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Intergenerational Cooperation at Work to Promote Inclusion and Healthy Participation of Older Workers in the
Caroline Chevrier1,2, Alexandra Lecours2,3, Marie-Michèle Lord1,4
1Occupational Therapy Department, Université du Québec à Trois-Rivières, Trois-Rivieres, QC, Canada.
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 to promote the inclusion and healthy participation of older workers in the foodservice sector.
Methods:
This project will be carried out in 2 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 Technique for Research of Information by Animation of a Group of Experts 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 Quebec Network for Research on Aging since September 2024. Participant recruitment began at the end of January 2025, following ethics committee approval, and ended in May 2025. In total, 12 participants were recruited for stage 1. The data collected are currently being analyzed, and the results are scheduled to be submitted for publication in 2026.
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.
International Registered Report Identifier (Irrid):
DERR1-10.2196/79012.
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