If you care about sustainability — the capacity to endure — it’s time to expand our definition to include workers. You can’t call food sustainable when it’s produced by people whose capacity to endure is challenged by poverty-level wages.
Bittman is at it again- forcing us to rethink our constructs of food and justice. Here at Sharing the Table, we’ve brought forth issues such as affordability, food deserts, obesity, genetically modified organisms, taxation of unhealthy food products, volatile price swings, fracking, local and international policies, and more. Admittedly, we have not delved into the issue of restaurant workers, their wages, and their rights.
How prophetic the message…it’s time to expanding our understanding of sustainability.
26 Dishes 