{"id":9751,"date":"2025-05-01T00:00:00","date_gmt":"2025-05-01T04:00:00","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/menu\/the-long-run-the-food-runners-movement-is-gaining-ground-on-mental-health-wellness-for-the-hospitality-industry\/"},"modified":"2026-10-20T13:39:44","modified_gmt":"2026-10-20T17:39:44","slug":"the-long-run-the-food-runners-movement-is-gaining-ground-on-mental-health-wellness-for-the-hospitality-industry","status":"publish","type":"menu","link":"https:\/\/www.restaurantscanada.org\/fr\/menu\/the-long-run-the-food-runners-movement-is-gaining-ground-on-mental-health-wellness-for-the-hospitality-industry\/","title":{"rendered":"The Long Run: The Food Runners Movement is Gaining Ground on Mental Health & Wellness for the Hospitality Industry"},"content":{"rendered":"\n
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For years, Chuck Ortiz<\/a>, founder and creative director of Back of House (BOH), has captured the essence of restaurant culture\u2014both its triumphs and its hidden struggles. What started as a magazine exposing the unspoken realities of the industry soon evolved into something far more tangible: The Food Runners<\/a><\/strong>, a Toronto-based running crew designed for chefs, bartenders, and hospitality workers looking to break free from the cycle of long hours, late nights, and burnout.<\/em><\/p>\n\n\n\n

Ortiz never set out to start a movement. But a decade later, The Food Runners has grown into more than just a running club\u2014it\u2019s a community. A space where industry professionals can connect, reset and prioritize their well-being. From securing early partnerships with major sportswear brands to a new collaboration with Smart Serve Ontario aimed at providing mental health resources, Ortiz is proving that the best ideas don\u2019t just stay on the page\u2014they hit the ground running.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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MENU: You\u2019ve been doing this for over a decade\u2014what inspired you to start The Food Runners, and what has kept you going?<\/strong><\/em><\/p>\n\n\n\n

Chuck Ortiz:<\/em><\/strong> In 2014, I was running a self-published food magazine, Acquired Taste, and it was hugely inspired by the \u2018underbelly\u2019 of the food industry, in the style of Anthony Bourdain. The magazine was about diving into people\u2019s stories about the industry\u2014the raw, not-so-pretty stories and interviews\u2014addictions that can come with it and the things a lot of my friends were, at the time, going through. I had the thought that, rather than exposing the underbelly, we should instead create something to help bring attention to it, but in a positive way that could help address it. I\u2019ve been deeply involved in the food industry since 2007\u201308, not just working in it but also as a go-to photographer, so when this idea came up, I knew exactly who to tap into.<\/em><\/p>\n\n\n\n

I approached Nike with the idea of creating an initiative to help chefs stay active. Initially, we considered basketball or another sport, but running was the most accessible\u2014everyone has shoes, and all you have to do is get out and run. Nike loved the concept immediately, and since they were heavily promoting their run clubs at the time, the timing was perfect. We launched with a core group of about seven chefs, including Rob Gentile, Grant van Gameren, Rob Rossi, and Dustin Gallagher\u2014industry names who helped spearhead the movement. From there, we hit the ground running\u2014literally.<\/em><\/p>\n\n\n\n

MENU: Were you a runner before this?<\/strong><\/em><\/p>\n\n\n\n

CO: <\/em><\/strong>No, not long distance. In high school, I was great at short distance, you know, like 100 to 400 meters, but running more than a kilometre would kill me. So, this was a new thing not only for the original run crew, but for me too.<\/em><\/p>\n\n\n\n

MENU: Obviously, there\u2019s a fitness and physical health component to this, but from what you\u2019ve shared, mental health seems to be a major focus. From an organizational perspective, what is the broad mission of The Food Runners and why do people join the running crews? <\/strong><\/em><\/p>\n\n\n\n

CO: <\/em><\/strong>We\u2019re creating a healthier outlet that supports overall well-being from multiple angles. Running is the foundation\u2014it gets people moving, whether it\u2019s a 1K, 5K, or even a marathon. There\u2019s no pressure; everyone starts where they\u2019re at, and we guide them along the way.<\/em><\/p>\n\n\n\n

