Categories: News

Advocates say seasonal farm workers are forced onto high-cost, low-nutrition employer-run meal plans

Many farms require seasonal workers to buy into employer-run meal plans. But far too often, advocates say, the food on offer is overpriced and under-nourishing. In a new op-ed for Facing South, they detail meal plans that cost workers as much as $70 to $80 a week, while covering the bare minimum in sustenance. Some workers say that they are served leftovers from past meals, or meals comprised only of beans and bologna. Some are served only on weekdays, so aren’t fed on Sundays. Others have been forced to find workarounds, like cooking over an open fire. And meals for workers with health-related dietary concerns like lactose intolerance or gastritis? Forget about it. Advocates say workers may feel reluctant to demand dignified cooking spaces out of fear of retaliation from employers. But employers are exactly who they’re calling on to provide safe, sanitary kitchens for workers. Shouldn’t everyone have the agency to cook and eat what they want, they argue, especially the very people harvesting produce for the country? Read the op-ed here.

Related Post
The Counter
Share
Published by
The Counter

Recent Posts

Grist acquires The Counter and launches food and agriculture vertical

Grist, an award-winning, nonprofit media organization dedicated to highlighting climate solutions and uncovering environmental injustices,…

6 months ago

Is California giving its methane digesters too much credit?

Every year, California dairy farms emit hundreds of thousands of tons of the potent greenhouse…

3 years ago

Your car is killing coho salmon

Highway 7 runs north-south through western Washington, carving its way through a landscape sparsely dotted…

3 years ago

The pandemic has transformed America’s dining landscape into an oligopoly dominated by chains 

One of the greatest pleasures I had as a child growing up in the Chicago…

3 years ago

California is moving toward food assistance for all populations—including undocumented immigrants

Undocumented immigrants experience food insecurity at much higher rates than other populations, yet they are…

3 years ago

Babka, borscht … and pumpkin spice? Two writers talk about Jewish identity through contemporary cookbooks.

Writer Charlotte Druckman and editor Rebecca Flint Marx are both Jewish journalists living in New…

3 years ago