FORKED: A New Standard for American Dining

By Food Labor Research Center | Published February 10 2016

From UC Berkeley Food Labor Research Center Director Saru Jayaraman, FORKED: A New Standard for American Dining offers an insider’s view of the highest—and lowest—scoring restaurants for worker pay and benefits, and with it, a new way of thinking about how and where we eat. It provides actionable ways for restaurant owners, employees, and diners to positively implement change in this massive sector of the U.S. economy.

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