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The French Food-Processing Model : High Relative Wages and High Work Intensity

Caroli, Eve; Gautié, Jérôme; Lamanthe, Annie (2009), The French Food-Processing Model : High Relative Wages and High Work Intensity, International Labour Review, 148, 4, p. 375-394

Type
Article accepté pour publication ou publié
Date
2009
Journal name
International Labour Review
Volume
148
Number
4
Publisher
International Labour Office
Pages
375-394
Metadata
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Author(s)
Caroli, Eve

Gautié, Jérôme cc

Lamanthe, Annie
Abstract (EN)
The authors examine wages and working conditions in meat processing and confectionery in France. Working there may not require much skill, or command good wages and working conditions, but this article reveals a more complex, positive situation than expected, thanks to the "French model's" national minimum wage and the extension of collective wage agreements to all workers in the sector. But pressures to lower labour costs are still felt, and the firms examined must meet pressures to increase productivity, flexibility and automation. Moreover, retail chainsalso seek to lower prices and impose just-in-time production.
Subjects / Keywords
Productivity; Working Conditions; Wage; Food Processing; Skill; Food
JEL
L66 - Food; Beverages; Cosmetics; Tobacco; Wine and Spirits
J81 - Working Conditions
J31 - Wage Level and Structure; Wage Differentials
J28 - Safety; Job Satisfaction; Related Public Policy
J24 - Human Capital; Skills; Occupational Choice; Labor Productivity