Experiences of forced labour in the UK food industry

Sam Scott, Gary Craig, Alistair Geddes

    Research output: Book/ReportCommissioned report

    Abstract

    This report looks at evidence of exploitation and forced labour in sectors within the UK food industry.
    It draws upon in-depth testimonies from 62 migrant workers mainly originating from the EU and China.
    Three sub-sectors of the food industry are represented in the study:
    agriculture, food processing and minority ethnic catering. The research is based
    in five areas of the UK: south Lincolnshire and the Wash area, east-central
    Scotland (encompassing Dundee, Angus, Fife, and Perth and Kinross), Bristol
    and the south-west of England, London and Liverpool.
    The UK government recently reaffirmed its commitment to eradicating
    modern-day slavery by creating the criminal offence of ‘forced labour’.
    Focusing on sub-sectors of the economy known to be home to significant
    levels of exploitation, the report seeks to identify forced labour in four ways. It:
    • lists the key forced labour indicators affecting the 62 migrants interviewed;
    • highlights the labour-market contexts closely associated with forced labour;
    • discusses the practices employers engage in that, if severe enough or
    numerous enough, lead to forced labour situations;
    • identifies the negative outcomes that result from workers experiencing
    forced labour.
    Original languageEnglish
    Place of PublicationYork
    PublisherJoseph Rowntree Foundation
    Number of pages91
    ISBN (Electronic)978-1-85935-921-1, 978-1-85935-903-7
    Publication statusPublished - 2012

    Fingerprint

    forced labor
    food and luxury products industry
    experience
    exploitation
    migrant worker
    slavery
    testimony
    national minority
    employer
    labor market
    migrant
    EU
    agriculture
    offense
    commitment
    labor
    food
    worker
    China
    economy

    Cite this

    Scott, S., Craig, G., & Geddes, A. (2012). Experiences of forced labour in the UK food industry. York: Joseph Rowntree Foundation.
    Scott, Sam ; Craig, Gary ; Geddes, Alistair. / Experiences of forced labour in the UK food industry. York : Joseph Rowntree Foundation, 2012. 91 p.
    @book{e7ec41610d7143ed8da47638129bb0aa,
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    Scott, S, Craig, G & Geddes, A 2012, Experiences of forced labour in the UK food industry. Joseph Rowntree Foundation, York.

    Experiences of forced labour in the UK food industry. / Scott, Sam; Craig, Gary; Geddes, Alistair.

    York : Joseph Rowntree Foundation, 2012. 91 p.

    Research output: Book/ReportCommissioned report

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    AU - Scott, Sam

    AU - Craig, Gary

    AU - Geddes, Alistair

    PY - 2012

    Y1 - 2012

    N2 - This report looks at evidence of exploitation and forced labour in sectors within the UK food industry.It draws upon in-depth testimonies from 62 migrant workers mainly originating from the EU and China.Three sub-sectors of the food industry are represented in the study:agriculture, food processing and minority ethnic catering. The research is basedin five areas of the UK: south Lincolnshire and the Wash area, east-centralScotland (encompassing Dundee, Angus, Fife, and Perth and Kinross), Bristoland the south-west of England, London and Liverpool.The UK government recently reaffirmed its commitment to eradicatingmodern-day slavery by creating the criminal offence of ‘forced labour’.Focusing on sub-sectors of the economy known to be home to significantlevels of exploitation, the report seeks to identify forced labour in four ways. It:• lists the key forced labour indicators affecting the 62 migrants interviewed;• highlights the labour-market contexts closely associated with forced labour;• discusses the practices employers engage in that, if severe enough ornumerous enough, lead to forced labour situations;• identifies the negative outcomes that result from workers experiencingforced labour.

    AB - This report looks at evidence of exploitation and forced labour in sectors within the UK food industry.It draws upon in-depth testimonies from 62 migrant workers mainly originating from the EU and China.Three sub-sectors of the food industry are represented in the study:agriculture, food processing and minority ethnic catering. The research is basedin five areas of the UK: south Lincolnshire and the Wash area, east-centralScotland (encompassing Dundee, Angus, Fife, and Perth and Kinross), Bristoland the south-west of England, London and Liverpool.The UK government recently reaffirmed its commitment to eradicatingmodern-day slavery by creating the criminal offence of ‘forced labour’.Focusing on sub-sectors of the economy known to be home to significantlevels of exploitation, the report seeks to identify forced labour in four ways. It:• lists the key forced labour indicators affecting the 62 migrants interviewed;• highlights the labour-market contexts closely associated with forced labour;• discusses the practices employers engage in that, if severe enough ornumerous enough, lead to forced labour situations;• identifies the negative outcomes that result from workers experiencingforced labour.

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    Scott S, Craig G, Geddes A. Experiences of forced labour in the UK food industry. York: Joseph Rowntree Foundation, 2012. 91 p.