It is alarming to realize that while the demand for seafood is constantly increasing, fishing stocks have reached their limits. Almost 30% of fishing resources are overfished on a global level. In the Northeastern Atlantic, 40% of fishing resources are overfished beyond their ability to regenerate.

Faced with this reality, SeaWeb Europe and Relais & Châteaux chefs are committed to protecting these resources. Chefs play a key role, in that they set trends within the industry and can influence both suppliers and consumers. Indeed, it was chefs and restaurateurs who were responsible for the bluefin tuna's ability to regenerate over time in the Mediterranean.

From June 6 to 13, 2016, Relais & Châteaux chefs will offer a sustainable seafood menu, consisting of sustainable fish products selected in accordance with SeaWeb Europe's recommendations.

This week, learn more about the Relais & Châteaux's commitments in the Magazine.