Informality and Subjectivity:
an analysis from the perspective of the informal worker in the food sector
Mots-clés :
Trabalho Informal, Produção dos Sentidos, Análise Socioconstrucionista, Serviços AlimentíciosRésumé
Objective of the study: the purpose is to understand the option and permanence of the working subject for activities considered informal, since studies on the informal sector see it as a result of the decentralization and reorganization of production processes.
Methodology / approach: a qualitative study based on the theoretical approach of work psychodynamics is developed.
Main results: among the findings, it can be stated that informality, in addition to not being a transitory phenomenon, for the interviewees, is not a consequence of the productive restructuring process, but a social and structural reality of work and insertion.
Theoretical contributions: a comprehensive reflection of the phenomenon of informality based on the analysis of the subjective dynamics of workers and their relationship with work, concentrating efforts on the analysis of human conduct.
Relevance / originality: studies on the informal sector see it as a result of the decentralization and reorganization of production processes, this work aims to contribute to the expansion of knowledge of the phenomenon.
Social contributions: demystifying that informal work is a lack of option.
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