This research quantitatively assesses the risk of forced labor in the US land-based food supply, expanding upon a previous assessment of fruits and vegetables. By combining data on production, trade, labor intensity, and qualitative risk coding, the study reveals that animal-based proteins, processed fruits and vegetables, and discretionary foods are major contributors to forced labor risk. A significant 62% of the total risk originates from domestic production or processing, highlighting the widespread nature of the problem and the need for international collaboration to address labor exploitation in food systems.

Nicole Tichenor Blackstone, Edgar Rodríguez-Huerta, Kyra Battaglia, Bethany Jackson, Erin Jackson, Catherine Benoit Norris, Jessica L. Decker Sparks