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The growing global food movement has focused significant attention on health concerns, sustainability issues and animal welfare, but has had a critical blind spot — worker equity. Despite popular assumptions, food that is locally or organically grown is often produced, processed and delivered under highly inequitable conditions domestically and abroad. Workers that produce and deliver food to consumers face dangerous working condition, low wages, and high levels of food insecurity. Although a few companies have demonstrated leadership in the treatment of workers, the industry is performing poorly overall.
Based on the finding of the joint report, Worker Equity in Food and Agriculture, Marjorie Kelly (Tellus Institute) and Heather Lang (Sustainalytics) discussed their findings and proposed potential avenues that stakeholders could take to promote change within the industry.
Research report: Worker Equtiy in Food and Agriculture