Tufts University Oct 9 2025 Many Americans choose food based on cost and nutrition, but personal values, such as animal welfare and environmental concerns, also shape what ends up on our plates. Now, researchers at the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University and the University of Nottingham Rights Lab and School of Geography have measured the risk of forced labor behind ingredients in recommended U.S. diets. By showing when healthy eating may