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Food labor advocate Saru Jayaraman writes in a new book that the company has taken the \"low road\" and lobbied extensively for lower wages and working conditions standards at the federal and state levels","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-400x265.jpg","width":400,"height":265,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-800x530.jpg","width":800,"height":530,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-768x509.jpg","width":768,"height":509,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-1440x954.jpg","width":1440,"height":954,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-1920x1272.jpg","width":1920,"height":1272,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-1180x782.jpg","width":1180,"height":782,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-960x636.jpg","width":960,"height":636,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mcdonaldsprotest_enl-6b0ee4365c22ac1a7e3340e017497efb35c0cc2b.jpg","width":2000,"height":1325}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_124787":{"type":"authors","id":"byline_bayareabites_124787","meta":{"override":true},"slug":"byline_bayareabites_124787","name":"Nicole Erwin, \u003ca href=\"http://ohiovalleyresource.org/\">Ohio Valley Resource\u003c/a>, \u003ca href=\"http://www.wkms.org/\">WKMS\u003c/a>","isLoading":false},"byline_bayareabites_116891":{"type":"authors","id":"byline_bayareabites_116891","meta":{"override":true},"slug":"byline_bayareabites_116891","name":"Nick Romeo, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_106512":{"type":"authors","id":"byline_bayareabites_106512","meta":{"override":true},"slug":"byline_bayareabites_106512","name":"Tracie McMillan, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1591205172","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124787":{"type":"posts","id":"bayareabites_124787","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124787","score":null,"sort":[1517436331000]},"guestAuthors":[],"slug":"usda-denies-poultry-industrys-request-to-speed-up-the-slaughter-line","title":"USDA Denies Poultry Industry's Request To Speed Up The Slaughter Line","publishDate":1517436331,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/235092cf-e3c0-4285-9560-e60cf6956df8/17-05-FSIS-Response-Letter-01292018.pdf?MOD=AJPERES\">denied\u003c/a> a \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/7734f5cf-05d9-4f89-a7eb-6d85037ad2a7/17-05-Petition-National-Chicken-Council-09012017.pdf?MOD=AJPERES\">petition\u003c/a> by the \u003ca href=\"http://www.nationalchickencouncil.org/\">National Chicken Council\u003c/a> to remove the line speed limit on work at some slaughterhouses, a move that food safety advocates are calling a victory for workers and consumers. As the\u003ca href=\"http://ohiovalleyresource.org/2017/10/20/speedy-decision-poultry-processors-pushing-safety-limits/\"> Ohio Valley ReSource reported in October\u003c/a>, the National Chicken Council proposal could have increased the line speed for some workers in processing plants where accidents and injuries are already a concern.\u003c/p>\n\u003cp>Since then, the USDA has received more than 100,000 public comments. This week, the department's Food Safety Inspection Service turned the petition down.\u003c/p>\n\u003cp>\"This is a direct rebuke of the poultry industry, whose business model is to sacrifice worker health in order to reap profits,\" said Debbie Berkowitz, a former senior official with the U.S. Occupational Safety and Health Administration who is now a senior fellow with the worker rights group \u003ca href=\"http://www.nelp.org/\">National Employment Law Project\u003c/a>.\u003c/p>\n\u003cp>Berkowitz and other food-safety and worker rights advocates opposed the council's petition, which the poultry industry said would have increased efficiency and modernized systems.\u003c/p>\n\u003cp>In September, the council petitioned the USDA to allow plants that operate under what's known as the \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/00ffa106-f373-437a-9cf3-6417f289bfc2/2011-0012.pdf?MOD=AJPERES\">New Poultry Inspection System\u003c/a> a waiver that would remove the current limit of 175 birds per minute. But the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/informational/aboutfsis/agency-leadership/administrator\">Food Safety Inspection Service's acting administrator, Paul Kiecker\u003c/a>, said the council's proposal is redundant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We currently have a procedure in place for waivers, and we would expect to follow that,\" he said. \"We don't want to set up any kind of a separate procedure that is strictly for line speed waivers for chicken plants.\"\u003c/p>\n\u003cp>So far only 20 poultry processing plants operate under the optional inspection program, and some evidence indicates those plants have issues with worker and food safety.\u003c/p>\n\u003cp>A recent \u003ca href=\"https://www.foodandwaterwatch.org/news/privatized-inspection-system-produces-more-contaminated-chicken\">report \u003c/a>by the advocacy group Food & Water Watch found that 30 percent of plants under the new system failed performance standards for salmonella. And \u003ca href=\"https://www.osha.gov/severeinjury/index.html\">federal data\u003c/a> show that one Pilgrim's Pride plant in Moorefield, W.Va., operating under the new system had five severe injury reports in a two-year period. That's a higher injury rate than in any other similar facility in Kentucky, Ohio and West Virginia.\u003c/p>\n\u003cp>Kiecker said most plants that are allowed to operate at 175 birds per minute do not. \"As a matter of fact, when we just had the 20 plants that were underneath the waiver when we were \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/fcd9ca3e-3f08-421f-84a7-936bc410627c/Evaluation_HACCP_HIMP.pdf?MOD=AJPERES\">doing the pilot\u003c/a>, the average line speed at that time was 131 birds per minute,\" he said. Kiecker said his service is working to establish criteria that would allow those plants to apply individually for higher line speeds if they can show a \"history of process control.\"\u003c/p>\n\u003cp>In a statement, National Chicken Council President Mike Brown said that although he is disappointed in the decision, he is pleased that it did offer opportunity for a \"viable path forward\" for those plants operating under the new inspection system to petition for higher line speeds.\u003c/p>\n\u003cp>Berkowitz said she will be watching that process. \"We are hoping that the USDA does this through full notice and comment and puts everything on their website so the public can see what they are doing,\" she said. \"I think all of us have one main concern — and that is protecting consumers and protecting workers.\"\u003c/p>\n\u003cp>Worker-safety advocates are also keeping an eye on a proposal to increase work speeds in the pork industry. The USDA recently announced a \u003ca href=\"https://www.usda.gov/media/press-releases/2018/01/19/usda-announces-proposed-rule-modernize-swine-inspection\">New Swine Slaughter Inspection System\u003c/a> that will allow pig slaughterhouses to kill pigs at higher speeds if deemed safe.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/2018/01/30/feds-deny-poultry-industry-request-increase-work-speed/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes from the \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/\">\u003cem>Ohio Valley Resource\u003c/em>\u003c/a>\u003cem>: Seven public media companies coming together to tell the story of a changing region, with support from the Corporation for Public Broadcasting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wkms.org/\">WKMS\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The National Chicken Council says a faster line speed would increase efficiency and modernize systems. Food safety advocates are calling the move a victory for both workers and consumers.","status":"publish","parent":0,"modified":1517436331,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":633},"headData":{"title":"USDA Denies Poultry Industry's Request To Speed Up The Slaughter Line | KQED","description":"The National Chicken Council says a faster line speed would increase efficiency and modernize systems. Food safety advocates are calling the move a victory for both workers and consumers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124787 https://ww2.kqed.org/bayareabites/?p=124787","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/31/usda-denies-poultry-industrys-request-to-speed-up-the-slaughter-line/","disqusTitle":"USDA