Latino Labor in the US Food Industry, 1880–2020
Authors: Flores Lori A. 
Published: December 2020

If one considers all the links in the food chain—from crop cultivation to harvesting to processing to transportation to provision and service—millions of workers are required to get food from fields and farms to our grocery stores, restaurants, and kitchen tables. One out of every seven workers in the United States performs a job related in some way to food, whether it is in direct on-farm employment, in stores, in eating/drinking establishments, or in other agriculture-related sectors. According to demographic breakdowns of US food labor, people of color and immigrants (of varying legal and citizenship statuses) hold the majority of low-wage jobs in the US food system. Since the late 19th century Latinos (people of Latin American descent living in the United States) have played a tremendous role in powering the nation’s food industry. In the Southwest, Mexicans and Mexican Americans have historically worked as farmworkers, street vendors, restaurateurs, and employees in food factories. The Bracero Program (1942–1964) only strengthened the pattern of hiring Latinos as food workers by importing a steady stream of Mexican guest workers into fields, orchards, and vineyards across all regions of the United States. Meanwhile, mid-20th-century Puerto Rican agricultural guest workers served the farms and food processing factories of the Midwest and East Coast. In the late 20th and early 21st centuries, Central American food labor has become more noticeable in restaurants, the meat and seafood industries, and street food vending.

It is deeply ironic, then, that the workers who help to nourish us and get our food to us go so unnourished themselves. Across the board, food laborers lack many privileges and basic rights. There is still no federal minimum wage for the almost three million farmworkers who labor in the nation’s fruit orchards, vineyards, and vegetable fields. Farmworkers (who are overwhelmingly Latino and undocumented) earn very low wages and face various health risks from pesticide exposure, extreme weather, a lack of nutritious, affordable food and potable water, substandard and unsanitary housing conditions, workplace abuse, unsafe transportation, and sexual harassment and assault. Other kinds of food workers—such as restaurant workers and street vendors—experience similar economic precarity and physical/social invisibility. While many of these substandard conditions exist because of employer decisions about costs and the treatment of their workers, American consumers seeking the lowest prices for food are also caught up in this cycle of exploitation. In efforts to stay competitive and profitable in what they give to grocery stores, restaurants, and the American public, farmers and food distributors trim costs wherever they can, which often negatively impacts the wages and conditions of those who are working the hardest at the bottom of the national food chain. To push back against these forms of exploitation, food entrepreneurs, worker unions, and other advocates have vocally supported Latinos in the US food industry and tried to address problems ranging from xenophobia to human trafficking.