Beyond running, we provide access to additional wellness resources. For example, we collaborate with Othership, which offers meditation and contrast therapy (hot and cold rooms) to help stabilize the mind before the chaos of a restaurant shift. It\u2019s about giving people a moment to reset before diving into a high-stress environment. And we\u2019re also finalizing a content production program with Smart Serve Ontario for an initiative called Smart Serve Cares, which provides free mental health counseling and resources for our runners and others in the industry, providing greater access to support systems they might not otherwise have, and we want to work with them to help them to increase awareness.<\/em><\/p>\n\n\n\n

The content series we\u2019re planning will feature interviews with members of our run crews focusing on their stories, what they\u2019ve gone through and their mental health journey. We want to highlight people\u2019s stories through a really raw lens to address the stigma around mental health and mental health in this industry in particular. We want to get past the idea that chefs are rock stars or superhuman. I think we have to move past that narrative.<\/em><\/p>\n\n\n\n

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 MENU: When you were running the magazine and immersed in the broader foodservice and culinary world, how did this issue first come onto your radar? Were people openly talking about mental health, or was it something you observed?<\/strong><\/em><\/p>\n\n\n\n

CO:<\/em><\/strong> Being in the industry, I saw friends struggling with heart issues and addiction. Late nights and post-shift drinks were the norm, and at some point, I had to stop and ask myself, \u201cWhat am I really doing?\u201d It wasn\u2019t uncommon to be out at 3 AM, drinking, without considering the toll it was taking. One of the most influential chefs I know\u2014someone who helped put Toronto on the global culinary map\u2014has a well-documented story about suffering a heart attack and the challenges he faced as a young cook. It\u2019s no secret in Toronto\u2019s restaurant scene that many people are going through similar struggles.<\/em><\/p>\n\n\n\n

MENU: Over the past decade, what impact have you seen The Food Runners have on its members and the community? Beyond the running itself, what have you observed in terms of personal growth, camaraderie, and overall well-being? <\/strong><\/em><\/p>\n\n\n\n

CO:<\/em><\/strong> Over the years, we\u2019ve realized there are so many layers to the impact we\u2019re having. At first, the idea was simple\u2014get chefs running to improve their health and follow it up with a smoothie. But as time passed, we saw something much deeper happening. We\u2019ve met people who have struggled with alcoholism and seen them achieve milestones like seven years of sobriety. Some have even credited Food Runners as one of the catalysts that helped them get there. Others have battled different addictions, and while I can\u2019t speak on specific cases, I\u2019ve seen firsthand how being part of this community has helped people take on those challenges. That, to me, is huge.<\/em><\/p>\n\n\n\n

Beyond the physical benefits, Food Runners provides something the industry often lacks: community. It\u2019s easy to feel isolated in this business, working long hours with little time to form friendships. Many people join not just to improve their fitness, but because they\u2019re looking for a sense of connection and belonging. And now, with the addition of mental health support and counseling, we\u2019re able to offer even more. The industry is still struggling, especially post-pandemic. The economy is uncertain, restaurants are facing challenges, and job security isn\u2019t what it used to be. Whether you\u2019re a line cook or a restaurant owner, these pressures affect everyone. The Food Runners isn\u2019t just about running\u2014it\u2019s about creating a space where people can take care of themselves, feel supported, and know they\u2019re not alone.<\/em><\/p>\n\n\n\n

MENU: Do people normally join alone or with friends or coworkers?<\/strong><\/em><\/p>\n\n\n\n

CO:<\/em><\/strong> Some come with a friend or two, but most come alone, especially when they\u2019re new. They want to see what it\u2019s about, get a feel for the community, and then, naturally, they start bringing others. Some arrive with a friend or two, but it\u2019s primarily an individual decision to show up. And, unlike other run clubs where groups tend to form within the larger crew, we emphasize running together as a collective. There are no cliques\u2014just one community. That\u2019s why we encourage people to ditch the headphones and stay engaged. It\u2019s not just about running; it\u2019s about connection. If you\u2019re with us, you\u2019re part of the team.<\/em><\/p>\n\n\n\n

