Yesterday’s meeting open reflection by council member Patti Smith featured a passage from the book, “Behind the Kitchen Door” by the Restaurant Opportunity Center United.
From the publisher’s website
“Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don’t want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It’s one in which as the restaurant grows, the people grow with it.” —from Behind the Kitchen Door
How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions—discriminatory labor practices, exploitation, and unsanitary kitchens—affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers’ organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans.
For a local experience related to ROC United, check out Colors in Detroit:
Other resources from the meeting:
AGree Food & Agriculture Policy
FSMA – Food Safety Modernization Act