Discover how Relais & Châteaux chefs are turning everyday kitchen decisions into powerful acts of biodiversity protection. From the ingredients a chef selects to the fish species left off the menu entirely, the choices made inside a professional kitchen have a direct impact on the planet's ecosystems. In this webinar hosted by Hosco in partnership with Relais & Châteaux, Culinary Director Julius Garvey and HR Services Coordinator Margot Pompignon break down how one of the world's most prestigious hospitality associations has built sustainability into the DNA of fine dining across 65 countries. You'll discover the specific NGO partnerships, global campaigns, and culinary frameworks Relais & Châteaux uses to protect endangered species, preserve disappearing food traditions, and reduce carbon footprint without sacrificing gastronomic excellence. From their decade-long work with EthiOcean and Slow Food to their UNESCO-endorsed sustainability manifesto, this session covers how a network of 580 independent properties is driving measurable change. Whether you're a working chef, a hospitality student, or someone exploring a career at a Relais & Châteaux property, you'll walk away with a clear picture of what sustainable gastronomy looks like in practice and what leadership qualities the association looks for in the chefs shaping its future. WHAT'S COVERED ✦ What Relais & Châteaux is and how its 580-property network operates globally ✦ The "In Harmony with All Life on Earth" sustainability manifesto and 12 commitments ✦ NGO partnerships with Slow Food, EthiOcean, and UNESCO and the campaigns they power ✦ Marine conservation work: bluefin tuna, eels, shellfish, seaweed, and reducing fish waste ✦ Plant-forward cuisine, regenerative agriculture, and the Ark of Taste program ✦ The World Culinary Council and how Chef's Clubs build sustainable culinary leadership ✦ Career paths, talent programs, and how to apply to Relais & Châteaux member properties TIMESTAMPS 00:00 – Intro and welcome by Hosco 01:05 – Meet the speakers: Margot Pompignon and Julius Garvey 01:43 – Brand video: who is Relais & Châteaux? 03:37 – Association overview: 580 properties across 65 countries 04:37 – Global destinations and local architecture 06:37 – Gastronomy focus and Michelin recognition (388 stars, 45 Green Stars) 09:47 – Guest profile: who travels with Relais & Châteaux? 10:32 – What the association stands for 10:50 – The sustainability manifesto: In Harmony with All Life on Earth 11:25 – Three core missions and sustainability commitments 11:37 – Sustainability video: actions from member properties 15:30 – Excellence in practice: the inspection process and three scoring systems 17:22 – Driving change: 12 commitments and the sustainability commission 17:53 – NGO partnerships: Slow Food, EthiOcean, and UNESCO 18:34 – Sustainability timeline: 2009, bluefin tuna and EthiOcean 19:14 – 2016: Slow Food partnership launches 19:35 – 2019: Lobbying against electric pulse fishing 19:52 – 2022: Ark of Taste and protecting endangered flavors 20:33 – 2023: Save the Eel campaign 20:57 – 2024: UNESCO partnership and pilot projects 21:27 – Culinary leadership: the World Culinary Council and Chef's Clubs 25:36 – Gastronomy campaigns with Slow Food (climate, biodiversity, plant-forward) 27:06 – Marine conservation: 10 years of work 27:23 – 2016–2018: Reducing fish waste in the kitchen 27:36 – 2019–2020: Cooking with underused fish species 27:57 – 2021: Shellfish as a sustainable kitchen staple 28:30 – 2022: Seaweed and ocean ecosystem regeneration 33:07 – Talent and people: 42,000 employees worldwide 36:47 – How to apply and the Relais Team employee program 37:22 – Q&A: visas, zero-waste kitchens, head chef milestones, and membership Ready to explore a career where culinary excellence and environmental responsibility go hand in hand? Subscribe for more hospitality career insights and industry webinars, and visit Hosco to connect with top employers worldwide: https://s.hosco.com/5PqDU #RelaisChateaux #SustainableGastronomy #HospitalityCareers #BiodiversityProtection
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