I would be grateful for sources of information on innovative approaches to staff retention particularly in sectors that operate on a seasonal basis. It doesn't matter which sector as I am hoping that best practice in other sectors might be transferable to the food and drink manufacturing industry.

I would value knowing about policies, systems and practices relating to such things as contracts for annual hours and companies in different sectors "sharing" workforces where the production peaks and troughs are different.
Margaret Sutherland