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 publiéDate
2009Journal name
International Labour ReviewVolume
148Number
4Publisher
International Labour Office
Pages
375-394
Metadata
Show full item recordAbstract (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; FoodRelated items
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