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

Author

Listed:
  • Eve Caroli

    (EconomiX - EconomiX - UPN - Université Paris Nanterre - CNRS - Centre National de la Recherche Scientifique, PJSE - Paris-Jourdan Sciences Economiques - ENS-PSL - École normale supérieure - Paris - PSL - Université Paris Sciences et Lettres - EHESS - École des hautes études en sciences sociales - ENPC - École nationale des ponts et chaussées - CNRS - Centre National de la Recherche Scientifique, PSE - Paris School of Economics - UP1 - Université Paris 1 Panthéon-Sorbonne - ENS-PSL - École normale supérieure - Paris - PSL - Université Paris Sciences et Lettres - EHESS - École des hautes études en sciences sociales - ENPC - École nationale des ponts et chaussées - CNRS - Centre National de la Recherche Scientifique - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement)

  • 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)

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.

Suggested Citation

  • Eve Caroli & Jérôme Gautié & Annie Lamanthe, 2009. "The French food-processing model: High relative wages and high work intensity," Post-Print halshs-00462294, HAL.
    • Handle: RePEc:hal:journl:halshs-00462294
    DOI: 10.1111/j.1564-913X.2009.00069.x
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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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