How the Restaurant Industry Could Change the World
Food labor activist Saru Jayaraman says the restaurant industry is #8220the floor of our economy#8230 it is literally the worst employer in the United States.#8221
So what happens when she gets together with two world renowned chefs to talk about the business and everything from sustainable farming to food politics? To find out, TIME invited Chefs Joseacute Andreacutes and Barton Seaver to sit down with Jayaraman in New York City as part of a new video series that brings pioneers of different backgrounds together in conversation. The discussion was lively and wide ranging.The Brief Newsletter Sign up to receive the top stories you need to know right now. View Sample Sign Up Now
Andreacutes, a former TIME 100 honoree who has built a restaurant empire and advocates for clean cookstoves in developing countries, wants to raise the minimum wage to make kitchen working conditions better. #8220People don#8217t want our pity, people want our respect,#8221 he said. #8220How do we give them respect is to pay them what they deserve.#8221 Seaver, a chef in Maine and contributing seafood editor for Time Inc.#8217s Coastal Living, says he#8217s hopeful because restaurants are focusing more on the quality and sourcing of food.
Watch the video above to see what else these three culinary trailblazers think about the future of the restaurant industry.
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