LinkedIn emplea cookies para mejorar la funcionalidad y el rendimiento de nuestro sitio web, así como para ofrecer publicidad relevante. Si continúas navegando por ese sitio web, aceptas el uso de cookies. Consulta nuestras Condiciones de uso y nuestra Política de privacidad para más información.
LinkedIn emplea cookies para mejorar la funcionalidad y el rendimiento de nuestro sitio web, así como para ofrecer publicidad relevante. Si continúas navegando por ese sitio web, aceptas el uso de cookies. Consulta nuestra Política de privacidad y nuestras Condiciones de uso para más información.
Lots of good stats from here: https://upserve.com/restaurant-insider/industry-statistics/
Food is our common ground, a universal experience –James Beard
Tell me what you eat, and I will tell you who you are. Jean Anthelme Brilat-Savarin
Would be better to find a more recent stat
Fix graphic in photoshop – doesn’t align perfectly!
making staff aware of their language when greeting people
because it actually provides impeccable service for a rapidly changing society ;)
(think about the racial bias event at Starbucks in Philly...)
Nobody Passes: This one is GREAT for gender experiences (which may include cultural norms around food)here's another great title search for POC initiatives in the food system:
SXSW 2019 Tomorrow's Perfect Food Narrative
“Conversations about food have offered paths to
grasp bigger truths about race and identity,
gender and ethnicity, subjugation and creativity.
Today, Southern food serves as an American
-John T. Edge
A Hungry Society
Q: How do you decide what or
where you eat?
• Word of mouth
• Yelp or similar app
• Something else
Q: What factors do you consider?
• Rating or reviews
• Popularity of brand/chef/restaurant/app
• Convenience / Location (including delivery)
• Organic and/or Sustainability Produced
• Where food was sourced
• Equity: fair trade/pay/working conditions
• Hiring /promoting practices
• Something else
Q: Do you find it easy to know
• Absolutely – all of them
• Kind of - Some of them
• Nope - None of them
How do we create a more
inclusive world through food?
• Where are we now
• Envisioning a better tomorrow
• How we get there
Power of story
Where are we now?
What does our food reveal about our culture?
“Restaurant criticism is fundamentally
cultural criticism and just as our society
isn’t a monoculture, our restaurant
critics shouldn’t reflect one.”
Seeds – and seeds of change –
know no borders
You can’t love tacos and vilify
Our Future Food Story
What do you envision as a better future?
Our systems should nourish
us from the soil to our souls.
Align your decisions with what
you want to see in the world…
and make money too!
Over 80% of restaurants are turning
to technology–like online ordering,
reservation and inventory apps, and
restaurant analytics–now more than
ever to help them run their business
successfully and efficiently
-National Restaurant Association (2016)
Go beyond intention –
make positive impact
What Can You Do To
Answer these questions:
• Who are you creating food or food services for and why?
• Who has a need you don't know about?
• Who are you unconsciously leaving out in your process and implementation?
• What steps has your company taken to be more inclusive?
• What gaps or holes exist that you can fill and how?
• Inclusion is NOT a check-the-box exercise. Do you understand how to go
about building inclusion into your business?
• Inclusiveness is good for business
Diversity of flavor and staff reflects good food and growing bottom lines. Hire and work with
people/vendors/partners who are different than you.
• Build inclusion into the fabric of your business
Inclusion is NOT a check-the-box exercise; embrace at every level of your food company as part of
your company culture. Hire outside consultants on unconscious bias, identity, etc.
• Avoid all assumptions about people & be intentional with words and actions
Provide impeccable customer service and internal culture with inclusivity best practices, including
language. For example, replace "Sir/Ma'am" greetings with "what can I get for YOU?”
• Recognize your power
As a diner/eater/voter/reader/consumer you do have power. Make food consumption choices –
media and IRL – based on how you want to see the world.
• Understand your privilege
And to those who are, understand your whiteness and do your homework. If you feel
uncomfortable about any of these topics, get curious and explore why.
• The private sector, NGOs, & government must work together
To truly affect change and solve global problems, these need to work together.
• We’re complex. This conversation is evolving and WE ALL need to be part of it
Unintentionally you may step on someone’s foot in the rich tapestry of society which we live in, and
that’s okay – don’t let it hold you back from participating in the conversation.28
• Read: Why Are All the Black Kids Sitting Together in the Cafeteria? By Beverly Daniel Tatum, PhD
• Read: Privilege, Power, and Difference by Allan Johnson
• Read: White Fragility by Robin DiAngelo
• Read: Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C.
• Read: How to Be a Perfect Stranger: The Essential Religious Etiquette Handbook by Stuart M.
Matlins and Arthur J. Magida
• Read: Nobody Passes: Rejecting the Rules of Gender and Conformity by Matt Bernstein
• Follow/Hire: Haben Girma, Disability advocate - https://habengirma.com @HabenGirma
• Follow/Hire: Dillan DiGiovanni, Identity coach - https://dillan-digiovanni.com @DillanDiGi
• Support: The World Food Program and UNHCR
What is one action step you'll
take leaving this conversation
Please rate us
in the SXSW app.
“If you really want to make a friend, go
to someone’s house and eat with
him… the people who give you their
food give you their heart.”