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May 2020

May 2020 issue of Foodservice and Hospitality magazine.

May 2020 issue of Foodservice and Hospitality magazine.

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LENDING<br />

A HAND<br />

How to manage mental health<br />

during COVID-19<br />

MENTAL HEALTH<br />

BY AMY BOSTOCK<br />

ISTOCK,COM/BAKHAUADDIN-BEK SOPYBEKO<br />

FOODSERVICEANDHOSPITALITY.COM<br />

The restaurant industry<br />

— and all those who<br />

depend on it for their<br />

livelihood — have been<br />

facing an unprecedented<br />

change during the<br />

COVID-19 pandemic.<br />

The resulting financial<br />

stress, isolation and<br />

uncertainty can quickly take a toll on<br />

their physical and mental health.<br />

In a recent webinar hosted by<br />

Restaurants Canada, Fair Kitchens<br />

and Unilever Food Solutions, experts<br />

weighed in on best practices for managing<br />

stress and mental health during the<br />

COVID-19 pandemic.<br />

Moderated by Roborto Sarjoo,<br />

director of Marketing and Brand<br />

Communications, Restaurants Canada,<br />

the panel included Liz Horvath, manager,<br />

Workplace Mental Health, Opening<br />

Minds, Mental Health Commission of<br />

Canada; chef Kees Van Erp, global executive<br />

chef, Unilever Food Solutions; and<br />

Hali VanVliet, senior manager, Human<br />

Resources Advisory, BDO Canada.<br />

“As restaurant operations are restricted<br />

to delivery or takeout and, in many<br />

cases, are closing their doors entirely,<br />

[we’re examining] the latest impact of<br />

Coronavirus on the foodservice industry<br />

in Canada and our panel will share their<br />

insights on managing through change,<br />

controlling stress and preserving mental<br />

health in this new reality,” said Sarjoo,<br />

adding most of the world is facing this<br />

global pandemic and “while we’re all<br />

MAY <strong>2020</strong> FOODSERVICE AND HOSPITALITY 37

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