“I think that what’s most important is the fact that we have successfully addressed the issue of sustainable foods and sustainable jobs through the best practices committee,” Lang said. “The fact that there are real decision makers at Harvard on this committee who will be working with us on a regular basis is ground-breaking.”
Adams House Chief Steward Edward B. Childs, a member of the Local 26 bargaining committee, said that he thinks the contract is beneficial for dining hall workers.
“I think it’s a good contract,” Childs said. “I think it’s got some really important steps.”
Lang agreed with Childs, saying that the contract is a great “first step” for University-union relations.
“We’re eager to start the work of the implementation of these changes,” Lang said. “We look forward to working with Harvard.”
—Staff writer Mercer R. Cook can be reached at mcook@college.harvard.edu.