Please answer: If the company does not implement unionization how are the stake holders affected? (Include peer reviewed article evidence )

Salvatore Sauces Ltd Background Information Frank Salvatore comes from a long line of farmers. Frank's grandparents moved to Canada around the turn of the 20th Century from Italy, first arriving in Montreal only to move to a rural community in Manitoba where they began a small family farm on a large plot of land. By the time Frank was born in the early 1970s, Salvatore Farms Ltd had grown substantially to become an important local grower and exporter of various crops and grains, including tomatoes. Frank's grandparents willed the farm to Frank's parents who wished for Frank and his siblings (one brother and one sister) to assume ownership and control over the company. An integral part of the Company's success was Frank's grandparents' commitment to producing quality, organic produce. Salvatore Farms also prided itself on being able to create a number of jobs for Canadians, where workers were paid a decent wage, had access to a comprehensive benefits package, and were treated with dignity and respect. Current Situation Several years after returning to school to complete a graduate business degree, Frank began to think about ways he might grow Salvatore Farms Ltd and expand the family's business even further. Owing to a passion for cooking and love of his family's own special tomato sauce recipe, Frank sought to build a unique brand of organic tomato sauce. It was from this vision that Salvatore Sauces Ltd was born. In 2005 Frank purchased a modest production and distribution facility in Ontario. Salvatore Sauces initially employed about 30 persons in various aspects of the production process from the preparation, packaging and distribution of the sauce. Frank's sauce was 100% organic, vegan and vegetarian friendly, an important selling feature for Frank's market, who he reached initially through distribution at local grocery stores. As the brand gained rather rapid recognition owing to effective marketing efforts by Frank, which included appearances on TV and features on restaurant menus, demand for Salvatore's tomato sauce had increased dramatically. By 2012 most major grocery chains carried Salvatore's tomato sauce across Canada. By 2016 Salvatore Sauces were distrubted internationally with a major presence in the US market. Frank had severed business ties with the family farm in Manitoba to focus exclusively on the production and distribution plant in Ontario, which now employed 100 full-time workers and another 75 part-time staff. Employees at Salvatore Sauces Inc. are not unionized, although unionization rates in Ontario at similar plants in food production and distribution are relatively high. The plant runs 2 eight-hour shifts each day, Mondays through Fridays, whereby employees are engaged in various aspects of production, mainentce of the equipment, cleaning, managing orders, packing and shipping Salvatore sauces throughout North America. The full-time employees are mostly males, while the part-time employees are mostly female and many from immigrant communities. A hiring requirement for full-time staff is to be able to lift 50lbs in order to move product and equipment around the production facilty and load it onto distribution trucks. Not all full-time positions require lifting or strenuous physical work. There is little distinction between roles when working on the plant floor. Without a formal training process, more senior employees often mentor new hires The onset of the global COVID-19 pademic brought both challenges and opportunities for Salvatore Sauces. With fewer people eating restaurant meals and instead cooking at home, demand for Salvatore's premium tomato sauces has increased dramatically. Frank cannot help but think that this is the ideal time to lauch the frozen foods line for the same reason. On the otherhand, two of Salvatore Sauce's employees tested positive for the COVID-19 virus and the plant had to be shutdown and thoughoully cleaned as per public health guidelines. The employees experienced only mild symptoms and were quarantined at home for the required 14-day period. After 24 hours and a deep cleaning, the plant was reopened and the remaining employees required to return to work. Several of the employees who were on the same shift as the two that contracted COVID-19 did not feel it was safe for them to return to the plant, both for their safety (as they would be working with others also exposed to the virus) as well as the safety of their coworkers. It is not possible to maintain social distance on the production line and employees were expected to supply their own face maks and shields, which are required to be worn at all times while inside of the plant. The employees who refused to return two work were terminated