This report is part of a series of 14 regional studies providing detailed labour market information (LMI) for Canada’s meat processing industry. It is a component of a broader study led by Food Processing Skills Canada, Employment and Social Development Canada, and partners, titled Securing Canada’s Meat Workforce. The study aims to identify human resource challenges in the sector and compile best practices to help employers meet current and future labour needs. Fourteen regions across Canada, including Kings County in Nova Scotia, were selected based on processing activity and workforce size. The report offers overviews of Kings County and Nova Scotia’s meat processing sector, analyzes labour supply and demand, and highlights HR challenges alongside innovative solutions employers and communities are using to address labour shortages.
Meat processing in the Kings County, Nova Scotia region is focused entirely on poultry, with facilities for both processing and rendering activities.
Regional labour market analysis suggests that after accounting for labour requirements in other sectors, regional labour supply will be just below projected meat processing employment demands in the near-term and further below in the coming decade.
Regional meat employment is expected to rise from 260 workers in 2017 to 285 by 2020 before growth slows in the coming decade, reaching 325 workers by 2030.
