On this World Food Day, we face a stark paradox: despite record food production, millions remain hungry while obesity rises, and many struggle to afford healthy meals. The problem lies not only in how much food we produce but in how it’s produced, distributed, and valued.
The Hidden Costs of Cheap Food
Behind cheap food is a harsh reality of exploitation. Low-cost food relies on underpaid labour, unsafe working conditions, and environmental degradation. Migrant workers across Europe endure gruelling conditions for little pay, facing severe physical and mental health risks.
Labour abuses in the agri-food industry are rampant, unregulated labour intermediaries and insufficient inspections. Workers are increasingly left vulnerable to exploitation, as direct employment gives way to abusive subcontracting practices that avoid accountability.
Financialization
The food sector has become dominated by financial investors seeking quick profits. This leads to cost-cutting measures that erode jobs, reduce protections, and create wealth imbalances across the supply chain. While corporations profit, workers and small producers struggle to make a living, deepening inequality.
A Call for Systemic Change
EFFAT urges urgent reforms to address these issues, through:
- Limitation of Subcontracting
- Regulation of labour intermediaries to ensure fair working conditions across subcontracting chains.
- More effective and frequent labour inspections to protect workers.
- Quality jobs for agri-food workers, with fair wages, health and safety protections, and respect for working time.
- A Just Transition for agri-food workers as we shift to a greener economy, ensuring no one is left behind.
- Fairness in the food chain with equitable wealth distribution and food production focused on nourishing people, not just profits.
On World Food Day EFFAT advocates for a food system based on justice and equity—one that values both workers and the environment, ensuring fair treatment and sustainable practices across the supply chain.
Our Call for a fair and sustainable food and hospitality systems against corporate greed
