Recent survey of nearly 2,500 people working in Finnish food industry shows that companies place strong emphasis on occupational safety and support from colleagues contributes to wellbeing at work. At the same time, the continuation of the industry’s collective agreements provides employees and companies with stability and predictability for the future.
Together, these developments help build better working life and strengthen competitiveness of Finnish food industry.
A survey conducted among employees and employers in Finnish food industry shows that food and beverage companies invest significantly in occupational safety. Support from the work community also plays an important role in promoting wellbeing and helping employees cope with the demands of their work.
Nearly 2,500 people working in different roles across the food industry responded to the survey, including employees, salaried staff, supervisors, management and employers.
The aim was to build an overall picture of wellbeing at work in the industry. The survey sought to identify good practices for improving working conditions and wellbeing, while supporting companies’ productivity and competitiveness.
The results also highlighted areas for further development, including managing workload and strengthening employees’ sense of being heard. According to the responses, there is potential to improve wellbeing through better day-to-day management, work organization and opportunities for employees to have a say in matters affecting their work.
The findings will be used in further discussions between the food industry’s social partners on how to continue improving wellbeing at work across the sector.
Stability for work and growth
Collective agreements for the Finnish food industry were concluded for a three-year period in spring 2025. The agreements included an opportunity to review the industry’s economic and employment outlook during the agreement period, as well as progress towards the objectives set out in the agreements.
Based on this review, the parties could decide whether the agreements would continue for a third year.
The parties have now agreed that the collective agreements will remain in force for the third year. The decision provides greater predictability for both companies and employees. A long agreement period also provides a solid foundation for continued cooperation and for developing working life at food industry workplaces.
There is no shortage of shared issues to address: availability of skilled labour, industry’s ability to attract and retain employees, skills development and responding to needs of changing world of work are all essential to the future of Finnish food industry.
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