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`Transforming working lives in the West of Scotland`

Find out more about our current project, part of the Economic and Social Research Council's Transforming Working Lives programme.

Meet the research team at Strathclyde Business School and our co-investigator, the Chartered Institute of Personnel and Development.

We're also working with a range of partners, including the Involvement & Participation Association, Acas, and The Fair Work Convention.

Iron bench depicting a history of local work.

Quality of work

How have working lives changed? How do people management practices impact the quality of working life.

Employee voice

Employee voice is linked to greater trust at work and productivity. How do employees share their views and ideas, including in new remote working environments? What are the challenges?

Community & participation

Communities play an important part in ensuring good quality working lives.

Regional labour market challenges

Current labour market conditions and experiences impact working lives. We're exploring barriers and opportunities for accessing good work.

Blog

Communities as empowerment, service & resource

26/08/2024 | Kendra Briken

In our place-based approach, communities play an important part in analysing transforming working lives. In our project, we conceptualise community on three levels.

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Resilient local labour markets?

26/08/2024 | Stuart McIntyre

Local labour markets across the UK have experienced a succession of well-documented shocks in recent years, including shocks common across the UK, like the CoViD-19 pandemic and the rise of homeworking, but also more localised shocks stemming from the closure of large local employers.

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‘Forgotten heroes’ in food-retailing

31/08/2024 | Anastasios Hadjisolomou

Jobs in food retailing are recognised as precarious. Despite claims that food retail workers are crucial to organisational success, employers fail to address the insecure nature of these jobs, trapping workers in low-paid, unstable conditions. It’s also worrying that violence and abuse from customers increasingly has been accepted as part of the job

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Global Hospitality Research Alliance - Advocating for decent work in hospitality

13/09/2024 | Anastasios Hadjisolomou

Over 30 years ago, Roy Wood in Working in Hotels and Catering described hospitality work as ‘exploitative, degrading, poorly paid, unpleasant, insecure and taken as a last resort or because it can be tolerated in the light of wider social and economic commitments and constraints.'

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