3.) Relais & Châteaux, an association of 546 luxury hotels and restaurants globally, is telling customers about the way it is supporting sustainable fishing and marine ecosystems, including its restaurants’ use of sustainable seafood and its recently-launched campaign against commercial electrofishing, “a non-sustainable, harmful practice with the potential to cause grave damage to marine ecosystems when done incorrectly,” the group said in a press release.
Last year, Relais & Châteaux members committed to drop wild bass from their menus during the fish's breeding season (January through March), “a policy that will continue until it is proven that the species is no longer in danger,” the group said.
Many of its member restaurants also held special dining events to celebrate World Oceans Day during the week of the event. For example, many chefs highlighted the possibilities of a zero-waste menu.
“These culinary masters … cook the same fish from head to tail through a series of small courses for their lucky guests,” Relais & Châteaux said.
