Good news: Vegan cooking lessons are coming
The way we eat has a significant impact on the climate and the environment. Increasing global warming and the challenges of climate change urgently require a switch to sustainable diets. According to the Vegan Society Austria, more than half of Austrians have consumed less meat since 2021. With the introduction of a vegan/vegetarian cook apprenticeship in this country, this development is now also being taken into account at training level. The new apprenticeship will come into force on January 1, 2025 and will be completed after a three-year apprenticeship. It will also be possible to do a double apprenticeship with the conventional chef training.
According to Statista, meat consumption in Austria fell by around 10% between 2013 and 2022, while the proportion of flexitarians and vegans increased at the same time.
As the central point of contact for vegan and vegetarian cuisine, the Vegan Society Austria expressly welcomes the regulation on vegan/vegetarian cooking apprenticeships. This will make Austria's gastronomy sector fit for the future and can help to inspire young people to take up this apprenticeship in the future.
"The draft regulation is very promising. The group of experts that the WKÖ has set up so far to develop the apprenticeship scheme is top-class," says Chairman Felix Hnat, adding: "However, the detailed content is not yet set in stone until the start in January. Now we need to continue to work well together. Plant-based and regional apricot dumplings or home-made mayonnaise are a valuable addition to traditional cooking - gratinated Emmental cheese or cheese spaetzle are old hat."
The new "specialist for vegetarian cuisine" is intended to make the apprenticeship more attractive to young people and bring new momentum to the catering industry. Restaurateur and representative of the Green Economy Joachim Ivany, who campaigned for this form of training, says that a meat-free diet is not a trend, but a long-term development that requires professions, infrastructure and locations. "Many young people who eat a vegan diet today don't start eating schnitzel at the age of 30. We are training skilled workers who will be in high demand in the future," he explains in an interview with STANDARD. "With the vegetarian-vegan cooking apprenticeship, the catering industry is taking an important step towards sustainability," explains Ivany in a press release.
Our pro.earth.conclusion:
A sustainable diet can make a significant contribution to reducing the climate-damaging effects of our food production. By reducing our consumption of animal products, eating a more plant-based diet, choosing local and seasonal foods and avoiding food waste, we can make a positive contribution to climate protection. The more well-trained vegan and vegetarian chefs there are, the better for the quality and diversity of plant-based gastronomy! We look forward to many innovative, well-trained chefs and their wonderful dishes!
