Episode 20: The Tipping Point on Restaurant Wages
Eating Matters
English - February 26, 2015 20:28 - 30 minutes - 28.2 MB - ★★★★★ - 16 ratingsFood Arts eating matters jenna liut heritage radio network food industry food policy health food labor sustainability food policy experts talk radio Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Are you #LivingOffTips? This week on Eating Matters, host Kim Kessler is talking to Meg Fosque, the National Policy Director of Restaurant Opportunities Centers (ROC) United. ROC United exists to improve wages and working conditions for the nation’s restaurant workforce. Meg explains that with over 10 million employees nationwide, the restaurant industry is the one of the largest and fastest-growing private sector employers in the nation. Unfortunately, despite the growth and profitability of the industry, restaurant jobs provide largely low wages and little access to benefits. Meg and Kim discuss exactly how ROC United has made a difference and what the organization’s goals are for the future. This program was brought to you by Cain Vineyard & Winery.
“There’s a real desire on the part of restaurant workers to have an organization that they can rally with and impact the industry.” [24:35]
“We try to take a three pronged approach which is affecting cultural change, corporate change, and policy change.” [26:25]
—Meg Fosque on Eating Matters