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"...

This article provides a comparative analysis of changes in numerical and functional labour flexibility in the French and the UK food processing industry. Based upon case study data, it explores the interaction between competitive pressures and institutional and regulatory structures and their...