The French food-processing model: High relative wages and high work intensity

Eve Caroli, Jérôme Gautié () and Annie Lamanthe ()
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Jérôme Gautié: CES - Centre d'économie de la Sorbonne - UP1 - Université Paris 1 Panthéon-Sorbonne - CNRS - Centre National de la Recherche Scientifique
Annie Lamanthe: LEST - Laboratoire d'Economie et de Sociologie du Travail - AMU - Aix Marseille Université - CNRS - Centre National de la Recherche Scientifique

Université Paris1 Panthéon-Sorbonne (Post-Print and Working Papers) from HAL

Abstract: 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 chains also seek to lower prices and impose just-in-time production.

Keywords: food processing; low wage : temporary contracts; flexibility; working conditions; work intensity (search for similar items in EconPapers)
Date: 2009-12
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Citations: View citations in EconPapers (1)

Published in International Labour Review, 2009, 148 (4), pp.375-394. ⟨10.1111/j.1564-913X.2009.00069.x⟩

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Journal Article: The French food-processing model: High relative wages and high work intensity (2009)
Working Paper: The French food-processing model: High relative wages and high work intensity (2009)
Working Paper: The French food-processing model: High relative wages and high work intensity (2009)
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Persistent link: https://EconPapers.repec.org/RePEc:hal:cesptp:halshs-00462294

DOI: 10.1111/j.1564-913X.2009.00069.x

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