Denies Poultry Industry's Request To Speed Up The Slaughter Line","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"Alice Welch","nprByline":"Nicole Erwin, \u003ca href=\"http://ohiovalleyresource.org/\">Ohio Valley Resource\u003c/a>, \u003ca href=\"http://www.wkms.org/\">WKMS\u003c/a>","nprImageAgency":"U.S. Department of Agriculture","nprStoryId":"581956147","nprApiLink":"http://api.npr.org/query?id=581956147&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/31/581956147/usda-denies-poultry-industrys-request-to-speed-up-the-slaughter-line?ft=nprml&f=581956147","nprRetrievedStory":"1","nprPubDate":"Wed, 31 Jan 2018 13:53:00 -0500","nprStoryDate":"Wed, 31 Jan 2018 12:25:00 -0500","nprLastModifiedDate":"Wed, 31 Jan 2018 13:53:06 -0500","path":"/bayareabites/124787/usda-denies-poultry-industrys-request-to-speed-up-the-slaughter-line","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/235092cf-e3c0-4285-9560-e60cf6956df8/17-05-FSIS-Response-Letter-01292018.pdf?MOD=AJPERES\">denied\u003c/a> a \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/7734f5cf-05d9-4f89-a7eb-6d85037ad2a7/17-05-Petition-National-Chicken-Council-09012017.pdf?MOD=AJPERES\">petition\u003c/a> by the \u003ca href=\"http://www.nationalchickencouncil.org/\">National Chicken Council\u003c/a> to remove the line speed limit on work at some slaughterhouses, a move that food safety advocates are calling a victory for workers and consumers. As the\u003ca href=\"http://ohiovalleyresource.org/2017/10/20/speedy-decision-poultry-processors-pushing-safety-limits/\"> Ohio Valley ReSource reported in October\u003c/a>, the National Chicken Council proposal could have increased the line speed for some workers in processing plants where accidents and injuries are already a concern.\u003c/p>\n\u003cp>Since then, the USDA has received more than 100,000 public comments. This week, the department's Food Safety Inspection Service turned the petition down.\u003c/p>\n\u003cp>\"This is a direct rebuke of the poultry industry, whose business model is to sacrifice worker health in order to reap profits,\" said Debbie Berkowitz, a former senior official with the U.S. Occupational Safety and Health Administration who is now a senior fellow with the worker rights group \u003ca href=\"http://www.nelp.org/\">National Employment Law Project\u003c/a>.\u003c/p>\n\u003cp>Berkowitz and other food-safety and worker rights advocates opposed the council's petition, which the poultry industry said would have increased efficiency and modernized systems.\u003c/p>\n\u003cp>In September, the council petitioned the USDA to allow plants that operate under what's known as the \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/00ffa106-f373-437a-9cf3-6417f289bfc2/2011-0012.pdf?MOD=AJPERES\">New Poultry Inspection System\u003c/a> a waiver that would remove the current limit of 175 birds per minute. But the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/informational/aboutfsis/agency-leadership/administrator\">Food Safety Inspection Service's acting administrator, Paul Kiecker\u003c/a>, said the council's proposal is redundant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We currently have a procedure in place for waivers, and we would expect to follow that,\" he said. \"We don't want to set up any kind of a separate procedure that is strictly for line speed waivers for chicken plants.\"\u003c/p>\n\u003cp>So far only 20 poultry processing plants operate under the optional inspection program, and some evidence indicates those plants have issues with worker and food safety.\u003c/p>\n\u003cp>A recent \u003ca href=\"https://www.foodandwaterwatch.org/news/privatized-inspection-system-produces-more-contaminated-chicken\">report \u003c/a>by the advocacy group Food & Water Watch found that 30 percent of plants under the new system failed performance standards for salmonella. And \u003ca href=\"https://www.osha.gov/severeinjury/index.html\">federal data\u003c/a> show that one Pilgrim's Pride plant in Moorefield, W.Va., operating under the new system had five severe injury reports in a two-year period. That's a higher injury rate than in any other similar facility in Kentucky, Ohio and West Virginia.\u003c/p>\n\u003cp>Kiecker said most plants that are allowed to operate at 175 birds per minute do not. \"As a matter of fact, when we just had the 20 plants that were underneath the waiver when we were \u003ca href=\"https://www.fsis.usda.gov/wps/wcm/connect/fcd9ca3e-3f08-421f-84a7-936bc410627c/Evaluation_HACCP_HIMP.pdf?MOD=AJPERES\">doing the pilot\u003c/a>, the average line speed at that time was 131 birds per minute,\" he said. Kiecker said his service is working to establish criteria that would allow those plants to apply individually for higher line speeds if they can show a \"history of process control.\"\u003c/p>\n\u003cp>In a statement, National Chicken Council President Mike Brown said that although he is disappointed in the decision, he is pleased that it did offer opportunity for a \"viable path forward\" for those plants operating under the new inspection system to petition for higher line speeds.\u003c/p>\n\u003cp>Berkowitz said she will be watching that process. \"We are hoping that the USDA does this through full notice and comment and puts everything on their website so the public can see what they are doing,\" she said. \"I think all of us have one main concern — and that is protecting consumers and protecting workers.\"\u003c/p>\n\u003cp>Worker-safety advocates are also keeping an eye on a proposal to increase work speeds in the pork industry. The USDA recently announced a \u003ca href=\"https://www.usda.gov/media/press-releases/2018/01/19/usda-announces-proposed-rule-modernize-swine-inspection\">New Swine Slaughter Inspection System\u003c/a> that will allow pig slaughterhouses to kill pigs at higher speeds if deemed safe.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/2018/01/30/feds-deny-poultry-industry-request-increase-work-speed/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes from the \u003c/em>\u003ca href=\"http://ohiovalleyresource.org/\">\u003cem>Ohio Valley Resource\u003c/em>\u003c/a>\u003cem>: Seven public media companies coming together to tell the story of a changing region, with support from the Corporation for Public Broadcasting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wkms.org/\">WKMS\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124787/usda-denies-poultry-industrys-request-to-speed-up-the-slaughter-line","authors":["byline_bayareabites_124787"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_621","bayareabites_12328","bayareabites_8913","bayareabites_15266"],"featImg":"bayareabites_124788","label":"source_bayareabites_124787"},"bayareabites_116891":{"type":"posts","id":"bayareabites_116891","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116891","score":null,"sort":[1492641710000]},"guestAuthors":[],"slug":"not-just-for-foreign-foods-fair-trade-label-comes-to-u-s-farms","title":"Not Just For Foreign Foods: Fair-Trade Label Comes To U.S. Farms","publishDate":1492641710,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Workers at a tomato farm in Nogales, Ariz., got a check this month for more than $30,000. And they expect more money to come.\u003c/p>\n\u003cp>The approximately 130 workers of Wholesum Harvest are still deciding how to spend the money, but they say their initial priorities include subsidizing transportation, recreation areas and medical insurance.\u003c/p>\n\u003cp>Located just north of the Mexican border, the family-owned Wholesum Harvest is the first farm in the United States to receive certification from Fair Trade USA, which means it has demonstrated compliance with a checklist of more than 300 standards detailing working conditions and environmental protection.\u003c/p>\n\u003cp>Every fair-trade purchase involves a small financial premium paid by retailers and, ultimately, consumers. As the funds from these premiums accumulate, workers receive distribution checks and organize into committees to decide how best to spend the money.\u003c/p>\n\u003cp>Consumers in the United States have likely seen fair-trade labels on coffee beans or cocoa grown by farmers in countries like Ethiopia or Guatemala. But fair-trade certification now covers everything from clothing to seafood, and Fair Trade USA wants to expand its labels to cover domestic operations as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When the organization got started, \"the feeling was that workers and farmers in the States didn't need it,\" says Paul Rice, president of Fair Trade USA. But that sentiment is changing.