UDS Group of Hotels marked World Oceans Day 2026 with the launch of “The Blue Chef – Sustainable Seafood Pledge” at Uday Samudra Leisure Beach Hotel & Spa, Kovalam, reaffirming its commitment to sustainable hospitality and marine conservation. The initiative, led by Raja Gopaal Iyer, CEO, UDS Group of Hotels, Director, Young SKÅL India, and SKÅL International Trivandrum, aims to promote responsible seafood sourcing, encourage sustainable hospitality practices, and create greater awareness about ocean conservation among hospitality professionals, students, industry stakeholders, and local communities.
The event was inaugurated by D. Venkatesan, Regional Director (South), India Tourism, Ministry of Tourism, Government of India, who unveiled the Blue Chef logo and lit the ceremonial lamp, formally launching the initiative. Addressing the gathering, Raja Gopaal Iyer outlined the vision behind The Blue Chef, highlighting the important role that chefs, hoteliers, and hospitality leaders can play in safeguarding marine ecosystems through responsible procurement, sustainable seafood choices, and guest education. He emphasised that the hospitality industry has the ability to influence positive environmental change by adopting practices that support ocean health and biodiversity.
A key session was delivered by Chef Rajesh Subramanian, Executive Chef, UDS Hotels, who spoke about the evolving responsibilities of chefs worldwide. He highlighted how culinary professionals can serve as ambassadors for sustainable seafood consumption and contribute to marine conservation through informed menu planning and responsible sourcing practices. The programme also featured expert presentations on critical aspects of ocean sustainability. Dr. Surya S. of ICAR-CMFRI discussed ocean conservation and sustainable marine resource management, while Jackson Peter of Bond Safari Water Sports highlighted the role of community participation in protecting marine environments. Dr. Laly S.J. of ICAR-CIFT addressed seafood safety and responsible consumption, and Dr. Raffi S.M. of the University of Kerala spoke on marine biodiversity and ecosystem protection. Mohanakumaran Nair of UDS Group shared insights on environmental education and sustainable practices.
A major highlight of the event was the signing of a Memorandum of Understanding between Ocean Love – The Blue Chef, IODA, and the Planet Ocean Foundation, witnessed by representatives from ICAR-CMFRI and the University of Kerala. The partnership will focus on advancing marine conservation, sustainable seafood advocacy, and community engagement initiatives. The event concluded with the launch of the Ocean Love website by Alex, President, SKÅL International Trivandrum, followed by the felicitation of dignitaries and the presentation of participation certificates to students from Digital University Kerala and Bond Water Sports Academy.
Through The Blue Chef – Sustainable Seafood Pledge, UDS Group of Hotels reinforces its commitment to responsible hospitality practices and the long-term protection of marine ecosystems for future generations.