More than 50% of the employees at Atria Scandinavia’s Skene plant have been working there for 20 years or more. They have a strong sense of togetherness.
Agneta Högenberg was hired to work at the Eliassons Chark plant in Kinna from 1 April 1980. She still remembers the day when she was invited to attend a job interview.
“My friend and I saw the job advertisement in the newspaper, and we both made it to the interview. When we arrived at the plant, a group of 15 men were just standing there, staring at us. I guess they were not used to seeing women at the plant,” Högenberg says with a laugh.
Working in a male-dominated community has never posed problems for Högenberg. Rather, the contrary is true.
“With men, you can talk straight. You take a joke and give one back. I like that.”
This is her 34th year working at the same plant. She has not wanted to change jobs, as she loves her team.
“The work itself is not that glamorous, but our workplace community is great. Many of us have worked together for a long time, and we know each other well. I love going to work every morning.”
The only plant that does not produce meat
Many types of changes have taken place at the plant during Högenberg’s career. In 1988, production moved to a new, much larger plant in Skene.
The year 2010 saw what is probably the most significant change: the production of kassler moved to Malmö, and Skene began to produce Ridderheims delicatessen products and Gourmet Service paste and mayonnaise. It became the only Atria Scandinavia plant that does not specialise in meat.
“The change was immense, as the products and production lines were completely new. At first, we took a bus to the Ridderheims plant in Gothenburg every day to learn how to use the new machines. This phase lasted for three months,” Högenberg says.
Working beyond retirement
Högenberg turned 65 last November. Although retirement is approaching, she is not going to stop working entirely. At her appraisal meeting, Plant Manager Mikael Öqvist suggested that she continue working for two days a week.
“I went home to think about the suggestion and decided that it was not a bad idea. It was a good way to gradually slow the pace.”
Mikael Öqvist is pleased with the solution as well.
“Agneta is an excellent employee who never compromises on quality. We are very happy that she has decided to continue working here.”