\u003c/p>\n\u003cp>Officials at Fair Trade USA expect another dozen American farms to become certified in the next year. And over the past few years, other nonprofits, such as the Agricultural Justice Project and the Equitable Food Initiative, have launched their own labeling efforts. \u003c/p>\n\u003cp>When Fair Trade USA opened its doors in 1998, the nonprofit's focus was improving pay and working conditions for farmers in countries with the fewest legal protections. By providing a standard label that indicated adherence to a clear set of ethical and environmental standards, the organization aimed to help retailers and consumers decide which products to stock or purchase. (Fair Trade USA split from the umbrella organization Fairtrade International at the end of 2011, citing the desire to certify a broader range of producers and companies as Fair Trade.)\u003c/p>\n\u003cp>But while the United States has stronger labor laws and environmental safeguards than some countries, conditions for many agricultural workers are still far below Fair Trade USA's standards.\u003c/p>\n\u003cp>Wholesum, which grows organic cucumbers, squash, eggplant and bell peppers in addition to tomatoes, was already fair-trade certified at its farm in Sonora, Mexico, so it was a natural step to apply for the label at its U.S. operation. It became certified in October, roughly four months after it began the lengthy process of audits and inspections.\u003c/p>\n\u003cfigure id=\"attachment_116893\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2.jpg\" alt=\"Wholesum Harvest made many changes as part of its fair-trade certification, including switching to carbon-neutral pallets and working to protect an endangered species of cactus.\" width=\"960\" height=\"639\" class=\"size-full wp-image-116893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Wholesum Harvest made many changes as part of its fair-trade certification, including switching to carbon-neutral pallets and working to protect an endangered species of cactus. \u003ccite>(Courtesy of Wholesum Harvest)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Fair trade is meant to do what laws have been unable to do,\" says Hannah La Luzerne, Wholesum's sustainability manager. The farm was voluntarily meeting many of the fair-trade standards, but she saw the label as a way to communicate the company's values with greater credibility.\u003c/p>\n\u003cp>\"People have always been central to our mission, but this is a way to show we're not just talking about it – the third-party audit is a kind of guarantee to our customers,\" she says.\u003c/p>\n\u003cp>Still, what exactly the label guarantees is not always clear to consumers.\u003c/p>\n\u003cp>\"There's still a big lack of understanding of what fair trade is,\" says Ricardo Crisantes, a member of the family that has owned and operated Wholesum for three generations. \"Most people associate it with something good, but they couldn't say exactly what that good is.\"\u003c/p>\n\u003cp>Rice groups the standards into three broad categories: better working conditions, better pay and worker empowerment. They cover things like the frequency of worker breaks, wages, safety conditions, working hours, pesticide use and product packaging.\u003c/p>\n\u003cp>The certification process prompted many changes at Wholesum. The staff has established a permanent nondevelopment zone to protect an endangered species of cactus; switched to carbon-neutral pallets; spent dozens of hours interviewing workers about their needs and educating them about their rights; and invested in a record-keeping system to document their compliance with fair-trade standards.\u003c/p>\n\u003cp>The certification has given the workers additional responsibilities as well. Important decisions are voted on by the entire community of workers, and they have elected a committee to research and analyze projects they might pay for with their fair-trade premiums.\u003c/p>\n\u003cp>The workers at Wholesum's Sonora location, for example, have purchased school buses to help their children get to school; built a soccer field and a tortilla factory that sells its tortillas back to the community at cost; and subsidized medical vouchers for dental and vision care. After hurricanes devastated parts of central Mexico a few years ago, the workers voted to send a sizable check to the Red Cross to help recovery in the region.\u003c/p>\n\u003cp>Many of the workers on fair-trade committees end up learning skills in accounting, project management and community organizing. \"You might have a guy who makes $18,000 a year managing a budget of $200,000,\" Crisantes says.\u003c/p>\n\u003cp>Hazzany Ibarra has worked as a tomato packer at Wholesum's Arizona warehouse for five years and is now vice president of its workers' committee. He spends about five hours a week in meetings, conversations or research related to fair trade.\u003c/p>\n\u003cp>Now that the workers have received their first check, \"I'm excited but also nervous,\" he says. \"We know we have to do things, but we don't always know how to do them yet.\"\u003c/p>\n\u003cp>But he says he wants consumers considering whether to buy a fair-trade product to understand that \"it really does mean something.\"\u003c/p>\n\u003cp>\"It's not a lie,\" he says. \"All of it's true – fair-trade premiums pay for projects that really matter.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Nick Romeo is a journalist based in Palo Alto, Calif. His work has appeared in publications including \u003c/em>The New Yorker, The Washington Post\u003cem> and \u003c/em>National Geographic\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Since 1998, Fair Trade USA has been certifying farms overseas that met its standards for workers and the environment. Now, the group is looking closer to home, starting with an Arizona organic farm.","status":"publish","parent":0,"modified":1492641710,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1017},"headData":{"title":"Not Just For Foreign Foods: Fair-Trade Label Comes To U.S. Farms | KQED","description":"Since 1998, Fair Trade USA has been certifying farms overseas that met its standards for workers and the environment. Now, the group is looking closer to home, starting with an Arizona organic farm.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116891 https://ww2.kqed.org/bayareabites/?p=116891","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/19/not-just-for-foreign-foods-fair-trade-label-comes-to-u-s-farms/","disqusTitle":"Not Just For Foreign Foods: Fair-Trade Label Comes To U.S. Farms","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprByline":"Nick Romeo, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Wholesum Harvest","nprStoryId":"524377647","nprApiLink":"http://api.npr.org/query?id=524377647&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/04/19/524377647/not-just-for-foreign-foods-fair-trade-label-comes-to-u-s-farms?ft=nprml&f=524377647","nprRetrievedStory":"1","nprPubDate":"Wed, 19 Apr 2017 13:32:00 -0400","nprStoryDate":"Wed, 19 Apr 2017 13:32:00 -0400","nprLastModifiedDate":"Wed, 19 Apr 2017 13:32:19 -0400","path":"/bayareabites/116891/not-just-for-foreign-foods-fair-trade-label-comes-to-u-s-farms","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Workers at a tomato farm in Nogales, Ariz., got a check this month for more than $30,000. And they expect more money to come.\u003c/p>\n\u003cp>The approximately 130 workers of Wholesum Harvest are still deciding how to spend the money, but they say their initial priorities include subsidizing transportation, recreation areas and medical insurance.\u003c/p>\n\u003cp>Located just north of the Mexican border, the family-owned Wholesum Harvest is the first farm in the United States to receive certification from Fair Trade USA, which means it has demonstrated compliance with a checklist of more than 300 standards detailing working conditions and environmental protection.\u003c/p>\n\u003cp>Every fair-trade purchase involves a small financial premium paid by retailers and, ultimately, consumers. As the funds from these premiums accumulate, workers receive distribution checks and organize into committees to decide how best to spend the money.\u003c/p>\n\u003cp>Consumers in the United States have likely seen fair-trade labels on coffee beans or cocoa grown by farmers in countries like Ethiopia or Guatemala. But fair-trade certification now covers everything from clothing to seafood, and Fair Trade USA wants to expand its labels to cover domestic operations as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When the organization got started, \"the feeling was that workers and farmers in the States didn't need it,\" says Paul Rice, president of Fair Trade USA. But that sentiment is changing.