Odp nominates manuela forster

adminonJune 28, 2023July 8, 2023Leave a Comment

At the constituency meeting for constituency 405 forchheim in the "stadtlockal" in forchheim, manuela forster was unanimously elected as direct candidate of the odp (okologisch-demokratische partei) for the 2018 state elections. The 44-year-old was born in forchheim and grew up in kersbach and currently lives in nurnberg. She has already been active for the odp in nurnberg as district chairwoman and as a member of the bavarian state executive committee.
Simon wilhelm from pretzfeld elected as list candidate. The 31-year-old is chairman of the upper frankonia odp district executive committee.
District chairman thomas muller (burgkunstadt), who chaired the meeting, sees good chances for the odp in the state elections. According to surveys, the population wants a "black-green" government in the government. "It is better to vote for the original. The odp represents christian-social values and integrates them into a political concept that makes it possible for all people to live a life worth living on this earth in the future as well", muller emphasized. The odp has the better "bayern plan. To combat climate warming, energy supply must be switched to 100 percent renewables as soon as possible. Coal burning must be phased out by 2022 at the latest. Public transportation must become – if not free of charge – then at least significantly more favorable than individual transportation and significantly more attractive.
Manuela forster expressed in her presentation that, as a manager in medical technology with 25 years of professional experience, the health sector is particularly close to her heart. "Protecting patients from infections with multi-resistant germs and eliminating the existing shortage of specialists require significantly more investment." and this also includes finally getting away from the unethical keeping of mass animals. Forster also supports the petition for a referendum "stem the tide of concrete to limit the consumption of land. She considers the four-lane expansion of highway 470 through the meadow valley a complete failure. With horror she observes how the area has changed negatively on her drive from Nurnberg to Kersbach.

Trend researcher: snacks replace traditional meals

The taste of the big wide world, but at the same time regionality – in a multicultural metropolis like frankfurt this is no problem.

In the "food report 2020," which trend researcher hanni rutzler presented in frankfurt on monday, this also has a name: glocal, i.E. Global and local at the same time. On the one hand, consumers are often experienced travelers, on the other hand, they attach importance to environmental and climate protection. Food packaging is also a food trend for rutzler. "Even if we can’t completely do without it for the time being, we need a lot of new answers," says the austrian.

In her "food report," which is published by the zukunftsinstitut founded by matthias horx together with the lebensmittel zeitung and the dfv mediengruppe, food scientist rutzler sees a veritable revolution in eating culture. People are no longer just what they eat, but "increasingly also what they consciously do not eat," she says. The desire for healthy food is a trend for them that will continue and also apply to fast food. "That can also be vegetarian or vegan."

Even if vegetables play a major role on the plate, the trend researcher is not convinced of a vegan leading culture of the future, according to studies of the gastronomic scene and the analysis of nutritional behavior. "If you wipe a food culture off the table overnight, it can’t be majority-driven," she said. What is exciting, he said, is "the rapid increase in flexitarians, i.E. People who eat meat – but not always and not all meat."When meat is bought, it is bought consciously and with a question about the origin and husbandry of the animal.

But it’s not just what’s on the plate that’s currently undergoing a change that will also determine the next few years, says rutzler. "The strict belief in the trinity of appetizer, main course and dessert" is being replaced by more creative eating options, she describes the trend toward "snackification".

This does not mean reaching for a chocolate bar in the desk drawer, but for a small meal – mini meals, as rutzler also calls them. It can be something they put together themselves, ordered from a food truck or from the supermarket’s refrigerated section. Eat less, but eat light and healthy food, not at fixed times like the traditional breakfast, lunch or dinner, but whenever you feel like having this snack.

"Never before has it been possible to decide so freely and independently about food," says rutzler. Always provided the budget is right. For food trends, she admits, are a phenomenon of the affluent society. In addition, there is the general population trend: "forecasts and data show that single-person households are rising slowly but very steadily."

The question is not only whether one wants to cook at all, but whether it is fun to eat alone. But what does it matter alone? "Now you share the food through the photos and communicate with your network while you eat," says rutzler. "You can see what others are doing and what they are eating. You do not chew your food listlessly, but share the topic."

Beyond the aesthetics of food shared via social networks, art and design have also changed the way we look at food, the trend researcher believes. At the presentation of the report in a frankfurt gallery, for example, this applies to the mainz conceptual artist christine straszewski, who presents the installation of an alchemical laboratory in which the classic snack products of a "pfennig-budchen" are arranged. "Just not so shy!" calls the artist. Tasting is expressly desired. Tastes somehow like childhood memories. "That’s the way it’s supposed to be," says straszewski, adjusting a wine gum snake. In art, too, the eye eats with the body.

Bamf: only 50,000 pending cases by the end of the year

By the end of the year, the federal office for migration and refugees (BAMF) wants to have reduced the number of pending asylum cases to around 50,000. This is what BAMF president jutta cordt told the german press agency in nurnberg.

This number is a "normal turnover" for the authorities, because "we will never be at zero". Time and again, passports or other documents are missing from cases, which delays processing.

The federal office had already returned to a kind of normal operation in may, said cordt. At that time, the number of pending cases was around 165,000 – and thus below the number before the start of the rough immigration: in january 2019, it was 178,000. The BAMF started the current year with around 434,000 pending cases. At the end of july, the number was 129,000.

The primary goal now is to remove those traps that have been at the BAMF for a very long time. These are about two-thirds of the anhangigen procedures. These mostly difficult old cases also spoil the BAMF's statistics on the average duration of proceedings: if you only look at the new proceedings, they are currently decided in an average of 1.8 months. If we consider old and new proceedings together, however, the average duration of proceedings is 10.9 months.

After a peak of around 10,000 employees at the height of the refugee influx, the BAMF currently still has around 7,800 employees – around 3,500 of them on temporary contracts. "We're happy to have enough positions to take on a rough share of the temporary employees," said cordt. However, this is only possible where the budget provides permanent employment. There are "unfortunately no permanent positions for everyone".

How many employees the BAMF will need next year, cordt would not yet say. "When the BAMF staffing levels are discussed in new budget negotiations after the federal elections, we need good reasons for getting enough staff – and i am firmly convinced that we have them," said cordt. There is not yet a figure – in the end, it also depends on what additional tasks the BAMF takes on.

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