This report is part of a series of 14 regional studies providing detailed labour market information (LMI) for Canada’s meat processing industry. Conducted by Food Processing Skills Canada (FPSC) with Employment and Social Development Canada and partners, the study—Securing Canada’s Meat Workforce, aims to identify human resource (HR) challenges and share best practices to help employers meet current and future labour needs. Fourteen regions were selected based on processing activity and workforce size, with Lévis Region in Quebec highlighted for detailed focus. The report includes overviews of the Lévis Region and Quebec’s meat processing industry, examines the local labour force, and analyzes labour supply and demand. It concludes by outlining regional HR challenges and innovative solutions employed by employers and communities to address labour shortages.
Meat processing in the Lévis, Quebec region consists of facilities for slaughtering, processing and rendering of hog, cattle and poultry.
Regional labour market analysis suggests that after accounting for labour requirements in other sectors, regional labour supply is expected to fall short of projected meat processing employment demands during the forecast period.
Meat processing employment in the region is expected to rise from less than 3,100 workers in 2017 to nearly 3,200 by 2020 and 3,400 by 3020, with average annual growth of 0.8%.
