As an inclusive food enterprise expands its processing capacity, it faces an important challenge: how can production grow without compromising the wellbeing of a vulnerable workforce? The Living Lab addresses this question through its second innovation, “Chance to Work – Stable Work for All.”
This initiative focuses on improving the processing environment for employees who face barriers to the traditional labour market. The goal is to adapt workplaces and work processes to individual needs, creating safer, more supportive, and less physically demanding working conditions.
The innovation is currently in its initial assessment phase. The management team has begun mapping daily tasks to calculate workloads and identify ergonomic risk factors across the cutting and packing areas. This analysis will provide a baseline for future improvements. Based on the findings, the cooperative plans to introduce ergonomic equipment and automated processing technologies in early 2027 to reduce heavy lifting and repetitive strain.
Working closely with regional social services and public employment offices, the project also aims to expand its inclusive workforce by eight additional employees by the end of 2028. By openly sharing its approach, the initiative seeks to demonstrate that small-scale food processors can increase commercial output while reducing physical workload and creating meaningful employment opportunities for people who are often excluded from the labour market.
