As for restaurants themselves, chef Asma Khan tells me the biggest issue is unionisation. “After this,” she says, “our priority should be to create a powerful union that is the voice of the workers, not the owners and investors.”
Das hier aus dem Guardian ist schon eher übers obere Ende der Gastronomie, aber es trifft sich mit Dingen, die auch am unteren Ende gedacht werden.
Now is the time to start having honest conversations about food prices and supply chains, high rents and civic space, about who restaurants – or at least the ones that get coverage – really benefit.
