by Diana Robinson
photo credit: Food Chain Workers Alliance
*Any opinions expressed in this article are those of the author and do not constitute the opinions of the Food Systems Network NYC.
In this day and age, we find ourselves questioning where our food comes from, how the animals are treated, the impact of food production on the environment, whether food is organic, and ultimately, whether or not it’s all together sustainable. So it comes as no surprise that large food corporations have caught on and participate in “nutri-washing,” a term coined by Michele R. Simon of Eat Drink Politics, playing to our low-calorie, environmentally friendly and organic needs. But how sustainable is an organic apple if the worker who picked it works under dangerous and hazardous conditions and doesn’t even earn minimum wage? This is the very question the Food Chain Workers Alliance wished to address at the Food Workers and Food Justice Conference on June 6, 2012, in New York City.