2022

S U S TA I N A B I L I T Y
REPORTI N SEA RCH O F HO SPI TA L I T Y

I N HA RMO N Y W I TH THE N ATURA L WO R LD

TA B L E O F C O N T E N T S

TA B L E O F C O N T E N T S

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P. 6

WHO WE ARE

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NEX T STEPS FOR A BET TER WORLD

P. 1 0O U R J O U R N E Y T O WA R D S U S TA I N A B I L I T Y

P. 1 2T H E P O W E R O F C U I S I N E & H O S P I TA L I T Y

P. 1 8S U S TA I N A B I L I T Y
ACTION PL AN
OUR ECOSYSTEM

P. 2 2OUR SDG PROGRESS

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A Q&A WITH OUR VICE PRESIDENT

P. 2 815 OBJECTIVES

P. 3 0S U S TA I N A B I L I T Y R E P O R T :I N D I C AT O R S & I M PA C T
E N V I R O N M E N TA L C O N S E R VAT I O N

P. 3 8S U S TA I N A B L E C U I S I N E

P. 5 2S O C I A L & S O C I E TA L E M P O W E R M E N T

P. 6 6

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A WORD FROM OUR PRESIDENT

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S TAT E M E N T S

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WELCOMECONCLUSIONC A L C U L AT I O N E X P L A N AT I O N

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CHALLENGES AHEAD

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CREDITSPA R T I C I PAT I O N O F M E M B E R P R O P E R T I E S

P. 8 6E D I TO R S

P. 8 8S U S TA I N A B I L I T Y C O N S U LTA N T S

P. 8 8DESIGNP. 8 8C O N TA C T
ANY QUESTIONS?

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S TAT E M E N T S

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S TAT E M E N T S

S TAT E M E N T S

A WORD FROMOUR PRESIDENT

Relais & Châteaux properties have protected andWe can seize upon a remarkable opportunity forthe environment with a growing consciousness of thestructured as an association. Shared, common goals areadvancing sustainability at scale precisely because we arepreserved their surroundings for decades, caring for

combined with the flexibility of each of our properties

resources they and their guests use.

to respond according to their unique characteristics,
needs and vulnerabilities.

I am deeply proud our association of 580 independent
hoteliers, restaurateurs and chefs appreciates that

hospitality must operate in harmony with the natural

world. We have been working regeneratively long before“

that became a buzzword.

Together we can play a positive rolein preserving and restoring the planet
and helping our guests discover thebest that nature has to offer.

Now, as the world faces the grim realities of climatechange, it is time to consolidate our progress andaccelerate the pace of change as we enter a new, criticalphase in humankind’s relationship with nature.

Against this context, our first sustainability report ispublished so that we can openly and transparently
share our successes, acknowledge our challenges, set”

ambitious new goals for all our properties and showcase

This unique combination dramatically distances us

can–and must–make for future generations.

sustainability. As such, the entrepreneurialism andwe can demonstrate that hospitality delivered in fine settings is not incompatible withan incredibly powerful force for good.

Together we can play a positive role in preserving and restoring the planet and helping

to the world the positive contribution that hospitality

Our association is dedicated to preserving the beautyand contrasts of local communities, cultures andfrom the way multinational corporations approach

It is essential we bring all of our members on this journey. Through our collective efforts

solidarity of our independently owned properties can be

exploring the world, experiencing other cultures and protecting it–all at the same time.

has

But as proud as we are of our achievements to date, we remain

the forefront of how we define and measure ourselves.

critical point to protect, preserve and restore our planet.

ecosystems

everywhere.

Whilesustainability

humble and alert. There is much left to do and we are at aalways been intrinsic to these goals, it now moves to

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our guests discover the best that nature has to offer.

PHILIPPE GOMBERT
President, Relais & Châteaux
Owner, Château de la Treyne

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S TAT E M E N T S

S TAT E M E N T S

WHOWE ARE
That Relais & Châteaux has grown to 580 properties, in

All of the 42,000 people who work in our properties

Our pledge to UNESCO, in November 2014, promisingachievement in itself. What is arguably more impressivetreasure their cultural, culinary and environmental

traditions of cuisine and hospitality and the contributions

65 countries and five continents over nearly 70 years is an
is that we have grown as a not-for-profit organization bycollectively operating to a set of governing principles,shared values and a vision for hospitality, while each
property remains proudly independent. This structure isdistinct from every other hospitality group in the world.

to cherish, preserve and continually revive the timelessare staunch protectors of the world around them. They

they have made to happiness, fellowship and theheritage and feel a direct responsibility to preserve it all.

art de vivre includes 20 commitments with practical

Many properties grow their own fruits and vegetables,

implications for preserving the planet. Our properties’

many tend their own herds of animals, and all revere

own knowledge and practices are passed down thenature–more than 98% of our properties do not use any

generations of our still largely family-run network.

chemical treatments on their outdoor areas.

Our story began in 1954, when eight properties

From city center townhouse hotels which cultivate

These commitments are the joyful manifestation of our–The Road to Happiness–in recognition of the inherent

to sun-kissed properties within acres of vineyards,

And today with this report we are taking the next step bycame together under a slogan, La Route du Bonheur

value of their family spirit, their dedication to nurturinglocal food and drink of the utmost quality, and of playing
a role at the heart of their communities.

Over time, these values were progressively embedded

as we grew first in France, then across Europe and thendedication to make the world better for future generations.

insect- or bird-friendly gardens to enhance biodiversity,transforming that vision into a measurable roadmap.

remote ranches in pristine wilderness, lodges surroundedby lush rainforest, and desert island resorts dedicated toprotecting coral reefs, our properties represent a huge

spectrum of environmental diversity and acknowledge
our dependence on the health of the natural world.

the world. Today, our association is still made up of

independent hoteliers, chefs and restaurateurs, and it is
now home to the world’s largest network of chefs, whose

restaurants hold 340 Michelin stars among them. They

alone demand a level of quality of ingredients–one thatfavors local, small producers rather than industrialized
methods of production.

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S TAT E M E N T S

S TAT E M E N T S

NEXT STEPS FORA BET TER WORLDA core part of this is the integration of the idea of

Working from such a strong basis, we are determined to

is to accompany member properties on their individual

we operate by adhering to a future-forward roadmap,

stay ahead of legislation in the 65 countries in which‘Sustainability as a Service’. Our goal with this program

sharing inspiring examples of best practice, campaigningjourneys towards sustainability. We will provide tools,

on important issues and remaining both open-mindedcertifications, upskilling webinars and more. Thisand ambitious about how we will need to adapt to ouris crucial to evolving away from the idea of seeingchanging world.

sustainability as a single issue, to something that
impacts every part of each business.

To that end, our Quality Charter–the means by which

we evaluate our properties and already includes
As a not-for-profit association of 580 properties,

To that end, we commit to publishing our sustainability

and preserving the world’s cuisines, its varied cultures

a global community, to react and respond to the needs

report annually to track our progress and allow us, as

Relais & Châteaux has been devoted to protecting

sustainability criteria–will soon be updated to takeaccount of our new, more robust sustainability goals.

and demands of our society and the environmental

and precious environments since our inception inchallenges as they evolve.

1954. Our approach to operating within and alongsidenature is well-established.

In search of hospitality in harmony with the natural

world, we put Environmental Conservation, Sustainable

We are delighted to have inherited such a strong

Cuisine and Social & Societal Empowerment at the heart

foundation as we seek to unify us even further,of our sustainability action plan.

maintaining momentum as we embed sustainability as

an essential part of our business–and a core part ofour offer to guests.

I n search of hospitality in harmony
with the natural world, we put
Environmental Conservation,
Sustainable Cuisine and Social &Societal Empowerment at the heart ofour sustainability action plan.

Our first sustainability report contains much to be

proud of in our path towards sustainability. But we arealso acutely aware that there is much to do. Greater
efforts need to be made in cutting emissions, in more

responsible water usage and energy consumption, inenhancing biodiversity and reducing waste.

We need to adopt more sustainable materials as partof a greater commitment to responsible purchasing,

We have therefore set 15 clear objectives with ambitious

respecting diversity and building a more inclusive

in concert with our two sustainability consultancies,

targets for 2025 and 2030. These objectives, chosen

further engaging with our local communities, all while

Solinnen and Alice Audouin Consulting, represent theworking environment.

full spectrum of challenges faced by our members and

LARS SEIFERTCARLA STACHURSKI

Chief Communications andSustainability Officer, Relais & Châteaux

Brand Manager,
Relais & Châteaux

the nature of their businesses.

With a participation rate of around 50% for this firstquestionnaire, our members are already well represented,

but we need to encourage participation in this initiative

By achieving these objectives we can maximize our

maximize our impact and be a force for good.

sustainable future.

environmental impact and accelerate a transition to a

to gain the traction and momentum necessary to

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S TAT E M E N T S

OUR JOURNEY
T O WA R D S U S TA I N A B I L I T Y
Our path to a more sustainable existence is rolled up

As time has marched on, so too has our collective

local differences, and continually reviving the traditions

it is practiced and assessed has become increasingly

awareness of what is meant by ‘sustainability’ and how

in our overall mission, in which preserving and reveringsophisticated. This timeline charts our progress towardsof cuisine and hospitality, was crucial to how the firstthe modern understanding of the term.

2014

1992

Dereck and Beverly Joubert, co-founders ofRelais & Châteaux Great Plains Conservation
and National Geographic photographers,
created ‘Rhinos without Borders’–a joint
initiative with the andBeyond travel company.
The project was created to translocate
endangered animals from high-risk illegal
poaching areas in South Africa to wilderness
areas in Botswana. Over the next seven years,
it successfully transported 87 rhinos which
resulted in the birth of 60 new calves.

The Relais & Châteaux Vision, our manifesto
containing 20 commitments for a better world
through cuisine and hospitality, was presented
to UNESCO in November. It would become
the driving force behind our environmental,
culinary and social initiatives.
The World Culinary Council was formed,
with Vice President Olivier Roellinger as its
head. Its remit: to act as a think-tank andmobilization committee that can inspire theentire network of Relais & Châteaux chefs.

Nelson Mandela visited Relais & ChâteauxLondolozi in South Africa, expressing:“During my long walk to freedom, I had
the rare privilege to visit Londolozi. ThereI saw people of all races living in harmony
amidst the beauty that mother natureoffers. There I saw a living lion in thewild. Londolozi represents a model of the
dream I cherish for the future of naturepreservation in our country.”
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Alongside Ethic Ocean, FERRANDI Paris and Lycée
hôtelier Yvon Bourges Dinard, Relais & Châteauxco-founded the Olivier Roellinger Contest, anannual sustainable seafood competition for young
cooks and service staff across Europe around thepreservation of marine resources. Over the courseof the last 12 years, 304 students, interns andyoung professionals from 25 different nationalities
have participated, which involves and encourages
the next generation to source seafood responsibly.
In 2022, this competition also took place in Japanfor the first time.

2016

Relais & Châteaux signed the Ethic
Ocean charter to commit to serving
sustainable seafood. Within the
global commitment, one pledge
included to stop serving bluefin tuna,
helping prevent the collapse of thestock in the North-East Atlantic
Ocean and Mediterraean Sea andallowing them to replenish. Our
partnership with Ethic Ocean begins.

2011

2009

eight properties in our association came together in 1954.

2015

S TAT E M E N T S

A new sustainability platform called Moving
Forward was launched, acting as an internal
tool to share best practice among ourmembers and using a questionnaire
to measure our progress. Some 22 key
indicators were extracted, including:
41% of Relais & Châteaux are located ina UNESCO World Heritage Site; 58% of
products offered in our restaurants comefrom local farms; and 60% of properties serve
sustainable seafood.

Our partnership with Slow Food began,with staff and guests encouraged
to fight climate change and protect
biodiversity by making positive choices
about what food is served.

