Nachhaltigkeitsbezogene Kompetenzen für die berufliche Bildung – Ein Strukturmodell für die gastronomischen Berufe.

A stronger consideration of sustainability aspects is a declared goal of the reorganization of the gastronomic professions. In addition, sustainability is anchored in the curriculum through the modernised standard occupational profile item “Environmental protection and sustainability”. This article shows how sustainability-related competencies can be determined in gastronomy. This is intended to provide orientation for the design of teaching-learning processes. [ABSTRACT FROM AUTHOR]