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. © 2022, The Author(s), under exclusive license to Springer Nature Switzerland AG.
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