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Monday, May 22 • 3:00pm - 4:00pm
Fair wages, Fair Market Prices from Farm to Table

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This panel discussion will identify the challenges and opportunities in wage equity across the chain of labor, looking specifically at farm-to-table restaurants. What role can farm and food business owners, policymakers, and eaters play in ensuring that values-driven restaurants can succeed while paying their workers fairly, and compensating farmers so they and their workers can earn a living wage? 

Attendees will learn about identifying and creating wage equity across the chain of labor

Speakers: Moderated by: Eitan Sussman, Keep Growing Detroit.
Carolyn Leadley, Rising Pheasant Farms; Chef Marc Djozlija, Wright & Co.; Rohani Foulkes, The Farmer's; Ben Hall, Russell Street Deli 

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Marc Djozlija

Chef, Wright & Co.
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Rohani Foulkes

Co-Founder, The Farmers Hand
Co-Owner, The Farmer's Hand
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Ben Hall

Owner, Russell Street Deli
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Carolyn Leadley

Farmer, Rising Pheasant Farm

#DETSW17 Organizing Team
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Devita Davison

Executive Director, FoodLab Detroit
Devita Davison is the Executive Director at FoodLab Detroit, a non-profit organization that works to provide entrepreneurs with the technical assistant, workshops, resources and the skills they need to start and grow a strong values-based food businesses.
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Ederique Goudia

Operations - Catering Lead, FoodLab Detroit
Ederique Goudia is the Program Associate for FoodLab Detroit. Also, co-owner of Gabriel Hall, upcoming Creole restaurant to the West Village neighborhood and co-founder of In The Business of Food, LLC, a consulting agency for local food entrepreneurs.

Program Partner
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FoodLab Detroit

FoodLab was started out of the need to provide space for food entrepreneurs to connect and discuss the challenges of running a business with “good food” values. Today, FoodLab is a member-based non-profit organization with over 200 food distribution, processing, and retail food... Read More →

Monday May 22, 2017 3:00pm - 4:00pm EDT
MSU Detroit Center 3408 Woodward Ave, Detroit, MI 48201