workers rights

For decades, economists and policymakers have debated how to help workers get better jobs. But what if the more fundamental problem is that employers have systematically redesigned work itself to make a third of the workforce expendable? In his forthcoming book, “Disposable Workers: The Transformation of Employment,” MIT Sloan Professor Emeritus Paul Osterman examines this idea and what it would take to reverse it.

We are pleased to present a selection of our work from the past month, including videos, commentary, events, and more.

We are pleased to present a selection of our work from the past month, including videos, commentary, events, and more.

This month’s Job Quality Newsletter delves into the challenges and opportunities of protecting workers in today’s economy.

People in the US spend more than 10% of their disposable income on food each year. About a trillion dollars of this spending goes toward purchasing food to eat at home, much of it spent at grocery stores and supermarkets.