Workers participate in meal evaluation
Entering the break time at Sanest Khanh Hoa Beverage Joint Stock Company, Ms. Truong Thi Thuy Hong quickly had a hot meal before returning to work.
Attached to the business for many years, Ms. Hong realized that workers' shift meals have changed a lot. From spacious and cool dining areas to improved menus, workers (NLĐ) also have more Trade Union Meals.
What we feel most clearly is not only that the meal is more delicious than usual, but also the care and sharing when leaders sit down to eat together, ask about life, work, and employees feel appreciated and have more motivation to stick with it for a long time" - Ms. Hong shared.
Not only stopping at organizing meals, some businesses also deploy to let workers directly evaluate the quality of meals.
At Canh Dong Viet Food Joint Stock Company, the value of workers' meals has been increased from about 18,000 VND to more than 27,000 VND/portion, not including electricity, water and labor costs.
Mr. Tran Hanh - Chairman of the Company's Grassroots Trade Union (CĐCS) - said that the trade union not only supervises quality and food safety but also collects workers' opinions on menus and food quality to make appropriate adjustments.
According to Mr. Hanh, listening to workers' opinions helps businesses better understand practical needs, thereby improving meals so that workers can eat well, have health and work more efficiently.
Recently, the VGCL surveyed and evaluated the quality of lunch meals at some businesses in Khanh Hoa province. The working delegation directly inspected the organization of meals, processing procedures, food sources, meal quality, food sample storage, processing team, facilities, equipment and dining halls.
The delegation took opinions from employees, trade union officials, and employers. At each business, about 70 employees were surveyed online using QR codes to assess satisfaction levels, issues to improve, and actual needs.
This approach shows that the quality of lunch meals is no longer only seen from businesses or trade unions, but is increasingly putting workers in the center.
Put meals into negotiation
According to leaders of the Khanh Hoa Provincial Labor Federation, after 10 years of implementing Resolution 7c/NQ-BCH and 5 years of implementing Conclusion No. 03/KL-BCH of the Executive Committee of the Vietnam General Confederation of Labor, to date, 628/638 enterprises with Trade Union organizations have provided meals for employees. Of which, 608 enterprises have mid-shift meals worth 18,000 VND or more.
To achieve this result, trade union levels in the province regularly guide grassroots trade unions of enterprises to focus on implementing dialogue and collective bargaining, incorporating the content of lunch meals into collective labor agreements; proactively participate and propose to employers in improving the quality of lunch meals for employees.
Many grassroots trade unions have promoted their role in negotiating and coordinating with businesses to find solutions to ensure nutritious, safe meals suitable to the business conditions, and at the same time propose that businesses, in addition to increasing the value of mid-shift meals, also diversify meal menus, creating excitement for employees.
From 2024 to now, the "Trade Union Meal" program continues to make a mark with more than 900 turns of grassroots trade unions in Khanh Hoa organizing, nearly 55,000 turns of union members benefiting. The value of each meal is from 30,000 to 150,000 VND, with a total budget of more than 1.8 billion VND.
