Restaurant Co-Ops Put Economic Justice On The Table
Food service is not an industry that most would associate as a beacon of social or economic justice. In fact, the restaurant industry is notorious for providing paltry wages, for engaging in shocking levels of wage theft, and for generally being comprised of toxic work environments marked by sexual harassment and human trafficking.
In the face of horrendous work environments and staggering levels of worker exploitation, many restaurant workers and their advocates are advancing alternative models of management and ownership geared toward breaking the cycles of abuse and disempowerment that define much of the industry.
One of the most interesting models being explored is the worker cooperative: businesses that are owned and run collectively by the workers themselves.