MENU: Has your growth mainly been driven by word of mouth? <\/strong><\/em><\/p>\n\n\n\n

CO: <\/em><\/strong>Growth has largely been driven by word of mouth. We\u2019re not actively promoting it as a club people should join\u2014aside from sharing our runs on social media. The beauty of it is that people come and go. Some join at a point in their lives when they need this kind of community, and then they move on to do incredible things. Others step in to take their place.<\/em><\/p>\n\n\n\n

Not everyone from year one is still running with us, but they remain part of the family. They come back occasionally, sometimes even hosting runs. One great example is our friend Coulson Armstrong, who has been with us since the beginning. Every year, he puts together the best Refuel, and we often go to his restaurant for special occasions\u2014anniversaries, Food Runners milestones, or major activations. He\u2019s proud to be part of the crew\u2014we call members like him the Food Runner OGs.<\/em><\/p>\n\n\n\n

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MENU: What are the people who join the run crews looking for, and what\u2019s the onboarding experience like?<\/strong><\/em><\/p>\n\n\n\n

CO:<\/em><\/strong> The first concern people usually have is about the run itself\u2014we get emails all the time from industry folks, especially chefs, who aren\u2019t necessarily runners. The most common question is, \u201cI\u2019m not really a runner\u2014am I going to be left behind?\u201d<\/em><\/p>\n\n\n\n

I always reassure them that running is just the entry point\u2014it\u2019s a way to bring people together. What they\u2019ll really get out of it is the camaraderie, the community, and the conversations. And of course, there\u2019s the food. We showcase ways to eat healthier, but not in the typical juice-bar, post-run smoothie way. We have some incredible chefs in our crew who push the boundaries of what healthy, nourishing food can be\u2014offering dishes during Refuels you wouldn\u2019t normally think of after a run.<\/em><\/p>\n\n\n\n

Ultimately, The Food Runners is about more than just exercise. It\u2019s about building relationships within the industry, learning from others, and finding ways to grow both personally and professionally.<\/em><\/p>\n\n\n\n

MENU: Let\u2019s talk about the Refuel. It\u2019s clearly more than just a great meal at the end of a run. What\u2019s the bigger purpose behind it? <\/strong><\/em><\/p>\n\n\n\n

CO: <\/em><\/strong>When we started, the goal was simple\u2014give chefs a healthier way to start their day. After a run, we\u2019d \u2018Refuel\u2019 with something nourishing. But over time, it became so much more. The Refuel evolved into a space for creativity, allowing chefs to reimagine what healthy eating could look like. It\u2019s not just about smoothies or standard \u201chealthy\u201d meals. We\u2019re showing that balance and creativity can coexist in food.<\/em><\/p>\n\n\n\n

Beyond nutrition, the Refuel is symbolic. The industry takes a toll\u2014physically, mentally and emotionally. This meal is a way to nourish not just the body, but the soul. It\u2019s a moment to sit together, break bread and connect. There\u2019s something deeply human about sharing a meal, especially with people you\u2019ve just met.
It creates an instant sense of belonging.<\/em><\/p>\n\n\n\n

MENU: The Food Runners started as a group of chefs, but over time, it has grown to include a more diverse mix of professionals. Obviously, chefs are still a big part of it, but has that shift made it harder to maintain a cohesive culture, or has it evolved naturally and successfully?<\/strong><\/em><\/p>\n\n\n\n

CO: <\/em><\/strong>It has grown naturally while still staying true to its original purpose, mainly because I\u2019m very clear about our ethos. I make it a point to remind people that while we\u2019re inclusive, this crew exists for the food industry\u2014chefs, bartenders and others in hospitality. If someone outside the industry wants to join, I tell them to be mindful that they\u2019re taking space that could go to an industry professional.<\/em><\/p>\n\n\n\n

That said, non-industry participants still find ways to contribute, by hosting our Refuel sessions at their favourite spots or introducing us to restaurant owners who can support the initiative. Everyone who joins understands that The Food Runners is, and always will be, rooted in the hospitality community.<\/em><\/p>\n\n\n\n

