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.
The Middle East and North Africa (MENA) region continues to host groups highly vulnerable to trafficking and exploitation. Migrant workers, particularly domestic workers, are known to be among those who are most at risk. While the region is co...Read More
Workers on tea plantations in the Assam region of India are systematically denied their rights to a living wage and decent working and living conditions. The fact that they are unable to meet their basic living costs is starkly illustrated by our fi...Read More
‘The term “stateless person” means a person who is not considered as a national by any State under the operation of its law’. Clearly stated in Article 1 of the 1954 Convention Relating to the Status of Stateless Persons by the United Nation...Read More
On October 28th, 2019, the OECD launched new guidance on Due Diligence for Responsible Corporate Lending and Securities Underwriting (hereinafter “the guidance”). The guidance is based and elaborates on the OECD Guidelines for Multinational Ente...Read More
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