Olivier Roellinger, Vice President ofRelais & Châteaux, published an open
letter against the Bayer-Monsantomerger, calling attention to the risksof crop diversity loss, GMOs andindustrial agriculture in general.
He argued that living nature, small
producers and the health of society
will suffer.

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2018

We launched our first annual World Oceans
Day campaign in partnership with Ethic
Ocean. Exquisite Fish explored zero-waste
cooking where fish heads and tails are
considered just as delicious as the filet.

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Relais & Châteaux Troisgros, justoutside of Roanne in France,
participated in Refugee Food Festival
and invited Mohammad Elkhaldy, arefugee restaurateur from Syria, tocook with the family-run Michelin
three-star restaurant’s team. The
goal was to facilitate Mohammad’s
assimilation in France by bringing
people together over a meal.

Relais & Châteaux chef
Christopher Coutanceau launched
an appeal for action to bring an end
to the technique of electric pulse fishing.
A petition, signed by our chefs, inpartnership with non-profit association
BLOOM, was presented to the European
Parliament ahead of a crucial vote to ban
the controversial practice. A ban was
introduced in mid 2021.

The prize of eco-responsible chef was awarded
to Relais & Châteaux Restaurant Christopher
Coutanceau, for the first and only time by theMichelin guide.

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2020

Relais & Châteaux joined forces with theIntergovernmental Oceanographic Commission(IOC) and Ethic Ocean to hold a public conference
at UNESCO in Paris. The initiative broughtscientists, cooks, fishers and wholesalers together
to debate and reflect on ways to protect marine
resources. Speakers included Vladimir Ryabinin(Executive Secretary of the IOC), Élodie Fleury(from the French Research Institute for the
Exploitation of the Sea), Philippe Cury (seniorscientist of IRD), Elisabeth Vallet (directorof Ethic Ocean), Vicky Lau (chef of Relais &Châteaux Tate Dining Room), and Julien Dumas(then chef of Relais & Châteaux Lucas Carton at
the time, now chef of Relais & Châteaux SaintJames Paris) who was accompanied by his fisher
Emmanuelle Marie.

2019

2017
2016

We created an experiential art installationand honey tasting at Italy’s annual
design exhibition Salone del Mobile
featuring some of the world’s rarest
honeys to showcase the biodiversity andresponsible management of our terroirs.

Relais & Châteaux gift boxes
transitioned from carboard box
sets with a plastic foam container
and a plastic gift card to reusable
pouches made from recycledplastic. Between 2019 and 2022,
the production of these felt
pouches prevented 318,000
one-liter bottles from ending up in
the oceans. The material, called
Future Felt™, was designed by two
female founders of a South
African Sustainable Design
House, The Joinery. The pouches
are produced by local artisans
and sewing cooperatives. To
complement the pouches, all ourpaper printing and assembly ofgift boxes is conducted in France
by people with disabilities, at a
specialized center that supports
their career development.

2019

S TAT E M E N T S

2019S TAT E M E N T S

In January, Michelin announced
its first green stars, recognizing
restaurants for their commitment
to more sustainable gastronomy.
Thirteen Relais & Châteaux properties
were awarded stars including
Le Suquet, Restaurant Christopher
Coutanceau, Le Coquillage-Les
Maisons de Bricourt, Le Clos des Sens,
La Grenouillère, l’Auberge du Père
Bise-Jean Sulpice, Baumanière Hôtel& Spa, Les Maisons Marcon, Troisgros,
Restaurant Mirazur, Yoann ConteBord du Lac, and Restaurant
Serge Vieira.

In collaboration with Seafood Legacy and Ethic Ocean,
our Japan & Korea Delegation published a seafood
manifesto, a first for chefs in the region, to spreadknowledge around the importance of evaluating fishstocks, fishing techniques and origin of catch whensourcing seafood. A press conference was held inTokyo with Relais & Châteaux chefs from across theregion (as well as America, Argentina and France)on the importance of adopting a more sympathetic
relationship with the sea.

Relais & Châteaux Mirazur in France became
the first restaurant in the world to earn Plastic
Free Certification.

Relais & Châteaux contributed to the newly
launched @UNworldoceansday Instagram
account with a series of live cooking
classes showcasing sustainable seafood incollaboration with Oceanic Global.

Executive Chef Shinobu Namae of
Relais & Châteaux L’Effervescencespoke on the main stage of the annual
World Oceans Day event about our
global ‘Seaweed Symphony’ campaign
to revitalize the ocean. The event was
hosted by the UN Division for Ocean
Affairs and the Law of the Sea andproduced by Oceanic Global in
New York City.

2022

S TAT E M E N T S

2022
2020

Relais & Châteaux chefs globally pledged
not to serve le bar en hiver (seabass in
winter). The initiative, in partnershipwith Ethic Ocean, protects the species
during its critical breeding season,
allowing stocks to replenish.

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Las Balsas in Argentina became the first
Relais & Châteaux property awarded
B Corp Certification.

2021

Relais & Châteaux properties donated toWorld Central Kitchen, to meaningfully
help regions in crisis in the world.

Following carbon-neutral certificationachieved by Relais & Châteaux Awasi,
with three properties in South America(Iguazú, Patagonia, Atacama),
Relais & Châteaux Nayara Springsin Costa Rica and Relais & Châteaux
EOLO in Patagonia were also declaredcarbon neutral.

2023

Scientists from the International
Commission for the Conservation ofAtlantic Tuna (ICCAT) reported that theNorth-East Atlantic and Mediterranean
bluefin tuna (Thunnus thynnus) stock isin healthier condition and well-managed.
Consequently, NGOs confirmed that
bluefin tuna coming from this zone
can be once again recommended for
consumption (but still in moderation).
The regeneration of the species is thanks
in part to Relais & Châteaux chefs’ efforts
over 11 years to avoid bluefin tuna.

Over 100 products from 30 countries areapproved to Slow Food’s Ark of Taste(a catalogue of near-extinct foods) thanks
to nominations from Relais & Châteauxchefs, farmers and hoteliers.

This, our first sustainability report, ispublished, identifying 15 objectives
for 2025 and 2030 and laying out thefoundations for Relais & Châteaux’s
sustainability action plan.

Relais & Châteaux launched a range ofbranded, eco-friendly amenities in conjunction
with Palatino Hospitality, which conducts
comprehensive R&D to remain on the cutting edgeof the latest materials and sustainable processes.
This kick-starts a reduction of single-use plastics.

2020

2020

S TAT E M E N T S

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Sustainability as a Service launches
for Relais & Châteaux properties.

S TAT E M E N T S

S TAT E M E N T S

THE POWER OFC U I S I N E & H O S P I TA L I T Y
W O R L D O C E A N S D AY
We have campaigned to promote sustainable seafood

since 2009, and celebrated World Oceans Day withpartner Ethic Ocean since 2016. Maintaining healthy
rivers, lakes, seas and oceans, and the animal andplant life they support, is crucial to planetary health,from the integrity of the food chain and viability ofparticular fish stocks, to the ability of underwater
plant life to store atmospheric carbon. Our chefs are a

crucial bulwark against controversial fishing practices
that are destructive to oceanic habitats or species,

and a powerful international lobby in promoting
sustainable fishing techniques or adopting overlooked

FOOD FOR CHANGE

but delicious alternatives to popular but endangered
species.

Since 2016 we have collaborated with Slow Food on

the annual Food For Change campaign, spreading

Exquisite Fish (2016, 2017 & 2018)

awareness around key issues where adaptations to theInspired by the surrealist drawing game ‘Exquisite

way food is produced, sourced and consumed can fightCadaver,’ this theme explored zero-waste cooking whereclimate change. Our chefs’ values are aligned with Slow
Food’s mission, and they strive to act responsibly andAccording to the Food & Agriculture Organization (FAO), one thirdof greenhouse gas emissions come from the global food system, so
we can really make an impact on the future of the planet with the
choices we make on our menus.

fish heads and tails are considered just as delicious asGiven that 90% of wild seafood is fully fished or overfishedand plant-forward menus, protecting biodiversity,

To drive awareness about the values in our Vision, our World
Culinary Council, led by Vice President Olivier Roellinger, created
two annual campaigns: World Oceans Day and Food for Change.
The goal is to preserve the diversity of cuisines throughout theworld, protect biodiversity and fight climate change.

species by diversifying the seafood on our menus.

regenerative agricultural practices.

The values of fine dining ‘trickle down’ and create trends andlongterm evolution in the global food system. We know it is
our responsibility to future generations to ensure we innovate
consciously.

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the filet.

demonstrate to the wider industry that hospitality

Fish Unknown (2019 & 2020)

focused on subjects including local, seasonal produce

can make a real difference. Our campaigns have so far

and, most recently, supporting the transition to(FAO), this theme highlighted lesser-known, less noble

Ode to Shellfish (2021)

To support shellfish farmers who were struggling

Saving over 100 near-extinct foods

celebrated the low environmental impact of cultivating

gardeners and more have nominated 103 products tobivalves.

the Ark of Taste.

Seaweed Symphony (2022)
Algae is recognized as a future superfood with regards
to nutrition and carbon sequestration. This theme raised
awareness of seaweed’s revitalizing, regenerative powers.

Slow Food’s Ark of Taste is a catalogue of foods ineconomicallyduringthepandemic,

this

To date, Relais & Châteaux chefs, hoteliers, sommeliers,

theme

danger of disappearing, a digital inventory of small-scale quality productions and varietals that belong to
the cultures, history and traditions of the entire planet.

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02

Our unique approach to hospitality in harmony with
the natural world means Relais & Châteaux puts
Environmental Conservation, Sustainable Cuisine andSocial & Societal Empowerment at the heart of its
sustainability action plan.

As a global association of independent hotels andrestaurants, we unite our member properties aroundS U S TA I N A B I L I T Y
ACTION
PLAN

sustainability initiatives and monitor their individual
progress in terms of responsible purchasing, conscious
sourcing, biodiversity conservation, social policies,
communitypreservation.

empowerment

andculturalheritageWith the adoption of our sustainability action plan,

we are taking a new step toward measuring ourmember properties and detailing the analysis withacomprehensive

annualreport,developedwithsustainability engineers and experts. This reportoutlines 15 objectives for 2025 and 2030, for which
headquarters will accompany our member properties
to achieve.

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S U S TA I N A B I L I T Y A C T I O N P L A N

OUR ECOSYSTEM
HEAD OFFICEMEMBER PROPERTIESSOCIALEQUALITY ORGANIZATIONS(WOMEN, PEOPLE WITHDISABILITIES, ETC.)UNICEF (UNITED NATIONSINTERNATIONAL CHILDREN’S
EMERGENCY FUND)

For us to fully understand the intricate and extensive

CULINARY CRITICS

DOCTORS,NUTRITIONISTS,HEALTH EXPERTS

REGULATORS AND
GOVERNMENT BODIES(TOURISM, HEALTH, CULTURE)

interactions in our own ‘ecosystem,’ we have begun thecomplex task of mapping our stakeholders. This is an

ASSOCIATIONSPRESERVING
DIVERSITY OF
CUISINES

essential tool in helping us to understand the impact

WATER NGOS (CHARITY:
WATER, WATER.ORG,
WATER AID, ETC.)

organizations and the effect they have on us.

SUSTAINABILITYCERTIFICATIONS, LABELS,TOOLS, SERVICES

extent of our own ecosystem, broadly split between our

ENVIRONMENTAL

headquarters functions on the left, our member properties’operations on the right and our not-for-profit association

HOSPITALITY
ASSOCIATIONS,CHAINS
AND CORPORATIONS

at the center. This representation signifies how all
touchpoints are connected and impacted by the other.

ENVIRONMENTAL
NGOS(WWF, ETC.)

