Seafood processed by forced labor is illegal. So why is it still on our shelves?

Image Credit: Aman Bhargava. 

Katarina Zimmer for The New Food Economy

Seafood processed by forced labor is illegal. So why is it still on our shelves? 

In 2015, the AP broke the news to us that slaves may have caught the fish you bought from major grocery stores in the U.S. Just two weeks ago, it was revealed that the salmon, crab and squid that ends up at Walmart and ALDI was likely processed by North Koreans outsourced by their own government to work in Chinese processing factories – in conditions most Americans would call ‘modern-day slavery’.

The list of such investigations goes on. It’s likely only a matter of time before the next group of journalists uncovers the next series of human rights abuses that taint the seafood we eat. But why does this keep happening? What laws are there in place attempting to stop this and why are they not effective? And how much of this can we gage from the label?

Here’s my take on all of this for The New Food Economy:

 

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