Packing and Processing
March 17, 2017
Only about 10.5% of Americans claim Irish ancestry, but that doesn’t stop the rest of us from celebrating the proud history of the immigrants who came before us.
Though our national love of St.Patrick’s Day and all things Irish might be hard for outsiders to understand, the day has really become a chance to celebrate the optimism and bravery of those who left their home countries on the gamble that they could have a better life here in the US. Their stories of hardship, hard work, and hope for the future continue to be a source of pride and inspiration and have enriched the fabric of the country.
That same American spirit can be found in the stories of today’s immigrants, though the nature of jobs in the US and how we think about work has changed dramatically since the days of our grandparents.
No one knows this better than UFCW members, many of whom work in service work or in food processing— work that is difficult to outsource overseas or replace with machines. A recent New York Times feature highlights nine different workers in the new and upcoming American workforce – including UFCW Local 75 member, packing worker, and refugee, Ruhatijuru Sebatutsi.
A Congolese refugee, Sebatutsi fled war in Congo as a teenager, spending years in a Rwandan refugee camp before coming to Ohio in 2015. He lives with his wife and eight children in Columbus, Ohio. Every day, he travels with ten of his co-workers to a small town to work each day cutting meat at the SugarCreek Packing Company, which produces pork and poultry products.
He works seven days a week, but he makes time and half on Saturdays and double on Sundays. Of his union job, he says, “I am so lucky.”
Since Sebatutsi started last November, he has opted to work every day, which he said is the best part of the job. “There’s a lot of overtime, and you can make money.” Life here is far better than life in Gihembe. “The kids can ask you for something, you cannot provide,” he said. “But here you work, you take care of your problems, you do something for yourself.”
Like generations before him, Sebatutsi sees the long hours he puts in as a sacrifice he is willing to make in order to build a better future for his family.
February 4, 2017
Aside from Thanksgiving, Americans eat more on Super Bowl Sunday than any other day. UFCW members in grocery stores and in food processing plants across the country have been working hard to prep the meats, cheese trays, deli sandwiches, veggie platters and other great game day snacks we all love.
“This is one of the busiest times of the year for my store,” said Earl Greenlawn, a member of UFCW Local 367 who works at Kroger. “Leading up to Super Bowl Sunday, my co-workers and I put in long hours preparing food and helping customers plan their menus. We love knowing that our hard work makes it easy for people to enjoy the game with their friends and family.”
So what exactly is everyone eating during the Big Game?
1. A whole bunch of wings. Like, 1.33 BILLION wings.
Collectively, American shoppers are predicted to consume enough wings this Super Bowl that if the entire population of the United States came over for snacks, everybody could each eat four wings and there would still be plenty of leftovers.
How many wings is 1.33 billion? So many wings, that if an NFL player ate two wings per minute, it would take him 1,265 years, 80 days, 7 hours and 12 minutes to eat them all.
2. Ranch Dressing
We’re guessing this isn’t for salads. If you needed more reasons to love ranch dressing, not only was it invented by a cowboy, but UFCW members make Hidden Valley Ranch.
The Super Bowl is the busiest day of the year for pizza take out. But it’s not just take out— January also has the highest sales of frozen pizza, in part from shoppers stockpiling grub for their Super Bowl parties. Pizza delivery drivers— our hearts are with you. Godspeed.
According to Nielsen, Americans spend $277 million on potato chips and $225 million on tortilla chips in the two weeks leading up to the Super Bowl.
Avocados are a superfood. We don’t have to feel guilty about the avocados, right? Even if we eat 104.9 million pounds of them?
November 2, 2016
Last month, 56 workers at the Hale & Hearty commissary in Brooklyn, N.Y., banded together for a better life by joining UFCW Local 1500. Hale & Hearty is a New York-based counter-serve chain that’s well known for its soups.
Donald Torres, who has worked at the Hale & Hearty factory for two years said, “We all just felt that we deserved better. We want to have a voice and to build a better life working here.”
