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
TypeArticle accepté pour publication ou publié
Journal nameInternational Labour Review
International Labour Office
MetadataShow full item record
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 / KeywordsProductivity; Working Conditions; Wage; Food Processing; Skill; Food
Showing items related by title and author.
Caroli, Eve; Gautié, Jérôme; James, Susan; Lamanthe, Annie; Lloyd, Caroline (2010) Article accepté pour publication ou publié