Efficient production processes and creative sales solutions for the butcher's trade

The shortage of skilled labour poses challenges for many companies in the butchery trade. Dr Reinhard von Stoutz, Managing Director of the German Butchers' Association (Deutsche Fleischer-Verband e.V. (DFV)), confirms: ’Our latest investment survey showed that an above-average number of companies would like to invest in new staff.’ 

As a result, companies are particularly interested in solutions that help to reduce staffing levels. In addition, the DFV survey shows that business owners also want to invest more in the areas of production, vehicle fleets and slaughtering.

Sustainability on site

For many butchers, ecological, economic and social awareness play a central role. As they often buy meat and animals for slaughter directly from the farmer, they are part of a natural cycle system with short transport routes. Another ecological advantage of the trade is the in-house, gentle slaughtering, which promotes animal welfare and ensures the best meat quality. 

In addition, environmental pollution and CO₂-emissions are minimised when cutting, production of meat products and sales take place under one roof. Finally, traditional sales via the service counter also support sustainability aspects through short distances for employees and customers and the avoidance of unnecessary packaging.

With their labour-intensive production and distribution systems, master butchers create future-proof jobs and ensure social sustainability. However, businesses are often unaware that they are already operating sustainably; their efforts could be given more space in marketing and communication.

Regionality and animal welfare

For Sabine, Julia and Lena Schmitz from the country butcher's shop of the same name in Bitburg, sustainability means regionality: ‘We have so many great products here that we source almost everything from here. That's why nothing that isn't from us ends up in our counters.’ 

They have been working with their partners for many years and source their pork, poultry and beef from selected local farms. All producers prioritise animal welfare, use their own feed and personally bring their livestock to a small family abattoir. The farmers receive fixed prices that are above the market price.

Even the Schmitz sisters' marketing agency comes from a neighbouring village - this enables faster communication and a deep understanding of the added value of the Eifel region. As a trained chef, Lena Schmitz combines international classics with regional products for daily menus; one example is her modified Vitello Tonnato with a regional touch: instead of veal loin, she uses chicken breast and a trout paste she created herself.

Aiming for energy self-sufficiency

Thomas Eisele from Ostrach is a pioneer in renewable energies: he operates three photovoltaic systems totalling 115 kWp (kilowatt peak), a combined heat and power plant and two electricity storage units with a capacity of 214 kWh and an output of 90 kW. His car is also fuelled with electricity, increasing the storage capacity to 304 kWh. He also provides several publicly accessible charging points. If there is insufficient solar radiation, the combined heat and power plant acts as a buffer - so Eisele can even bridge a power outage.

At night, he uses the energy generated to power his refrigerated vehicles for regional weekly markets and his electricity-intensive production machines. Thanks to this sophisticated system, he is virtually energy self-sufficient: ‘Everything works as planned. We haven't needed any electricity from the grid due to our increased storage capacity; it only serves as an emergency reserve.’