Germany - Wages and working conditions in meat processing - September 30, 2017

After the introduction of the statutory minimum wage, trade union NGG, works councils and political actors have continued to criticise the precarious nature of work in the meat processing industry. In 2015, the four big companies along with the Federal Minister for Economic Affairs and Energy, agreed to improve the working conditions in the meat industry through a voluntary, instead of a regulatory binding, agreement. This study assesses the functioning of the agreement. The positive impact of the voluntary agreement on working conditions seems to be rather limited. There are still considerable gaps in both collective representation (weak organisation on both the employers’ and employees’ sides, small number of collective agreements and only a few works councils) and enforcement of labour rights in the industry.

Read on:   in English …

For more information, please contact the editor Jan Cremers, Amsterdam Institute for Advanced Labour Studies (AIAS) or the communications officer at the ETUI, Willy De Backer For previous issues of the Collective bargaining newsletter please visit Since June 2013 readers can consult our archive and search through all articles in our database at www.cbnarchive.euYou may find further information on the ETUI at, and on the AIAS at

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