Forced labour risk is pervasive in the US land-based food supply

Abstract

AbstractSocial risk assessments and case studies of labour conditions in food production primarily focus on specific subpopulations, regions and commodities. To date, research has not systematically assessed labour conditions against international standards across diverse, complex food products. Here we combine data on production, trade, labour intensity and qualitative risk coding to quantitatively assess the risk of forced labour embedded in the US land-based food supply, building on our previous assessment of fruits and vegetables. We demonstrate that animal-based proteins, processed fruits and vegetables, and discretionary foods are major contributors to forced labour risk and that 62% of total forced labour risk stems from domestic production or processing. Our findings reveal the widespread risk of forced labour present in the US food supply and the necessity of collaborative action across all countries—high, middle and low income—to eliminate reliance on labour exploitation.