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Improving Working Conditions for U.S. Farmworkers and Food Production Workers

Four million workers in the United States are involved in farming and industrial production of food from animal protein. These individuals, many of whom are women and people of color, play a vital role in helping to meet the public health goal of ensuring an accessible supply of nutritious food. Yet many of these individuals are not paid livable wages, they work in hazardous conditions and face discrimination, and some are excluded from certain labor law protections. Most of these workers lack a suitable and corresponding health care plan provided by their employers which will protect them from any plausible injuries surrounding their work area. In a Labor Department survey of agricultural workers, only 14% reported having employer-sponsored health insurance, while 37% reported that their family used government-provided health insurance. Throughout history, there has been a pattern that surrounds the lack of help to field workers and agricultural jobs. Due to these conditions and lack of help/assistance provided to workers, a number of strategies have been adopted to integrate equitable labor practices into sustainable food programs and initiatives. Employers that do so indicate that these policies increase productivity, create economic resiliency, and generate brand loyalty. One of these strategies is The Equitable Food Initiative which is a partnership of farmworker groups, businesses, and social justice organizations that has developed labor standards and training programs for the mutually beneficial goals of improving working conditions and producing safer food.

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