Tony Speelman, president UFCW Local 1500, said “I want to congratulate the hard-working men and women at Hale & Hearty for joining us at Local 1500. Our entire union is proud of them and admires their courage. We look forward to building a relationship with Hale & Hearty, and working together to find ways to benefit workers and the company together.”
“By working together we will improve their lives and make Hale & Hearty into a better and more successful company. This cannot be done alone, it will be a joint labor-management effort and we look forward to beginning that relationship,” Speelman concluded.
October 31, 2016
Halloween is a time for spooky stories, dressing up, and pumpkins, but most kids would probably agree that the main event is going trick-or-treating for candy. It’s an excuse for adults to indulge too, whether it’s from the office candy bowl, an impulse buy from the Halloween candy display because it was “on sale”, or maybe even a quick pilfer from the kids’ haul.
Franco Deritis is one of the people who helps make all that candy. A member of UFCW Local 1776, Franco works at the Hershey factory in Hazleton, Pennsylvania. For over three years, he’s been a part of the creation process behind various Cadbury, Caramello and Kit Kat products at Hershey. Currently a maintenance trainee, Franco has also worked at the factory as a molding operator and packer.
The production process for the candy that begins lining the shelves for Halloween before October even arrives, starts months in advance. “It’s a great feeling knowing that all of the summer hours we put in pay off when the kids get excited,” says Franco.
As the chief steward at his workplace, Franco also values being part of the UFCW family. “Our plant is different because it’s union,” he says.
October 26, 2016
“Better things for me means better things for my family and that better future is why I formed a union at my work.”
This month, workers at Ardent Mills, a food company in Chattanooga, Tenn., chose a union voice and a better life with UFCW Local 1995. Ardent Mills workers produce flour for breading for fried foods, cakes and pies eaten in restaurants across the country.
“I have two children and my family is my whole world,” said Mike Middleton, a maintenance tech at Ardent Mills who has been with the company for more than eight years. “Better things for me means better things for them and that better future is why I formed a union at my work.”
Workers at Ardent Mills have suffered through cutbacks and reductions in benefits due to a corporate acquisition three years ago with no way to have a voice in the direction of their company. Now, workers at Ardent Mills will have the opportunity to negotiate an agreement that will help them address issues at work, raise wages and benefits, and get the respect they deserve.
“Workers at Ardent Mills deserve better,” said Rick Major, secretary-treasurer of UFCW Local 1995. “They’ve earned respect and a job that lets them support their families and give back to the community they live in.”
September 28, 2016
Sixteen Aramark workers at Beaver Area School District Food Services in Beaver, Pa., voted overwhelmingly to join UFCW Local 23 on Sept. 15. Aramark is a global food service, facilities, and uniform services provider.
These new members stood up to Aramark’s anti-union campaign, including captive audience meetings and literature that used intimidating language, and formed their union. Issues of concern to the workers included the need for respect on the job, fair wages, seniority rights, proper staffing, and retirement benefits.
“Workers are winning,” said UFCW Local 23 Organizer Julie Curry.
“These workers know that if they work together, they can make their jobs great jobs,” said UFCW Local 23 Director of Organizing Richard Granger. “We’re glad they’ve joined the Local 23 family and we’ll be working with them as they make the change they want to see.”
August 10, 2016
On July 28, 75 workers at CTI Foods in King of Prussia, Pa., ratified their first union contract. The CTI workers produce food for fast food restaurants and are members of UFCW Local 1776.
“We feel more united now; we have a better bond,” said Shop Steward Kyle Pendleton, who has worked at CTI Foods for 19 years and was instrumental during the organizing and negotiation process. “The company is working with us now and having a contract has made the company better.”
The new three-year contract guarantees health insurance, safety and labor-management meetings, as well as pay increases. For some workers, this will be the first raise they’ve received in years.
“I would like to congratulate the CTI workers on their first UFCW contract,” said UFCW Local 1776 President Wendell W. Young, IV. “This is a huge win for them and their families.”
July 22, 2016
Adapted from DOL Blog
For some workers, a simple trip to the bathroom could result in the loss of a job.
