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Critical Issues & Innovative Programs & Policies to Improve Conditions for Workers in the Food
SystemFood Chain Workers Alliance
Joann Lo, Executive Director
[email protected], 213-380-4060
Food Chain Workers Alliance members
Report on Food Workers
Food System Workers as a Percentage of U.S. Workforce 2010
Income in the Entire Economy vs. In the Food Chain 2010
Wages
Race/Ethnicity by Wage Segment
Hourly Wage, Wage Theft, & Total Hours Worked by Immigration Status
Access to Benefits
Employment in the Restaurant Industry, 2001-2010
2000 2002 2004 2006 2008 2010
7.00%
7.50%
8.00%
8.50%
9.00%
9.50%
10.00%
US Linear (US) CA Linear (CA)TX Linear (TX) LA Linear (LA)
High Potential, Low Wages
Despite the restaurants industry’s size and growth…• 7 of 11 lowest-
paying jobs in US are restaurant jobs
• Median wage below poverty level
What is the federal tipped minimum wage?
$2.13
Raise $2.13
• Subminimum wage for tipped workers frozen at $2.13 per hour since 1991
• National restaurant lobby delinked subminimum wage from minimum wage increases in 1996– Herman Cain!
• Minimum wage increased four times since 1996 without an increase to the subminimum wage
• If subminimum wage kept pace with its historic value, today it would be $4.35 per hour
Restaurant industry = largest employer of workers at or below minimum wage
39%
19%
24%
11%
8%
49%
17%
16%
9%8%
Food Preparation and Serving Related OccupationsOther service occupationsSales and Office OccupationsProduction Transportation and Material MovingOther occupations
• Composition of workers at or below minimum wage
CHOW, by Restaurant Opportunities Centers United
• Workforce development curriculum for restaurant workers:– Beverage Module – Service Module – ESOL (optional)
• Uniquely written for restaurant workers by restaurant workers
• Recently featured in Ford Foundation’s annual report as Next Generation Workforce success story
• Quarterly CHOW classes in 10 cities: – NYC, Philadelphia, DC, Miami, New
Orleans, Houston, Chicago, Detroit, Bay Area, LA
Benefits of CHOW
• Increased confidence!!• Skills to move up career ladder:
– BOH to FOH – Runner/busser/barback to server/bartender– Entry into fine dining establishments
• College pathways (where there is a college partnership)• ROC membership and access to resources:
– Resume Writing Workshop– Job Placement– Know-your-rights Orientation
• NY & Detroit COLORS• Detroit – farmers’ market @ COLORS• JUST. GOOD. FOOD.
– Locally-sourced, sustainable, affordable food (lunch & dinner)
– Workforce Development & Internships– Space for Community Events
COLORS Restaurants
Food Procurement Policies & Standards
www.agriculturaljusticeproject.org
www.foodwithdignity.wordpress.com
www.goodfoodla.org
Policies & Standards
Dignity at Darden Campaign
Follow Us!
www.foodchainworkers.orgwww.facebook.com/foodchainworkersalliance
www.twitter.com/foodchainworker
