Workshop ‘Towards a Sustainable Food System’

Achieving a more sustainable diet in Switzerland entails a high reduction in the intake of meat and vegetable oil, a moderate reduction in cereals, roots and fish products as well as an increased intake of legumes, nuts, seeds, fruits and vegetables. This is one of the research findings of the project ‘Impacts of Swiss food consumption and trade’.

The discussion during the workshop focused on the biggest levers and actors to promote a more sustainable diet in Switzerland and to reduce food waste in a significant manner.

Prof Fred Paccaud, the president of the Steering Committee of NRP 69 ‘Healthy Nutrition and Sustainable Food Production’, reinforced the recommendation of NRP 69 to elaborate a Swiss Food Strategy 2050 with specific targets and instruments.
The workshop participants agreed that a concerted multi-stakeholder initiative was needed for such a strategy as well as more transparency on the true cost of food along the food value chain enabling human, natural and economic health.