Poultry-processing workers are sometimes disciplined for taking bathroom breaks while at work because there is no one available to fill in for them if they step away from the production line. Some workers have reported that they wear diapers and restrict liquid intake in an effort to avoid using the bathroom.
No one should have to work under these conditions. All workers have a right to a safe workplace, and that includes access to readily available sanitary restroom facilities on the job.
Luckily, there are very clear standards on this issue: the Occupational Safety and Health Administration requires employers to provide all workers with sanitary restrooms and prompt access to the facilities when needed. Further, employers may not impose unreasonable restrictions on employee use of toilet facilities. These standards are intended to ensure that workers do not suffer adverse health effects that can result if toilets are not sanitary or are not available when needed.
Poultry processing is one of the most dangerous industries in the United States, and readily accessible restrooms is only one of many problems that workers in this industry face. OSHA has found workers exposed to serious hazards in poultry processing plants, including exposure to dangerous chemicals and biological hazards, high noise levels,unsafe equipment, and slippery floors.
Poultry workers are twice as likely to suffer serious injuries on the job as other private industry workers and almost seven times more likely to contract a work-related illness. They are also at particularly high risk of developing musculoskeletal disorders from the repetitive motions they perform on the job, with workers twice as likely to have a severe wrist injury and seven times as likely to develop carpal tunnel syndrome than the average U.S. worker.
These injuries and illnesses must stop. To protect workers in poultry plants, OSHA launched regional emphasis programs targeting these facilities throughout the Midwest, Southern, and Southeast states. Their goal is to reduce injuries and illnesses through outreach and enforcement activities, such as training sessions, public service announcements and targeted, comprehensive safety and health inspections.
With UFCW representation, these workers also have better odds because they have a voice on the job, and can speak up when they see unsafe conditions without fear of retribution. We often work with OSHA to ensure our poultry workers continue to work at safe jobs.
Learn more about their work to protect poultry processing workers.
May 18, 2016
On May 12, nearly 450 workers at the Mission Foods plant in Mountain Top, Pa., voted to join UFCW Local 1776. Mission Foods workers make a full line of Mexican food products, including tortillas, wraps and salsas used in restaurants and sold in supermarkets on several continents.
“This is one of the greatest moments of my life knowing that we are not going to fend for ourselves anymore, but have representation,” said Nadia Vlavonou, a Mission Foods employee.
“I applaud the workers at Mission Foods for making the decision for union representation on the job,” said Wendell Young, IV, president of UFCW Local 1776. “Having a union will help these workers feel safe and secure on the job – something all workers should feel when they show up and work hard every day.”
The workers’ victory was the successful conclusion of a months-long campaign designed to give a voice to the Mission Foods workers in Mountain Top. This campaign is a piece of the bigger picture that aims to raise wages and benefits for all workers in the meatpacking and poultry industries.
“The goal is to better the lives of working people throughout the country. The Mission Foods workers are a great example of what standing together and making a well informed decision can achieve. These workers will inspire others to speak out for better working conditions and respect,” said Young.
“This is a victory for all of us,” said Benito Tapia, a Mission Foods employee.
The Mission Foods workers will join thousands of UFCW Local 1776 packinghouse and food processing workers in Pennsylvania at plants such as Empire Kosher Poultry in Mifflintown, Cargill in Hazelton, JBS in Souderton and Citterio USA in Freeland.
May 11, 2016
On May 5, the hard-working men and women at a ConAgra plant in Indianapolis voted to join the UFCW union family and become part of UFCW Local 700.
Nearly 300 workers make Marie Callendar’s pies at the plant, which was formerly owned by another company and purchased by ConAgra about three years ago. Organizers handbilled the plant and learned about the issues most important to this diverse group of workers, including better pay, fair treatment, and respect on the job. UFCW Local 700 represents about 300 workers making Reddi-Wip and margarine at a ConAgra plant less than three miles away from the newly organized facility. At the union plant, workers earn higher wages, have better benefits, and have job security through their union contract.
“We can now join our sister plant with the right to negotiate for a brighter future,” said Kenny Green, a lead organizing committee member. “By forming our union, we’re standing up for better wages and benefits, and most importantly, a voice on the job.”