Fair Food, Fair Jobs: The Restaurant Worker’s Role in the Food Movement

by Holly Howard | AskHollyHow.com & Araby Smyth | Manager, Palo Santo in Park Slope

Consumers hold restaurants accountable for everything from where they source their ingredients, to the materials they use to build their establishments, right down to their sanitary practices. But no one holds them accountable for their labor practices.

The average wage is less than $9 an hour and over 90% of restaurant workers lack health insurance and sick days. The work environment is physically and psychologically taxing with very few opportunities for career advancement.

What if restaurants offered fairer jobs alongside just food? Improving the jobs of the 14 million Americans working in restaurants would have significant positive impact on our communities and the economy.

The Brooklyn Food Conference is the perfect place to talk about how the jobs of restaurant workers could be and are being changed for the better and how to step it up and get more people involved. We applaud the restaurants that are supporting the conference and invite more to do so.

Join us for a workshop about how we are setting a precedent for progressive labor practices in Brooklyn restaurants. Hear from folks who work at Egg/Parish Hall, Palo Santo/Fort Reno, Peaches Hot House and Pies ‘n’ Thighs. We want a future where everyone has a seat at the dinner table.

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