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 German government has set a 2020 target for at least 50% of German companies with more than 500 employees to have introduced effective human rights protections. The current coalition Government has agreed to pass laws and push...Read More
This report offers seven recommendations, such as developing incentives for businesses to thoroughly and continually monitor their supply chains for the use of child labour and forced labour, and to share best practices. It also recommends the Gover...Read More
In the present report, the Working Group on the issue of human rights and transnational corporations and other business enterprises takes stock of business and government action to advance the implementation of corporate human rights due diligence as...Read More
The palm oil industry continues to be a highly controversial business and social proposition. Its detractors lay before society a long list of grievances covering a wide range of environmental, social and management issues. While its supporters cont...Read More
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