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Assistant professor  a food systems scholar and human geographer at �鶹Ƶ��University’s Maxwell School of Citizenship and Public Affairs, is co-author of the the forthcoming book “” (UC Press). With her co-author Teresa M. Mares, Associate Professor of Anthropology at the University of Vermont, Professor Minkoff-Zern chronicle labor across the food chain, connecting the entire food system—from fields to stores, restaurants, home kitchens, and even garbage dumps.

Professor Minkoff-Zern offered answers to a few questions about her new book that will be available in late September 2025.

Q: In your new book , Will Work for Food, you and your co-author Teresa Mares chronicle labor across the food, connecting the entire food system—from fields to stores, restaurants, home kitchens, and even garbage dumps. What do people not understand about the work involved in bringing food to grocery stores, kitchens and restaurants?

A: “The work to keep our food system running is skilled labor. Many of the people that do that work build the knowledge and physical capacity to perform that labor over years and sometimes over lifetimes. For many, it is work they enjoy and take pride in.”

Q: Food safety and health is a huge issue for many American consumers, whether it is buying organic or eating fresh fruit and vegetables, but are food workers ever part of that conversation?

A: “Yes, I think increasingly so. The COVID19 pandemic was certainly a moment of awakening regarding food labor conditions – from meat packing to grocery store retail to service and delivery work. There was an increase in visibility among the general public and an increase in labor organizing post-pandemic in places such as Trader Joes and Starbucks. There are also worker led organizations that have been fighting for farm and food workers’ rights for decades, like the United Farm Workers in California, The Coalition of Immokalee Workers in Florida, and The Workers Center of Central New York right here in Syracuse. Unfortunately, though, most consumers still think about their personal health first and worker health and safety second, if at all. In the book, we argue that food workers must be central to food system sustainability and that by identifying food workers across the food chain a collective work force, there is increased potential for coalition building and raising awareness.”

Q: If America didn’t have migrant food workers, what would happen?

A: “Immigrants make up the majority of workers in specific food sectors, like farmwork, food processing, many back of the house restaurant positions, and individual food delivery. Especially in farm work, these are physically demanding jobs, occupied by people who have developed their skills over many years, and will not easily be filled by US born workers. There is a political push to fill these positions, which are currently filled by largely unauthorized workers, with guestworker visa holders. The problem with that system is that it leaves out the workers that have been here for many years and built lives and families in rural communities here in the US. It also undermines the ability for workers to organize for better conditions and creates vulnerabilities, as guestworkers come temporarily and are tied to one employer for their visa. Ultimately, we have a food system dependent on immigrants and that is not going to change. Instead of creating fear among those that grow, process, cook, and serve our food, we should be embracing the contributions they make to our communities, not only by providing food, but also bringing culture and community along with them.”

��:�� “What policies are needed to improve the current system and protect food workers?”

Q: “All workers deserve to make a living wage. Minimum wage is not enough to survive in this country today. Most workers in frontline food jobs still make a minimum wage or even below the federal or state minimum wage based on specific legal exclusions and/or due to wage theft. We need protections so all food workers get paid sick time and health care. This is a labor issue as much as a public safety issue- yet we do not have comprehensive federal policies that cover all food workers. And now with increasing worker health risks due to climate change- we need heat and smoke protections for workers outdoors (such in in field work or waste collection), but also indoors (such as restaurant kitchens). Finally, all workers must be protected to negotiate collectively without risk or losing their job or fearing deportation.”