Nearly 300 Members at 151 Foods Ratify New Union Contract – 3/02/2022Nearly 300 Members at 151 Foods Ratify New Union Contract – 3/02/2022Nearly 300 Members at 151 Foods Ratify New Union Contract – 3/02/2022Nearly 300 Members at 151 Foods Ratify New Union Contract – 3/02/2022
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Nearly 300 Members at 151 Foods Ratify New Union Contract – 3/02/2022

The Negotiating Committee for 151 Foods on 3/02/22.

 

On Wednesday, March 2nd, nearly three hundred UFCW Local 152 members at 151 Foods in Bellmawr, New Jersey ratified a new union contract!

The new contract provides members at 151 Foods with substantial wage increases, followed by additional increases yearly for the five-year term. Maintenance workers will now receive an annual clothing allowance.

New provisions were added to the contract for job postings. This allows further expansion of seniority rights for our members.

The contract now permits union representatives to attend new hire orientation, allowing representatives to properly introduce themselves and welcome new members into UFCW Local 152. Since many new members have never worked union positions before, this opportunity to teach new workers about the union difference — the ins and outs of their collective bargaining agreement, the benefits of their contract, what union representation means — is very important.

Finally, language was added to establish terms for the New Jersey Sick Leave Law, and funeral leave was expanded.

Congratulations to our members and the Negotiating Committee, which consisted of Director of Collective Bargaining Dan Ross, Union Representative Jose Echevarria, and Shop Stewards Drake Bressler and Nilsa Lopez. Great job, everyone!

UFCW Local 152 proudly represents nearly 300 workers at 151 Foods, which produces delicious bread and rolls, including wheat rolls and bagels. In fact, if you’ve ever eaten a hoagie during Hoagiefest at Wawa, you’ve eaten a roll produced by Local 152 members! Our great members work in production, maintenance, warehousing, and more at the Bellmawr facility.

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