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Canada’s Meat and Atlantic Seafood Processors

Canada’s meat and Atlantic seafood processors have a long, successful history in Canada, but today they are challenged by a new reality – a labour market characterized by persistent constraints on their ability to recruit and retain qualified employees. Many of these businesses are struggling, unable to effectively grow and take advantage of increasing consumer demand for Canadian meat and seafood products.
Meat and seafood processors especially in remote locations are experiencing a serious dilemma in recruiting and retaining foundational workers and skilled employees for processing jobs from slaughter through to finished product. It has also been made clear that the Temporary Foreign Workers Program which has been utilized as a stop-gap measure is simply not a sustainable solution.

 

Food Processing HR Council – Canada’s food and beverage manufacturing sector’s skills and workforce development leadership organization – is responding to these challenges with Canada’s Meat and Atlantic Seafood Processing Sectors Labour Market Information initiative. This initiative will – for the first time – accurately measure the constraints on labour and recommend solutions.

The initiative will take a unique four-theme approach to analysis, data collection and recommended solutions.

 

  • Labour Force Profiles
  • Labour Source Analysis
  • Occupational Analysis, Worker Compensation and Demand Projection
  • HR Best Practices & Synthesis of Research Findings and Communications

Labour Force Profiles
Labour Source Analysis
Occupational Analysis, Worker Compensation and Demand Projection
HR Best Practices & Synthesis of Research Findings and Communications
This initiative is on a brisk timeline with reports generated by summer 2018. Reports will provide granular analysis of labour issues within 15 local labour force regions across the country and engagement in the industry by indigenous and international populations of people.

 

The study will also deliver detailed reports for both the meat and Atlantic seafood processing on current labour force profiles and labour sources and recruiting insights.

In addition to helping processors attract and retain a more professional workforce, outcomes of this study will assist the Canadian and provincial governments in better responding to labour issues vis-à-vis immigration, foreign workers, employment insurance and training programs.

 

Food Processing Skills Canada extends their sincere appreciation to the meat and Atlantic Canada seafood industries, National Advisory Committee and Employment and Social Development Canada for their generous support of this initiative.