Accepted for/Published in: JMIR Research Protocols
Date Submitted: Jun 16, 2025
Date Accepted: Nov 5, 2025
Warning: This is an author submission that is not peer-reviewed or edited. Preprints - unless they show as "accepted" - should not be relied on to guide clinical practice or health-related behavior and should not be reported in news media as established information.
Intergenerational cooperation at work to promote inclusion and healthy participation of older workers in the foodservice sector: protocol of a qualitative study
ABSTRACT
Background:
Increasing intergenerational coexistence in the job market may heighten the risk of intergenerational conflicts, which can negatively impact the inclusion and healthy participation of older workers. The foodservice sector is characterized by significant intergenerational coexistence, reinforced by the presence of student workers. According to the literature, practices promoting intergenerational cooperation can reduce the risk of conflict and contribute to a healthier work climate.
Objective:
The main objective of this research project is to propose a prioritized list of intergenerational cooperation practices that could be implemented in the foodservice sector to promote the inclusion and healthy participation of older workers.
Methods:
This project will be carried out in two stages. The first stage will use a descriptive interpretative design based on the photo-elicitation method, to identify intergenerational cooperation practices from the perspective of older workers. The second stage will use the TRIAGE method to obtain a group consensus among professionals, managers and researchers to prioritize the identified practices.
Results:
The first stage of this project is underway. The study has been funded by the Réseau Québécois de recherche sur le vieillissement (RQRV) since September 2024. Participant recruitment began at the end of January 2025, following ethics committee approval.
Conclusions:
On a theoretical level, this project will propose a list of practices promoting intergenerational cooperation at work in the foodservice sector, giving a voice to older workers to better understand their perspectives. This project will also offer a prioritization of those practices, based on the perspective of different actors (researchers, professionals and managers of the foodservice sector). On a practical level, this knowledge will help the actors of the foodservice sector to integrate these practices into their organizations to promote the inclusion and healthy participation of older workers.
Citation
