Cover art for podcast Unleashing Social Change

Unleashing Social Change

45 EpisodesProduced by Becky MargiottaWebsite

Each episode we interview a badass social change leader and learn the ins and outs of what they're doing to make the world a better place. This podcast will help you feel optimistic that we can make a difference and give you practical tips about how to go about doing so in a big way.


EPISODE 15: Peter O’Driscoll, Equitable Food Initiative – “Getting a Win-Win-Win-Win-Win by Aligning Your Interests”

In this episode, Peter O’Driscoll discusses the transformational change that can happen when the whole system is in the room. When you change one part of a system, it has a ripple effect on the whole, but if you if want it to be sustainable, you need everyone in the room. For centuries, getting food on the table meant slavery, share cropping and “disposable” labor where workers have not been compensated fairly for their skills and hard work. Cesar Chavez began the work with collective bargaining to protect these workers, but to make the changes long term, the Equitable Food Initiative sought a values proposition that would appeal also to suppliers and retailers and consumers too.

What would be the common denominator? Food safety. 

Find out how the Equitable Food Initiative has created a model for improving worker conditions and increased wages, while making food safer for the consumer and reducing costly recalls in stores like Costco and Whole Foods. And find out how you can spread the positive changes to your other favorite retailers as well!

  • A look into the food produce supply chain
  • Historically how has produce arrived on our tables
  • Cesar Chavez and collective bargaining moving now towards the ripple effect of all stakeholders
  • 48% of food borne illness is from fresh produce
  • Making it safer for workers and incentivizing them and passing on the saved costs from legal issues and food recalls benefits everyone
  • Other issues are being solved on the side as well including recruitment and retention and efficiency, workers feeling valued and sharing in business ideas
  • Driving scale with both quantity and quality at the same time
  • Getting curious about where your food comes from and valuing the skill it takes to get those fresh foods to your table
  • How you can help spread the word to other retailers

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