A new study published in Nature Food reveals that US federal dietary guidelines and healthy diet models may carry varying levels of forced labor risk, with protein foods, dairy, and hand-harvested fruits driving most of the risk. The study scored over 200 common US food items for forced labor exposure and applied these risk scores to various diets, finding that recommended healthy diets could result in higher or lower risks compared to the current average American diet.

The researchers highlight that protein sources, including animal, plant, and seafood options, are central to forced labor risk in food systems. The study emphasizes the need for dietary change to address forced labor but acknowledges that this alone cannot eradicate the issue. Worker-led solutions, such as legally binding agreements that protect workers and models like the Fair Food Program, are suggested as ways to reduce forced labor in food supply chains and promote equity and justice alongside health and sustainability.