The Swiss food system

When thinking of the Swiss food system, one probably pictures a happy cow on a pasture surrounded by high mountains. Sitting on a bench next to the cow, there is a smiling old man with a wheel of cheese in his hand. What a picturesque scenery. What an illusion. Not that these kinds of traditional alpine farms do not exist anymore, but they represent only a small minority nowadays^[1]. Most of the Swiss food originates from highly subsidized and intensive industrial agriculture. The Swiss diet is heavy in animal products, although with decreasing shares in the last two decades^[1]. At least here the imagination is correct.

However, this diet and way of production has severe environmental, social and economic consequences on local and global scale. The impacts of the Swiss food system range from nitrification of water bodies^[2] to land grabbing in the global south^[3]. Switzerland heavily depends on imports for both, consumption and production^[1]. Thus, many problems and costs are shifted to other countries, mostly in the global south, and new ones are created.

Is there a way to transform the Swiss food system into one that does not operate at the cost of marginalized people, future generations, and most of all mother nature? A system that stays within planetary and social boundaries, allowing to eat well within limits? Which roles can large alternative food networks and food democracy play in this transition? Well, let's find out.

Our goal is to go beyond describing the Swiss food system. To this end, we will assess the current state of the Swiss food system, the dietary preferences of Swiss citizens and the values they hold on agroecosystems services. Together with citizens and other stakeholders we then deliberate on possible pathways and create shared visions and scenarios for a sustainable Swiss food system.