April 27, 2017
All jobs take some kind of physical toll on the body, but through training employees to recognize safety hazards and working with employers to minimize risk, we can create safe workplaces and help reduce preventable injuries.
The UFCW is committed to nurturing a culture of safety in the workplaces we represent and working with employers to find innovative solutions. We are committed to seeing our members arrive to work safely and leave work safely.
Some Injuries are Cumulative
When you think of injuries on the job, you might first think of a specific accident, like a slip and a fall or getting a hand caught in a machine. But many injuries from work are not so obvious. Something as harmless seeming as operating a register can lead to pain when you are ringing up customers for hours on end, day after day.
Cumulative Trauma Disorders
If work and rest are balanced, it is more likely that our bodies will be able to heal the harm that happens at work. When the healing process cannot keep up with the damage, it can worsen to become a Cumulative Trauma Disorder (CTD).
The major risk factors for Cumulative Trauma Disorders are:
Posture is the way workers must position their bodies in order to do their jobs. It refers to the design of the work station, machinery and tools. Posture is not about what workers are doing wrong.
Force is the physical effort we use with our bodies to push, pull, lift, lower, and grip when we are working.
Repetition is the number of times we make the same movement using the same parts of our body; how fast the movements are, and over what period of time. Repetition is directly related to line speed, production pressures, and staffing.
Other factors such as temperature, vibration and stress may also contribute to the risk of injury.
Good Programs Focus on Minimizing Risk, Not Symptoms
Beware of ergonomic programs that do not focus on all of the risk factors. While such programs may increase productivity, they may not decrease injuries.
For example, stretching and doing hand strengthening exercises after a long day of work might help them feel better in the short term, but it does nothing to actually address the source of the problem. A real safety solution would look at the bigger picture: are inadequate staffing or unreasonable workloads requiring you to work faster than what can be done safely? Is your workstation poorly designed and forcing you to work in an awkward posture? Are you having to expend more energy than is necessary to get the job done due to dull knives or tools that are the wrong size?
For more information, download the “Change the Workplace, not the Worker” booklet.
April 14, 2017
Reposted from UFCW Local 328.org
We would like to congratulate Al Garnett, produce manager at Stop & Shop in Harwich, Massachusetts, for winning the 2017 Retail Produce Manager Award from the United Fresh Produce Association! This prestigious award is granted each year to twenty-five of the industry’s top retail produce managers from across the country and Canada.
This program, which is co-sponsored by Dole Food Co. and is currently in its thirteenth year, recognizes top retail produce managers for their commitment to fresh produce, innovative merchandising, increase sales and consumption of fresh fruits and vegetables, community service and customer satisfaction.
Al talks about his career and why it pays to belong
A first for Stop & Shop
Each year, hundreds of nominations are submitted by supermarket chains and independent retailers from throughout the industry and this marks the first time a produce manager from Stop & Shop has been selected.
A lifelong advocate for his coworkers
Al began his career over twenty-five years ago and has been a UFCW Local 328 shop steward for most of that time. In Harwich, Al is a recognizable face and enjoys building lasting relationships with both customers and co-workers. As a shop steward, Al has been a strong advocate and has taken a proud role in educating his co-workers about the importance of the union and making sure that the contract is enforced.
April 13, 2017
We know better than anyone how hard UFCW members work to put food on the table for America’s families – and our union family also believes that no hardworking man or woman should struggle alone. Which is why we work hard for those in need, supporting our brothers and sisters at the National Association of Letter Carriers (NALC) in their “Stamp Out Hunger” food drive.
This year is the 25th anniversary of the food drive, and we want to make this a year for the history books. We hope to top last year’s Guinness World Record—80 million pounds of food collected for the largest single day food drive in world history. Together, we know we can do it, one bag at a time.
- FILL A BAG with non-perishable food items. (See list below.)
- TAKE A PIC AND POST IT! Please Tweet it or put it on Facebook with the hashtag #StampOutHunger – and please tag @UFCW and @NALC.
- PUT OUT YOUR BAG on May 13th before your letter carrier’s normal pick-up time.
That’s it! It’s so easy – please help us Stamp Out Hunger and put food on shelves in our local food banks.
What to Put in Your Bag
Fill your UFCW-provided Stamp Out Hunger paper bag with*:
- Pasta or spaghetti sauce
- Canned fruits and veggies
- Canned meals (soup, chili, pasta)
- 100% juice
- Peanut butter
- Macaroni and cheese
- Canned protein (chicken, tuna, turkey)
*NOTE: DO NOT put in frozen food, homemade food, expired food, or home canned items – or anything in glass containers.
March 5, 2017
The UFCW is pleased to welcome a new addition to our union family: the hard-working men and women of the Linden Hills Co-op in Minneapolis, Minnesota.
The passion and enthusiasm the men and women of Linden Hills Co-op feel both for their jobs and for their new union family is clear as they talk about the democratic principles they believe in in this recent article featured in Workday Minnesota:
Workers at Linden Hills Co-op won their election Thursday to form a union with the United Food and Commercial Workers, Local 653. Eight-five percent of workers voted in favor of unionization in balloting conducted by the National Labor Relations Board.
“We are excited to begin the bargaining process because it is the next step in making our already amazing co-operative even more amazing. We love where we work. This is an extremely positive thing!” said Tracie Lemberg from the Health and Body Care Department.
Workers have begun circulating bargaining surveys to help the bargaining committee understand their co-workers’ priorities.
“I have been working at co-ops in the Twin Cities since I was 16. Forming a union is the best way to make sure all workers are treated fairly and have a say in creating a positive work environment. I’m proud to work at this co-op and look forward to making it an even better place,” said Emily Calhoon from the Produce Department.
