Abstract (EN)

This article provides a comparative analysis of changes in numerical and functional labour flexibility in the French and the UK food processing industry.Based upon case study data, it explores the interaction between competitivepressures and institutional and regulatory structures and their impact on work-place practices. The findings indicate that, faced with a similar competitiveenvironment, firms in both countries have sought to increase labour flexibility.However, the predominant forms of flexibility vary across the two countries,partly reflecting the characteristics of national labour market institutions.Numerical flexibility dominates in the UK, with high levels of paid overtime and temporary agency work. In contrast, French workplaces rely more on internalfunctional flexibility while also achieving numerical flexibility through seasonalvariations in work schedules and a wide range of short-term employment contracts.