This week in the Open Classroom on Food Systems: Sustainability, Health, and Equity we focus on labor, a major component everywhere in the food system. But much of it is invisible, or at least seems that way. So who are the people who grow, process, prepare, and serve our food to us? The questions are many:
1. Farming has become trendy again, or so it seems. But how are family farmers really doing? Jennie Msall of Farm Aid will look at the challenges farmers face, and their prospects for the future.
2. Many – perhaps most – of the hands that process our food belong to immigrants. Alexandre Galimberti, of Oxfam America, will talk about the chicken industry, and the plight of its largely unseen, largely immigrant workforce.
3. How can we diversify the food system workforce? Edith Murnane, of Food and Farm Ventures, will talk about efforts to get more women into traditionally male dominated food professions, such as butchering meat.
4. And what about those who serve food in hotels and schools? Brian Lang, of Local 26 / Boston Hotel & Food Service Workers, will talk about the local food service sector and its efforts to obtain livable wages.
The Hands that Produce Our Food. Often hidden in plain sight. As always, we expect a vibrant conversation. See you on March 22.
Free and open to the public. Follow our live tweets on Twitter using#OCNEU.