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

Author

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  • Ève CAROLI
  • Jérôme GAUTIÉ
  • Annie LAMANTHE

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.
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Suggested Citation

  • Ève CAROLI & Jérôme GAUTIÉ & Annie LAMANTHE, 2009. "The French food-processing model: High relative wages and high work intensity," International Labour Review, International Labour Organization, vol. 148(4), pages 375-394, December.
    • Handle: RePEc:bla:intlab:v:148:y:2009:i:4:p:375-394
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    File URL: http://hdl.handle.net/10.1111/j.1564-913X.2009.00069.x
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    References listed on IDEAS

    as
    1. Jérôme Gautié & Schmitt John, 2010. "Low-Wage Work in the Wealthy World," Post-Print halshs-00464352, HAL.
    2. Eve Caroli & Jérôme Gautié & Annie Lamanthe, 2008. "Operators in food processing industries: coping with increasing pressures," Université Paris1 Panthéon-Sorbonne (Post-Print and Working Papers) hal-00266379, HAL.
    3. Herwig Immervoll, 2007. "Minimum Wages, Minimum Labour Costs and the Tax Treatment of Low-Wage Employment," OECD Social, Employment and Migration Working Papers 46, OECD Publishing.
    4. Eve Caroli & Jérôme Gautié & Philippe Askenazy, 2008. "Low-wage work and labor market institutions in france," PSE-Ecole d'économie de Paris (Postprint) hal-00266376, HAL.
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    Cited by:

    1. Francis Green & Alan Felstead & Duncan Gallie & Golo Henseke, 2022. "Working Still Harder," ILR Review, Cornell University, ILR School, vol. 75(2), pages 458-487, March.

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