\u003c/p>\n\u003cp>Officials at Fair Trade USA expect another dozen American farms to become certified in the next year. And over the past few years, other nonprofits, such as the Agricultural Justice Project and the Equitable Food Initiative, have launched their own labeling efforts. \u003c/p>\n\u003cp>When Fair Trade USA opened its doors in 1998, the nonprofit's focus was improving pay and working conditions for farmers in countries with the fewest legal protections. By providing a standard label that indicated adherence to a clear set of ethical and environmental standards, the organization aimed to help retailers and consumers decide which products to stock or purchase. (Fair Trade USA split from the umbrella organization Fairtrade International at the end of 2011, citing the desire to certify a broader range of producers and companies as Fair Trade.)\u003c/p>\n\u003cp>But while the United States has stronger labor laws and environmental safeguards than some countries, conditions for many agricultural workers are still far below Fair Trade USA's standards.\u003c/p>\n\u003cp>Wholesum, which grows organic cucumbers, squash, eggplant and bell peppers in addition to tomatoes, was already fair-trade certified at its farm in Sonora, Mexico, so it was a natural step to apply for the label at its U.S. operation. It became certified in October, roughly four months after it began the lengthy process of audits and inspections.\u003c/p>\n\u003cfigure id=\"attachment_116893\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2.jpg\" alt=\"Wholesum Harvest made many changes as part of its fair-trade certification, including switching to carbon-neutral pallets and working to protect an endangered species of cactus.\" width=\"960\" height=\"639\" class=\"size-full wp-image-116893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/amado-packing-shots-62-_custom-ecbb57661a7632bb6e8695c9fbb41708af83beb2-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Wholesum Harvest made many changes as part of its fair-trade certification, including switching to carbon-neutral pallets and working to protect an endangered species of cactus. \u003ccite>(Courtesy of Wholesum Harvest)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Fair trade is meant to do what laws have been unable to do,\" says Hannah La Luzerne, Wholesum's sustainability manager. The farm was voluntarily meeting many of the fair-trade standards, but she saw the label as a way to communicate the company's values with greater credibility.\u003c/p>\n\u003cp>\"People have always been central to our mission, but this is a way to show we're not just talking about it – the third-party audit is a kind of guarantee to our customers,\" she says.\u003c/p>\n\u003cp>Still, what exactly the label guarantees is not always clear to consumers.\u003c/p>\n\u003cp>\"There's still a big lack of understanding of what fair trade is,\" says Ricardo Crisantes, a member of the family that has owned and operated Wholesum for three generations. \"Most people associate it with something good, but they couldn't say exactly what that good is.\"\u003c/p>\n\u003cp>Rice groups the standards into three broad categories: better working conditions, better pay and worker empowerment. They cover things like the frequency of worker breaks, wages, safety conditions, working hours, pesticide use and product packaging.\u003c/p>\n\u003cp>The certification process prompted many changes at Wholesum. The staff has established a permanent nondevelopment zone to protect an endangered species of cactus; switched to carbon-neutral pallets; spent dozens of hours interviewing workers about their needs and educating them about their rights; and invested in a record-keeping system to document their compliance with fair-trade standards.\u003c/p>\n\u003cp>The certification has given the workers additional responsibilities as well. Important decisions are voted on by the entire community of workers, and they have elected a committee to research and analyze projects they might pay for with their fair-trade premiums.\u003c/p>\n\u003cp>The workers at Wholesum's Sonora location, for example, have purchased school buses to help their children get to school; built a soccer field and a tortilla factory that sells its tortillas back to the community at cost; and subsidized medical vouchers for dental and vision care. After hurricanes devastated parts of central Mexico a few years ago, the workers voted to send a sizable check to the Red Cross to help recovery in the region.\u003c/p>\n\u003cp>Many of the workers on fair-trade committees end up learning skills in accounting, project management and community organizing. \"You might have a guy who makes $18,000 a year managing a budget of $200,000,\" Crisantes says.\u003c/p>\n\u003cp>Hazzany Ibarra has worked as a tomato packer at Wholesum's Arizona warehouse for five years and is now vice president of its workers' committee. He spends about five hours a week in meetings, conversations or research related to fair trade.\u003c/p>\n\u003cp>Now that the workers have received their first check, \"I'm excited but also nervous,\" he says. \"We know we have to do things, but we don't always know how to do them yet.\"\u003c/p>\n\u003cp>But he says he wants consumers considering whether to buy a fair-trade product to understand that \"it really does mean something.\"\u003c/p>\n\u003cp>\"It's not a lie,\" he says. \"All of it's true – fair-trade premiums pay for projects that really matter.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Nick Romeo is a journalist based in Palo Alto, Calif. His work has appeared in publications including \u003c/em>The New Yorker, The Washington Post\u003cem> and \u003c/em>National Geographic\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116891/not-just-for-foreign-foods-fair-trade-label-comes-to-u-s-farms","authors":["byline_bayareabites_116891"],"categories":["bayareabites_1874","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_98","bayareabites_15828","bayareabites_15266"],"featImg":"bayareabites_116892","label":"source_bayareabites_116891"},"bayareabites_112548":{"type":"posts","id":"bayareabites_112548","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112548","score":null,"sort":[1475709608000]},"guestAuthors":[],"slug":"meal-kits-and-chaos-report-reveals-unsavory-side-of-blue-apron-warehouse","title":"Meal Kits And Chaos: Report Reveals Unsavory Side Of Blue Apron Warehouse","publishDate":1475709608,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/496758732/496761546\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nThe idea behind the company Blue Apron is simple: Each week, it sends customers a box with recipe cards and fresh ingredients to make a handful of meals, each of them in just under 35 minutes.\u003c/p>\n\u003cp>The company has grown quickly since its founding in 2012: It delivers around 8 million meals per month.\u003c/p>\n\u003cp>Now, BuzzFeed reporter Caroline O'Donovan \u003ca href=\"https://www.buzzfeed.com/carolineodonovan/the-not-so-wholesome-reality-behind-the-making-of-your-meal\">has uncovered \u003c/a>some disturbing details about the company — reports of violence and code violations at one of its main packing facilities, in Richmond, Calif. (Note: Blue Apron is an NPR sponsor.)\u003c/p>\n\u003cp>O'Donovan spoke with NPR's Kelly McEvers about her investigation. A transcript of their conversation follows, edited for clarity and brevity.\u003c/p>\n\u003cp>\u003cstrong>McEvers: You talked to 14 former employees of Blue Apron. Many of them worked in the Richmond facility where the meals are packed and then shipped. How did they describe working conditions there?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>O'Donovan: At least one person said it was the worst job she ever had. Other people said it wasn't so bad — I think a lot of them were happy to have a job. A lot of them said it was cold, which is pretty typical for a refrigerated warehouse where food is being processed.\u003c/p>\n\u003cp>The thing that caught my attention initially was references to violence amongst the staff members, visits from the police at this particular facility, bomb threats being called in and the facility being evacuated, people threatening to bring guns to work. There was also an incident in which a worker was groped by another worker and that individual was fired and then he reacted by threatening the person that had fired him — which I thought sounded unusual and was something I wanted to learn more about.