Abstract
The food industry is in a state of flux and this development is also significantly impacting the traditional butchery trade. In Germany, the professional role of the butcher has progressed in recent years from slaughter and sausage production to the creation of meat-based products within a difficult and highly competitive market. A loss of image is reflected in the declining number of employees and apprenticeships. In addition, there is a lack of future-oriented vocational training concepts for butchers. In light of this, sustainability is one of the most pressing topics that needs to be addressed in this occupational field. In this chapter we discuss the approach of transversal competency management to link the acquisition in sustainability related topics to competencies within the butchery profession.
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Acknowledgements
The Project Trans-Sustain (“Transversal Competency Management for the enhancement of Sustainability in the butchers trade and in the meat processing industry”) is funded by the German Federal Institute for Vocational Education and Training (BIBB) and the German Ministry of Education and Research (BMBF): HTW/21BBNE2701.
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Ermer, C., Schwarzkopf, J., Reinhardt, K. (2022). Trans-sustain: Transversal Competency Management for Integrating Sustainability in the Vocational Education of German Butchers. In: Simões, C., Stancu, A., Grigore, G. (eds) Corporate Responsibility, Sustainability and Markets . Palgrave Studies in Governance, Leadership and Responsibility. Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-030-79660-0_8
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