New research shows how the working environment can be improved for those who pick your tomatoes

Stories of poor working conditions in the food industry are not uncommon, particularly in Southern Europe, but now researchers in work environment at the Faculty of Engineering at the University of Southern Denmark have found at least part of the solution.

They call it relational governance.

Rather than focusing solely on legislation, documentation requirements and a multitude of different certification schemes and auditing praxises, the researchers believe that one should prioritise long-term collaborations and contracts between the primary producers – that is, the farmers – and the buyers, such as supermarket chains.

- Naturally, there is a need for code of conduct certifications from supermarkets and legislation in the area. But the problem today is that there are too many parallel systems, which can be difficult for farmers – who in many cases are small businesses – to navigate and comply with, explains Peter Hasle, professor of work environment at SDU, who has examined the field together with PhD student Wanja Öhler.

- As a result, the certification schemes are not as effective as they could be.

Unequal power relations

Another problem in the industry is the unequal power relations between large supermarket chains and smaller producers, and the fact that many supermarkets in Europe can shop around between suppliers to negotiate the lowest possible price from shipment to shipment.

- That kind of business model may seem clever in the short term, because it allows for low prices. But it also encourages opportunism and a lack of trust on both sides, so in the longer term it may not be such a wise approach. And it puts pressure on producers, making it harder for them to prioritise decent working conditions, says Peter Hasle.

Many of these issues can be resolved by thinking more in terms of relational governance, the research shows.

- If longer-term contracts are established, the parties become more willing to support each other and be flexible, and they can also develop new products together. It would also provide greater scope for investing in better working conditions, which in turn can attract labour to an industry that is currently lacking it, says Peter Hasle.

The entire value chain gathered

The research findings were presented on 20 May to the Danish food industry at a workshop at the University of Southern Denmark, organised in collaboration with Etisk Handel and SEGES Innovation. Here, the invited stakeholders were also able to share their experiences regarding the working environment in the food sector.

And it was a very positive meeting, not least because representatives from the entire value chain were brought together, says Peter Hasle.

- It’s natural that people mostly talk to others within their own field. Farmers organise with other farmers, food producers have their networks, supermarkets have their own forums, the financial sector has theirs, and so on. But all these different actors influence each other and affect the working environment, says the professor.

- That’s why it was a great success just to get all the stakeholders together and exchange experiences, because when you gain an understanding of how others work, it becomes easier to build collaborations. The hope is that we can form a network so that knowledge sharing across the sector can continue.