This mapping is the first step of a more complex
evaluation of the environmental, social and societal
they have with our properties and with each other.

PARTNERSHIPNGOS (SLOW
FOOD, ETHIC
OCEAN, ETC.)EVENT
PRODUCTIONAGENCIES

PROPERTIESWELLNESS (YOGA TEACHERS,SPORTS TRAINERS, MEDITATIONGUIDES, ETC.)FORAGERSWINEMAKERS,
BREWERS,AND SPIRITDISTILLERSSPA &HOUSEKEEPERS
CONCIERGEGARDENERSREFUGEESUNESCO WORLD HERITAGE SITESARTISANSARCHITECTS & DEVELOPERSFISHERSENVIRONMENTAL

LAUNDRYSERVICESAGRICULTURAL/FOODPRODUCTION CERTIFICATIONS(ORGANIC, FAIR TRADE,
BIODYNAMIC, ETC.)

BEEKEEPERSINVESTORSBANKS AND INSURANCECOMPANIES

SUPPLIERSEVENT ANDWEDDING PLANNERS

TRAVEL AGENTS

ENERGY, WASTE AND WATERCONSULTANTSREINSURERS
SUPPLIERS OF
SUPPLIERS

ECONOMIC

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MANAGEMENTTEAMCOMMERCIAL PARTNERSHIPS& PREFERRED SUPPLIERS

sustainability objectives and the services we provide to
our properties.

MAÎTRES DE
MAISON

CLIMATE CHANGE& BIODIVERSITYLOSSWTTC (WORLDTRAVEL & TOURISM
COUNCIL)act and allow us to further develop and enhance ourWORLD
CULINARYCOUNCIL

DELEGATIONSIn the future we will be undertaking a materiality

assessment to identify the areas where we can and must

FARMERSSERVICE
STAFF

BOARD OFDIRECTORSKEY OPINIONLEADERS(E.G.
JOURNALISTS)

UNWTO (UNITED NATIONSWORLD TOURISM
ORGANIZATION)

impact of our stakeholders, both in the relationships

CHEFS &PORTERSUNILO (UNITED NATIONSINTERNATIONAL LABOURORGANIZATION)

NEIGHBORS AND
LOCAL COMMUNITIESCHEESEMAKERSBARTENDERSAll our internal and external stakeholders are represented
on this map. Its concentric circles represent the full

SEASONAL EMPLOYEESHOTEL SCHOOLSAND CULINARY SCHOOLSHQ EMPLOYEES

and influence we have on the different individuals and

ALCOHOLICS ANONYMOUS &MENTAL HEALTH ORGANIZATIONSACTIVISTS
CULINARY ASSOCIATIONS
AND AWARDSICOMOS (INTERNATIONALCOUNCIL ON MONUMENTS& SITES)SOCIALUNESCO (UNITED NATIONS EDUCATIONAL,SCIENTIFIC AND CULTURAL ORGANIZATION)LOCAL ECONOMY

TRANSPORT COMPANIES,
TRAINS, TAXIS, AIRLINES, ETC.

ECONOMIC
RAW MATERIALSPRODUCERS

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S U S TA I N A B I L I T Y A C T I O N P L A N

OUR SDG
PROGRESSSDG 13
C L I M AT E A C T I O NREPORTING ON SUSTAINABLE DEVELOPMENT GOALS

Our properties are strongly involved in energy
consumption
efficiencies,

reduction

implementingbyintroducing new equipment.

pursuing

improvements

energyandPrioritizing local and responsible purchasing alongsideour ‘sustainable kitchen’ principles also have asignificant impact on our properties’ carbon footprints.

Our restaurants prioritize low-carbon meat–white

Sustainable Development Goals (SDGs) were adopted by the United Nations in2015 as a universal call to action to end poverty and protect the planet, whichwere agreed to by world leaders in a bid to build an environmentally sustainable,
fairer, better world by 2030. Among the 17 Sustainable Development Goals, six
directly address our activities: SDGs 5, 10, 12, 13, 14 and 15. Alice Audouin

Consulting has rated Relais & Châteaux’s contribution to each of the SDGs on ascale out of four using a bar graph following each category.

meat represents about two thirds of meat used in our

SDG 12RESPONSIBLE CONSUMPTION AND
PRODUCTION

kitchens.

Understanding

In our restaurants, we have a strong focus on local,

type

of

transport

used

by

identifying how best we can reduce greenhouse gasorganic and seasonal products, and our properties often

emissions. While guest travel by plane is undeniably

produce a range of ingredients on site. Local vegetables

a major contributor to global emissions (2% according

represent the biggest proportion here. Meat or seafood

to the International Air Transport Association (IATA)),are more than often locally and responsibly sourced.

many of our restaurant guests (around 40%) comefrom local areas surrounding properties. Some 60% of

Our properties are embedded within their local

our properties already provide recharging points forcommunities, supporting neighborhood businesses andelectric vehicles. Our properties also promote low-hiring a large portion of staff locally. Properties alsocarbon ways for guests to enjoy their surroundings,

select suppliers who have sustainable practices andsuch as hiking, cycling or walking.

promote responsible consumption. Most of our hotels
have already removed single-use plastic items frombedrooms and conference rooms and the majority of ourrestaurants also sort waste.

We promote the concept of ‘sustainable kitchens’ by
creating vegetarian menus, using even what might beconventionally regarded as food scraps (like carrot peels

or fennel fronds) in recipes, as well as reusing water used

for cooking. Many properties tend kitchen gardens tocultivate their own vegetables, herbs and flowers.

24

the

properties, their suppliers and guests is crucial to25

S U S TA I N A B I L I T Y A C T I O N P L A N

S U S TA I N A B I L I T Y A C T I O N P L A N

SDG 14
L I F E B E L O W WAT E R
Many efforts and progress have been made by our

restaurants to follow sustainable seafood sourcing
advice from NGOs. This is all the more important giventhat 20% of our properties are situated directly next to abody of freshwater or the sea.

Since 2009, we have worked extensively to raiseawareness of sustainable seafood in partnership with

Ethic Ocean. We take action during each year’s World

Oceans Day, and we also promote ocean-friendly
solutions for the planet in our recipes, such as seaweed.

SDG 15
LIFE ON LAND

We are committed to reducing waste and singleuse plastic in our bedrooms and conference rooms,
in recognition of plastic as a major cause of marine
pollution. Some 15% of our properties are strongly

Preserving natural heritage and landscape is vitallyorganizations to protect and preserve nature, including

a nature reserve; 75% actively manage green areas

involved with local environmental and conservation

important to our properties. A fifth are located incleaning up local rivers and seasides.

such as forests, woodlands, ponds, etc. to enhancebiodiversity conservation; nearly 25% have an official
wildlife conservation program in partnership with alocal conservation organization or non-governmentalorganization.

As part of the luxury tourism sector, we are awarethat our services target wealthier proportions of the

population and in this respect we do not contribute

SDG 5
GENDER EQUALITY

to reducing inequalities. However, we are fully awarethat what we provide in the way of food, services,

experiences and culture impacts and relates to manydifferent groups of people both internal and far beyond

Within our association, as well as in our properties

Our properties are engaged in efforts to reduce paper

individually, we work to promote gender equality andour own organization.

electronic devices or carriers.

According to the results from our Sustainability

To that end, ethical, local and responsible sourcing and

They also give a great importance to animal welfare andproperties reported that the proportion of women

properties already ‘best in class’.

suppliers as part of ‘sustainable kitchen’ principles thathighest salaries is 42%.

In 2021 alone, we employed 96 refugees, according tochefs pride themselves on their knowledge of nature for

Our properties prioritize maternity and paternity

Our properties are committed to non-discrimination ofanti-discrimination policy.

background.

consumption, avoiding printing and substituting it withcultivate long-term relationships with trusted, local
emphasize local, organic and seasonal vegetables. Our
the contribution it plays in taste.

26

SDG 10
REDUCED INEQUALITIES

equal work and aim to eliminate sexual harassment.
Questionnaire

regardingactivity

in

2021,

fair and local employment are crucial, with many of ourourin management positions is 46%, and among the 10

the respondents of our sustainability questionnaire.
gender, race, skin color, sexual orientation and social

leave and a majority of our properties’ operate an

27

S U S TA I N A B I L I T Y A C T I O N P L A N

S U S TA I N A B I L I T Y A C T I O N P L A N

A Q&A WITH OUR
VICE PRESIDENT

Why is it so important to align Relais & Châteaux’s

What are your hopes for member properties’

Development Goals (SDGs)?

It was a great success that half of our 580 properties

participation in future reports?

objectives with the United Nation’s Sustainable

responded to our first questionnaire, which measured

It’s simple: we’re ambitious, and we want to disrupt

activity in 2021. But it’s our ambition that all member

the hospitality sector. Our Vision–a manifesto of 20

properties respond each year, to reach the goals we arecommitments for a better world–was radical in 2014.

setting for ourselves. We want the data to be accurate andNow, in 2022, with the launch of our 2025 and 2030

as robust and reflective of the association as possible–

objectives, and by measuring progress towards the SDGs

that way we can drive the necessary transition into aevery year, it becomes even more radical. Our objectives

regenerative future.

are a clear recipe for success to meet humanity’s most“existential threat: climate change. We are the only
hospitality association doing this at this level.

Vive la delicious revolution!

What do you think the impact of this reportwill be?

”Sustainability reports are just a snapshot of a moment–

What makes Mauro Colagreco, from Michelin

can no longer eat the way we have been. So, every day, oursucceed you as Vice President (Chefs)?

three-star restaurant Mirazur, the right choice tothe real work needs to continue today and tomorrow. We

My dear friend Mauro is an inspiration–he’s motivated his

chefs and our guests, we vote with our forks for the future

team and his suppliers to become entirely plastic-free. As

food system. And if not us, as independent artisans andan official UNESCO goodwill ambassador, he is conscious

passionate cooks all over the world, then who will fightabout what is happening in the world. I am proud to passthis battle and invent the new cuisines of the world? Andon the baton to him to continue our association’s workthat’s the best part: this is a joyful, delicious opportunity

and to lead our World Culinary Council into its next

to innovate. I hope its impact will be to educate, tochapter. Vive la delicious revolution!

motivate, to inspire.

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OLIVIER ROELLINGER
Vice President, Relais & Châteaux
Cook & Owner, Les Maisons de Bricourt

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S U S TA I N A B I L I T Y A C T I O N P L A N

S U S TA I N A B I L I T Y A C T I O N P L A N

15
OBJECTIVESPILLAR 1

PILLAR 2

PILLAR 3

E N V I R O N M E N TA LC O N S E R VAT I O NS U S TA I N A B L E
CUISINE

SOCIAL & SOCIETALEMPOWERMENTReducing our impact on theChampioning local, innovative

At the heart of local-
Half of our properties will have-Half of our properties will source- 50% of our positions enjoying theassessment on their activities, or partseasonal vegetables by 2025, andwomen by 2030, up from 42% today.

ENERGY / BIODIVERSITY /WATER / RESPONSIBLE
PURCHASING

climate and environment, leadingin preserving biodiversity

performed

The following objectives have been designed to reinforce ourexisting values and principles, allowing our independent property
owners room to respond in their own innovative ways, whilealigning to wider trends and legislation around environmental andsocial protection. We will be offering support and guidance to help
properties reach these targets.
Objectives are constructed around three core pillars, with ambitious
goals against specific operational areas. On the right are chosenhighlights. See following chapters for more detail on each subject.

30acarbonfootprintof their activities, by 2025, and all ofthem by 2030, up from 12% today.

- By 2025 100% of our properties willmeasure their energy consumption,
up from 70% in 2021, and will

have put in place a plan of action to
reduce it.

HEALTHY & SUSTAINABLE
FOOD / FOOD WASTE

and ethical culinary arts

only organic, locally grown and
75% by 2030, up from 30% today.

