Expected results

The project is intended to achieve the following results:

  • joint participation in the Project design and management through the involvement of employers and workers involved in European Works Council (standard range: steering committee with participation of 2 – 4 representatives of national sectorial trade unions, 1 – 2 representatives at company level);
  • implementation of training action to improve the knowledge, ability and capability of the social partners and other actors at company level involved in EWC’s activities (standard range: 11 Conserve Italia EWC members with complete e-learning training activity, 15 Campofrìo EWC members with complete e-learning training activity, 10-15 members of other food industry EWC members with complete e-learning training activity; 8-10 members of EWC of other economic sector members with complete e-learning training activity);
  • increase of knowledge and awareness of employers and workers involved in European Works Council on critical issues that concern the European food industry and on the content of EU law on transnational employee involvement (standard range: improvement of 10-20% of right answers by comparison between ex ante and ex post questionnaires);
  • list of common best practices between employers and workers involved in European Works Council through the launching of the forum tool on the e-learning platform (standard range: participation of 10-15 members of other food industry EWC and 8-10 members of EWC of other economic sector in e-learning platform web forum, 80 – 100 accesses to the e-learning platform forum during the whole project activity);
  • discussion between employers and workers involved in European Works Council and European Union institutions (standard range: international seminar with the participation of 1 – 2 representatives of European Commission’s Directorate-General for Enterprise and Industry, 1 – 2 representatives of European Commission’s Directorate-General for Employment, Social Affairs & Inclusion);
  • list of strengths and weaknesses in the implementation of European Works Council in food industry (standard range: international seminar with participation of 3 – 4 EWC’s members of other firms) and presentation of a set of best practices in the other sectors (standard range: international seminar with participation of 3 – 5 experts or/and EWC’s member of others sector).