June 6, 2012
Research support provided by the Restaurant Opportunities Centers United and the Data Center. Writing support provided by Saru Jayaraman, Director of the Food Labor Research Center, University of California, Berkeley
By Anisha Hingorani
Consumers are becoming more concerned with where their food comes from, what’s in their food, and who’s behind it. From the recent public outrage over ‘pink slime’ to the success of the Coalition for Immokalee Workers’ “Fair Food” campaigns, consumers are demanding more transparency in the food system.
Go to labor notes to view all of David Bacon's wonderful photos of Smithfield workers.
by David Bacon | Fri, 04/20/2012 - 11:16am
Keith Ludlum and Terry Slaughter are two slaughterhouse workers who helped organize the union at the Smithfield Foods plant in Tar Heel, North Carolina.
by Anisha Hingorani
Fair trade products have been touted as one of the ways consumers can redistribute power within the food system by sidestepping corporate vendors and buying directly from small farmers. Through selectively purchasing food products labeled ‘Fair Trade,' consumers are able to ‘vote with their forks' for an ecologically and socially sustainable food system by supporting farm cooperatives in food producing countries.
by Agnes Bridge Walton
There is clearly a need for more and better information about the problems faced by food system workers. Few are organized and many are unwilling to speak out about working conditions, afraid of losing their jobs or having their illegal work status uncovered. In order to speak out against exploitative conditions, these workers need more education about their rights and strong leaders to help them organize.
By Michelle Rostampour