A B S T RACTThis article examines the impact of supply chain pressures on the UK food processing industry and the implications for occupational health and safety. Based upon case studies in three meat processing plants, the research found that although the number of accidents is declining, little progress has been made in dealing with the widespread ill-health problems associated with largely repetitive and, in some cases, heavy work regimes. Supermarkets play a contradictory role in that they provide incentives to improve health and safety while at the same time their price and delivery demands have a detrimental impact. Despite these intense supply chain pressures, there is some room for 'manoeuvrability' in that both employers and workplace trade unions can make a difference to health and safety outcomes. K E Y WOR D Sfood processing industry / health and safety / supply chains / trade unions

A focus of Government policy has been the need to ensure that those at the lower end of the labour market invest in their human capital through re-engaging with learning, which has been assumed to enable progress into better-paid employment. This article explores the problems created by 'bad jobs' and the evidence for the existence of a set of mutually reinforcing factors that reduces the incentives acting on individuals in such work, and in many cases their employers, to participate and invest in education and training. Each of these factors, on their own, would be sufficient to cause problems at the lower end of the labour market. Acting in concert, as a mutually reinforcing matrix, they produce powerful reasons why many individuals perceive that the incentives to engage in workrelated learning are weak. More broadly, our argument suggests that the fundamental causes of low pay and low-quality employment have been misdiagnosed and the subsequent public policy solution of up-skilling interventions is relatively ill-fitted to achieving the desired policy goals. Imaginative re-thinking on how policy might help those in low-wage, dead-end jobs is necessary.

Special Edition on Comparative Studies of the WorkplaceInternational audienceThis article provides a comparative analysis of changes in numerical and functional labour flexibility in the French and the UK food processing industry. Based upon case study data, it explores the interaction between competitive pressures and institutional and regulatory structures and their impact on workplace practices. The findings indicate that, faced with a similar competitive environment, firms in both countries have sought to increase labour flexibility. However, the predominant forms of flexibility vary across the two countries, partly reflecting the characteristics of national labour market institutions. Numerical flexibility dominates in the UK, with high levels of paid overtime and temporary agency work. In contrast, French workplaces rely more on internal functional flexibility while also achieving numerical flexibility through seasonal variations in work schedules and a wide range of short-term employment contracts

This is the accepted version of the paper.This version of the publication may differ from the final published version. Permanent AbstractThe expansion of higher education has led to more graduates in the UK labour market. Despite government expectations, this expansion has not boosted national economic competitiveness. This paper argues that current understanding of the impact of graduates' skills is limited by methodological and conceptual narrowness in current research and that a broader research agenda is required. This agenda needs to cover not just the supply but also the demand, development and deployment of graduates' skills and, as a consequence, distinguish between 'graduate skills' acquired in higher education and the 'skills of graduates' formed prior to, in and parallel to HE study.2

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