This report is part of a series of 14 regional labour market information (LMI) studies focused on Canada’s meat processing industry. Led by Food Processing Skills Canada (FPSC) in collaboration with Employment and Social Development Canada and other partners, the study titled 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 the Toronto Region in Ontario among them. The report offers an overview of meat processing in Toronto and Ontario, analyzes the region’s labour supply and demand, and identifies HR challenges. It concludes by highlighting promising practices and innovative solutions from employers and communities to address workforce shortages.
Meat processing in the Toronto region consists of 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 well above projected meat processing employment demands.
Regional meat employment is expected to rise from 8,800 workers in 2017 to 8,900 by 2020 but will remain at 8,900 by 2030.
