For today's food industry practitioners, sourcing responsibly in the food supply chain is arguably the most important aspect of creating and maintaining business sustainability. The purpose of this paper is to help senior practitioners in the food industry, especially those in the foodservice sector, understand what modern slavery is and the issues it creates for supply chain sourcing and management. It also describes some successful approaches and techniques that are available to help develop strategies, policy frameworks, plans and monitoring controls to stamp out modern slavery.