How Mass Deportations Could Disrupt the U.S. Food System

Donald Trump’s campaign promise to enact “the largest deportation program in American history” has raised alarm bells across industries, particularly in the U.S. food supply chain, which relies heavily on immigrant labor. With approximately 2.1 million immigrants working in the sector – spanning farming, harvesting, processing, and retail – mass deportations could lead to severe labor shortages and disruptions in food production and distribution.

The Backbone of the Food Industry

Immigrants play an outsized role in sustaining the U.S. food system. While they make up 14% of the general population, they constitute 21% of food industry workers, according to the Migration Policy Institute. The impact is even more pronounced in agriculture: the U.S. Department of Agriculture (USDA) reports that 42% of the nation’s 2.4 million farmworkers are undocumented immigrants. Advocacy groups estimate that in California – a state with agricultural exports exceeding $24.7 billion – up to 75% of farmworkers lack proper immigration status.

A mass reduction in immigrant labor would create ripple effects throughout the industry. Farmworker shortages would lead to increased production costs, which would translate to higher consumer prices for staples such as meat, dairy, wheat, fish, and fresh produce. Many undocumented farmworkers are already paid below minimum wage and excluded from labor protections, meaning that finding legal workers willing to accept these conditions could prove extremely difficult.

The economic impact would extend beyond farm labor. Industries such as meatpacking, food processing, and distribution also depend on immigrant workers. Disrupting this labor supply could lead to logistical bottlenecks, product shortages, and price inflation – affecting millions of American consumers.

The ‘Othering’ of Immigrant Food Cultures

Trump’s proposed crackdown on immigration is part of a broader wave of anti – immigrant rhetoric ahead of the 2024 election. His baseless claim that Haitian immigrants are “eating the dogs” echoes a long history of xenophobic myths targeting marginalized communities. These narratives – intended to paint immigrant groups as foreign and incompatible with American society – have deep historical roots.

During the 19th century, anti – Chinese propaganda fueled racist stereotypes, including false claims about their dietary habits, leading to widespread discrimination. Similar prejudices were directed at Irish immigrants in the 1850s, as well as Mexican, African American, and South Asian communities in later decades. In modern times, these attitudes have resulted in real world consequences, such as the closure of a California Laotian restaurant following false accusations of serving dog meat.

Despite these long – standing prejudices, immigrant communities have profoundly shaped American food culture, enriching it with diverse culinary traditions that have become mainstream staples.

How Immigrant Cuisine Defines American Food Culture

From the earliest days of American history, immigrant influence has been central to the nation’s culinary landscape. Asian cuisine, for example, has long been a significant component of American food culture. Today, it is the fastest growing international cuisine in the U.S., with Chinese food leading the way – 12% of all U.S. restaurants serve Asian cuisine, according to a Pew Research Center study, with Sichuan, Cantonese, and other Chinese subcuisines playing a dominant role.

Irish immigrants also left an indelible mark on American cuisine. The potato, a symbol of Irish heritage, transformed the American diet, and traditional dishes such as Irish stews, corned beef, and cabbage remain popular. Mexican cuisine’s influence led to the creation of Tex – Mex, a unique blend of both culinary traditions. Similarly, Indian and South Asian flavors continue to gain popularity, adding depth to the American palate with curries, street food, and spices.

As the U.S. continues to evolve demographically, its food culture will likely follow suit. The U.S. Census Bureau projects that foreign born residents will make up 17% of the population by 2060, up from 14% in 2020. This shift suggests that, despite political efforts to curb immigration, the American food landscape will continue to diversify and expand.

While Trump’s proposed mass deportations threaten to disrupt the food supply chain, history suggests that the culinary contributions of immigrants are here to stay. Regardless of political shifts, the U.S. remains a melting pot – one where diverse food traditions will continue to shape national identity for generations to come.