Top gastronomy shows attitude and makes policy

BERLIN : Jeunes Restaurateurs Deutschland (JRE), together with the think tank Zukunft der Gastwelt (DZG), invited guests to the second Culinary Salon in the Käfer parliamentary restaurant in the German Bundestag. More than 60 parliamentarians and representatives from parliamentary groups, committees and various federal ministries accepted the invitation - including MPs Martina Englhardt-Kopf (Parliamentary State Secretary at the Federal Ministry of Food and Agriculture), Alexander Hoffmann (Chairman of the CSU parliamentary group), Claudia Moll (SPD) and, at times, Alois Rainer, Federal Minister of Food, Agriculture and Home Affairs. His presence emphasised the political relevance of the event and sent a clear signal: top gastronomy is increasingly becoming the focus of national political attention.

What does it take for top-class gastronomy to have a sustainable future in Germany? This question was the central theme of the evening at the second Culinary Salon organised by Jeunes Restaurateurs Deutschland and the think tank Zukunft der Gastwelt in the German Bundestag. Over 60 members of parliament accepted the invitation to the Käfer restaurant to discuss key issues in the catering industry with top chefs, hosts and industry representatives. The aim: to show what contribution top gastronomy makes to society, culture and the economy - and why it needs political support.

In seven rounds of talks, JRE members gave impulses on current topics in top gastronomy - from qualified training, regionality, sustainability and profitability to equality, diversity and inclusion. They were supported by selected guests: Marco Müller (Restaurant "Rutz", Berlin) sat at the table, as did food journalist Denise Wachter, Max C. Luscher ("Coffee, Brownies und Downies", Oberursel) and Hugo Winkels from ColognePride e.V. The politicians changed tables like in a speed dating session to listen to a short presentation by the chefs on each topic in ten-minute slots and engage in direct dialogue.

The impulses came from JRE President Oliver Röder (Burg Flamersheim, Euskirchen) on JRE training programmes and the educational work of the JRE-Deutschland Foundation, Christian Mittermeier (Villa Mittermeier, Rothenburg ob der Tauber) and Hugo Winkels (ColognePride e.V.) on diversity in top gastronomy or from JRE Treasurer Markus Pape (Meisenheimer Hof, Meisenheim) and Max C. Luscher (Coffee, Brownies & Downies, Oberursel) on the topic of inclusion. Marco Müller (Restaurant Rutz, Berlin) shared his views on regionality and sustainable personnel management, Jan-Philipp Berner (Söl'ring Hof, Sylt) provided information on the importance of regional structures and regional concepts for top cuisine, Cornelia Poletto (Poletto, Hamburg) and Denise Snieguole Wachter (CHEF:IN) on the importance of gender equality and the promotion of women in upscale gastronomy.

Elisabeth Röber-Berlin (Hotel Kronelamm, Bad Teinach-Zavelstein) and Nicolai Wiedmer (Restaurant Eckert, Grenzach-Wyhlen / JRE Vice President Europe) explained the economic framework conditions for the catering industry and emphasised the need for a permanently reduced VAT rate. The welcoming speeches not only paid tribute to gastronomy in general - all three speakers, Martina Englhardt-Kopf, Alexander Hoffmann and Claudia Moll (SPD), expressly emphasised the social importance of top-class gastronomy.

They emphasised that it is an indispensable part of cultural and economic life, especially in rural areas. The JRE not only raised their voice at the event, but also presented themselves as the most committed and visible representatives of this catering segment.

Demands with vigour

The demands discussed on this evening are more concrete than ever: reliable political initiatives are finally needed to integrate nutritional education into everyday school life - so that young people develop an awareness of quality, origin and food at an early age. Inclusion must be more than just a social ideal: in order for inclusive catering businesses to remain viable, tailor-made funding models, less bureaucracy and targeted advice are needed. The topic of gender equality was also clearly addressed: Female leaders in the catering industry need more visibility, targeted support and an industry in which equal opportunities are a matter of course. Last but not least, the demand for a permanent uniform VAT rate of seven per cent on food was clearly formulated - as a fair framework for an economic sector that relies heavily on personnel costs, investment and quality.

The consistently positive response from all participants shows how important the dialogue at the Culinary Salon is. "We wanted to show that catering is much more than just business. It creates encounters, assumes responsibility and shapes our society," said Oliver Röder at the end. "And: as representatives of top gastronomy, we see it as our responsibility to help shape these debates and make our perspective clear - today and in the future."

Dr Marcel Klinge, DZG Board Spokesman and himself a former member of the Bundestag, has already announced that the format will be continued in 2026: "This evening has once again shown how much potential there is in the restaurant industry - culturally, economically and socially. Now it's up to politicians to pick up on this momentum," said the think tank boss.