Summary: The Dicksonian conditions of the labor force working in America's Restaurant Industry and grow, harvest and prepare the food we eat, with Dr. Saru Jayaraman. Dr. Saru Jayaraman is an attorney and labor and food activist who is the co-founder of the Restaurant Opportunities Center United, a 10,000 member non-profit organization devoted to improving the economic welfare of workers in the food and restaurant industry. Her organization published the National Diner’s Guide, which rates restaurants according to how their labor force is treated. She is currently the director of the Food Labor Research Center at the University of California at Berkeley. Saru attended Harvard’s JF Kennedy School of Government and received her juris degree from Yale University Law School. She is the author of “Behind the Kitchen Door” which pulls away the appalling conditions of the labor force who prepare and cook the foods we eat. Her organization’s website is ROCUnited.or
