The Human Cost of Sustainable Restaurants | Mission Dist.

Submitted by the Event Organizer

Join Modern Times Bookstore as they welcome Saru Jayaraman for a reading and discussion of her book, “Behind the Kitchen Door,” the impetus behind it, and the complications of creating a sustainable economy.

How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions—discriminatory labor practices, exploitation, and unsanitary kitchens—affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers’ organization, Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans.

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