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Five Facts on Women in the Food Industry

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Women are making their mark in the restaurant and wine industries.

By Kaiti Neuman, Illustrations by Jessica Wetterer 

$6,207 

As of 2016, the average difference between a male chef’s salary—$34,523—and a female chef’s salary—$28,316—was $6,207. While still representing a major pay gap, this is a dramatic improvement from 2010, when one respected culinary-industry survey showed the discrepancy between male and female chefs’ pay averaged about $16,000. 

6 Percent

According to a Food & Wine article published in February about director Joanna James’ new film, A Fine Line, only 6 percent of head chefs and restaurant owners are women, despite the fact, the magazine notes, that restaurant kitchens run by women offer better work environments for all employees. 

6 of 10 Consumers

Six of 10 wine consumers are women, and millennial women in particular are the driving force behind wine trends. Studies show women are more likely to drink wine casually and in celebration, and are often responsible for stocking the household with wine. 

1986

In Israel, kosher-wine producers enforced gender separation until 1986, when Tali Sendovski became the first female winemaker in the country. Since then, the numbers have only increased as women continue to take up more winemaker positions, as well as leadership roles in the wine industry. 

10.25 Liters

The average American consumes 10.25 liters of wine annually, according to 2016 numbers from the Wine Institute. Among the top 15 countries for wine consumption, Uruguay is the only non-European country, with the average Uruguayan drinking 29.19 liters of wine per year. Vatican City tops the list, with drinkers consuming an average of 54.26 liters annually. 

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