🧑🏻🍳 Temporary Foreign Workers in Canada's Food Manufacturing Industry: Pathways to Permanent Residency
This recent study examines the transition of temporary foreign workers with lower-skill occupations in the Canadian food manufacturing industry to permanent residency, as well as their retention within the industry after this transition.The key findings are:
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The number of temporary foreign workers in lower-skill food manufacturing jobs rose sharply from 2006 to 2008, coinciding with the implementation of the Expedited Labour Market Opinion Pilot Project in Alberta and British Columbia during that period. This program gave employers faster access to foreign workers to fill many lower-skill positions.
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Over the study period, the demographic profile of these temporary foreign workers shifted, with an increasing proportion of workers aged 35-44 and a decreasing proportion aged 45 and older. The gender composition also changed, with the share of female workers declining.
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Transition rates from temporary to permanent residency varied over time, ranging from 35% to 46% across different entry cohorts. The retention rate of these workers in the food manufacturing industry after gaining permanent residency was also examined.
The study provides insights into the dynamics of the temporary foreign worker program and its role in addressing labor shortages in Canada's food manufacturing sector.
Temporary foreign workers with lower-skill occupations in the food manufacturing industry: Transition to permanent residency and industrial retention after transition
The COVID-19 pandemic has put a spotlight on the roles played by temporary foreign workers with lower-skill occupations in the food manufacturing sector, and concerns have been raised about whether they have sufficient pathways to become permanent residents and whether they stay in the sector after obtaining their permanent residency. This study focuses on these workers and examines their transition to permanent residency and their industrial retention after immigration.
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