Justice Is Choosing Compassionate Consumption

"With Behind the Kitchen Door, Saru Jayaraman has introduced a fresh and essential perspective on our culture's food obsessions and dining habits. By highlighting the lives and circumstances of workers who are often unseen and unheard, she has helped us see that labor is a key ingredient of authentic sustainability, and greatly enriched our understanding of those people who have — whether we have recognized it or not — been part of some of the most important celebrations of our lives."  —Danny Glover

Behind the Kitchen Door is not just a book — it is a unique opportunity to change the national conversation about how to create a truly sustainable food system. Consumer demand changed the restaurant industry by asking for sustainable, locally sourced, and organic (SLO) options. Together, we can now shift restaurant practices from the bottom up by requesting respect for workers' rights in every dining establishment — putting the "W" in SLOW.

If you missed the live discussion, you can include the recorded Get Together as part of your book group activities with Behind the Kitchen Door.

In addition, the Applied Research Center (ARC) in collaboration with Restaurant Opportunities Center-United (ROC) has developed this comprehensive book discussion guide (PDF). 

Purchase your copy of Behind the Kitchen Door through the UUSC bookshelf at Powell's  — where every book purchase generates a donation supporting UUSC's human rights work!

Date: February 24, 2013
​Resource format: Webinar