We all have a responsibility to monitor our supply chains and guard against unethical practices, says Verner Wheelock
A report from the Equality and Human Rights Commission published almost a year ago revealed widespread mistreatment of agency and temporary workers in the UK meat industry.
The document claimed that of the 260 workers interviewed, 70% felt they had been the victims of mistreatment by managers, co-workers or agency staff on account of their nationality or race.
This manifested itself in many forms, including: physical and verbal abuse; refusal to grant breaks ; poor pay; workers having to wear the previous shift worker's soiled clothing; and a general culture of fear.
The sad reality is that this type of behaviour is not exclusive to the meat and poultry industry. In fact, the EHRC report acknowledges that this sector is no better or worse than any other. Regular reports in the media highlight labour abuses throughout the food chain from agriculture through processing to packaging and distribution. Such media attention does great damage to corporate reputation.
The GLA website documents regular prosecutions for unlicensed gangmasters and agencies, and there is further hope for temporary workers in terms of fairer payments from agencies. From January this year an amendment to the minimum wage means that travelling and subsistence expenses eligible for tax relief will not count when calculating minimum wage pay.
In addition, the Agency Workers Directive comes into force in October. Under this, agency workers who have been employed continuously for 12 weeks will be entitled to the same basic working and employment conditions as their permanent equivalents.
In theory, this new legislation gives agency workers rights and appropriate protection, but enforcement could prove difficult. This is especially the case for migrant workers for whom fear of loss of their job is worse than perpetual abuse, particularly for those with little understanding of the English language.
No reputable retailer or supplier wants to be associated with such reprehensible practices as were highlighted in the EHRC report. To be exposed in this way poses a big risk to both reputation and profits.
The rise in popularity of Fairtrade products indicates that consumers are not just interested in quality or price, but social and ethical issues too. The only way to avoid damaging exposure is to pledge to deal only with suppliers, subcontractors or agencies that operate in an ethical manner.
All involved in food production have a responsibility to monitor and manage their supply chains. To guard against unethical practices, companies should undergo regular self-assessment. Training can help to improve understanding of ethical trading and an external Ethical Trading Audit can help to reassure. These are undertaken by specialist third-party agencies who measure current practices against the Ethical Trading Initiative base code.
There has long been a tradition of traceability in food processing and retailing. Naturally, supermarkets are intent on procuring products at keen prices in order to pass on savings, but we should be sure that pricing strategies and special offers are not at the expense of basic human rights and dignity.
Dr Verner Wheelock is chairman of Verner Wheelock Associates, provider of specialist training and auditing services to the food industry.
A report from the Equality and Human Rights Commission published almost a year ago revealed widespread mistreatment of agency and temporary workers in the UK meat industry.
The document claimed that of the 260 workers interviewed, 70% felt they had been the victims of mistreatment by managers, co-workers or agency staff on account of their nationality or race.
This manifested itself in many forms, including: physical and verbal abuse; refusal to grant breaks ; poor pay; workers having to wear the previous shift worker's soiled clothing; and a general culture of fear.
The sad reality is that this type of behaviour is not exclusive to the meat and poultry industry. In fact, the EHRC report acknowledges that this sector is no better or worse than any other. Regular reports in the media highlight labour abuses throughout the food chain from agriculture through processing to packaging and distribution. Such media attention does great damage to corporate reputation.
The GLA website documents regular prosecutions for unlicensed gangmasters and agencies, and there is further hope for temporary workers in terms of fairer payments from agencies. From January this year an amendment to the minimum wage means that travelling and subsistence expenses eligible for tax relief will not count when calculating minimum wage pay.
In addition, the Agency Workers Directive comes into force in October. Under this, agency workers who have been employed continuously for 12 weeks will be entitled to the same basic working and employment conditions as their permanent equivalents.
In theory, this new legislation gives agency workers rights and appropriate protection, but enforcement could prove difficult. This is especially the case for migrant workers for whom fear of loss of their job is worse than perpetual abuse, particularly for those with little understanding of the English language.
No reputable retailer or supplier wants to be associated with such reprehensible practices as were highlighted in the EHRC report. To be exposed in this way poses a big risk to both reputation and profits.
The rise in popularity of Fairtrade products indicates that consumers are not just interested in quality or price, but social and ethical issues too. The only way to avoid damaging exposure is to pledge to deal only with suppliers, subcontractors or agencies that operate in an ethical manner.
All involved in food production have a responsibility to monitor and manage their supply chains. To guard against unethical practices, companies should undergo regular self-assessment. Training can help to improve understanding of ethical trading and an external Ethical Trading Audit can help to reassure. These are undertaken by specialist third-party agencies who measure current practices against the Ethical Trading Initiative base code.
There has long been a tradition of traceability in food processing and retailing. Naturally, supermarkets are intent on procuring products at keen prices in order to pass on savings, but we should be sure that pricing strategies and special offers are not at the expense of basic human rights and dignity.
Dr Verner Wheelock is chairman of Verner Wheelock Associates, provider of specialist training and auditing services to the food industry.
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