The food sector accounts for 30% of the largest share of environmental burden in Switzerland.

Because food consumption accounts for 30 % of Switzerland’s environmental burden, it highlights the central role of food consumption for ecological sustainability. Not only direct environmental impacts within Switzerland are considered, but also those that arise abroad during the production, processing, and transport of goods, with transport (except air transport) and packaging having only a small influence. With a share of 30 %, food consumption is higher than housing at 25 % and significantly higher than private mobility at around 13 %. The food sector includes not only the purchase of groceries but also restaurant offerings and catering in institutions such as hospitals, nursing homes, and schools. The high environmental relevance of food consumption is explained by several factors. Agricultural production (especially livestock production) requires large areas, water, and other resources. At the same time, it emits greenhouse gases and nutrients. This is particularly evident in the biodiversity footprint: according to a study, global species loss due to land use is largely driven by food production. The study also shows that the environmental footprint per person has decreased since 2000, but food consumption has slightly increased its relative share. If Switzerland wants to further reduce its environmental burden, the food sector therefore plays a key role. The two biggest levers for reducing this environmental burden are reducing food waste and consumption of animal products. This could, on the one hand, significantly strengthen self-sufficiency in Switzerland, thereby also reducing emissions abroad. On the other hand, it would make the food system in Switzerland much more environmentally friendly. Not only that: it would also be considerably healthier for the population.