ATTRACTIVE WORKPLACE /GEOTOURISM / LOCALCOMMUNITY ACTIVISM

communities

highest renumeration will be held by-All of our properties will have an- All of our properties will ensure that

equality, diversity and inclusion

Organisation for Animal Health five

53% today.

up from 64% today.

- 90% of our properties will support

their suppliers abide by the World
freedom welfare standards by 2025,

policy in place by 2025, up fromlocal businesses that are socially
and/or environmentally engaged by
2030, up from 71% today.

- All of our properties will eliminate
single-use plastics by 2025.

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S U S TA I N A B I L I T Y A C T I O N P L A N

S U S TA I N A B I L I T Y A C T I O N P L A N

PILLAR 1

PILLAR 2

E N V I R O N M E N TA LC O N S E R VAT I O NS U S TA I N A B L E
CUISINE

Reducing our impact on the climate and environment,
leading in preserving biodiversity

Championing local,
innovative and ethical culinary arts

2025

2021

Percentage of properties that monitor their water
usage and that have put in place a plan of action to
optimize water use and reduce it.

12%

07

04

Percentage of properties that have performed a carbon
footprint assessment on their activities or as part of theiractivities.

45%

50%

100%

100%

2025

H E A LT H Y &S U S TA I N A B L E F O O D

WAT E R

ENERGY

01

2030

While nearly 90% of our properties use organic,
local or seasonal vegetables, we want to measure
the percentage of properties sourcing all three in
conjunction.
Percentage of properties using only organic + local +seasonal vegetables.

75%

100%

50%
75%

Percentage of properties that manage some of theirgreen areas (forest, woodland, ponds etc.) to enhancebiodiversity conservation.

73%

70%

100%

100%

08

05

02

Percentage of properties that measure their annual
average energy consumption by kilowatt hour (kWh)and have put in place a plan of action to reduce
consumption.

Percentage of properties that ask and check that their
farmers/producers/suppliers abide by the World
Organisation for Animal Health five freedom welfare
standards.

06

03

RESPONSIBLE PURCHASING
Percentage of renewable energy produced on-site(solar, wind, geothermal etc).

3%

10%

Amenities/toiletries

25%

64%

Percentage of properties that have removed (a) singleuse plastic amenities/toiletries in the bathrooms and (b)single-use plastic straws, bottles and drinking vessels
throughout the property.

Straws:Drinking vessels:
Bottles:

63%

100%
Freedom from hunger, malnutrition and thirst
Freedom from fear and distress
Freedom from heat stress or physical discomfort
Freedom from pain, injury and disease
Freedom to express normal patterns of behaviour

82%
83%
74%

100%

32

Percentage of properties that have their food waste
separately collected and composted onsite or offsite.

66%

30%

BIODIVERSITY

2030

F O O D WA S T E

09

2021

33

S U S TA I N A B I L I T Y A C T I O N P L A N

S U S TA IONUARB ICL SI TRY SAT CI OE NR TATG YP L A N

PILLAR 3

S O C I A L & S O C I E TA LEMPOWERMENTAt the heart of local communities

2021

2025

2030

13

10

AT T R A C T I V E W O R K P L A C E
Percentage of women in the top 10 salaries.

Percentage of properties providing employees withbalanced and healthy food.

42%

69%

50%

90%

14

11

LOCAL ACTIVISM
Percentage of properties that have an Equality,
Diversity & Inclusion policy.

Percentage of properties that support local businesses
who are socially or environmentally engaged.

71%

53%

90%

100%

15

12

G E OTO U R I S M
Percentage of properties that have performed a
dedicated training session for the Equality, Diversity andInclusion policy.

Percentage of properties that educate and involve theirguests in cultural heritage protection and geotourism.

45%

27%

65%

100%

34

35

03

The information contained in this report has beensourced directly from data supplied by our properties via

a comprehensive questionnaire. It examines the extent

to which sustainable behaviors are already embedded in

our association, identifies areas we need to collectively
prioritize, and allows us to set common goals to enhance
our sustainability credentials in the future.

The questionnaire itself is not expected to be a static

document. It will evolve over time through consultation
with our properties and stakeholders, via feedback

S U S TA I N A B I L I T Y R E P O R T

I N D I C AT O R S &I M PA C T
36

workshops

and

the

creationofasustainability

committee. This will allow us to stay ahead of national
legislation in each of our territories and ensure weremain up to date with the latest data, trends andenvironmental and social priorities.

This project will also grow in collaboration with ourproperties and stakeholders by understanding andresponding to their needs, and from drawing upon theirexperience and ideas. This way we can all progress
together to achieve our common sustainability goals.

37

S U S TA I N A B I L I T Y R E P O R T :I N D I C AT O R S & I M PA C TPILLAR ONE

E N V I R O N M E N TA LC O N V E R S AT I O N

Environmental conservation calls for responsibility and

But with more than one in five of our properties located in awater resources, pollution and other factors are worsening, as

spaces, our properties are already adapting and are committed

nature reserve, and 85% of our properties looking after green

action from our properties. Global warming, depletion of

to reducing their environmental impact.

the summer of 2022 has forcefully demonstrated, with heatwaves, fires and water stress multiplying over most of theworld, leading to a major loss of biodiversity.

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S U S TA I N A B I L I T Y R E P O R T :S U S TA I N A B I L I T Y R E P O R T :I N D I C AT O R S & I M PA C T

I N D I C AT O R S & I M PA C T

E N V I R O N M E N TA L C O N S E R VAT I O N

E N V I R O N M E N TA L C O N S E R VAT I O N

C E R T I F I C AT I O N S

ENERGY

30% of properties have achieved a sustainability
certification or ecolabel.

70% of properties are able to reporttheir energy consumption.
Of the reported energy consumption,
the following is a breakdown by source.

GREEN GLOBEEU ECOLABEL
Accommodation Services

2.1%

3.2%

GREEN KEY

OTHER L ABELS

6%

2% Other

23% Natural gas

19% Heavy
fuel oil
8% Electricity(in green contract)

21%

OTHER L ABELS ACHIEVED BY OUR PROPERTIES

3% Renewableenergies producedon site(solar, biomass, wind,geothermal)

45% Electricity(general network)

Fourchette bleu / Certified Green by the Green Restaurant Association / LEED / Blue Flag / Private
LABEL - Ecoqualis / Tourism Sustainability Certification / Green hospitality / EarthCheck / Ecotable/ Ecocert / NOW Sustainability / Label de qualité du Parc National du Grand Paradis / Valeur Parc
Naturel / Vitale Vert/ Swisstainable 2, EFQM / SOStain & VIVA certification / B Corp

40

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S U S TA I N A B I L I T Y R E P O R T :S U S TA I N A B I L I T Y R E P O R T :I N D I C AT O R S & I M PA C T

I N D I C AT O R S & I M PA C T

M AT I Á S
DE CRISTOBALSCOPE 3 ACTIONS ENGAGED TO REDUCE SUPPLIERS’ ENERGY CONSUMPTION

Our

three

properties

becameLaundry services

Transport services

Other actionsof propertiesof properties

optimization oflogistics plans

38%

M A N AG I N G D I R E CTO R
AWA S I I G U A Z Ú , ATA C A M A A N D
PATA G O N I A , A R G E N T I N A & C H I L E
carbonneutral in 2021 because we believe it is

At most, we may be able to save ourselves, and preserve

future. I hate the phrase ‘save the planet’. It seems toinvest in conservation because we believe in it, because

good business, and it is fundamental to our30%

the natural ecosystems that sustain us. So at Awasi weme to be human arrogance–it’s as if the planet needed

we believe that keeping culture and nature alive is key tohumans, and that we humans were here to save it.

L U I SALORENZO

the human experience.”

ACTIONS UNDERTAKEN TO REDUCE ENERGY CONSUMPTION

Yes (already done)

Yes (0-2 years)

Yes (+3 years)MAÎTRE DE MAISONA Q U I N TA D A A U G A , S PA I N

Since opening we have carried out different

Noawareness initiatives in favor of social
andenvironmental

responsibility.

Our

approach includes more than just isolated initiatives:

Taking action to increase the share of renewable energy sources

we have an ongoing commitment to embracing
advanced technologies while preserving the heritage of

Reviewing the vehicles used and incorporating energy efficient ones

our historic buildings. We have turned to a variety ofUndertaking significant structural work to improve energy efficiency

tactics including micro-cogeneration (cooled by waterfrom the nearby Sar river), which uses gas to meet theMonitoring consumption and defining an action plan for reduction/optimization  

Quinta’s entire domestic hot water demand, as well

Defining guidance for energy reduction targeted at employees and guests

as electricity, to reduce energy consumption by 40%

Improving the water heating systemcompared with traditional methods. We have fitted

Improving kitchen equipment to be more energy efficient

hotel’s fine architecture. Additionally, we have moved to

15 solar panels, carefully concealed to preserve thegeothermal heating and cooling of the entire building,

Improving heating and air conditioning systems to be more energy efficient

using a system of 150m-deep wells and heat pumps.

Installation of electric vehicle charging stations

It makes use of the building’s ancient, thick stone
walls–as well as careful insulation of floors andImproving the lighting system

0%

42

20%

40%

60%

80%

ceilings–to deliver considerable savings over conventional

100%

approaches.”

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S U S TA I N A B I L I T Y R E P O R T :S U S TA I N A B I L I T Y R E P O R T :I N D I C AT O R S & I M PA C T

I N D I C AT O R S & I M PA C T

E N V I R O N M E N TA L C O N S E R VAT I O N

BIODIVERSITYSUJÁN LIFE
INDIA

Located in one of the world’s most biodiverse regions, therestoration, preservation and protection of the landscape is

TRAINING IN
BIODIVERSITY

72%

of properties provide training
in biodiversity conservation
to their grounds managers,
gardeners and/or farmers.

GREEN
AREAS

OFFICIAL
PROGRAM73%

23%

of properties have managedof properties have ansome of their green areas

official wildlife conservation(forests, woodlands, ponds,

program in partnership withetc.) to enhance biodiversity

a local association, NGO orconservation.

other experts.

crucial to SUJÁN’s vision as a custodian of the wilderness it

is surrounded by. In collaboration with local communities,

it works to support and maintain the integrity of theecosystem to ensure the wildlife biomass co-exists inharmony with the human population.

SUJÁN’s Field Team’s ongoing research and analysis of raw
field data have resulted in the region’s first ever baseline

surveys and data about wildlife, flora and fauna. This helps
determine how the ecosystem works and inspires activities
that preserve and enhance the natural functioning of key

AVAT O N L U X U R Y
VILLAS RESORT

ecological processes. Its advocacy and efforts have helped
preserve and restore over 25,000 acres (10,000 hectares) ofwilderness, which has become a stable, natural habitat for

GREECE

leopards as well as 30 other recorded species of mammals,
272 species of birds and 70 species of flora.

Set in a NATURA 2000 protected area, Avaton is active

across the spectrum of sustainable development and

YA P M E N G
YEEworks in partnership with leading non-governmentalorganizations. An important local partner is Arcturos,
one of the largest and best-known NGOs in Greece. The

charity began as a rescue project for bears exploited bycircuses and zoos, which it rehabilitated and released
into protected areas. It now safeguards twelve native

BEEKEEPER
T E N K U N O M O R I , J A PA N

species, including bears and wolves, within their natural
habitats in northern Greece.

