{"id":974,"date":"2022-09-27T19:33:07","date_gmt":"2022-09-27T23:33:07","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/industry-news\/restaurants-canada-reports-continued-bumps-in-the-road-to-recovery-2\/"},"modified":"2022-09-27T19:33:07","modified_gmt":"2022-09-27T23:33:07","slug":"restaurants-canada-reports-continued-bumps-in-the-road-to-recovery-2","status":"publish","type":"post","link":"https:\/\/www.restaurantscanada.org\/fr\/restaurants-canada-reports-continued-bumps-in-the-road-to-recovery-2\/","title":{"rendered":"The Re-Seasoning Coalition launches to increase Black representation within the foodservice industry"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<\/p>\n<h2 class=\"article-sub-headline wp-block-heading\"><b>The foodservice industry needs to attract, retain and promote Black employees<\/b><\/h2>\n<div id=\"main-body-container\" class=\"main-body-container article-body\">\n<p><span style=\"font-weight: 400;\">Toronto, Sept. 27, 2022 (GLOBE NEWSWIRE) &#8212; Today, The Re-Seasoning Coalition (TRSC), a non-profit initiative dedicated to helping achieve greater representation for Black Canadians within the foodservice industry at every level, launches with support from Restaurants Canada.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">TRSC&rsquo;s goal is to take meaningful action to dismantle the inequalities experienced by Black Canadians in the industry. Racism affects everyone, but each group experiences it differently. Black Canadians in particular face immense barriers to success. They also grapple with the impacts of inequality at higher rates than others, including seeking opportunities in organizations that are not adequately prepared to support, retain and advance equity-deserving Canadians.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Through a series of interactive modules, TRSC will assess and validate participants&rsquo; HR policies to reconfigure them in alignment with anti-racist and anti-oppression guidelines in a bid to equip participating companies with the tools and frameworks that will help them attract diverse talent and become the best in class brands of the future. Just as a good cast iron skillet needs to be re-seasoned regularly for optimum performance, the Canadian food industry needs to be re-calibrated to ensure it has proper representation, talent retention, service delivery and innovation.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cRestaurants Canada is thrilled to support The Re-Seasoning Coalition in its aim to disrupt discriminatory and racially biased frameworks,\u201d said Christian Buhagiar, President and CEO, Restaurants Canada. \u201cwe look forward to supporting businesses to achieve a more diverse, equitable and inclusive future\u201d.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In launching The Re-Seasoning Coalition, the initiative partnered with Technomic, a consulting firm specializing in foodservice industry research, to conduct a deep dive on understanding the Black guest and employee experience within the foodservice industry. The findings shed light on significant trends within the industry:\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Canadian consumers see a need for diversity, equity and inclusion practices to be implemented at the restaurants and food delivery apps they use, with 48 per cent of Canadians saying it should be a priority and 58 per cent of Canadians 18-to-34-years-old also in agreement;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black consumers are more likely to experience or witness racial discrimination at restaurants, with 69 per cent of Black guests saying they have experienced or witnessed racial prejudice compared to 51 per cent for the national average; and\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black employees are more likely to experience or witness racial discrimination at work, with 50 per cent in agreement with this statement, compared to 29 per cent of employees of other races<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">To learn more about The Re-Seasoning Coalition, <\/span><a href=\"https:\/\/www.globenewswire.com\/Tracker?data=rbsiCvUskxclnoW70Be2u24zltVSwvWb40XQshZnUnO1p9m4wo-aqFVgy74x4CAUsvuADDJ0iXEnGlW7cyaPvH5R-mCE1daIU0SptOy2h1HLROGrGa5ueRWgXZWT5FvoMi-EAMPwC1zzuY0_QgI7AewgYGc8otmETdae6HN4vwXiD8QMS_psyTXWHzlaggD_p3vrLUsydRiwSULW3zkqgHkuA7B3zWzDsOXEPYQ0Xwc=\"><b>register<\/b><\/a><span style=\"font-weight: 400;\"> for their upcoming webinar in collaboration with Technomic: <\/span><a href=\"https:\/\/www.globenewswire.com\/Tracker?data=J_zj2CKZxv5O_5gJ3l5q9Ky3DpZpakAwX17FF1wJzI1k5TIOjqVCCs4KgMX8bdVA-00CeTUYlS6juuXX1dB28aniF7-Xc5XMlkIqdr6floCA5NXBOUoi_d5tZbBTKdEUeLEauJg0Q7i0_tgEteqJbUEK57FXNLzMa2BTF70nywoi3qDRrYsfqkRA1N5bu81getpoUdjIX5k41qnDMemzpM_FnLOZ6ePzmGVSCmtX-9Z-xajZ4hFoD9byuHlbdcIEQwb9jlzvgutS5Su5TViqTw==\"><b>\u2018The Black Experience In Foodservice\u2019<\/b><\/a><span style=\"font-weight: 400;\">. Taking place on Tuesday, October 4th, from 2:00 PM &#8211; 3:00 PM ET, the conversation will take a deep dive into the Black experience in the foodservice industry, reviewing the findings of recent Restaurants Canada and Technomic research profiling operator, employee, and guest experiences with racism and anti-Black discrimination. The webinar will also share how consumers now expect foodservice organizations across the industry to evolve and become more equitable, diverse, and inclusive.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">For more details, the full report, or to become a member of The Re-Seasoning Coalition, visit <\/span><a href=\"https:\/\/thereseasoning.org\/\"><span style=\"font-weight: 400;\">thereseasoning.org<\/span><\/a><\/p>\n<p><b>About The Re-Seasoning Coalition<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Created in 2020, The Re-Seasoning Coalition (TRSC) is a non-profit organization working to increase the representation of Black Canadians across every organizational level of the foodservice industry. TRSC programming takes an interactive approach by partnering with companies to equip them with the tools to be more equitable, inclusive, diverse, and empowering for the benefit of their bottom line and the communities they serve.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Learn more about how you can get involved at <\/span><a href=\"https:\/\/thereseasoning.org\/\"><span style=\"font-weight: 400;\">thereseasoning.org<\/span><\/a><span style=\"font-weight: 400;\">.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<pre><span style=\"font-weight: 400;\">Elle Asiedu<\/span>\n<span style=\"font-weight: 400;\">The Re-Seasoning Coalition<\/span>\n<span style=\"font-weight: 400;\">info@thereseasoning.org<\/span><\/pre>\n<\/div>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"<p>The foodservice industry needs to attract, retain and promote Black employees.<\/p>\n","protected":false},"author":5,"featured_media":697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,82],"tags":[78,110],"advocacy-issue":[],"news-region":[27],"class_list":["post-974","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-press","tag-featured-news","tag-industry-news","news-region-national"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Re-Seasoning Coalition launches to increase Black representation within the foodservice industry - Restaurants Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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