How can healthy eating be encouraged in Switzerland?
How can a sufficient supply of safe food products be made available at affordable prices?
And, how can the production, processing and distribution of food be managed efficiently with the least impact on the environment? These are the three main questions of the national research programme NFP69. The report discusses results and recommendations that are based on over 20 different research projects (MF).
We know that climate change will impact where and what type of crops can be grown. But did you know that increasing carbon dioxide (CO2) will actually reduce the nutrition in food? According to this study, rising CO2 is making rice, wheat and other staple crops less nutritious, including lower levels of iron, protein and zinc in crops. By 2050, expected CO2 levels in our atmosphere could make more than 100 million people nutritionally deficient, despite their having enough food to eat.
To drink is an essential human need. We should drink at least 2 liters of water a day. How can this basic need be met in an environmentally-friendly and sustainable way? How does tap water compare to other forms of bottled and mineral water? These and other sustainability questions related to water consumption are the basis of the investigation conducted by the Swiss Society of Gas and Water Industry.
This groundbreaking scientific report identifies specific targets and strategies essential to reaching the Sustainable Development Goals (SDGs) and the Paris Agreement . As the most important lever to optimising human health and environmental sustainability, the report identifies planetary healthy diets and sustainable food production. The five strategies focus on governmental commitment to health food, quality production of healthy food, land and ocean governance and food waste (MF).
An IPCC special report on the impacts of global warming of 1.5 °C above pre-industrial levels and related global greenhouse gas emission pathways, in the context of strengthening the global response to the threat of climate change, sustainable development, and efforts to eradicate poverty. Production, processing and transportation of food counts for 1/3 of all greenhouse gas emissions.
What do we know about the influence of our food choices on the environment and society? How can behavior be changed toward sustainable food choices? This study discusses these questions. It shows that the development of a system of values, based on ecological principles, is a key factor for continued progress in this area. Educating children is of paramount importance, because values are often adopted during the early years of life.
Switzerland has adopted the UN Agenda 2030 for Sustainable Development, including the promotion of food supply security, sustainable food consumption and health. This brochure provides a collection of best practices, as a source of inspiration for sustainable and healthy food practices, to motivate individual and collective action.
Sustainable food choices help protect the environment, and also benefit the health of populations and have positive economic, social and cultural benefits. This article gives a brief overview of action-oriented sustainable principles of nutrition.
Did you know that on average a four-person household in Switzerland throws away 376 kg of food per year, an annual value of CHF 2'000?
This list provides practical tips on the storage and shelf-life of different foods to avoid such food waste.