How Luxury Hotel Brand Relais & Chateaux Is Combating Climate Change

Matteo Carassale/Courtesy of Relais & Châteaux

Following and teaching sustainable dining practices is paramount to the global hospitality company.

Climate change is a particularly hot button issue right now thanks to teenage climate activist Greta Thunberg, who chastised global leaders at the U.N. climate summit and inspired a day of global climate protests. She demands that everyone from politicians to businesses make changes in their practices to help the suffering environment. Relais & Chateaux has long been a champion of sustainable practices, but are now cementing their stance by hosting Food for Change.

Courtesy of Relais & Châteaux

Over four days from October 3 to 6, Relais & Chateaux and it’s 580 members publicly emphasize its partnership with Slow Food International. This year, nearly 200 chefs from 40 countries will come together to participate and inform travelers, diners, and locals in their community about the necessity of reducing their carbon footprint.

“More than just an association, Relais & Châteaux is now a movement committed to defending biodiversity and environment. Food is today at the crossroads of political, economic, and social issues, so we have a role to play in health and culture,” said Philippe Gombert, Relais & Chateaux President, in a statement. “Relais & Châteaux campaigns alongside NGOs such as Slow Food, for biodiversity protection, to fulfill this commitment and help our members successfully address these issues.”

Across the award-winning luxury hotels and stand-alone restaurants, chefs from Blackberry Farm to Meadwood will curate a variety of experiences. Some will host consumer events and create special sustainable menus for their restaurant while others will participate in panels all to deliver the message of eating local, stopping the consumption of industrially produced meat and preserving indigenous ingredients to help the environment.

Stephen Goodenough/Courtesy of Relais & Châteaux

“Climate change has become a reality and a challenge that we have to face in our everyday life,” said Carlo Petrini, Founder of Slow Food, in a statement. “What we put on our plate plays a larger role in contributing to climate change than the car we drive. We are happy to have Relais & Châteaux at our side, representing the largest network of chefs in the world. Their reputation gives their voices the weight they need to make real change.”

And though the events of Food for Change Festival are the call to action for consumers, these chefs live and breathe this mission so guests and diners can always experience it when visiting, no matter the time of year.