Why has sustainability become so important in foodservice and hospitality? Rene - Sustainability has become a critical priority in foodservice and hospitality because of growing environmental concerns, changing consumer expectations, regulatory pressures, and the economic benefits it can provide. Businesses that embrace sustainability can reduce their environmental impact, improve operational efficiency, strengthen their reputation, and contribute to a more resilient and responsible industry. Why has the BurntChef project become so important worldwide? Rene - The Burnt Chef Project has been embraced worldwide because it tackles one of hospitality's most significant challenges: the mental health and well-being of its workforce. Through education, training, research, and direct support services, it has helped transform industry attitudes toward mental health and has become a leading force in creating healthier, more sustainable hospitality workplaces across the globe. How is it that you and Ryan have ended up with such parallel career paths? Coincidence, or intentional? Rene - We have family that grew up on the same streets, and most of our families were in Trades and Building professions. It is a chance of luck and a coincidence that we both ended up as Certified At the Canadian Culinary Federation National Conference, Hospitality News spoke with Chef Rene Marquis , President of the American Culinary Federation, to gain his insights on the future of hospitality and foodservice. Leading the Future of Hospitality: A Conversation with Rene Marquis
Chefs, then Corporate Chefs, and then Presidents of our respective countries, and at the same time and during the same time frame. Chef R's Marquis is in charge of all of the Chefs in North America. What are the key similarities and differences between the foodservice industries in Canada and the United States? Rene - The biggest similarity in foodservice worldwide is that businesses must consistently deliver safe food, quality service, and financial sustainability. The biggest differences arise from culture, consumer expectations, labor systems, regulations, and local food traditions. As globalization continues, many operational practices are becoming more similar, but local culture remains the strongest influence on how foodservice is experienced from one country to another. CANUSA is so close and drivable between borders, which is why the USA and Canada are so similar.
Hospitality News / August 2026 / Page 06
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