Climate change: 200 great chefs fight it at the table

Great Chefs have joined the initiative promoted by Slow Food and Relais&Chateaux: menus with seasonal, local, organic ingredients sourced within a radius of 50 km. Proposals also with waste elements in imaginative presentations. Food responsible for 30 percent of gas emissions that cause the greenhouse effect. THE LIST OF GREAT CHEFS WHO JOIN THE INITIATIVE IN ITALY

Climate change can also be fought at the table. AND 200 great internationally renowned chefs will take to the field, or rather to the table, in first person, from 3 to 6 October, to serve in their own restaurants, good, clean and fair menus in order to make its customers aware of theenvironmental impact of industrial food production. The initiative is promoted by Relais & Châteaux in partnership with Slow Food the international non-profit organization present in 160 countries that combines the pleasure of food with a commitment to the community and the environment. The two associations thus decided to join Food for Change, joining the fight against climate change and for the defense of biodiversity by proposing climate-friendly menus on its tables.

According to in-depth studies, the global food production and distribution system is believed to be responsible for 30% of global emissions of gases that cause the greenhouse effect. Furthermore, the intensive farming, fishing and cultivation practices impoverish the land and the seas the reproduction of many species is at risk and they alter local biodiversity. More conscious choices in everyday life can disrupt this domino effect.

“The climate crisis – underlines the President and founder of Slow Food Carlo Petrini – is a fact and what we put on our plate has a very strong impact on the environment, greater than that of the cars we drive. We are honored to have Relais & Châteaux, the largest and most prestigious international network of chefs, at our side: with their authority they give further strength to our message and their commitment on the front lines can really help us to trigger a change that is more necessary than ever today ”.

Support for the activities promoted by Slow Food represents a pillar of the commitment shared by the over 580 Residences associated with Relais & Châteaux, which in 2014 signed a Manifesto to UNESCO with which they undertake to protect the environment and enhance the diversity of cuisines and traditions linked to hospitality in the world. The reduction of the environmental impact, the use of local and seasonal raw materials and the abolition of meat from industrial farms are good practices introduced for years in their kitchens.

Philippe Gombert, International President underlines that “Relais & Châteaux is not just an association of restaurants and hotels, it is a movement and as such is committed to the front line in defending biodiversity and the environment. Today food is at the center of a broad political, economic and social debate: the importance of the kitchen in our residences requires us to participate actively and to make responsible choices, for society but also for the health and well-being of our guests. By siding with organizations such as Slow Food, we honor this commitment and help the Associates to address these issues conscientiously and effectively."

“We chefs – continues Olivier Roellinger, International Vice President of Relais & Châteaux – play a very important role in the game of sustainable food, we have a great responsibility. With our work we can inspire customers to adopt best practices at home too: choose local and seasonal products, reduce waste, limit meat consumption.".

A daily commitment that for years has also married Emanuele Scarello, Chef and owner of the Agli Amici restaurant since 1887 in Udine and Vice-President of the Italian Delegation of Relais & Châteaux since 2017: “I have chosen to join Food For Change again this year because this is the spirit of our cuisine. It's no different than what we do and communicate to our customers every day, but this international campaign allows us to amplify the message in a powerful way, reaching even more people."

From 3 to 6 October, therefore, all the restaurants participating in Food for Change offer customers a seasonal and sustainable menu developed in collaboration with Slow Food. Each tasting itinerary strictly complies with a series of guidelines concerning the quality and origin of the ingredients brought to the table, favoring only seasonal and local ingredients, possibly organic and sourced within a radius of 50 km, Slow Food Presidia products and of the Ark of Taste and ethical and sustainable fish. In the menus of restaurants there will be space for vegetarian dishes or entire menus, while the use of meat will be limited, with a preference for sheep or white meat from free-range and free-range farms. Zero waste cooking practices will also be encouraged, such as the recovery of elements normally considered waste and accompaniments with natural, organic or biodynamic wines.

To amplify the echo of the initiative, each Chef chose a "hero" product to which he is particularly attached as the protagonist of a dish or of the entire menu, explaining the reasons for the choice also on social networks using the hashtag #onechefoneingredient: " I chose the Godia potato - Emanuele Scarello anticipates - because it is a symbol of the place where I was born and raised, I bring it to the table every day preferring supplies from small local producers: it is my contribution to supporting the local economy, at the same time reducing transport costs and therefore CO2 emissions. Furthermore, it is an ingredient that fascinates me because, despite being perhaps the poorest, it allows me to underline a fundamental concept: in the kitchen it doesn't matter where you are, or how prestigious or exotic the products you use are: it is the way you work the raw material that makes the difference, transforming even an anonymous ingredient into a dish fit for a king”.

The calendar of events (available on events.relaischateaux.com/it) is constantly updated and there are already twenty Italian chefs who, from North to South, have joined the initiative and will enhance with their creativity simple products that are often little considered in gourmet kitchens or even at risk of disappearing like the Slow Food Presidia, for example the dried sardines of Lake Iseo, the black celery of Trevi, the almond of Noto and the Neapolitan papaccella, and the products of the Ark of Taste, such as the garlic of Chiana, the red potato of Cetica, different varieties of honey.