Nancy Wiefek
New NCEO Research Shows the Benefits of Being an ESOP in the Food Industry
The NCEO just completed a large grant-funded project examining whether and how employee ownership affected companies and employees in the U.S. food system during the COVID-19 pandemic. This project involved commissioning a national polling firm to collect original survey data from executives at ESOP and non-ESOP-owned companies. It speaks to important issues of workforce retention, business competitiveness, and the retirement security crisis. Namely: