‘Intense' discussions, ‘complex negotiations' sparked NSW government's deal with rail unions after lengthy dispute
The government and unions on Friday agreed in the Fair Work Commission to a 12 per cent pay rise over three years.
The Rail, Tram, and Bus Union and the Electrical Trades Union had been seeking a 32 per cent pay rise over four years, while the government offered a 9.5 per cent rise over three years.
The dispute led to a series of industrial action, that disrupted travel for millions since last September.
The deal ends protected industrial action by the Combined Rail Unions and allows Sydney Trains and NSW TrainLink to focus on improving reliability across the network, the government said in a statement on Friday.
NSW Transport Minister John Graham said there had been 'intense' discussions with the rail unions in the lead up to the deal.
'We have had good, if intense discussions with the rail unions,' Mr Graham said at a press conference on Saturday.
'We're in a position to lift pay and conditions of rail workers, but also deliver to the public.'
A number of the changes in the new agreement could make a real difference in the response to disruptions such as last week's incident where a live wire fell on top of a train in Strathfield.
This includes consultation clauses and the roll out of new technology across the network that 'just simply isn't in place'.
'It gives the hope that should something like this happen again, right in the dead centre of the network — the worst place possible — the ability to recover the train network way more rapidly would be there now,' Mr Graham said.
'That would make a big difference to our ability to deal with disruptions on the network.'
He added routine maintenance would be easier without constant industrial action.
Sydney Trains chief executive officer Matt Longland called the deal an important milestone following a 'complex negotiation process'.
'We've got to a position that we've worked through, and we now have approval in principle to take that package to our staff,' Mr Longland said.
'Although that's great news for our people, it's also really positive news for passengers.'
The rail network is being modernised, Mr Longland said, including by way of new technology and moving away from manual processes.
'I acknowledge it's been a challenging period for passengers who've been regularly disrupted, not only through industrial action, but also incidents across the rail network,' he said.
'This now gives us the reset we need to work with our people to stabilise performance and invest in the rail network to improve performance in the future.'
ETU expected to reject deal
However, the ETU is expected to reject the deal.
'This afternoon, the Combined Rail Unions (CRU) reached an in-principle agreement with Sydney Trains and NSW Trains for a new enterprise agreement,' the CRU said on Friday.
'Unfortunately, the ETU is blocking a vote by members effectively withholding any pay rise or new conditions that our EA delegates have fought so hard for.
'The reason they are blocking a vote is due to a misconceived claim to create a 'new section' for their members, for a purpose nobody understands.'
The proposed Enterprise Agreement, facilitated by the Fair Work Commission, delivers rail workers a 12 per cent pay rise over three years plus back pay.
It will deliver agreement on a number of technology-based solutions to improve recovery times when incidents on the tracks bring the system to a halt.
For example, train crews will support the introduction of a new digital disruption management
system that will end the current practice that relies on a manual system of phone calls and paper-based instructions during recovery from an incident.
The unions and government have also reached agreement to move to a streamlined process for consulting on new fleet, systems and infrastructure projects.
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News.com.au
10 minutes ago
- News.com.au
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ABC News
36 minutes ago
- ABC News
Cancer sufferer's quest for hardship payment plan highlights issues with ACT's strata management system
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ABC News
an hour ago
- ABC News
Game-changing Australian olive processing promises fruity flavour, lower farm costs
Table olives are among one of the most polarising foods — people either love them or hate them. A world-first processing method crafting an Australian-style table olive is aiming to change that, transforming the fruit's flavour while also reducing labour and water usage. John Fielke, a professor of mechanical engineering at the University of South Australia, is behind the innovation set to revolutionise the table olive industry. He is on a mission to change how people think about the complex fruit. Professor Fielke said judges at table olive competitions he entered compared the tasting notes of his table olives to descriptors of what people would find "on a fine bottle of wine". "The flavour comments [for the olives] are notes of passionfruit, citrus, berries," he said. The patented method coined "Olives the Australian Way" has also proven to be more sustainable and efficient, keeping the brine to cure the olives from start to finish. For olives to be edible, the fruit requires processing to remove its natural bitterness. Different curing methods, like lye treatment or natural fermentation in brine, then form part of producing the olives' distinct characteristics and flavour notes. Spanish, Greek and Californian-style olives are the most common produced on a commercial scale, but their processing methods are time- and labour-intensive, known for their high water usage and wastewater disposal requirement. Professor Fielke's processing method relies on chemistry to capture the fruit's bitter compounds in the brine and filtration systems recirculating it. "We are putting our olives in the brine in the orchard. [We] keep that brine clear through to our finished pack-out, and repack our brine with our olives. Industry data shows most table olives sold in Australia are imported, with only 3,000 tonnes produced domestically. Australian Olive Association chief executive Michael Southan sees large economic opportunities in the innovation to shift the country's industry. "It will not only grow the production of locally produced table olives, but it's a technology that will be able to be used around the world. It has huge potential." The table olive processing innovation is a lifeline for farmers like George Kratopoulos, who has been battling low return prices and high labour costs. He now regrets reducing his Taylorville family grove in South Australia from the initial 14,000 trees his father planted in the 1970s to 3,000 trees today. As olives bruise easily, he previously had about 20 workers hand-picking each table olive to be sent to produce markets in Sydney and Brisbane. The new method gives Mr Kratopoulos the opportunity to machine-harvest his crop, making the process more efficient. "It's going to be a lot cheaper, there'll be not much labour costs and it's a win-win on both sides," he said. Harvesting the crop straight into brine also cuts his on-farm food waste. "Once we've shaken the fruit, if there's any damage it stops the deterioration automatically, whereas in fresh markets that bruising will show and we'll have to take it out and there is a lot of wastage," Mr Kratopoulos said. He described the new processing method as a "game-changer" giving him hope for a brighter future in the industry. Supported by an Australian Economic Accelerator Seed grant, the innovation aims to raise the country's table olive production 30-fold to 100,000 tonnes in the next 10 to 15 years. The project has reached semi-commercial scale and proven it has plated up fresh debittered olives to consumers quicker. "That is more than halving the traditional time taken from the farm to the market." He and his wife Sue Fielke processed 82 tonnes of table olives this season, with the aim to triple the intake next year. Despite the opportunities the innovation offers, there are major challenges to scaling up because not enough table olives are grown in Australia, according to Mr Southan. "We really need to see more production of olives, and that's both from a productivity point of view, so getting more olives off each tree, and we need more trees," he said. Investment in further bulk processing facilities was an additional barrier to overcome, Professor Fielke said. "We need larger-scale facilities that can be fully automated, computer-controlled and be reliable." While getting table olives onto plates quicker, the new flavours are also attracting food producers and wholesalers. Mount Zero Olives director Richard Seymour is one of the earlier adopters, who considers himself originally a traditionalist. "I'm really interested in the thousands of years of history of fermentation of table olives, but now I'm certainly tending towards a convert to this method," he said. "I think it's creating some really beautiful flavours." He said he believed the surprising fresh, herbaceous, cut-grass characters akin to extra-virgin olive oil had the potential to put Australia on the world map. Watch ABC TV's Landline at 12:30pm AEST on Sunday or stream anytime on ABC iview.