Set in deep wooded mountains, Tenku no

Avaton responded enthusiastically to an approachpreserving the semi-wild Apis japonica

partnership and the creation of a promotional teddy

for help by the charity, which has led to a successful

Mori offers bees a perfect haven. We arebear. This toy has proved to be a huge hit with the hotel’sbees, which are very rare and precious. I pay careful

guests, with 60% of them purchasing one, providing

attention to this honeybee’s particular requirement

continued funding for Arcturos’s essential work.

for space, placing hives far apart in the forest to avoid

Avaton’s breadth of commitment, including recycling

competition, especially with wild bees who are underprograms for batteries and cooking oil, is exemplified

considerable threat compared to domesticated bees. We

by its Green Key award, which is a leading standard ofhave a synergy with our hives: we ensure that they haveexcellence in the field of environmental responsibility

ample forage available without pesticides and the bees

within tourism.

pollinate our organic vegetable gardens.”

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I N D I C AT O R S & I M PA C T

E N V I R O N M E N TA L C O N S E R VAT I O N

ACTIONS UNDERTAKENTO REDUCE WATER CONSUMPTIONWAT E RYes (already done)

Yes (0-2 years)

Yes (+3 years)

No

Undertaking significant work to improve the whole water system(e.g. rainwater collection system, internal recycling system, etc.)
Monitoring water consumption and defining an action plan for
reduction
Defining guidance (or a list of nudges) for water consumption
reduction targeted at employees and guests
Using water-saving equipment for toilets, showers, tapas, spa
equipment, kitchen equipment
Ensuring that all water is sourced responsibly from a legal andsustainable source that will not negatively affect environmental flows
and the community/region

0%

20%

40%

60%

80%

100%

PIKAIA LODGE
G A L Á PA G O S I S L A N D S

Fresh water is scarce on the Galápagos Islands andS H A N VA R T Y
CO-FOUNDER & OWNERLONDOLOZI, SOUTH AFRICA

At Londolozi, our aim is to pioneer newpreserving water is one of the property’s greatest

nature. One of our strongest focuses ismunicipal wells, then is transported to the lodge byrecycling treatment plant. It is one of the most advanced

Using existing local businesses for this mitigates againstthat the disposal of our treated wastewater into the

responsibility pledge to use existing local businesses.

systems for living in partnership withchallenges. Pikaia Lodge’s water comes from Pto. Ayora’s

water preservation, so we invested in a wastewater

third-party transportation, where it fills water reservoirs.

systems in the southern hemisphere and ensures

additional vehicles on the island, and fulfils a social

wilderness is done with the greatest of care.”Well-water is treated with UV and ozone, but it is notconsidered potable. However, Pikaia’s roofs are designed
to collect rainwater, which is purified through a set of12%of properties have performed
an environmental footprint
assessment.

72%
of properties are able
to report their water
consumption.
46

membranes, and which can then be used in the lodge’s

On average,
our water consumption:
1440 liters per
guest night stay

kitchens. This purified water passes through other filtersfor cooking, making juices, drinking water and ice, avoiding
the need for plastic bottles. High quality water-saving

devices, including toilets, water-saving shower heads andtaps help preserve water once it has been sourced.

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S U S TA I N A B I L I T Y R E P O R T :S U S TA I N A B I L I T Y R E P O R T :I N D I C AT O R S & I M PA C T

I N D I C AT O R S & I M PA C T

E N V I R O N M E N TA L C O N S E R VAT I O N

PLASTICSINGLE-USE PLASTIC

REDUCINGSINGLE-USE
PLASTIC

PLASTICIN OURK I TC H E N S

74%

68%

Part of the product range
created with Palatino in 2020
to reduce single-use plastic
consumption.

of properties still use plasticof properties haveproducts (e.g. cling film and gloves)eliminated single-use

PERCENTAGE OF PROPERTIES THAT HAVE REPLACED SINGLE-USE PLASTIC PRODUCTS

in the kitchen. Alternatives forplastic straws, drinking

kitchen equipment still pose avessels and bottles.

Amenities/toiletries

challenge.

Straws63%

82%

Never used

MIRAZUR
FRANCE

According to the United Nations, if humankind continues
with the current rate of plastic consumption, plastic willoutweigh the planet’s fish by the year 2050. In 2019, Chef

Mauro Colagreco of Mirazur, a Michelin three-star restaurantin the south of France, embarked on a mission to eliminate
single-use plastics in his restaurant’s operations.
Duringathree-year

period,Chef

Colagreco’s

teamcollaborated with their producers and suppliers to

reexamine every touchpoint they had regarding plastics. It
not only made them think about alternatives, but also how
to reduce their consumption of single-use items in general.

One of their most outstanding figures achieved is that they

have reduced their consumption of plastic cling film by

6,200 miles (10,000km) per year–the same distance from
Mirazur in Menton, France to Buenos Aires, Argentina, Chef
Colagreco’s hometown–eliminating it completely where

possible or replacing it with a vegetable-based PLA-plastic
that is composted on the property in special hot boxes.

48

Drinking vessels

Bottles83%

Have replaced

74%

Have not replaced

Plastic drinking vessels
Plastic straws or stirrers
Takeaway packaging (e.g. lunch for meetings)
Plastic water bottles
Keycards
MinibarAmenities/toiletries
Tea/coffee plastic bags
Miscellaneous (e.g. pens)
Plastic coffee capsules
Plastic gloves for chefs
Kitchen cling film

0%

20%

49

40%

60%

80%

100%

S U S TA I N A B I L I T Y R E P O R T :S U S TA I N A B I L I T Y R E P O R T :I N D I C AT O R S & I M PA C T

I N D I C AT O R S & I M PA C T

E N V I R O N M E N TA L C O N S E R VAT I O NLINEN MANAGEMENTRESPONSIBLE PURCHASING
CLEANING
PRODUCTSS PA B E A U T Y
PRODUCTS

69%

46%

of properties apply
responsible standards
on cleaning products.
13% strictly use
100% organic products.

PESTICIDES AND
HERBICIDES

LINEN

71%

of properties applyof properties apply

responsible standards on

responsible standards

linen, towels, napkins,

on spa beauty products.

tablecloth and professional

18% use only

clothing. 34% strictly use

100% organic products.

100% natural fiber products.

FLOWERS AND POT TED PL ANTS

65%

98.7%

of properties ensure that their cut flowers (and decorativeof outdoor areas do not receive

potted plants) are 100% local (<250km), seasonal andany chemical treatment.

responsibly-grown.

BELLEVUEH OT E L & S PA
I TA LY

REUSE
PROGRAMQUANTITY OF
L I N E N WA S H E D

77%

18%

of properties have aof properties measurelinen-reuse program in place

the quantity of linen washedfor bed linen or towels.

per year.

LINEN REPLACEMENT FREQUENCY
24%
On request

3% plusMore than threedays or on request

13%
Every day

29%
Every three days oron request

31%
Every two days oron request

The Bellevue Hotel & Spa sits in a sea of rural tranquility, in Italy’s Gran Paradiso
National Park in the region of Valle d’Aosta. The Alps have long been sought

out for their curative properties, and the Bellevue offers a modern, sustainably
focused twist on this traditional setting.

When it comes to treatments for guests, the Bellevue Hotel & Spa sources only

local, organic products for the wellness center. The hotel draws on ancientherbal recipes for its remedies, and other preparations are made from glacierwater and mud, blended with local honey, milk and wine. The center also offersa broad range of traditional organic cosmetics. These are all sourced from theProfumo Santa Maria Novella: a 600-year-old Florentine pharmacy that uses
ancient recipes to produce modern-day perfumes and skin care products.

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I N D I C AT O R S & I M PA C T

PILL AR T WOS U S TA I N A B L E
CUISINE

Our restaurants are world-renowned and our chefs entrust

Nearly half of our restaurants (44%) have their own vegetable

which is in turn dependent on preserving the land andtheir recipes, such as honey and eggs, demonstrating that ourgarden and many of them produce ingredients central totheir creativity and excellence to the quality of produce,

properties directly invest in the quality of ingredients withmaintaining the health and integrity of soil. Actively choosing

meticulousness and passion.

seasonal products reflects the variation of nature through the
year.

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I N D I C AT O R S & I M PA C T

S U S TA I N A B L E C U I S I N E

H E A LT H Y& S U S TA I N A B L E F O O DBASIC INGREDIENTSA N I M A L W E L FA R E

74% of properties use only organic

64% of properties ask and check that their(whether certified or not) ingredients

farmers/producers/suppliers abide by thewith 13% of properties planning toWorld Organisation for Animal Health fivetransition.

freedom welfare standards.

74%

64%

S U S TA I N A B L E S E A F O O D
66% of properties consider (1) Latin species name, (2) origin, (3) catch method and(4) maturity (for wild seafood) and farming practices (for aquaculture)in accordance with NGO advice when purchasing seafood products.

66%
NUMBER OF PROPERTIES CONSIDERINGTHE FOUR CRITERIA WHEN PURCHASING SEAFOOD PRODUCTS

D A L P E S C AT O R E
I TA LY

180
160

During the first lockdown in 2020, the Santini family, ownersof Dal Pescatore, a Michelin three-star restaurant located140

two hours east of Milan in Italy, facing deep uncertainty and120

with disruption to supply chains, decided to purchase land
adjacent to the restaurant in order to produce much of its

100

own food and reduce its reliance on deliveries. The land had

80

create an entirely regenerative farm in its place–an approach

60

previously been farmed intensively, and the family decided tothat positively benefits the soil and enhances biodiversity.

40“We wanted to create a model of truth and values,” says

20

hundreds or even thousands of tonnes of carbon from theforest, incorporating a free-range chicken coop, an apiary foratmosphere.

honey, and a fruit orchard and a vegetable garden.It keeps a

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55

2019

2020

2017

2018

2016

2015

2014

2013

2011

2012

2010

2009

2007

2008

2006

2005

2004

2002

2003

1999

2000

1997

1998

1994

1986

it as they go. Underfoot, the healthier soil can sequester

ambitious. Two years later, their land boasts a perennial food1990

specific plants grown for forage, with their manure fertilizing

At first, Dal Pescatore’s project seemed complex and01979

herd of cows that graze between parcels of land, each with1980of the restaurant, which was founded in 1926.

1960

Giovanni Santini, the fourth generation of chefs at the helm

S U S TA I N A B I L I T Y R E P O R T :S U S TA I N A B I L I T Y R E P O R T :I N D I C AT O R S & I M PA C T

I N D I C AT O R S & I M PA C T

M E ATSEAFOOD

Industrialized agriculture cultivates monocrops dependent on fossil fuel-derived pesticides and fertilizers. By

Over 90% of wild seafood is either fully fished or overfished according to the Food & Agriculture
Organization (FAO). And more than half of all seafood consumed throughout the world is farmed.

contrast, farming regeneratively means fostering soil health–teeming with micro-organisms, insects and fungi–
by cultivating crops and animals together.

With a large portion of seafood consumed in restaurants, chefs’ choices make a considerable impact
on the preservation of marine resources. Like meat, reducing seafood consumption is one of the mostAnimals are integral to the sustainability of small-scale farms, but this does not override the fact that reducing

effective ways to preserve ocean ecosystems.

meat consumption is one of the most potent solutions to reversing climate change (Project Drawdown).

60%
White meat

25%
Farmed75%
Wild fish

40%
Red meat

Lamb

Pork

Wild, sourcing distance

Beef

36%

Wild, sustainability rating
7%
Yellow list

39%
43%

24%
Distant/
from abroad(>155mi/250km)

57%
64%

61%

Game

Poultry

16%
Unknown76%
Local/national(<155mi/250km)

Farmed, sourcing distance3%
Yellow list
53%

47%

Other

57%

56

28%
Distant/
from abroad(>155mi/250km)

74%
Sustainable

Farmed, sustainability rating

43%
Local, organic or local andorganic (<155mi/250km)

3%
Red list72%
Local/national(<155mi/250km)

16%
Unknown

57

1%
Red list80%
SustainableS U S TA I N A B I L I T Y R E P O R T :S U S TA I N A B I L I T Y R E P O R T :I N D I C AT O R S & I M PA C T

I N D I C AT O R S & I M PA C T

V E G E TA B L E S
11% Not organic,
local or seasonal

30% Organic,
local & seasonal

12% Seasonal (not local)

8% Local (not seasonal)

DANIEL
HUMM

23% Local & seasonal

EXECUTIVE CHEF
ELEVEN MADISON PARK, NEW YORK,UNITED STATES

4% Organic & local(not seasonal)

11 % Organic & seasonal(not local)

1% Organic(not seasonal or local)

The current food system is unsustainable.

