Relais & Châteaux announces new projects in partnership with UNESCO
Marking another milestone in its commitment to sustainability, Relais & Châteaux has announced the launch of four new projects in partnership with UNESCO.
Building on the strategic partnership established in 2024, the initiative will bring together world-renowned chefs, UNESCO-designated sites and conventions and local communities to deepen engagement in biodiversity protection and climate action.
The projects aim to support local communities while mobilising broader audiences to adopt more sustainable practices and behaviours, in line with the 12 commitments of Relais & Châteaux and UNESCO’s wider mandate.
The four participating chefs and projects are:
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Chef Anne-Sophie Pic, Maison Pic (France): To preserve intangible cultural heritage and traditional techniques.
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Chef Daniel Humm, Eleven Madison Park (USA): To advance food education and community support.
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Chef Peter Tempelhoff, FYN Restaurant (South Africa): To protect indigenous species and forgotten ingredients.
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Chef Shinobu Namae, L’Effervescence (Japan): To promote sustainable fishing and sourcing practices.
“I have spent the past three years championing biodiversity and inspiring as many people as possible to join this collective mission,” says Mauro Colagreco, Vice President, Chefs of Relais & Châteaux and UNESCO Goodwill Ambassador for Biodiversity. “I am honoured to work with an extraordinary network of chefs from over 800 restaurants across 580 properties in 65 countries to shape the future of gastronomy and its vital connection to nature.
“I believe cuisine has the power to transform the world. It is not just about creating flavours, but about living together, sharing time, cooking side by side and creating meaningful moments. It is about shaping memories, passing down recipes, as well as knowledge and savoir-faire from one generation to the next,” he concludes. “Above all, it is about reimagining food systems to nurture life and harmony. This vision comes to life through these four pilot projects – from indigenous species stewardship in Africa and sustainable fishing in Asia to the preservation of culinary savoir-faire in Europe and community-centred food education in North America.”