Workers said they want to actively ensure good jobs and a sustainable co-op that best serves the needs of the community.
Evan Adams-Hanson, a front end floor coordinator said, “Forming a union reinforces co-op values of community throughout our store. Linden Hills Co-op can be a model for how workers and management cooperate to ensure fairness, transparency, and accountability at all levels.”
When workers first started discussing forming a union, they met at each other’s houses discreetly to create a safe space to refine their goals and identify who would be most interested in organizing.
“Organizers helped provide advice and experience, but this organizing was done by us – we were making commitments to each other to have each others’ back,” said Bryce Christopherson, a grocery buyer. “For other workers who are forming their union I would advise as much transparency and outreach to your co-workers as feasible. And reach out – we are happy to help you go through the process of forming your union.”
Mark McGraw from the Scanning department said, “I feel more connected than ever to my co-workers and our store, and I’m excited to have all voices at the table as we move forward with our contract negotiations.”
Linden Hills Co-op workers were inspired by other workers who recently organized a union at the Wedge Community Co-op and Whole Foods Co-op in Minnesota and the People’s Food Co-op in Michigan.
“I’ve been a meat cutter and member of UFCW Local 653 for 10 years. I look forward to welcoming the Linden Hills co-op workers as brothers and sisters in our union and fighting together to improve retail standards across the Twin Cities,” said Anthony Lanners, who works at Festival Foods in Andover.
Most of all, Linden Hills workers are eager to get to work building an even more engaged and democratic workplace that can serve as a model for the rest of the community.
“Giving all workers a voice will make employees feel more involved in improving the Co-op,” said Front End Floor Coordinator Evan Adams-Hanson.
“Cooperative principles teach us that co-ops are democratic organizations that work for the sustainable development of our communities. Unionizing Linden Hills Co-op will extend those principles within, to the workers of the co-op, who seek sustainable employment and a collective voice. I look forward to the merging of these principles and ideals that will form a stronger co-op, together,” said Produce Stocker Cassie Nouis.
Cheese buyer Hannah Glaser sees unionization as “an affirmation of mutual support between the staff and business.” Produce Stocker Brian Matson believes “the cooperation of fellow employees in a combined effort to guarantee a better workplace is at the heart of unionization, and that Linden Hills Co-op can be representative of what a community can change if they work together.”
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?
January 3, 2017
What would you do if a coworker had a heart attack on the job?
That’s the situation Sandy Maynor, a UFCW Local 400 member and Giant employee in Washington, D.C., faced when her coworker suddenly went into cardiac arrest. Maynor sprang into action, administering CPR for 10 minutes in a heroic “act of love” until the paramedics arrived.
Check out the full story.
December 25, 2016
How do UFCW members make the holidays happen? Oh let us count the ways:
This is the bakery dept at store 649 in Manahawkin NJ and they are making the sweetness happen! They and other talented UFCW bakers make holiday pies, cookie trays, and all those sweet things we can’t resist. Thanks, guys.
2. The Feast of the Seven Fishes
The Feast of the Seven Fishes is an Italian-American Christmas Eve tradition. Visit the hard-working UFCW members at the meat counters of your local Safeway, Albertsons, Kroger, or other union grocery stores and they can help you put together a traditional seven fishes meal of anchovies, whiting, lobster, sardines, eels, squid, octopus, mussels, or other tasty seafood. They’ve got your shrimp cocktail covered, too.
3. Ham! Turkey!
Not only do UFCW members work the deli counter and help you find the perfect star for your holiday feast, but classics like Butterball turkeys and Smithfield hams are made by UFCW meat-packing members.
4. Christmas trees made from cupcakes
I know we already put sweets on this list, but this Christmas tree made of cupcakes was too good to pass over. Thank you, UFCW members, for making that happen. It’s like two of the best holiday things combined. That’s some holiday magic.
5. Green Stuff
If you are like us and have been eating nothing but cookies and cakes for days, don’t worry. Vegetables do still exist and UFCW members are always happy to help you find the freshest, healthiest greens for whenever you’ve run out of pie and are ready to start on those New Year’s resolutions.
November 23, 2016
UFCW members are the heart behind the holiday brands we’ve all come to love—brands like Butterball, Boar’s Head, Hanover, Reddi-Wip. For those who work in food processing, their knowledge and expertise help ensure the turkey that makes its way to your grocery store has been properly prepared and is safe to eat, and their skilled quality control makes sure Stove Top Stuffing and Marie Callender’s pies will taste just like you remembered.
UFCW members also sacrifice time with their families to keep Albertsons, Kroger, Safeway, Giant, and so many other union grocery stores open during the holidays. We know they’ve saved countless holiday feasts from disaster by making sure families across America can make that last minute run to the grocery store if they need to.
For those of us fortunate enough to be able to sit down and spend time with our loved ones tomorrow, let’s pause to be thankful for the Thanksgiving heroes whose hard work and dedication help make possible the traditions and warm memories we make year after year.
Let’s pause to be thankful for the Thanksgiving heroes whose hard work and dedication help make possible the traditions and warm memories we make year after year.
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 20, 2016
Earlier this month, the hard-working employees in the catering department at the Settler’s Ridge Giant Eagle Market District store in Pittsburgh voted to join UFCW Local 23.
The Giant Eagle workers were concerned about respect and fairness on the job, and wanted to join the hundreds of coworkers in the same store who are members of UFCW Local 23 who are striving for a better life.
“We know that there are many nonunion Giant Eagle workers that would love to be part of the UFCW, but due to fear and bully tactics by Giant Eagle, it takes strong workers to stand up to such an anti-union company,” said UFCW Local 23 President Anthony Helfer. “Our stewards were key in helping to organize these workers and we look forward to more activities at Giant Eagle, even in the face of this anti-union company.”