Kate Meier, the visionary behind Project Black and Blue, shares her mission to uplift food service workers in crisis through emergency aid, driven by her personal commitment and dedication to community wellness.
‘We’re Finally Winning:’ One Fair Wage’s Fight to End Subminimum Wages Is Gaining Momentum
One Fair Wage is celebrating victories across the United States as they fight to raise wages and end the subminimum wage.
Voters in Portland, ME to Decide Whether to Raise Wages for Workers
Voters In Portland, ME will decide whether to eliminate the subminimum wage for tipped workers and raise wages across the foodservice industry.
How Activist-Minded Chefs Can Drive Policy Change
Guided by support and training, chefs are pushing for better policies that will help themselves, their industry, and food systems as a whole.
Grill Marks
Research shows that 60 percent of millennials and members of Gen Z are willing to make modestly different food choices if it supports planetary health.
Watch “The Impact of COVID-19 on Restaurants”
Food Tank and Hunter College NYC Food Policy Center recently hosted The Impact of COVID-19 on Restaurants. Watch the full event now and learn from some of the top chefs as they discuss the ways the pandemic is impacting the restaurant industry.
The Pandemic Almost Killed My Restaurants. The Climate Crisis Will Be Worse.
The climate crisis threatens restaurants and the livelihood of workers. The time is now to reconsider our diets and the impact that consumers’ eating habits have on the planet.
Katherine Miller from the James Beard Foundation Talks COVID-19, the impact on restaurants, the future of food
“Nothing beats going out to a restaurant, I really look forward to the day that we’re all able to eat together again in some of our favorite places”
Chef Steven Satterfield And Miller Union Respond to COVID-19
“It’s kind of like going through a grieving process, I would imagine. Because our restaurants are our second homes.”