\u003c/p>\n\u003cp>\u003cstrong>So you talked to police officers in the city of Richmond to confirm some of these accounts. What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>I started out by looking at police reports and found that, since the facility opened, the police had been called to the Richmond facility seven times because of assault, three times because of bomb threats, twice because of weapons. After [that], I reached out to police and talked with officers who had visited the facility to discuss the frequency of calls being made to Richmond police and the conversations they'd had with Blue Apron security and managers about how to make that facility safer.\u003c/p>\n\u003cp>\u003cstrong>What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>They told me they'd had suggestions for Blue Apron in terms of what could be done at that facility to make things a little bit more secure. So eventually Blue Apron did install metal detectors, install a surveillance system in their parking lot, get a gate where you have to use a badge to come into the facility. They traded out their security contractor for another company that had more people on the ground that could actually patrol the parking lot — things like that.\u003c/p>\n\u003cp>\u003cstrong>Why so much violence at the warehouse?\u003c/strong>\u003c/p>\n\u003cp>Between August 2013 — when it opened — and now, this facility has grown to be one of the largest employers in the city of Richmond. The city has historically had problems with crime and gang violence. To some of the police officers I spoke with, a facility that's grown that quickly — some of that violence was not surprising to them. In conversations with managers who had overseen hiring the first couple of years at this facility, they said that because of the general chaos and the speed of growth, they didn't always have the opportunity to interview candidates for jobs as stringently as they would have liked.\u003c/p>\n\u003cp>In addition — Blue Apron has said this in statements — in order to hire as many people as they needed to accommodate that growth, the company worked with a number of staffing agencies through which they hired temps. And Blue Apron allowed those staffing agencies to do their own vetting and oversee background checks. Blue Apron has said that caused some of the problems with employees and that they terminated the relationships with those staffing agencies as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>You cover a lot of startups for BuzzFeed. Is this common — that a company would be hiring people in such a rapid way, and because of that, there are problems?\u003c/strong>\u003c/p>\n\u003cp>In tech, in startups in Silicon Valley — in this world, rapid growth is what you want to see. What makes Blue Apron slightly different is that it's not just about hiring engineers or scaling the number of people using your software quickly. You're talking about growing the number of warehouse workers you employ, growing a manufacturing facility at that speed. You're also growing your food-product sourcing network at that speed, which means working with farmers. This is a perishable product. So there are a lot of layers of complexity that make a company like Blue Apron different from some other startups. What makes them the same, of course, is that Blue Apron, like a lot of those companies, is venture-backed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A recent BuzzFeed investigation found Blue Apron had poor, at times violent working conditions for employees at its packing facility in Richmond, Calif.","status":"publish","parent":0,"modified":1475709608,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.npr.org/player/embed/496758732/496761546"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":849},"headData":{"title":"Meal Kits And Chaos: Report Reveals Unsavory Side Of Blue Apron Warehouse | KQED","description":"A recent BuzzFeed investigation found Blue Apron had poor, at times violent working conditions for employees at its packing facility in Richmond, Calif.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112548 http://ww2.kqed.org/bayareabites/?p=112548","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/05/meal-kits-and-chaos-report-reveals-unsavory-side-of-blue-apron-warehouse/","disqusTitle":"Meal Kits And Chaos: Report Reveals Unsavory Side Of Blue Apron Warehouse","nprImageCredit":"Matthew Mead","nprImageAgency":"AP","nprStoryId":"496758732","nprApiLink":"http://api.npr.org/query?id=496758732&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/05/496758732/meal-kits-and-chaos-report-reveals-unsavory-side-of-blue-apron-warehouse?ft=nprml&f=496758732","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Oct 2016 18:12:00 -0400","nprStoryDate":"Wed, 05 Oct 2016 16:37:00 -0400","nprLastModifiedDate":"Wed, 05 Oct 2016 17:31:07 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/10/20161005_atc_buzzfeed_report_reveals_safety_violations_at_blue_apron_facility.mp3?orgId=1&topicId=1006&d=242&p=2&story=496758732&t=progseg&e=496706075&seg=12&ft=nprml&f=496758732","nprAudioM3u":"http://api.npr.org/m3u/1496761546-773898.m3u?orgId=1&topicId=1006&d=242&p=2&story=496758732&t=progseg&e=496706075&seg=12&ft=nprml&f=496758732","path":"/bayareabites/112548/meal-kits-and-chaos-report-reveals-unsavory-side-of-blue-apron-warehouse","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/10/20161005_atc_buzzfeed_report_reveals_safety_violations_at_blue_apron_facility.mp3?orgId=1&topicId=1006&d=242&p=2&story=496758732&t=progseg&e=496706075&seg=12&ft=nprml&f=496758732","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/496758732/496761546\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nThe idea behind the company Blue Apron is simple: Each week, it sends customers a box with recipe cards and fresh ingredients to make a handful of meals, each of them in just under 35 minutes.\u003c/p>\n\u003cp>The company has grown quickly since its founding in 2012: It delivers around 8 million meals per month.\u003c/p>\n\u003cp>Now, BuzzFeed reporter Caroline O'Donovan \u003ca href=\"https://www.buzzfeed.com/carolineodonovan/the-not-so-wholesome-reality-behind-the-making-of-your-meal\">has uncovered \u003c/a>some disturbing details about the company — reports of violence and code violations at one of its main packing facilities, in Richmond, Calif. (Note: Blue Apron is an NPR sponsor.)\u003c/p>\n\u003cp>O'Donovan spoke with NPR's Kelly McEvers about her investigation. A transcript of their conversation follows, edited for clarity and brevity.\u003c/p>\n\u003cp>\u003cstrong>McEvers: You talked to 14 former employees of Blue Apron. Many of them worked in the Richmond facility where the meals are packed and then shipped. How did they describe working conditions there?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>O'Donovan: At least one person said it was the worst job she ever had. Other people said it wasn't so bad — I think a lot of them were happy to have a job. A lot of them said it was cold, which is pretty typical for a refrigerated warehouse where food is being processed.\u003c/p>\n\u003cp>The thing that caught my attention initially was references to violence amongst the staff members, visits from the police at this particular facility, bomb threats being called in and the facility being evacuated, people threatening to bring guns to work. There was also an incident in which a worker was groped by another worker and that individual was fired and then he reacted by threatening the person that had fired him — which I thought sounded unusual and was something I wanted to learn more about.\u003c/p>\n\u003cp>\u003cstrong>So you talked to police officers in the city of Richmond to confirm some of these accounts. What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>I started out by looking at police reports and found that, since the facility opened, the police had been called to the Richmond facility seven times because of assault, three times because of bomb threats, twice because of weapons. After [that], I reached out to police and talked with officers who had visited the facility to discuss the frequency of calls being made to Richmond police and the conversations they'd had with Blue Apron security and managers about how to make that facility safer.