A historically tight labor market and pandemic combined to test the meat industry’s workforce this spring. The result? A reckoning with long-ingrained challenges.

Dan Consiglio, production manager at AdvancePierre Foods, discusses how the company has driven success at the Caseyville, Ill. plant by improving the ratio of fulltime workers to temporary ones, reducing waste and creating a lean culture.

Are Millennials really more interested in promotions and social media updates than getting their work done, or is this a case of generational bias?