MENTAL HEALTH HOSPITALITY COALITION

ORIGIN

In response to the COVID-19 crisis, Not 9 to 5 created this Mental Health Hospitality Coalition of leaders and organizations to unite in solidarity around wanting to provide mental wellness support for the hospitality, food and beverage industry. With millions of jobs lost across the world this year, the existing high rates of mental health crisis and substance use in the hospitality sector have intensified to catastrophic levels. 

 

This many people suffering in silence is alarming and the impact is devastating. The aim of the coalition is to unite us, prevent us from doing this work in silos and reach across every area of our industry and community.

 

ABOUT

The purpose of the Mental Health Hospitality Coalition is to unite in solidarity around wanting to provide mental wellness support for the hospitality and foodservice industry. This coalition of global partners believes unity will ensure the industry's most vulnerable can access help and support for all worldwide, especially in this time of great loss and uncertainty.   

 

The Mental Health Hospitality Coalition is an international organization of industry associations, companies, non-profits, and leaders sharing ideas and best practices with allied groups in Canada, the United States and the United Kingdom.

 

Benefits & Responsibilities: 

  • Work towards collaboration and co-promotion.

  • Use our online space to communicate, seek support and share resources.

  • Unite our organizations to create a much greater impact; power in numbers.

  • Contribute value to each other's platforms and respective audiences. 

 

If you're interested in joining our coalition, please reach out to us at info@not9to5.org.

In Solidarity, 

Hassel Aviles, Executive Director, Not 9 to 5 Organization (Toronto, ON, Canada)

Patrick Mulvaney, I Got Your Back Org, Mulvaney’s (Sacramento, CA, USA)

Laura Green, Healthy Pour (Chicago, IL, USA)

Jessica Cruz, National Alliance for Mental Illness (NAMI), (Sacramento, CA, USA)

Katherine Miller, James Beard Foundation, (New York City, NYC, USA) 

Colleen Vincent, Black Food Folks (New York City, NYC, USA) 

Clay Williams, Black Food Folks (New York City, NYC, USA)

J.C. Rainville, Remise en Place (Montreal, QC, Canada)

David McMillan, Joe Beef, Remise en Place (Montreal, QC, Canada)

Glenda Ann Robertson, Co-founder, Kitchens 4 Missions (Newfoundland, Canada)

Dyson Forbes, Food & Wine Navigator (Toronto, ON, Canada)

John Sinopoli, Save Hospitality Canada, Ascari Hospitality Group (Toronto, ON, Canada)

Roberto Sarjoo, Restaurants Canada (Toronto, ON, Canada)

Shoel Davidson, Mind the Bar Foundation (Vancouver, BC, Canada)

Natasha Fraser, Fair Kitchens (Canadian branch of  Unilever Food Solutions)

Erin Boyle, Culinary Hospitality Outreach Wellness – CHOW, (Denver, CO, USA)

Kris Hall, The Burnt Chef Project, (Somerset, UK)

Alex Jump & Lauren Paylor, FOH (Chicago, IL & Denver, CO, USA)

Mony Bunni, Lauren Kelton & Kristina Magro, Support Staff (Chicago, IL, USA)

J. E. Arnett - Graham, Terms of Service (Chicago, IL, USA)

Joel Rivas, HEARD (San Antonio, TX, USA)

Elle Jarvis - Founder, ​In The Weeds (Boston, MA, USA)

Kaitlin Doucet, Montreal Restaurant Workers Relief Fund (Montreal, QC, CAN) 

Jensen Cummings, Best Served Creative (Denver, Colorado)

Ishwariya Rajamohan, Love Letters to Chefs (London, England)

Maria Campbell, Cooks Who Care Inspire (Philadelphia, Pennsylvania, USA ) 

Zia Sheikh, Restaurant After Hours (NYC, New York, USA)

Tim Etherington-Lodge, Healthy Hospo(London, England)

Mimi Lan,  Taste Curator & Food is Religion (Florida, USA) 

Angelo Largares, LARA (New York City, New York, USA)

Truett 'Blaine' Bailey, In The Weeds (Durango, Colorado, USA)

Mary Stewart, The Monarch (New Glasgow, Nova Scotia, CAN)

Kisha Washington, CookzCreed Foundation (Winchester, VA, USA)

Adam Lamb, Chef Life Radio (Blue Ridge Mountain, North Carolina, USA) 

Andy Robertson,Chef/Educator with District School Board of Niagara, Cougar Hospitality (Welland, Ontario)

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