\u003c/p>\n\u003cp>\u003cstrong>What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>They told me they'd had suggestions for Blue Apron in terms of what could be done at that facility to make things a little bit more secure. So eventually Blue Apron did install metal detectors, install a surveillance system in their parking lot, get a gate where you have to use a badge to come into the facility. They traded out their security contractor for another company that had more people on the ground that could actually patrol the parking lot — things like that.\u003c/p>\n\u003cp>\u003cstrong>Why so much violence at the warehouse?\u003c/strong>\u003c/p>\n\u003cp>Between August 2013 — when it opened — and now, this facility has grown to be one of the largest employers in the city of Richmond. The city has historically had problems with crime and gang violence. To some of the police officers I spoke with, a facility that's grown that quickly — some of that violence was not surprising to them. In conversations with managers who had overseen hiring the first couple of years at this facility, they said that because of the general chaos and the speed of growth, they didn't always have the opportunity to interview candidates for jobs as stringently as they would have liked.\u003c/p>\n\u003cp>In addition — Blue Apron has said this in statements — in order to hire as many people as they needed to accommodate that growth, the company worked with a number of staffing agencies through which they hired temps. And Blue Apron allowed those staffing agencies to do their own vetting and oversee background checks. Blue Apron has said that caused some of the problems with employees and that they terminated the relationships with those staffing agencies as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>You cover a lot of startups for BuzzFeed. Is this common — that a company would be hiring people in such a rapid way, and because of that, there are problems?\u003c/strong>\u003c/p>\n\u003cp>In tech, in startups in Silicon Valley — in this world, rapid growth is what you want to see. What makes Blue Apron slightly different is that it's not just about hiring engineers or scaling the number of people using your software quickly. You're talking about growing the number of warehouse workers you employ, growing a manufacturing facility at that speed. You're also growing your food-product sourcing network at that speed, which means working with farmers. This is a perishable product. So there are a lot of layers of complexity that make a company like Blue Apron different from some other startups. What makes them the same, of course, is that Blue Apron, like a lot of those companies, is venture-backed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112548/meal-kits-and-chaos-report-reveals-unsavory-side-of-blue-apron-warehouse","authors":["5403"],"categories":["bayareabites_109","bayareabites_10028","bayareabites_4084","bayareabites_1875","bayareabites_2035"],"tags":["bayareabites_15637","bayareabites_15638","bayareabites_2258","bayareabites_11030","bayareabites_15266"],"featImg":"bayareabites_112549","label":"bayareabites"},"bayareabites_106512":{"type":"posts","id":"bayareabites_106512","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106512","score":null,"sort":[1454451444000]},"guestAuthors":[],"slug":"forked-rates-restaurants-on-how-they-treat-their-workers","title":"'Forked' Rates Restaurants On How They Treat Their Workers","publishDate":1454451444,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Saru Jayaraman may be restaurant obsessed, but don't call her a foodie. She's the founding director of the \u003ca href=\"http://rocunited.org/about-us/our-history/\">Restaurant Opportunities Centers United\u003c/a>, a national organization that advocates for better wages and working conditions for restaurant workers. She's also published several studies in legal and policy journals as director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\">Food Labor Research Center\u003c/a> at the University of California-Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_106517\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/465305257/forked-a-new-standard-for-american-dining\" rel=\"attachment wp-att-106517\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/forked-book.jpg\" alt=\"Forked: A New Standard for American Dining. by Saru Jayaraman\" width=\"300\" height=\"447\" class=\"size-full wp-image-106517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forked: A New Standard for American Dining.\u003cbr>by Saru Jayaraman\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination of grassroots and ivory tower makes Jayaraman arguably one of the country's leading experts on what it's like to live as a restaurant worker in America. She's someone celebrity restaurateur Danny Meyer turned to as he \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">decided to banish tipping\u003c/a> at some of his restaurants to try and close the pay gap between what his servers and dishwashers make.\u003c/p>\n\u003cp>Jayaraman's second book, \u003ca href=\"https://www.forkedthebook.com/\">Forked: A New Standard for American Dining\u003c/a>, published Feb. 1\u003cem>,\u003c/em> features 14 case studies and rankings of the working conditions at eateries ranging from greasy spoon diners to coffee shops, white tablecloth places to national chains like Olive Garden.\u003c/p>\n\u003cp>On one end, workers get tipped minimum wage as low as $2.13 an hour, sexual harassment from customers, unpaid sick days and no opportunity for mobility. That, writes Jayaraman, is the \"low road.\"\u003c/p>\n\u003cp>But, as Jayaraman argues in her profiles of \"high-road\" employers, restaurants can be both profitable and good places to work, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We spoke to her about what she's learned in her deep dive into the industry. The conversation has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>When most people think about restaurants, they think about food. Why focus on the workers? \u003c/strong>\u003c/p>\n\u003cp>So many reasons! We spend more on eating out than in the home. The industry is enormous: [it's] the second largest employer and growing faster than any other. One in 12 working Americans work in this industry, [and] 1 in 2 Americans have worked in [a restaurant] in their lifetime. But it has continued to be one of the absolute lowest paying employers in the U.S. For every year that the Department of Labor lists the 10 worst paid jobs, seven are, every year, restaurant jobs.\u003c/p>\n\u003cp>\u003cstrong>One of your critiques of the U.S. is that it's the only Western nation that has a tipped minimum wage. What's so bad about tipping?\u003c/strong>\u003c/p>\n\u003cp>It's not tipping per se that's the problem, it's the tipped minimum wage, which hasn't gone up in a quarter century. [ROC has] members whose mothers worked at the same wage they do: $2.13 an hour. It's a legacy of slavery; it comes from not wanting to pay black workers, former slaves, anything at all.\u003c/p>\n\u003cp>That means we as consumers are doubly subsidizing billion dollar corporations [like Darden, which owns Olive Garden]: We're paying worker wages entirely through our tips, and subsidizing their survival through taxpayer funded public assistance. The other problem is 70 percent of tipped workers are women, and [some] suffer from the absolute worst sexual harassment. When you rely on customer tips, you are then subject to tolerate however [a customer] might touch you or talk to you, because the customer is paying your bills.\u003c/p>\n\u003cp>\u003cstrong>What do you see as the biggest problems facing restaurant workers in America today? \u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>No. 1 is poverty wages, both tipped and untipped. No. 2 is benefits, [especially] the lack of paid sick days. Two-thirds [of restaurant workers] \u003ca href=\"http://rocunited.org/research-resources/\">report \u003c/a>working while they are ill, with everything from H1N1 to typhoid fever. And then the third major problem we hear is discrimination and harassment on basis of race and gender.\u003c/p>\n\u003cp>There are livable wage jobs in this industry, about 20 percent of them. They are fine dining servers and bartenders, and the problem is that those jobs are held almost exclusively by white men. People of color, women and immigrants often can't get to those best jobs; [they] get stuck in lower level segments, like fast food, and positions like bussers, runners and dishwashers.\u003c/p>\n\u003cp>\u003cstrong>OK, but if a worker doesn't want that kind of job, can't they just find another one? Why is restaurant workers' job quality a problem for diners? \u003c/strong>\u003c/p>\n\u003cp>You can't say to workers, \"go find another job,\" because someone's always going to fill those jobs. If you want to be treated well, served well, given quality food, then you have to care about how these workers are treated. All of our \"high-road\" employers are able to point to the fact that you get better service, better food, better environment, a better experience if workers are treated well and paid well.