{"id":121400,"date":"2025-07-30T16:19:44","date_gmt":"2025-07-30T14:19:44","guid":{"rendered":"https:\/\/www.veganok.com\/en\/?p=121400"},"modified":"2025-07-30T16:19:44","modified_gmt":"2025-07-30T14:19:44","slug":"mig-2025-professional-training-for-the-future-of-the-ice-cream-industry","status":"publish","type":"post","link":"https:\/\/www.veganok.com\/en\/mig-2025-professional-training-for-the-future-of-the-ice-cream-industry\/","title":{"rendered":"MIG 2025: Professional Training for the Future of the Ice Cream Industry"},"content":{"rendered":"

It\u2019s a real and pressing issue<\/strong>: the artisanal gelato sector is grappling with a shortage of qualified workers, an issue that threatens the future of one of Italy\u2019s most cherished traditions. But MIG 2025<\/strong> is stepping up with a clear and forward-thinking response.<\/p>\n

From 30 November to 3 December 2025, Longarone Fiere Dolomiti<\/strong> will host a dedicated conference to tackle the problem head-on, bringing together education and industry experts to chart a concrete path toward a solution.<\/p>\n

A gap in the regulation<\/h2>\n

The challenge is more complex than it appears. As it stands, the profession of gelato maker is not included<\/strong> in the list of professional roles eligible for three-year vocational education and training under national regulations in Italy.<\/p>\n

This regulatory gap prevents regional training centres from offering official three-year qualification programmes, creating a vicious cycle\u2014without structured education, it becomes difficult to attract young people to the profession.<\/p>\n

Promising regional examples<\/h2>\n

However, research conducted in preparation for the MIG conference has revealed encouraging signs<\/strong>. An analysis of the Atlante del Lavoro e delle Qualificazioni (Italy\u2019s official labour and qualifications framework) shows that eight regions<\/strong> \u2013 Friuli-Venezia Giulia, Liguria, Lombardy, Marche, Piedmont, Sicily, Umbria, and Veneto<\/strong> \u2013 have already introduced specific qualifications related to gelato production.<\/p>\n

\u201cThese are models worth studying and replicating<\/em>,\u201d says Giovanni De Lorenzi<\/strong>, CEO of Longarone Fiere Dolomiti, who also announced a coordinated effort across all regions to map existing opportunities and share best practices.<\/p>\n

The challenge of educational competition<\/h2>\n

De Lorenzi lays it out clearly: \u201cEvery year, middle school students are bombarded with all kinds of educational options. Without a dedicated path for gelato-making, there\u2019s little chance of guiding them toward this career.<\/em>\u201d<\/p>\n

The competition is fierce<\/strong>. More structured sectors attract talent with ease, while ice cream \u2013 despite being a globally recognised excellence \u2013 remains on the periphery of young people\u2019s career choices.<\/p>\n

MIG 2025: turning the problem into a plan<\/h2>\n

The MIG conference won\u2019t stop at diagnosing the issue. It aims to define concrete, actionable strategies<\/strong>, with a national roadmap designed to:<\/p>\n