HOTEL QUADRILLE

I never thought I would be leading the vegan

POLAND

SPECIFIC MENUS

fine dining movement, but since opening asa plant-based restaurant in June 2021, our approach has

According to Project Drawdown, a respected resource

rippled out to the rest of the industry. We are the only

for climate solutions, the three most potent solutions

ALLERGEN-FREE

92%

of properties offer allergenfree options (gluten, nuts, etc.).

V E G E TA R I A N

96%of properties offer
vegetarian options

VEGAN

83%

of properties offer vegan
options.

vegan Michelin three-star restaurant in the world–andto reverse climate change are reducing food waste,

our best work is yet to come.”

improving health and education and encouraging plant-rich diets. Hotel Quadrille is championing vegetables in
its restaurant Biały Królik, where chef Marcin Popielarz,a pioneer of vegetable-based dining, is redefining Polishcuisine in a country known for deceptively simple

specialties of meat and potatoes. As an ambassador ofChefs for Change and Roślinnie Jemy (with the motto‘vegetables are the future’), Chef Popielarz is on a mission
to put health and the environment on everyone’s mind.

DRINKSThe vegan tasting menu is almost as popular as the regular

N AT U R A L B E V E R A G E S

NON-ALCOHOLIC

73%

81%

of properties offer eco-friendly (whetherof properties offer non-alcoholic

certified or not), organic, biodynamic or

alternatives of wine, beer, and/or spirits.

natural beverages on their drinks list.

one. More and more guests wish to try vegan cuisine outof curiosity or due to increasing environmental awarenessand Chef Popielarz takes pleasure in guiding themthrough the world of plant-based gastronomy. “At first,

I was mainly interested in translating the techniques
known in vegan and vegetarian cuisine into my own

work, but ultimately what happened to me caused acomplete change in thinking. Now my personal goal is tomake plant products taste delicious to everyone, not only
fans of vegan and vegetarian cuisine.”

Almost all restaurants mention that they adapt to client requests.

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I N D I C AT O R S & I M PA C T

KATINA
CONNAUGHTONS U S TA I N A B L E C U I S I N E

ON-SITEPRODUCTION

H E A D FA R M E R
SINGLETHREAD FARM - RESTAURANT INN, CALIFORNIA , UNITED STATESPROPERTIES GROWING THEIR OWN INGREDIENTSOur farm stands out because we occupy

24 acres (10 hectares) in and amongst avalley abundant in vineyards. We aim togrow 70% of the ingredients that we use in our restaurant,
including vegetables, fruit, honey, cut flowers and herbs.
We feel fortunate to be bringing a lot of biodiversity to

Sonoma County, which is predominantly growing grapes

in the vineyards throughout the area. Once we weave a

V E G E TA B L E S

tapestry of biodiversity all over the world, we will have

FRUITSA R O M AT I C
HERBS

the strength to endure a lot of the things that we areexperiencing with climate change. Biodiversity is Earth’s

44%

62%

37%

BAKERY

EGGS

WINE

48%

11%

10%

safety net.”

CLARE
FALZONEXECUTIVE CHEF
HENTLEY FARM, AUSTRALIA
According to the FAO, if food wastage

FORAGED
GOODS

HONEY

19%

18%
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were a country, it would be the thirdlargest-emitting country in the world. We

consciously try to do our part in fighting this and we
pride ourselves in whole-product cooking at Hentley

Farm. We use components that are usually seen as
waste: fennel fronds are infused into olive oil, leaves ofcauliflower are fermented, and egg shells are repurposed
as a vessel for our pre-dessert.”

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I N D I C AT O R S & I M PA C T

L A TA B L E D E Y O A N N
CONTE

S U S TA I N A B L E C U I S I N E

F O O D WA S T E

FRANCE

A 20th century mansion that stands peacefully between

Lake Annecy and surrounding mountains has becomea beacon of the anti-food waste movement. This is the

ACTION ENGAGED TO REDUCE FOOD WASTE

home of Michelin two-star Hôtel-Restaurant La Tablede Yoann Conte where, since 2010, Yoann Conte has
drawn his inspiration from the passing of the seasonsand the plants that prosper at different times of year to
reinterpret local cuisine.

I N I T I AT I V E S

His presentation of his restyled dish “nothing is wasted,

91%

everything is reused,” the one and only carrot epitomizes

his approach. It is an homage to his grandmother Annaof properties have initiatives in place to limit foodand his predecessor Chef Marc Veyrat’s carrot ravioli. It
is accompanied by a carrot jus, purée and a caramelized

waste in their restaurant.

carrot. The colors and flavors of the carrot are magnified

in different ways, in a demonstration of the joy andflexibility of zero-waste cooking.

RECIPES90%

have adapted recipes to reduce food waste.

K I TC H E N T E A M

99%have trained their kitchen staff to limit food waste.

QUANTITIESCOLLECT & COMPOST

20%

66%

of properties measure the quantityof properties have their food waste

of food waste produced by theirseparately collected and composted

restaurant.

onsite or offsite.

LOCAL NON-PROFIT

25%

With regard to reducing packaging waste,

coordinate with a local organization (NGO, etc.)

71% of metal, 83% of cardboard, 78% of plastic, and 86% of glass

to tackle food waste.

are separately collected and sent for recycling.

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S U S TA I N A B L E C U I S I N E

F O O D H E R I TA G E
CONNECTION BETWEEN GUESTS AND CULTURE

G R E E N S PA C E S

E D U C AT I O N

60%

42%

of properties offer garden or productionof properties offer educational

facilities tours.

workshops/cooking classes.

GARETHSTEVENSONEXECUTIVE CHEF
PALÉ HALL ,UNITED KINGDOM
Everything we do as chefs can heavily
impact our food system. Among theingredients we like to feature are Gorwydd

Caerphilly cheese–boasting a texture that’s both crumblyand creamy. This cheese, popular among Welsh miners,
almost vanished from production during World War II.

Made from raw milk, Gorwydd Caerphilly is produced in

an artisanal way, a cheese-making process representativeof Welsh heritage that I would never want us to lose.”

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I N D I C AT O R S & I M PA C TPILLAR THREES O C I A L & S O C I E TA LEMPOWERMENTSOCIAL - At a time when gender equality in the hospitality

SOCIETAL - Our properties are champions of local

conditions, contracts and remuneration, pay parity, therelationships with local suppliers, from farmers and growers

industry is hotly debated, social issues such as working

communities, providing employment and encouraging

elimination of discrimination and the drive to provide ato artisans, covering cuisine, room amenities, furniture andmore inclusive working environment are clear priorities forfabrics. In other words, geotourism (tourism that enhances

our properties.

the disctinctive geographical character of a place) is at theheart of our operations.

We are performing well in terms of management, with

46% of women in management positions and 42%

As such, Relais & Châteaux not only contributes to thea strict policy on Equality, Diversity and Inclusion

culture, customs and heritage associated with a region.

in the top 10 salaries. Half of our properties have

local economy but ensures the perpetuation of local

and half of these have trained their teams on
its rules. However, only 5% of our executive chefs arefemale–a reflection of wider industry trends that we hope
to positively impact in the coming decade.

Nonetheless, cohesion and conviviality are at the heartof working lives in our properties. Three quarters of ourproperties organized between two and three team-building
events during 2021, despite the challenges of the pandemic.

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I N D I C AT O R S & I M PA C T

GRANTLEY HALL

SOCIAL EMPOWERMENTUNITED KINGDOMAT T R A C T I V E
WORKPL ACE

Seeking to overturn negative perceptions of hospitality work,

such as long working days, anti-social hours, little holiday andlow pay, Grantley Hall has worked hard to improve working
conditions for all its staff.

Accredited by the Workplace Wellbeing Charter, thehotel’s team members enjoy competitive salaries, 31 days

LIVING CONDITIONSFOR EMPLOYEES

64% of properties are concerned with or monitor theliving conditions of their employees (whether they live onor off property).

annual leave including bank holidays, access to a dedicated

The property also takes the well-being of their team seriously

staff gym and fitness classes, bespoke career training,and has created well-being champions and offers staff accessmentorship, accredited learning, and team events. On-site

to a confidential assistance line, mental health first aiders andstaff accommodation, for eligible roles, have been designed toa well-being hub. Management also provides a Simply Healthmeet the needs of a modern workforce, with en-suite rooms,

cash plan and private medical insurance available for those ina cinema, gym and outside space.

FREE WIFI

eligible roles.

ACTIVITIES91%

SALARY AND GENDER PAY GAP

38%

of properties provide

offer access to recreational activities/

free wifi to employees.

facilities (pool, golf, etc.) to employees.

ROOMS

FOOD

56%

69%

WOMEN

G E N D E R PAY G A P

46%

13%

of managers at Relais & Châteauxof properties assess their gender pay

properties are women.

gap. Half of them are required to do it

In the top 10 salaries, 42% are women.

by law (France, UK, Spain, Switzerland,
UK, Canada). Others do it voluntarily.

of properties provide individualof properties provide balanced andor shared rooms to their employees.

healthy meals to employees.

Other services provided to employees are specific recreational areas with free drinks, showers andTVs, professional clothes and cleaning, private medical insurance or free medical check ups.

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M AT E R N I T Y

PAT E R N I T Y

D AY C A R E

nearly 1 0 0 %

88%

5%

of properties offer maternityof properties offer paternityof properties offer

leave and 25% grantleave and 19% grant

daycare services to theiradditional maternity leave on

additional paternity leave on

staff’s children.

top of legal requirements.

top of legal requirements.

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I N D I C AT O R S & I M PA C T

EQUALITY, DIVERSITY & INCLUSION

WORKING TIME, VOLUNTEERING AND RECOGNITION

53% of properties have an Equality, Diversity& Inclusion policy with clear grievance anddisciplinary procedures. In addition, some
27% of properties have performed a dedicatedtraining session for the policy in 2021.

181

EMPLOYEE RECOGNITION

96

employees with

employees

disabilities

are refugees

50%

of properties have a formal employee recognition program.

FLORIANMOOSBRUGGERMAÎTRE DE MAISONGASTHOF POST, AUSTRIA

JODIE
RABY

In 2015, we created a bespoke language
immersion

training

programfor

anapprentice that was a refugee from Syria.

We eventually hired him to become a fully-fledged part

HEAD OF HOUSEKEEPING
OLD EDWARDS INN, NORTH CAROLINA ,UNITED STATES

of our team. I truly believe that if all businesses took onjust one refugee, then we could do a world of good in
making displaced people feel included and productive inan unfamiliar country.”WehostedthefirstHousekeeping

Summit in Relais & Châteaux’s history
here at Old Edwards Inn in January 2019,

where the heads of the housekeeping departments fromthe North America delegation (Canada, USA, Mexico

BORGO SAN FELICEand the Caribbean) came together to exchange best

I TA LY

practices such as innovative turndown ideas, green
initiatives (cleaning products, linens and amenities),

Set in the heart of ancient Tuscany, the Hotel Borgo San

staff engagement, and more.

living in the Italian countryside. Additionally, throughOften, chefs in the hospitality industry get the limelight,a chance to improve their lives by creating well-designed

inspiring to meet my colleagues from other regions to

FELICE, run by and for individuals with disabilities andrecognition for our indispensable work.”