\u003c/p>\n\u003cfigure id=\"attachment_106519\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/innout.jpg\" alt=\"In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits.\" width=\"700\" height=\"530\" class=\"size-full wp-image-106519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout-400x303.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/20963604@N08/5415889727/\" target=\"_blank\">Matthew Kraus/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If the working conditions are so bad, why hasn't there been more of a movement to improve them? \u003c/strong>\u003c/p>\n\u003cp>It all points back to the money, power and influence of a trade lobby called the National Restaurant Association. It's the 10th most powerful lobbying group in Congress, [and] the most powerful voice in every state legislature on work conditions. They have wielded enormous power over legislators, to the point where [I have] heard people talking about, \"We can only raise the minimum wage if we leave out the tipped workers because the Restaurant Association won't let us raise the minimum wage unless we leave out those tipped workers.\"\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong> \u003cem>We asked the National Restaurant Association to respond to Jayaraman. S\u003c/em>pokesperson Christin Fernandez tells us that the association does actively lobby against increases to both the minimum and tipped minimum wages, including New York State Governor Cuomo's current efforts to raise the minimum wage to $15 per hour. But Fernandez questions Jayaraman's characterization of the group's power: \"It's flattering that she thinks we are this all-powerful lobby, but it's only a fraction of what we do,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Your book, \u003cem>Forked\u003c/em>, divides its rankings by type of restaurant: burgers, diners, sandwich shops, coffee shops, fine dining. But if there's any indicator of best practices, it seems to be that smaller, independent restaurants are more likely to boost wages and working conditions than big chains. Have decent labor practices become artisanal? \u003c/strong>\u003c/p>\n\u003cp>When we think about local, sustainable, organic [food trends], it was small, independent restaurants that started them, and then the big chains picked them up. I definitely wouldn't say ... only go to an independent, small restaurant, because the vast majority of all restaurants, including small independent restaurants, exploit their workers. But [some of] the small independents are able to pioneer a different way of doing business, a different business model, a different way of thinking, and then the chains often follow.\u003c/p>\n\u003cp>\u003cstrong>Won't making restaurant jobs better mean restaurant prices will go up, and some restaurants will be driven out of business?\u003c/strong>\u003c/p>\n\u003cp>The places that have raised the minimum wage in this industry are not just surviving, but thriving. The \u003ca href=\"http://www.epi.org/publication/waiting-for-change-tipped-minimum-wage/\">seven states\u003c/a> that have the highest wages and don't allow a lower wage for tipped workers, are actually faring better, on every measure, than the 43 states with lower wages for tipped workers. Those seven states have \u003ca href=\"http://rocunited.org/recipeforsuccess/\">higher restaurant sales per capita,\u003c/a> higher job growth in the restaurant industry, higher job growth among tipped workers. On the whole, workers are doing better, employers are doing better.\u003c/p>\n\u003cp>\u003cstrong>How can diners find out if restaurant workers at their favorite local restaurant are being treated well? If they're not, what can diners do to make things better?\u003c/strong>\u003c/p>\n\u003cp>We have a \u003ca href=\"https://itunes.apple.com/us/app/roc-national-diners-guide/id577946103?mt=8\">Diner's Guide app\u003c/a>. It rates the most popular chains and 150 \"high-road\" companies on wages, benefits and mobility for workers. It also notes if they are part of an alternative restaurant association we started, called \u003ca href=\"http://rocunited.org/our-work/high-road/raise/\">RAISE\u003c/a>, of \"high-road\" employers. [But] the most important thing we'd like you do is communicate that you support \"high-road\" practices to the owner or manager.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a> \u003cem>a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"More restaurants are offering better wages, benefits and working conditions for employees. A new book rates dozens of restaurants and scolds the ones taking the \"low road\" to profitability.","status":"publish","parent":0,"modified":1454451444,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1382},"headData":{"title":"'Forked' Rates Restaurants On How They Treat Their Workers | KQED","description":"More restaurants are offering better wages, benefits and working conditions for employees. A new book rates dozens of restaurants and scolds the ones taking the "low road" to profitability.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106512 http://ww2.kqed.org/bayareabites/?p=106512","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/02/forked-rates-restaurants-on-how-they-treat-their-workers/","disqusTitle":"'Forked' Rates Restaurants On How They Treat Their Workers","nprByline":"Tracie McMillan, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"464852535","nprApiLink":"http://api.npr.org/query?id=464852535&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/02/464852535/forked-rates-restaurants-on-how-they-treat-their-workers?ft=nprml&f=464852535","nprRetrievedStory":"1","nprPubDate":"Tue, 02 Feb 2016 15:45:00 -0500","nprStoryDate":"Tue, 02 Feb 2016 15:43:00 -0500","nprLastModifiedDate":"Tue, 02 Feb 2016 15:45:37 -0500","path":"/bayareabites/106512/forked-rates-restaurants-on-how-they-treat-their-workers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Saru Jayaraman may be restaurant obsessed, but don't call her a foodie. She's the founding director of the \u003ca href=\"http://rocunited.org/about-us/our-history/\">Restaurant Opportunities Centers United\u003c/a>, a national organization that advocates for better wages and working conditions for restaurant workers. She's also published several studies in legal and policy journals as director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\">Food Labor Research Center\u003c/a> at the University of California-Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_106517\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/465305257/forked-a-new-standard-for-american-dining\" rel=\"attachment wp-att-106517\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/forked-book.jpg\" alt=\"Forked: A New Standard for American Dining. by Saru Jayaraman\" width=\"300\" height=\"447\" class=\"size-full wp-image-106517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forked: A New Standard for American Dining.\u003cbr>by Saru Jayaraman\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination of grassroots and ivory tower makes Jayaraman arguably one of the country's leading experts on what it's like to live as a restaurant worker in America. She's someone celebrity restaurateur Danny Meyer turned to as he \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">decided to banish tipping\u003c/a> at some of his restaurants to try and close the pay gap between what his servers and dishwashers make.\u003c/p>\n\u003cp>Jayaraman's second book, \u003ca href=\"https://www.forkedthebook.com/\">Forked: A New Standard for American Dining\u003c/a>, published Feb. 1\u003cem>,\u003c/em> features 14 case studies and rankings of the working conditions at eateries ranging from greasy spoon diners to coffee shops, white tablecloth places to national chains like Olive Garden.\u003c/p>\n\u003cp>On one end, workers get tipped minimum wage as low as $2.13 an hour, sexual harassment from customers, unpaid sick days and no opportunity for mobility. That, writes Jayaraman, is the \"low road.