How is it that restaurant workers live on some of the lowest wages in America? And how do discriminatory labor practices, exploitation, and unsanitary kitchens affect the meals that arrive at our restaurant tables? Sustainability is not just about organic and free trade sourcing, but about contributing to a society in which everyone benefits, writes Saru Jarayaman, founder of the national restaurant workers' organization Restaurant Opportunities Centers United. In her book, Behind the Kitchen Door (ILR/Cornell University Press), she shares the stories of restaurant workers in New York City, Los Angeles and other American cities. "The poorest paid workers in America are the ones most likely to be cooking your food and washing your dishes. Saru Jayaraman tells their stories with searing analysis and vital compassion in this landmark book. She shows how the most exploited aren't just victims, but survivors organizing for dignity and safety in the food system. And in so doing, she helps us understand that sustainable food isn't just about how organic or local the food is, but how high workers can hold their heads." - Raj Patel, bestselling author of The Value of Nothing and Stuffed and Starved.