Agenda

Bananas and avocados, cheese and nuts, beef and fish. From supermarket shelves to restaurant menus, most of the food we buy and eat came from another country, often a place with weaker labor protections.

In this session we will learn about how to follow your food, locally and globally, to identify who did the work to get it to you and your news consumers. We will go behind the scenes on an investigation into slavery in the seafood industry, step by step to show how we tracked abuses, and we will look forward with tools you can take back to your newsroom for future reporting.

Speakers