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One quarter of workers in France are ‘hyperstressed’ and half are highly anxious

Nearly a quarter of French workers are in a state of "hyperstress" and over half suffer from a high level of anxiety that could be putting their health at risk, a new study has revealed.

One quarter of workers in France are 'hyperstressed' and half are highly anxious
Photo: londondeposit/Depositphotos
And the main cause of this high level of stress is work itself. 
 
The study, conducted by Stimulus — a company that looks into health and well-being in the workplace — surveyed 32,137 employees working across 39 companies over a period of four years between 2013 and 2017.
 
In addition, it was revealed that 52 percent of French employees were experiencing high levels of anxiety, with 16 percent considered to “probably have an anxiety disorder”.
 
However on a more positive note, more than half of French employees (51 percent) do not experience stress at work at all.
 
Both “having to deal with a lot of complex information” and a lack of time were two of the major causes of stress, said Stimulus. 
 
And a lack of autonomy, uncertainty about the future of their jobs, feeling useless and being obliged to adapt constantly were also key reasons why workers in France are so stressed.
 
Other factors included having to be in contact with rude people or having people at work who enjoy making others suffer also contributed to levels of “hyperstress”. 
 
 
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While these only affected 15-20 percent of employees, they are considered major sources of stress, according to the authors of the study.
 
The study also showed that women (28 percent) appear to more stressed than men (20 percent). 
 
The amount of stress an employee felt also related to their seniority within the company, with those higher up likely to experience more stress than junior staff. 
 
Finally, sectors such as health, services and financial activities as well as insurance are more affected.
 
But it wasn't bad news for all industries, with the study showing that transport employees are spared the high levels of stress seen in other lines of work.
 
Meanwhile 29 percent have a high depressive level (show symptoms of depression) and six percent  “probably have depression”, according to the study.
 
 
The study from Technologia, a French firm that looks at ways to reduce risks to workers, found that farmers, at 23.5 percent, were most prone to excessive work, followed closely at 19.6 percent by business owners and managers.

The all-consuming nature of people’s jobs has left them feeling exhausted, emotionally empty and sometimes physically in pain, Technologia found.

“France’s appearance from the outside can be a bit simplified,” Technologia's head Jean-Claude Delgenes told The Local at the time. “There is a lot of overtime. Most workers don’t adhere strictly to the 35-hour work week.”

Instead, they are staying late, doing more and working remotely because the economic crisis has them in fear of losing their jobs, he says. France is battling a 16-year high unemployment rate that is hovering above 10.5 percent. At the same time email and smart phones allow people to work any time, any place.

“We have poor self-control when it comes to new technology,” Delgenes said. “Work spills over into people’s private lives. The difference between work and social life used to be clearly distinct.”

What is “hyperstress”?
 
Hyperstress is defined as the psychological strain people often feel when they perceive themselves as being overwhelmed by work.
 
When a person feels pushed beyond the limits of what they can handle, whether it's caused by an excessively high workload, unreasonable deadlines or working too long and too hard. 
 
This can lead to a short temper, as well as induced or increased anxiety and/or depression, which can lead to problems in a person's personal life. 
 
 

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LIVING IN FRANCE

Reader question: What are the rules for selling food you’ve grown or made in France?

If you’ve had a glut of courgettes or tomatoes from your plot, or you want to introduce your neighbours to the joys of a British-style Victoria sponge you might consider selling some food or produce. But you may need a permit first.

Reader question: What are the rules for selling food you’ve grown or made in France?

Garden produce

Under current regulations, the sale of courgettes, lettuces, tomatoes and other produce from home gardens remains tax-free as long as the surface area of your garden does not exceed 500 square metres, is attached to the home, and the sale of goods is not the main professional activity of the person growing and selling it.

That means, if you’ve had a bumper crop, you are free to sell your excess produce, and you’ll often see little stalls of people selling fruit, veg or honey from their gardens, sometimes with a “honesty box” to leave your money in.

According to the French government, the sale of fruit and vegetables from one’s garden falls into the category of “incidental income”. 

If, however, your garden or allotment is separate from your home, income from the sale of crops is taxed as farm income, and you must register as a business – which you must also do if you intend to make growing and selling produce your main source of income.

A smallholders/small farmers regime – micro-bénéfice agricole – is applied if the average income, calculated over three consecutive years, does not exceed €85,800 before tax.

Homemade food

One-off charity bake sales are one thing, but if you want to make and sell cakes or other homemade food for profit, there are specific rules to follow – with fairly hefty punishments, up to and including imprisonment, for failing to respect them. 

One of the first things to do is to declare your activity on the Guichet Unique (One Stop Shop) website and obtain approval if you use any products of animal origin. 

Be aware that you will not get a pitch at a market if your business is not properly registered, complete with a SIRET number and a market trader’s card – known as a carte permettant l’exercice d’activités non sédentaires

The good news is that the card is free from your local chambre de commerce. It just takes a bit of paperwork, and a passport photograph… Then you can make a formal application to the market where you want to trade.

As well as the market trader’s card, you will need:

  • a temporary occupation authorization (AOT);
  • a licence for the sale of takeaway drinks or alcohol, if appropriate;
  • approval from veterinary services, if you’re selling cooked meat-based foods. Professionals must also submit a declaration of handling of foodstuffs of animal origin to the direction départementale chargée de la protection des populations (DDPP) .

If you want to set up a stall or van away from an established market, you will need to visit the local mairie to ask about a pitch, which you may have to pay for.

You must also respect current standards regarding food safety and kitchen hygiene. For example, you have to complete a food safety training course, while your kitchen will be subject to health authority inspections to ensure it meets current hygiene standards, and that you follow safe food handling methods.

All food that you sell must be correctly labelled, with information about ingredients, allergens, and the date of preparation.

If, however, you are already registered as a farmer or local food producer, you can sell foodstuffs related to your farming business under more relaxed rules.

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