications Officer, l.seifert@relaischateaux.com<\/a>
Isabelle Gu\u00e9guen, Head of PR & Influence, i.gueguen@relaischateaux.com<\/a>\u00a0<\/p>\n

\u00a0<\/p>\n

<\/a>
David Toutain of Relais & Ch\u00e2teaux Restaurant David Toutain (Paris, France): \u201cOur iconic dish has been eel since we opened the restaurant in 2013, but now we’ve replaced it with smoked herring.\u202fFishing and all other causes of the European eel\u2019s decline are issues that we need to be aware of in order to take action.\u201d<\/span> <\/div>\n

\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

<\/p>\n

PARIS<\/span>, June 8, 2024<\/span> \/PRNewswire\/ — Committed to the preservation of marine resources since 2009 alongside Ethic Ocean, the Relais & Ch\u00e2teaux Association has once again joined forces with the NGO by launching a new awareness campaign. The objective? To remove all overexploited species of seafood from Relais & Ch\u00e2teaux menus, starting with eel, and to prioritize sustainable species.<\/p>\n

To view the Multimedia News Release, please click:\u00a0
https:\/\/www.multivu.com\/players\/uk\/9272851-relais-et-chateaux-launches-sosforbiodiversity\/<\/a>\u00a0<\/p>\n

UN World Oceans Day: A commitment of many years to protect marine life
For the ninth consecutive year, Relais & Ch\u00e2teaux will celebrate World Oceans Day on June 8th<\/span> with the collective appeal #SOSforBiodiversity. The not-for-profit Association has invited chefs to adapt their menus by removing overexploited species, such as eel, and selecting sustainable seafood. To raise awareness of this issue, Relais & Ch\u00e2teaux is highlighting the efforts of four chefs who embody this initiative.<\/p>\n

Mauro Colagreco<\/span> (Mirazur, Menton, France<\/span>), Vice President, Chefs of Relais & Ch\u00e2teaux, highlighted: “As an Association, we can have a major influence on global culinary culture.\u00a0It is urgent and vital to serve guests species which are not overfished, or which have been responsibly farmed with respect to the environment, the animals and the people involved.”\u00a0<\/p>\n

#SOSforBiodiversity has been created to complement Ethic Ocean’s #EelNoThankYou campaign, which Relais & Ch\u00e2teaux joined at the end of 2023, when it mobilized its chefs around the world to save endangered eel species globally.<\/p>\n

Chefs who set the tone<\/p>\n

Pedro Subijana<\/span> of Relais & Ch\u00e2teaux Akelarre (San Sebastian, Spain<\/span>) and elected member of Relais & Ch\u00e2teaux’s World Culinary Council: “Typical Spanish dishes\u2013such as those with elvers (juvenile eel) \u2013are very important to our culture and heritage. But responsibility must go hand-in-hand with tradition. We must all pause serving and eating eel now to preserve it for future generations.”\u00a0<\/p>\n

Vicky Lau<\/span> of Relais & Ch\u00e2teaux Tate Dining Room (Hong Kong<\/span>) and elected member of Relais & Ch\u00e2teaux’s World Culinary Council: “Many people think farmed eel is different from wild eel, when, in fact, wild juvenile eels are caught and then taken to be grown on farms. With the critical status of eels all over the world, this form of aquaculture can’t be considered sustainable.”\u00a0<\/p>\n

David Toutain<\/span> of Relais & Ch\u00e2teaux Restaurant David Toutain (Paris, France<\/span>): “Our iconic dish has been eel since we opened the restaurant in 2013, but now we’ve replaced it with smoked herring.\u202fFishing and all other causes of the European eel’s decline are issues that we need to be aware of in order to take action.”\u00a0<\/p>\n

Michael Cimarusti<\/span> of Relais & Ch\u00e2teaux Providence<\/span> (Los Angeles, California<\/span>, USA): “Eel is something that we have had on the menu from time to time at Providence<\/span> but being a member of Relais & Ch\u00e2teaux and understanding the importance of protecting any species that’s endangered, we signed the pledge and decided to stop serving eel.\u00a0Wild harvested eels are red listed pretty much all over the world.”\u00a0<\/p>\n

Beyond eel, the ambition to ban all Red-Listed species<\/p>\n

The figures are relentless: 35.4% of marine resources are overfished; illegal fishing represents 20% of global catch (between 11 and 26 million tons per year); and 35% of the world’s catch is rejected and released, often resulting in the animals’ death, without even being consumed. (Source: FAO)<\/p>\n

In partnership with Ethic Ocean, Relais & Ch\u00e2teaux empowers its chefs to verify that their species choices are responsibly-sourced. This commitment to sustainable seafood goes beyond eel and covers all aquatic species, whether wild and farmed.<\/p>\n

About Relais & Ch\u00e2teaux\u00a0<\/p>\n

A MOVEMENT WITH MEANING<\/p>\n

Relais & Ch\u00e2teaux, established in 1954, is an association of 580 unique hotels and restaurants throughout the world, owned and operated by independent entrepreneurs \u2013 most often families \u2013 who are passionate about their craft and deeply committed to forging warm, lasting relationships with their guests.<\/p>\n

Relais & Ch\u00e2teaux members protect and promote the wealth and diversity of the world’s culinary and hospitality traditions, to ensure they continue to thrive. They are equally dedicated to preserving local heritage and the environment, as articulated in the association’s Vision presented to UNESCO in November 2014<\/span>.<\/p>\n

www.relaischateaux.com<\/a><\/p>\n

About Ethic Ocean\u00a0<\/p>\n

Ethic Ocean is a non-governmental environmental organization dedicated to the conservation of fisheries and marine ecosystems. Its mission is to create opportunities for change and help implement sustainable practices in the fisheries industry. Ethic Ocean works with all stakeholders to help them source species having stocks that are not overfished or which have been farmed responsibly. For more information, visit www.ethic-ocean.org<\/a>.\u00a0\u00a0<\/p>\n

Contacts:
Lars Seifert<\/span>, Chief Communications Officer, l.seifert@relaischateaux.com<\/a>
Isabelle Gu\u00e9guen, Head of PR & Influence, i.gueguen@relaischateaux.com<\/a>\u00a0<\/p>\n

\u00a0<\/p>\n

<\/a>
David Toutain of Relais & Ch\u00e2teaux Restaurant David Toutain (Paris, France): \u201cOur iconic dish has been eel since we opened the restaurant in 2013, but now we’ve replaced it with smoked herring.\u202fFishing and all other causes of the European eel\u2019s decline are issues that we need to be aware of in order to take action.\u201d<\/span> <\/div>\n

\u00a0<\/p>\n

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