Felice proudly offers guests all the pleasures of slow

the Fondazione Allianz UMANA MENTE, it offers others

but housekeeping is the backbone of every hotel. It was

residential and gardening programs in the ORTO & AIA

know that we are part of something bigger and to getunderprivileged circumstances. The property is dedicatedto fostering the meaningful development of their careers.

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I N D I C AT O R S & I M PA C T

RECRUITMENT AND HOSPITALITY EDUCATION

STAFF MOTIVATION

83% of properties have a formal induction program for every
new team member. Among them, 88% include the Relais &Châteaux induction program.

RECRUITMENTPA R T N E R S H I P S

18%

83%

WORKSHOPS

TEAM-BUILDING

42%

75%

of properties organizedof properties organized educational

team-building day trips or outings

workshops or special inspirational speaker

for their staff in 2021, with 2 to 3

events for their staff in 2021, with 3 to 4

events per property on average.

workshops per property on average.

of properties have recruited moreof properties have partnerships

than 50% of their apprentices orwith training centers/schools.

RELAIS TEAM

trainees as employees.

87% of properties recruit trainees with 69% of themproviding specific on-site training and 77% offering
possible recruitment at the end of apprenticeships.

ANA CLARABOGLIOLIS U S TA I N A B I L I T Y M A N A G E R
L AS BALSAS, ARGENTINA
Las Balsas is the first B Corp-certified
property in the Relais & Châteaux family. We

believe that our approach translates to highemployee retention. On average, our team members havebeen working with us at the hotel for 7.5 years. This gives
us a total of 255 cumulative years of team experience.”

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R E L A I S T E A M R AT E

E M P L O Y E E T R AV E L

88%

5%

of properties encourage employees to redeem the Relaisof employees redeemed andTeam Rate, which is a preferred room rate and breakfast

benefitted from the Relais Teamavailable for our 42,000 employees for when they travel.

Rate while traveling.

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I N D I C AT O R S & I M PA C TS O C I E TA L E M P O W E R M E N T

LOCAL COMMUNIT Y
ACTIVISMVÉRONIQUE
BRASMAÎTRE DE MAISONLE SUQUET, FRANCE
Since our very beginning, we have strived

to bring together the teams of men and

CONTRIBUTION TO LOCAL BUSINESS ACTIVITY

women who work together at Le Suquet.

Every year the ‘Bras KC’ team, an association created in

1993 to strengthen team spirit and cohesion, organizes
activities such as excursions or cultural visits in order toRelais & Châteaux properties’ primary contribution to local economies is throughhiring local staff. On average, 70% of employees are hired locally from within a 30mi
(50km) radius and 28 properties employed all their staff from within this same radius.

create a staff dynamic of harmony and shared values.

Convivial and educational visits are also organized with our

We also take great pleasure in welcoming pupils fromlivestock farmers and cheesemakers. We think thesesustainable food because it is the next generation who aresuppliers, such as vineyards, vegetable and fruit producers,

local schools, in order to pass down our practices forencounters give meaning to their work and help make our

the guardians of our future.”chefs of all ranks aware of the quality of their ingredients

PA R T N E R S H I P S

CONSCIOUS BUSINESSES

74%

71%

and the benefits of building relationships with producers.

PATIMA HAJI
PANDU

of properties support businesses thatof properties have built

are locally, socially or environmentally

partnerships with local businesses,

engaged.

organizations, newspapers.

LOCAL BUSINESSESLOCAL SUPPLIERS

60%

80%

P R O D U C T I O N M A N A G E R O F M WA N I
ZANZIBAR
SUPPLIER TO ZANZIBAR WHITE SAND
VILL AS, TANZANIA
Seaweed,of properties source artisanal goods/

of properties invite guests to support

services from local suppliers, mainly

local businesses (orally for 15%,

ispleasure working with the team, and we look forward todeveloping the relationship even further–with the mutual

and accessories.

aim of supporting the women of our community and theenvironment.”

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treasure,

Relais & Chateaux Zanzibar White Sand Villas. It is afurniture, decor, woodwork, clothes

whether digitally or printed).

eco-friendly

crafted into skincare and amenities forfor handicrafts, ceramics, cosmetics,

and by written message otherwise,anharvested by our team of women and75

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I N D I C AT O R S & I M PA C T

L A F E RME S A I N T- SIMÉ ONS O C I E TA L E M P O W E R M E N T

FRANCEG E OTO U R I S MThis 17th-century farm is an ideal base to discover
Normandy–thebirthplaceofImpressionism.

From

Renoir, through Pissarro to Monet, impressionist painterswere inspired by the area’s landscapes: its white chalkcliffs, surging waves, beaches, and harbors–as well as themeandering Seine and green countryside. The landscapes

CONTRIBUTION TO LOCAL BUSINESS ACTIVITY

inspired paintings such as Monet’s “Impression, Sunrise,”
the origin of the name Impressionism.

Drawing on this unique heritage, the property invites its

38% of properties are designated a historical site(i.e listed architectural heritage.).

guests to immerse themselves in the art world throughits connections with historic figures. They can stay inMonet’s bedroom, or Corot’s old workshop in the heart ofthe original building. They can spend time in the gardens
watching the light on the Seine estuary, or take an art class.

UNESCO WORLDH E R I TA G E S I T E

N AT I O N A L
PA R K

24%

22%

are located in a UNESCO Worldof properties are located

Heritage Site and another 29% are

in a protected national park.

located less than one-hour

In the La Boucane bistro they can savor dishes composedof fresh produce from the permaculture vegetable garden
in a typical thatched Normandy house that has been an
inspiration to visiting artists on many occasions.

YIHE MANSIONSCHINA

Yihe Mansions, at the heart of a historic district of 26

drive to one.

buildings of the Nanjing Republican era (1912-1949),
are both typical and a rare example of modern Chinesearchitecture, known also as the Republic or National style.
In 2006, the local government launched a renovation project

for the buildings which had been neglected. The restoration

C R E AT I O N O F
A N A S S O C I AT I O NSUPPORTINGA N A S S O C I AT I O N

15%

34%

In 2014, the Yihe Mansions was recognized in the UNESCO

association, NGO or foundation.

in a context where, due to the government’s commitmentof properties support or work with anof properties have created and/or operate
an association, NGO or foundation.

work was done as a conservation project, fully respecting

the original spirit and in compliance with original materials
and styles: grey bricks and tiles with yellow walls.

Asia-Pacific Awards for Cultural Heritage Conservation. Thisannual award recognizes successful conservation projects
to development and modernization, traditional styleremnants are under threat. This award encourages thepreservation of such world-class architectural heritage.

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C A S A PA L O P Ó45%

G U AT E M A L A

of properties carried out initiatives to support the geographic and cultural preservation

Casa Palopó lies on the outskirts of Santa Catarina Palopó,of their region and make guests aware and/or involve them in these actions.

a small but lively town dotted with dozens of colorfulhouses and shop fronts, each embellished with eclectic
Mayan patterns.

These

initiatives

include:sustainability

charters,

financial support, technical support, architecturalpreservation, employee volunteering, local committees
forwildlife

conservation,awareness-raising events.

culinary

heritageandGuest awareness actions include: gardens with native

Properties in these vibrant colors, integrated withindigenous

symbols,aresomethingofarecentphenomenon, having replaced the faded grey façades ofbuildings in the community as a result of a social project

launched by native Guatemalan and property owner

Claudia Bosch in 2016. The works have transformed theentire village into an unmissable artwork.

species, tours, activities, museums, local art galleries, digital

Casa Palopó is one of the main sponsors of the projecttrained to raise guests’ awareness of environmental impact

to pick up a paintbrush and support the cause by further

platforms, TV, books, local recipes and wine, employees
and cultural preservation and local naturalist guides.

and hotel guests with artistic ambitions are encouraged

spreading the indigenous painting style around the town.

The goal: to create an entirely blue village that mimics theturquoise of the lake, the color of the sky and the motifsof the traditional Huipil tunics.

R E S TA U R A N T
STÉPHANE DÉCOT TERD

AGGIE
BANDA

SWITZERLAND

In September 2021, Stéphane and Stéphanie Décotterd
relocated their restaurant to the Glion Institute of

LODGE MANAGERROYAL CHUNDU, ZAMBIA

Higher Education, the presitigious hospitality schoolin Switzerland. Already awarded one Michelin star,

Restaurant Stéphane Décotterd is also adjacent to two

It all starts with our people: 99% of ourother restaurants within Maison Décotterd: the Bistro

team are Zambian, including our managers.

by Décotterd and the Lounge Bar by Décotterd. Glion

Most of us come from or live in one of thestudents take advantage of their proximity to one of thetwo villages right next door to the lodge–the agricultural

world’s leading figures of local, seasonal gastronomy. They

Malambo village and the fishing-centric Muluku village.

witness the choreography of all three restaurants andThis close connection is also represented economically:learn from exceptional culinary talents by participating

70% of all revenue at Royal Chundu is reinvested directlyin training sessions. This fosters a sense of community

back into the local community.”

between the school and restaurant, and empowers future
young professionals through hands-on experience.

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04

CONCLUSION

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CONCLUSIONCONCLUSIONC A L C U L AT I O N
E X P L A N AT I O N

To ensure full transparency, responses to our questionnaire were
entrusted to external sustainability consultants, Solinnen andAlice Audouin Consulting, to ensure impartial analysis andinterpretation of the data. Standard industry metrics were used in
the calculation of the data.
The results in this baseline report are based on activity in 2021.
During this time, our association had 550 properties, with 14
leaving and 17 new members joining. About half (between 46% to52%) of 550 properties answered most of the questions containedin our 2021 Sustainability Questionnaire.
283 properties answered the questions on Environmental
Conservation; 264 properties completed the section on Sustainable
Cuisine; and 255 properties responded on Social & Societal
Empowerment.

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Our properties’ responsiveness can also be assessed with the following
robustness:

GOOD

AV E R A G E

LOWon Yes/No
and multi-choicequestionson openquestionson “quantity”
questions

The data gathered by the questionnaire was provided by member properties
on a voluntary and declarative basis.

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CONCLUSIONCONCLUSIONCHALLENGES
AHEAD

Operatingcommerciallysuccessful
businesses that are also truly sustainable,
whatever the industry, is no easy feat.
It often requires radical redrawing andrecalibration of conventional procedures
and arrangements, experimenting in new
methodologies and taking risks to identify
and invest in new lines of supply, newmaterials and new technology.

However, we recognize that profound change
also takes time and becoming sustainable
is a journey. Hard work and sometimes
difficult choices remain ahead. This report,
based on our sustainability questionnaire,is but one step on that journey.

These entrepreneurial behaviors are second
nature to our association of independent
operators. We are positive about how thisworking model provides for flexibility inreflecting and adapting to local differences,needs and vulnerabilities. And we believethat amid the acceleration of the effects
of climate change this model allows ourproperties to react and respond as thepriorities for sustainability in a given
locality inevitably shift.

The challenge now is to identify and put
in place the right tools to accompany ourmembers on this journey, which will become‘sustainability as a service’ for our member
properties. Our newly defined objectives
will progressively help focus the efforts ofour community and create an ambitious
trajectory around which we can progresscollectively. Sharing and building on thecollective knowledge and experiences ofour members will be key to this.

We must also look beyond our community.
A crucial next step is undertaking a fullmateriality assessment of our stakeholders
to evaluate the risks, impacts andopportunites our association of individual
properties has on them and they on us.
It will allow our nascent sustainability
committee to identify and understandthe relative importance and impact ofspecific environmental, social and societal
sustainability topics on these players andwhere action and further efforts are needed.

These measures are designed to ensure
we stay ahead of the game and guaranteethat we are acting in all the areas where
our business has an impact and can makea difference.
Make no mistake, the challenges we face areexistential. We remain proud but humble interms of the successes we have previously
demonstrated, and we are aware that there is
still a mountain to climb. Our strength andcreativity as a community of independent
hoteliers, restaurateurs and chefs will
help us to overcome these challenges andtake the necessary actions that the planet
deserves, our guests demand and future
generations depend upon.

