Annually, Solinger consumes approximately 8,500 metric tons of meat.
In the bustling city of Solingen, the meat industry remains a significant part of the local economy. With over 90 employees working in the sector, the industry processes more than 200 pig legs per shift, each leg weighing between five and ten kilograms. However, the working conditions and wages in the industry have been a subject of contention.
Zayde Torun, head of the NGG Düsseldorf-Wuppertal, has been a vocal critic of the industry, highlighting the low wages and the essential role played by the workers in the meat production process. According to the NGG, many employees in Solingen's meat industry earn only the legal minimum wage, currently 12.82 euros per hour.
Torun emphasizes that aspects such as animal husbandry, slaughtering, and meat processing are often ignored, leaving the workers to bear the brunt of the hard work. This hard work includes handling a ton-weight of meat daily, a task that requires physical endurance and precision.
The health burden on employees in the meat industry is another concern. Workers face significant heat, humidity, and cold conditions in their workplaces, which can lead to long-term health issues. Torun has described this as a long-term concern that needs immediate attention.
In an effort to address these issues, the NGG Düsseldorf-Wuppertal has demanded at least 14.50 euros per hour as the lower limit for wages in the industry. This demand will be discussed during the upcoming wage negotiations, scheduled to start in early February.
Meat remains an important staple food, and the NGG will work to ensure that the workers who contribute to its production are fairly compensated for their efforts. The union will strive to enforce a wage increase at the negotiating table, aiming to improve the working conditions and the overall well-being of the workers in the Solingen meat industry.
Despite the decreasing per capita meat consumption over the years, the meat industry continues to be a vital part of the local economy and the diet of many. The NGG's efforts to improve the wages and working conditions in the industry are a step towards ensuring a sustainable and ethical meat production process in Solingen.
- Science could be key in improving the working conditions and wages in Solingen's meat industry, as researchers could study the long-term health effects of the workplace conditions and recommend solutions.
- To promote a healthy lifestyle and workplace-wellness, the NGG Düsseldorf-Wuppertal could collaborate with health-and-wellness organizations to develop programs that address the issues faced by workers in the meat industry, such as ergonomic training and stress management.
- As part of a holistic approach to improving the industry, food-and-drink companies could also play a role by sourcing meat from suppliers who prioritize fair wages and ethical practices, sending a message that equitable treatment is necessary for a sustainable and responsible food system.
