The food and beverage industry is an at-risk sector. Forced labor occurs both in the production of raw materials and during the food processing stages of food and beverage companies’ supply chains. Food commodities are produced by agricultural workers who often come from vulnerable groups such as women, international migrants, and internal migrants with little education. Weak labor laws and law enforcement in the sector, together with isolated workplaces where housing tends to be provided by the employer, aggravate the typically poor working conditions and can leave workers vulnerable and dependent on their employer.
Companies that are included in this benchmark can use it as a tool for internal and external engagement with relevant stakeholders to drive improvements in their operations. All companies—including any company in the food and beverage sector—can use the findings and recommendations to identify good practices and assess areas where they may need to pay greater attention to forced labor risks.
This toolkit, jointly developed by STOP THE TRAFFIK and Shiva Foundation, seeks to provide practical guidance for small and medium-sized enterprises (SMEs) on how they can prevent modern slavery in their business operations. We recognise that many u...Read More
The following information is based on incoming communication with the National Human Trafficking Hotline from January 1, 2016 – December 31, 2016 about human trafficking cases and issues related to human trafficking in South Carolina. ...Read More
The Anti-Trafficking Review promotes a human rights-based approach to anti-trafficking. It explores trafficking in its broader context including gender analyses and intersections with labour and migration. It offers an outlet and space for dialogue...Read More
The objectives, of the study, have been significantly achieved; a) To provide an opportunity for survivors of sexual exploitation/trafficking to express their re-integration experiences in order to give dignity and voice to this marginalized grou...Read More
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