Our new sustainability committee will becomprised of stakeholders from across our
ecosystem. They will help steer and refine
our initiatives to ensure that we remain agile
and adaptable to the changing needs andtrends across the sustainability landscape.

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PA R T I C I PAT I O N
OF MEMBER PROPERTIES
Thank you to the 283 Relais & Châteaux hotels and restaurants acrossour 20 delegations who responded to the Sustainability Questionnairemeasuring activity in 2021. Your contribution made our Sustainability
Report 2022 possible.

AFRICA & INDIAN OCEAN
20 Degrés Sud Boutique-hôtelBlue Margouillat Seaview Hotel
Delaire Graff Lodges & Spa
Duba Plains Camp
Ellerman House
Esiweni Luxury Safari Lodge
Great Plains Mara
Great Plains Selinda
Jabulani
Londolozi Game Reserve
ol Donyo Lodge
Royal Chundu – Luxury Zambezi Lodges
Tembo Plains Camp
Zanzibar White Sand Luxury Villas & Spa
AUSTRALIA, NEW ZEALAND& PACIFIC
Blanket Bay
Hentley Farm Restaurant
Le Bora Bora
Le Nuku Hiva Pearl Lodge
Le Taha’a
Matakauri Lodge
Otahuna Lodge
The Farm at Cape Kidnappers
The Lodge at Kauri Cliffs
BENELUX, EASTERN EUROPE& SCANDINAVIA
Château de Vignée
Château Neercanne
Château St. Gerlach
Dragsholm Slot
Epoque Hotel
Hotel Copernicus
Hotel Franq
Hotel Heritage
Hôtel Le Place d’Armes
Hotel Union ØyeLandgoed Hotel Het Roode Koper
Le Bistrot Français
Le Chalet de la Forêt
Quadrille
Stikliai Hotel

FRANCE: GREAT EAST& RHÔNE-ALPES
Au Cœur du Village Hôtel & Spa
Château des Avenières
Château Saint-Jean
Domaine de Rymska
Georges Blanc Parc & Spa
Hameau Albert Ier
Hostellerie de Levernois
Hôtel Restaurant Auberge du Père
Bise – Jean Sulpice
Jiva Hill Resort
La Côte Saint Jacques & Spa
La Maison des Têtes
Le Domaine de la Klauss
Le Grand Cœur & Spa
Le Relais Bernard Loiseau – Spa Loiseau
des Sens
Les Maisons Marcon
Maison Doucet
Maison Lameloise
Restaurant Le Pré
Restaurant Pierre Orsi
Villa Florentine
Villa René Lalique
FRANCE: GREAT SOUTHERN-WEST
Brindos Lac & ChâteauxChâteau Cordeillan-Bages
Château de Drudas
Château de la Treyne
Château de Riell
Domaine d’Auriac
Hôtel de Pavie
Hôtel Parc Victoria
La Chapelle Saint-Martin
Le Vieux Logis
Les Prés d’Eugénie - Maison Guérard
Restaurant Christopher Coutanceau

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FRANCE: GREAT WEST
Auberge des Glazicks
Castel Marie-Louise
Domaine de la Bretesche Golf & Spa
Domaine de Rochevilaine
Grand Hôtel du Lion d’Or
Hôtel de la Plage
La Ferme Saint-Siméon
Les Hautes Roches
Les Hauts de Loire
Les Maisons de Bricourt
Manoir de Lan-Kerellec
FRANCE: PARIS & CHAMPAGNE
Clarance Hôtel
Domaine Les Crayères
Hostellerie La Briqueterie
Hôtel Splendide Royal Paris
Le Château de Beaulieu
Les Etangs de Corot
Lucas CartonSaint James Paris
FRANCE: PROVENCE,
FRENCH RIVIERA, CORSICA& LANGUEDOC
Baumanière Hôtel & Spa
Château de Berne
Coquillade Provence Resort & Spa
Grand Hôtel de Cala Rossa & Spa Nucca
Hôtel & Spa du Castellet
La Bastide Saint-Antoine
La Bonne Étape
La Signoria & Spa
La Villa Archange
Le Domaine du Mas de Pierre
Le Prieuré Baumanière
Michel Kayser - Restaurant Alexandre
Monte-Carlo Beach
Tiara Yaktsa

GERMANY & AUSTRIA
Burg Schwarzenstein
Gut Steinbach Hotel Chalets Spa
Gutshaus Stolpe
Hardenberg BurgHotel
Hotel Bareiss
Landhaus Stricker
Post Lech Arlberg
Schlosshotel Burg Schlitz
VILLINOWEISSENHAUS Grand Village Resort& Spa am Meer
GREATER CHINA,INDIAN SUBCONTINENT& SOUTH EAST ASIA
Cape Weligama
Ceylon Tea Trails
Niraamaya Retreats Surya SamudraSUJÁN JAWAI
SUJÁN Sher BaghSUJÁN The Serai, Jaisalmer
Tate Dining Room & Bar
The Dreamland Resort
Villa 32
Wild Coast Tented Lodge
Xitan Beijing
ITALY
Bellevue Hotel & Spa
Capofaro Locanda & Malvasia
Castel Fragsburg
Castello Banfi Wine Resort
Château Monfort
Gallia Palace Beach - Golf - Spa - Resort
Gardena Grödnerhof Hotel & Spa
Hermitage Hotel & Spa
Hotel Borgo San Felice
Hotel Il San Corrado di Noto
Hotel Raphaël
Hotel Villa Franceschi
Il Borro
Londra Palace Venezia
Petra Segreta Resort & Spa
Relais Santa Croce
Terra - The Magic Place
Villa Cordevigo Wine Relais
JAPAN & KOREA
Asaba
Beniya Mukayu
Bettei Senjuan
Dominique Bouchet Tokyo
Gaon
Gôra Kadan
Hikariya-Nishi
Kanamean Nishitomiya
Kashiwaya
Kobe Kitano Hotel
L’Effervescence
Nishimuraya Honkan
Otowa restaurant
Restaurant Molière
Tenku no Mori
The Uza Terrace Beach Club Villas
Tobira Onsen Myojinkan
Wasurenosato Gajoen
ZeniyaMEDITERRANEAN,
MIDDLE EAST & MOROCCO
Avaton Luxury Villas Resort
Château Roslane
Elounda Mare Hotel
Hotel Bastion Zadar
Hotel Grad Otočec
Hôtel Le DogeL’Heure Bleue Palais
Lešić Dimitri Palace
Maslina Resort
Myconian Ambassador Thalasso Spa
Riad Fès
The Xara Palace
Villa des Orangers
Zornitza Family Estate
NORTH AMERICA: CANADA
Auberge Saint-Antoine
Hastings House Country House Hotel
Langdon Hall Country House Hotel andSpa
Manoir Hovey
Post Hotel & Spa
Sonora Resort
StoneHaven Le Manoir
Wickaninnish Inn
NORTH AMERICA:
USA EAST & CARIBBEANBlackberry FarmBlackberry Mountain
Calabash Luxury Boutique Hotel
Canoe Bay
Castle Hill Inn
Chatham Inn
Eden Roc Cap Cana
Glenmere Mansion
Hôtel Le Toiny
Lake Placid Lodge
Ocean House
Old Edwards Inn and Spa
Planters Inn
Quintessence HotelRoyal Blues Hotel
Secret Bay
The Charlotte Inn
The Fearrington House
The Inn at Hastings Park
The Ivy Hotel
The Swag
Tiamo Resort
Weekapaug Inn
Winvian FarmNORTH AMERICA:
USA WEST & MEXICO
Auberge du Soleil
CanlisChâteau du Sureau
Dunton Hot Springs
Hotel Wailea
Las Mañanitas Hotel Garden Restaurant& Spa
Meadowood Napa Valley
Rancho Valencia Resort & Spa
The French Laundry
The Little Nell
The Ranch at Rock Creek
Triple Creek Ranch

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SOUTH AMERICA& CENTRAL AMERICA
Awasi Atacama
Awasi Iguazu
Awasi Patagonia
Casa Gangotena
Casa Palopó
Cavas Wine Lodge
Cirqa
El Colibri
El Silencio Lodge & Spa
Hotel del ParqueHouse of Jasmines
Inkaterra La Casona
La Bamba de Areco
Las Balsas
Narbona Wine Lodge
Nayara Springs
Origin & Theory (Ecoventura)
Pikaia Lodge
Sol y Luna
Titilaka
Txai Resort Itacaré
Villa Bokeh
SPAIN & PORTUGALAtrio Restaurante Hotel
Casa Velha do Palheiro
El Castell de Ciutat
Fortaleza do Guincho
Hotel Neri
La Torre del Visco
Mas de Torrent Hotel & Spa
Mirador de Dalt Vila
Quinta Nova Winery House
Son Brull Hotel & Spa
The Yeatman
SWITZERLAND & LIECHTENSTEIN
Chasa Montana Hotel & Spa
Hôtel de la Cigogne
Hotel Restaurant Krone Regensberg
Hotel Walther
Lenkerhof gourmet spa resort
Park Hotel Sonnenhof
Villa Principe Leopoldo
Waldhotel Doldenhorn
UNITED KINGDOM & IRELAND
11 Cadogan Gardens Hotel
Airds Hotel & Restaurant
Ballyfin Demesne
Ballynahinch Castle
Buckland Manor
Cashel Palace
Farlam Hall
Glenapp Castle
Grantley Hall
Gravetye Manor
Hambleton Hall
Hartwell House Hotel, Restaurant & Spa
Idle Rocks
Longueville Manor
Lympstone Manor Hotel, Restaurant andVineyard
Mallory Court Country House Hotel & Spa
Marlfield House
Palé HallPark Hotel Kenmare
Sheen Falls Lodge
The Vineyard
Thornbury Castle

CREDITSCREDITSC O N TA C T S

ANY QUESTIONS?
P L E A S E R E AC H O U T TO :P U B L I S H I N G D I R E CTO R

S U S TA I N A B I L I T Y @ R E L A I S C H AT E A U X . C O M

PHILIPPE GOMBERTE D I TO R S - I N - C H I E FLARS SEIFERTC A R L A S TA C H U R S K I

S U S TA I N A B I L I T Y
C O N S U LTA N T S & E N G I N E E R S
A L I C E A U D O U I N C O N S U LT I N GLARS SEIFERTSOLINNENC H I E F C O M M U N I C AT I O N S

PRODUCTION & COPYEDITINGA L I C E A U D O U I N C O N S U LT I N G& S U S TA I N A B I L I T Y O F F I C E R
L . S E I F E R T @ R E L A I S C H AT E A U X . C O M

ANDREW GREENWOOD
IAN CAMERONC A R L A S TA C H U R S K I
DESIGN

BRAND MANAGER
C . S TA C H U R S K I @ R E L A I S C H AT E A U X . C O M

SEENK.

I L L U S T R AT I O N

F L O R E N C E FA I R W E AT H E R

Reporting on results of activity from January-December 2021
Published in December 2022
T H E P R O D U C T I O N O F T H I S P U B L I C A T I O N H A S B E E N S T R I C T LY C H O S E N
T O B E D I G I TA L T O R E D U C E O U R P A P E R C O N S U M P T I O N .

R E L A I S C H AT E A U X . C O M# R E L A I S C H A T E A U X # F O O D F O R C H A N G E # TA S T E B I O D I V E R S I T Y # R E G E N E R A C T I O N# T H E J O Y O F B E E S # S E AW E E D S Y M P H O N Y # F I S H U N K N O W N

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P l e a s e c o n s i d e r t he env ironment b efore p rint ing t his d oc ument .