A study undertaken by the Friedman School of Nutrition Science and Policy at Tufts University in collaboration with the University of Nottingham Rights Lab has shed light on the persistent issue of forced labor in the U.S. food supply chain. While many have pointed fingers at imported goods, this research suggests that a staggering 62% of forced labor risks are rooted in domestic production and processing.

The team tapped extensive data sources, including the U.S. Department of Labor, State Department, various NGOs, and a comprehensive review of over 40,000 journalistic pieces discussing global forced labor. Their results indicated a high risk associated with certain products. Hand-picked fruits like berries and tomatoes were highlighted, as well as heavily processed foods, such as boneless beef and apple juice concentrate.

Jessica Decker Sparks, one of the study’s lead authors, remarked, “The perception has often been that imports carry the majority of the risk. Our research shows that we need to turn our attention closer to home.”

A particularly vulnerable group highlighted in the study are seasonal agricultural workers. As Sparks further commented, “These workers, due to their dependency on a single employer for essentials like housing and transportation, find themselves in a precarious situation, making them prime targets for exploitation.”

Nicole Tichenor Blackstone, another key researcher in the project, expressed concerns about the broader labor landscape. “It’s not just about the extreme cases of forced labor. We need to examine the day-to-day conditions, rights, and the general treatment of workers in the food supply chain,” she said. Blackstone highlighted the significance of existing initiatives, stating, “Programs like Milk with Dignity and the Fair Food Program are not just theoretical models. They’ve demonstrated success and can serve as a blueprint for industry-wide reforms.”

In essence, this study underscores an urgent call to action, emphasizing the need for reforms, awareness, and the role of consumer choices in reshaping the U.S. food industry to ensure worker rights and ethical labor practices.