\"\u003c/p>\n\u003cp>But, as Jayaraman argues in her profiles of \"high-road\" employers, restaurants can be both profitable and good places to work, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We spoke to her about what she's learned in her deep dive into the industry. The conversation has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>When most people think about restaurants, they think about food. Why focus on the workers? \u003c/strong>\u003c/p>\n\u003cp>So many reasons! We spend more on eating out than in the home. The industry is enormous: [it's] the second largest employer and growing faster than any other. One in 12 working Americans work in this industry, [and] 1 in 2 Americans have worked in [a restaurant] in their lifetime. But it has continued to be one of the absolute lowest paying employers in the U.S. For every year that the Department of Labor lists the 10 worst paid jobs, seven are, every year, restaurant jobs.\u003c/p>\n\u003cp>\u003cstrong>One of your critiques of the U.S. is that it's the only Western nation that has a tipped minimum wage. What's so bad about tipping?\u003c/strong>\u003c/p>\n\u003cp>It's not tipping per se that's the problem, it's the tipped minimum wage, which hasn't gone up in a quarter century. [ROC has] members whose mothers worked at the same wage they do: $2.13 an hour. It's a legacy of slavery; it comes from not wanting to pay black workers, former slaves, anything at all.\u003c/p>\n\u003cp>That means we as consumers are doubly subsidizing billion dollar corporations [like Darden, which owns Olive Garden]: We're paying worker wages entirely through our tips, and subsidizing their survival through taxpayer funded public assistance. The other problem is 70 percent of tipped workers are women, and [some] suffer from the absolute worst sexual harassment. When you rely on customer tips, you are then subject to tolerate however [a customer] might touch you or talk to you, because the customer is paying your bills.\u003c/p>\n\u003cp>\u003cstrong>What do you see as the biggest problems facing restaurant workers in America today? \u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>No. 1 is poverty wages, both tipped and untipped. No. 2 is benefits, [especially] the lack of paid sick days. Two-thirds [of restaurant workers] \u003ca href=\"http://rocunited.org/research-resources/\">report \u003c/a>working while they are ill, with everything from H1N1 to typhoid fever. And then the third major problem we hear is discrimination and harassment on basis of race and gender.\u003c/p>\n\u003cp>There are livable wage jobs in this industry, about 20 percent of them. They are fine dining servers and bartenders, and the problem is that those jobs are held almost exclusively by white men. People of color, women and immigrants often can't get to those best jobs; [they] get stuck in lower level segments, like fast food, and positions like bussers, runners and dishwashers.\u003c/p>\n\u003cp>\u003cstrong>OK, but if a worker doesn't want that kind of job, can't they just find another one? Why is restaurant workers' job quality a problem for diners? \u003c/strong>\u003c/p>\n\u003cp>You can't say to workers, \"go find another job,\" because someone's always going to fill those jobs. If you want to be treated well, served well, given quality food, then you have to care about how these workers are treated. All of our \"high-road\" employers are able to point to the fact that you get better service, better food, better environment, a better experience if workers are treated well and paid well.\u003c/p>\n\u003cfigure id=\"attachment_106519\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/innout.jpg\" alt=\"In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits.\" width=\"700\" height=\"530\" class=\"size-full wp-image-106519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/innout-400x303.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">In her book, Forked, Saru Jayaraman praises In-N-Out Burger for its higher-than-average worker pay and ample health and other benefits. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/20963604@N08/5415889727/\" target=\"_blank\">Matthew Kraus/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>If the working conditions are so bad, why hasn't there been more of a movement to improve them? \u003c/strong>\u003c/p>\n\u003cp>It all points back to the money, power and influence of a trade lobby called the National Restaurant Association. It's the 10th most powerful lobbying group in Congress, [and] the most powerful voice in every state legislature on work conditions. They have wielded enormous power over legislators, to the point where [I have] heard people talking about, \"We can only raise the minimum wage if we leave out the tipped workers because the Restaurant Association won't let us raise the minimum wage unless we leave out those tipped workers.\"\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong> \u003cem>We asked the National Restaurant Association to respond to Jayaraman. S\u003c/em>pokesperson Christin Fernandez tells us that the association does actively lobby against increases to both the minimum and tipped minimum wages, including New York State Governor Cuomo's current efforts to raise the minimum wage to $15 per hour. But Fernandez questions Jayaraman's characterization of the group's power: \"It's flattering that she thinks we are this all-powerful lobby, but it's only a fraction of what we do,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Your book, \u003cem>Forked\u003c/em>, divides its rankings by type of restaurant: burgers, diners, sandwich shops, coffee shops, fine dining. But if there's any indicator of best practices, it seems to be that smaller, independent restaurants are more likely to boost wages and working conditions than big chains. Have decent labor practices become artisanal? \u003c/strong>\u003c/p>\n\u003cp>When we think about local, sustainable, organic [food trends], it was small, independent restaurants that started them, and then the big chains picked them up. I definitely wouldn't say ... only go to an independent, small restaurant, because the vast majority of all restaurants, including small independent restaurants, exploit their workers. But [some of] the small independents are able to pioneer a different way of doing business, a different business model, a different way of thinking, and then the chains often follow.\u003c/p>\n\u003cp>\u003cstrong>Won't making restaurant jobs better mean restaurant prices will go up, and some restaurants will be driven out of business?\u003c/strong>\u003c/p>\n\u003cp>The places that have raised the minimum wage in this industry are not just surviving, but thriving. The \u003ca href=\"http://www.epi.org/publication/waiting-for-change-tipped-minimum-wage/\">seven states\u003c/a> that have the highest wages and don't allow a lower wage for tipped workers, are actually faring better, on every measure, than the 43 states with lower wages for tipped workers. Those seven states have \u003ca href=\"http://rocunited.org/recipeforsuccess/\">higher restaurant sales per capita,\u003c/a> higher job growth in the restaurant industry, higher job growth among tipped workers. On the whole, workers are doing better, employers are doing better.\u003c/p>\n\u003cp>\u003cstrong>How can diners find out if restaurant workers at their favorite local restaurant are being treated well? If they're not, what can diners do to make things better?\u003c/strong>\u003c/p>\n\u003cp>We have a \u003ca href=\"https://itunes.apple.com/us/app/roc-national-diners-guide/id577946103?mt=8\">Diner's Guide app\u003c/a>. It rates the most popular chains and 150 \"high-road\" companies on wages, benefits and mobility for workers. It also notes if they are part of an alternative restaurant association we started, called \u003ca href=\"http://rocunited.org/our-work/high-road/raise/\">RAISE\u003c/a>, of \"high-road\" employers. [But] the most important thing we'd like you do is communicate that you support \"high-road\" practices to the owner or manager.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Tracie McMillan is the author of \u003c/em>\u003ca href=\"http://www.americanwayofeating.com/\">The American Way of Eating,\u003c/a> \u003cem>a \u003c/em>New York Times\u003cem> bestseller, and a senior fellow at the Schuster Institute for Investigative Journalism at Brandeis University. You can follow her on Twitter @tmmcmillan.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106512/forked-rates-restaurants-on-how-they-treat-their-workers","authors":["byline_bayareabites_106512"],"categories":["bayareabites_2254","bayareabites_2035"],"tags":["bayareabites_15265","bayareabites_11425","bayareabites_11427","bayareabites_11424","bayareabites_15266"],"featImg":"bayareabites_106513","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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