Chaos about vegan cooking apprenticeship: ÖVP blocks urgently needed training!

Chaos about vegan cooking apprenticeship: ÖVP blocks urgently needed training!

Dolomitenstadt, Österreich - A long -awaited vegan and vegetarian cooking theory is on the brink. The start of the training in January 2025 was planned, but the corresponding regulation was still not published. Joachim Ivany from the Green Economy blames the ÖVP and especially Economics Minister Martin Kocher for this. Kocher could have signed the regulation four months ago, said Ivany in the Ö1 “lunch journal”. Christmas is getting closer, and the time is pushing, the ministry explains that the regulation is in the government coordination and require the coalition partner's consent. Despite repeated inquiries, it remains uncertain when the training can actually begin. Elisabeth Götze, spokeswoman for the Green Economy, is disappointed with the slow processing and hopes that the apprentices can start in September 2025 at the latest, as it also reports .

In the background, it is assumed that delays are due to a barter trade, which is still pending until December 16. This affects the seasonal contingent regulation, the approval of which depends on the Greens. Green politicians are concerned about the outdated conditions that keep the apprenticeship laminated and demand more long -term solutions. The tendency towards vegetarian and vegan diet is obvious; According to an examination, 44 percent of Austrians already feed vegan, vegetarian or flexitarian. Dolomitenstadt reported about the demands of the Greens to fight the shortage of skilled workers in the catering.

The new training direction: Specialist for vegetarian culinary

The training as a "specialist for vegetarian culinary arts" should find its way into many companies. However, the word "vegan" was asked to delete the word "vegan" from the official job title in order to protect the interests of agriculture. This could mean that the new apprentices train on vegan and vegetarian dishes, but are not called chefs. This triggers resistance from unions, which fear that too much restrictions and endangerment of the career opportunities for the apprentices. In addition, they are calling for a more comprehensive reform and more diversity in training. Chamber of Commerce and restaurants, on the other hand, welcome this development because they put hope for new apprentices and fresh wind in the industry.