Workers Organizations in the Food & Grocery Sector
Industrial Workers of the World
Essential Workers for a Democracy (UFCW Reform Movement)
United Southern Service Workers
Articles on Grocery Worker Organizing
At UFCW, A Reform Movement Rises
Being the Union in a Rhode Island grocery store
Organizing in the Bad Old Days: the Harvest Collective Drive
Saskatoon Co-op Strike Ends with Two-Tier Contract
The IWW Campaign at Good Earth Food Co-op
The IWW Campaign at Whole Foods
Why do Grocery Co-ops Hate Unions?
Grocery Workers Win COVID-19 Hazard Pay
Low-Wage Workers, Top-Down Unions
Stories and Lessons from Restaurant & Fast Food Worker Organizing
Deep Dish: Reflections on Pizza Hut Organizing in Florida
The Rise and Fall of the IWW Jimmy John’s Campaign in Baltimore
You Can’t Hide from Class Struggle: the campaign at Smiling Bear
A Restaurant Job Action that Changed Everything
Solidarity and Power in the Face of a Terrified Employer: the IWW campaign at Frite Alors
“I live for that shit”: A Worker Recalls Successful Direct Action in the Workplace
What Worked and what didn’t: A History of Organizing at Starbucks (part one)
What Worked and what didn’t: A History of Organizing at Starbucks (part two)
Bartenders Bring a Manipulative, Thieving Bully into Line
Remembering a Strike, and Seeing How We’ve Grown
Bakery Workers Fight Back Against Immigration Audit
A Restaurant Organizing Dilemma
Books about Organizing in Food Production & Service
Food Movements Unite! (2011)
The present corporate food regime dominating the planet’s food systems is environmentally destructive, financially volatile and socially unjust. Though the regime’s contributions to the planet’s four-fold food-fuel-finance and climate crises are well documented, the “solutions” advanced by our national and global institutions reinforce the same destructive technological path, the same global market fundamentalism, and the same unregulated consolidation of corporate power in the food system that brought us the crisis in the first place.
Dishing it Out: Waitresses and Their Unions in Twentieth Century (1992)
“Rich in detail, studded with telling anecdotes, Dishing It Out is just as vivid and evocative as its title suggests. . . . This book speaks with clarity and good sense to the major debates in the history of work and gender and will become a landmark in our growing understanding of the relationships between the two.”
— Susan Porter Benson, author of Counter Cultures
“In this imaginative study of waitresses, work, and unionism, Cobble challenges us all to rethink the conventional wisdom about the relationship between craft unionism and the possibilities for women workers’ collective action. Women’s labor history will never be the same.”
— Ruth Milkman, author of Gender at Work: The Dynamics of Job
Segregation by Sex during World War II
MASSolidarity.org 