Researchers from the 糖心原创 and Tufts University in the US have measured the risk of forced labour behind ingredients in recommended US diets, and hope their findings will inform how governments and institutions buy food at scale.
Many Americans choose food based on cost and nutrition, but personal values, such as animal welfare and environment concerns, also shape what ends up on our plates. Now, experts from the Nottingham Rights Lab and the School of Geography, and the , have shown when healthy eating may come at the expense of exploited workers in food supply chains.
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