Labor Relations And Unions:"The poor quality of the meal is the main reason let to strikes in Vietnam"

Nowadays, it’s very difficult to balance the meals for workers. The quality of the meal  is not high enough and does not provide enough nutrition to replenish the labor power of workers. That is why a lot of workers for the company went on strike for improved meals, but the issue is still not resolved.

Currently, only about 15 thousand to 20 thousand Vietnamese dong on average, are spent on each worker’s meal, which may provide for a little soup with rice. Sometimes meals consist only of a few thin slices of meat or a small fried fish ... So the question that arises as to the shift in the quality of meals is whether higher quality food will increase the amount of labor produced by each worker ?

There have been cases where leaders listened to workers who complained about their meal and went down to have lunch with the workers in other to share in the experience of their difficulties. However, if the leadership thinks the stale food smells rancid, how could leadership expect workers who eat that food to continue working?

This shows that the 15 thousand or 20 thousand Vietnamese dong spent on each meal does not  reflect  the quality of food because it  includes the cost of input materials, coal, gas, and compensation paid to the chef...

A mid-shift meal must cost at least 15,000 Vietnamese dong to ensure quality and quantity, which means that workers have enough food, food that provide - adequate nutrition, and food that is sanitary and safe to eat. Subsequently, in the course of implementation, food must be checked, and monitored regularly and continuously. This is a necessary job that could prevent the losses from bad meal.

Some pictures reflect the quality of the meal:

 From my personal perspective, informed studying and working in the trade unions, and being involved in discussions with leading experts to find ways to improve the quality of meals for workers, I recommend  a number of measures as follows:

1. Unions must use collective bargaining activities to ensure that the quality of meals reflects its  price.

2. The primary trade unions must take measures so that workers have the right to track and reflect on the quality of meals as follows:

Provide a ballot box for the quality of meal points: A B C D in descending order of quality, thereby reflecting the opinion of the trade union and  the voice of workers

3. The company's leaders must exercise social responsibility with respect to the health their  workers, and  focus on improving the quality meals for workers.

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Cao Nghia TDTU