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.

This session will explore how to follow our food, locally and globally, to identify who did the work to get it to us and our news consumers. It will go behind the scenes on an investigation into slavery in the seafood industry, step by step to show how abuses were tracked, and offers practical tools for future reporting.

Speakers