By 2030, we will align our menu offering with the Planetary Health Diet, use 100% sustainable (regional, seasonal, certified) ingredients and increase the proportion of plant-based ingredients sold to 85%.
The international scientific community recommends the Planetary Health Diet for global consumption. This specifies that consumption of fruit, vegetables, nuts and pulses should be approximately double current levels, while consumption of meat and dairy products should be halved. Fish and poultry can be consumed in moderate amounts, with red and processed meat reduced to 50g per day, sugar to 15g per day and wholegrain cereals to 230g per day. Review how closely your menu offering already aligns with these recommendations and take steps to develop the menu offering accordingly.
Through your purchasing volume, you can support local, sustainable suppliers and thereby reduce greenhouse gas emissions, protect biodiversity and promote the preservation or development of sustainable production methods, as well as strengthen local value creation networks. Working with producers who practise regenerative agriculture is essential. Efficient transport and avoiding air freight contribute significantly to reducing greenhouse gas emissions. Local ingredients are only more sustainable if they are also seasonal (consider the issue of fossil fuel-heated greenhouses). Local by-products (known as side-stream products, such as surplus vegetables like okra) also help reduce food waste.
Promote acceptance of dietary changes among the public through appropriate communication of the menu (e.g. 'Menu 1 is today's most sustainable option', sustainable options highlighted in colour, emphasis on positive effects on environment and health/wellbeing and enjoyment rather than sacrifice), as well as through staff training and making sustainable menu options appealing.
Nearly 30% of Switzerland's environmental impact comes from food. These negative environmental effects could be halved by making the Swiss population's diet more environmentally sustainable. Sustainable eating also brings health benefits.
Catering establishments can influence the composition of their menu offerings. One effective approach is to adopt a mainly plant-based diet, as recommended by the Planetary Health Diet. In particular, it is essential to reduce consumption of animal products from grain-fed livestock farming. This reduces greenhouse gas emissions, land use and biodiversity loss.
