To launch its third National Diners Guide for ethical eating, ROC United hosted a panel discussion this week, featuring restaurant owners from around the country dedicated to providing living wages and improved working conditions for their employees. 

"Our Diners Guide is a major tool in the fight to include sustainable labor practices in the food movement," said Saru Jayaraman of ROC United. "In a relatively short period of time, restaurants have gone from not caring about local farms to practically jumping over themselves to claim that their meals come from within 100 miles, or organic, or are cruelty-free. We want to galvanize that type of scrutiny for the lifeblood of any restaurant — its workers."

The guide is also available as an app. New this year, Diners Guide users can share their experiences online and find the app at http://bit.ly/DinersGuideStories.  

"It is a cruel irony that many of the 13 million men and women who produce and serve the food in my industry are forced to use food stamps to feed themselves and their families," said Paul Saginaw, co-owner and founding partner of Zingerman’s Delicatessen and Zingerman’s Community of Businesses, comprised of eight businesses, 17 partners and employs over 600 people in Ann Arbor, Mich. "Our success at Zingerman's with over 30 years of operating and opening food-related businesses was not achieved by underpaying or withholding benefits from our employees."

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