Working in the food system is notoriously tough and demanding. From farms to processing facilities to restaurant kitchens, employees often face challenging work environments that take a toll on both their physical and mental well-being. Despite the hard work they put in, many workers along the food chain do not receive adequate compensation for their efforts. In the United States, the federal minimum wage has remained stagnant at $7.25 per hour for the past 15 years. For tipped employees, the subminimum wage is a mere $2.13 per hour, under the assumption that tips will bring their total hourly earnings up to the federal standard. This disparity in pay is unacceptable, as those who provide us with food should not have to struggle to afford food for themselves.
As Labor Day approaches in the United States, it is crucial to acknowledge the ongoing fight for fair wages in the food and farm industries. While the federal minimum wage lags behind, several states and cities have taken steps to establish higher minimum wages for their workers. States like California, Oregon, New York, and Florida have set their own minimum wage standards above the federal level. Additionally, some states have eliminated the subminimum tipped wage, ensuring that employers cannot rely on tips to meet their workers’ basic pay needs. Organizations like One Fair Wage and legislative changes in states like Michigan, New York, and California have made significant strides in improving wages for food sector workers.
Despite these advancements, pay inequality remains a pressing issue in the food and farm industries. Workers who lack formal full-time employment structures, such as migrant farm laborers, undocumented workers, and gig workers, often face precarious working conditions and low wages. Advocacy efforts by organized labor groups, such as United Farm Workers, Food Chain Workers Alliance, and Retail, Wholesale and Department Store Union (RWDSU), have been instrumental in advocating for workers’ rights across the food chain. While progress has been made, there is still much work to be done to ensure that all workers receive fair wages and protections.
Local victories in the fight for fair wages and worker rights must be translated into long-term, sustainable changes in the food industry. Legislation like the Good Food New York Bill, which empowers public institutions to support workers, farmers, and the environment through their procurement practices, sets a positive example for other regions to follow. Additionally, laws like the PRO Act are crucial in protecting workers’ right to organize for better wages and working conditions. It is essential for food companies to understand that their success is directly tied to how well they treat and compensate their workers. Collective action and advocacy are key in driving meaningful change in the food system and ensuring that all workers are treated fairly and with dignity.
The fight for fair wages and worker rights in the food and farm industries is ongoing and requires collective effort from workers, advocacy groups, and policymakers. By prioritizing the well-being of those who labor to put food on our tables, we can create a more just and equitable food system for all.