Labor is embedded in every aspect of the food system, from those working in the fields, to restaurant workers, even to those baking their own bread at home. So why is labor so often left out of the discussion on local, sustainable food systems? Many organizations are now trying to change this paradigm, from new ways to organize and protest current practices to food businesses which take into account the quality of life of their employees.
Location: 18 Reasons (3674 18th St., San Francisco, CA)
Note: A limited amount of sliding scale tickets may be available at the door, dependent upon capacity
Chris Carlsson, historian and author of Nowtopia
Mariela Cedeño, Senior Manager, Social Enterprise & Communications at Mandela Marketplace
Kay Cuajunco of the Student/Farmworker Alliance.