MENU: You\u2019ve come a long way. Do you have plans to expand The Food Runners model in other cities? <\/strong><\/em><\/p>\n\n\n\n

CO: <\/em><\/strong>Right now, we get messages from people across Canada\u2014and sometimes internationally\u2014asking about starting their own Food Runners chapters. The challenge is finding the right city and the right setup to replicate what we do in Toronto. The key to making it work is having strong restaurant partners\u2014whether a single restaurant, a group, or just industry leaders\u2014who can drive the initiative. I can\u2019t be everywhere, so each location would need dedicated run captains to organize weekly runs and sustain the community.<\/em><\/p>\n\n\n\n

But this isn\u2019t a franchise and it\u2019s not about business\u2014it\u2019s about community and industry support. The culture we\u2019ve built is specific, and finding the right person to lead in another city is tough. It has to be someone who isn\u2019t in it for the spotlight, who understands that this is about chefs and restaurant workers, not personal branding or profit. I\u2019ve never made a cent from this, and that\u2019s intentional\u2014this is about giving back to the industry that\u2019s given me so much.<\/em><\/p>\n\n\n\n

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MENU: What do you feel The Food Runners has accomplished in terms of bringing mental health and wellness conversations to the forefront? Not just on a broad societal level, but specifically within your community\u2014the people you run with and serve? <\/strong><\/em><\/p>\n\n\n\n

CO:<\/em><\/strong> I think the biggest impact we\u2019ve had is creating a space where people feel comfortable being open about their mental health and overall well-being. The industry has long had a tough, \u201cbro-ey\u201d culture where everyone pretends they\u2019re fine, no matter what they\u2019re dealing with. I think we\u2019ve helped shift that mindset. Every week, when we gather, there\u2019s always someone going through something\u2014and they know they\u2019re not alone. Just having a space where people can talk, share, and support each other has been huge. Destigmatizing these conversations is one of the most important things we\u2019ve done.<\/em><\/p>\n\n\n\n

MENU: Have you found yourself becoming a go-to person for people in the industry who are looking for support? If so, has that been difficult for you, or does it validate the need for the original Food Runners concept?<\/strong><\/em><\/p>\n\n\n\n

CO: <\/em><\/strong>It\u2019s not about people saying, \u201cOh, you have an issue? You need to go to Chuck Ortiz.\u201d That\u2019s not the goal. I want The Food Runners to be the thing people turn to, and if my role means being more visible and leading the charge, I welcome it because my priority is to help people. I truly feel called to do this. I\u2019ve been committed for years, even driving in from Stouffville every week, because I feel a deep responsibility to this community.<\/em><\/p>\n\n\n\n

Also, I see a future where The Food Runners grows beyond me. That\u2019s why we\u2019ve brought on two new run captains\u2014we\u2019re laying the foundation for something that can scale. And I would love The Food Runners to be top of mind for industry employers. When they\u2019re thinking about staff wellness, onboarding or benefits, I want our initiative to be part of that conversation. We want their staff to be encouraged to come to the runs\u2014not just for fitness, but for the community and mental health support we provide.<\/em><\/p>\n\n\n\n

The Food Runners has been completely free for 10 years because we believe in making it accessible to industry professionals who work incredibly hard, and often don\u2019t have benefits. We\u2019ve had great partners over the years\u2014Nike, Lululemon, and others\u2014who have supported us in various ways. But the reality is, whatever isn\u2019t covered comes out of my own pocket, through my company. I do it because I believe in this so deeply. But for us to grow and reach more people, we need more partners\u2014brands willing to support the people behind the scenes who make this industry thrive, the chefs and hospitality professionals who create and deliver the incredible events that attract some of the world\u2019s biggest companies.<\/em><\/p>\n\n\n\n

MENU: Your humility and dedication\u201410 years of doing this with no financial gain\u2014is incredible. What drives you to keep going?<\/strong><\/em><\/p>\n\n\n\n

CO:<\/em><\/strong> Thank you. Honestly, running helps me with my own personal health, you know? 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