By 2030, we will organise 100% of our food requirements according to the highest sustainability standards.
With your purchasing power, you can strengthen local, sustainably producing suppliers and thereby reduce greenhouse gas emissions, protect biodiversity, promote the preservation or development of sustainable production methods and strengthen local value-added 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.
Analyse the food waste generated in your company or caused by your staff. Provide a suitable waste separation system, carry out appropriate measurements and take steps to make it as straightforward as possible for your staff to avoid waste. This can involve the provision of takeaway packaging, options for storing and cooling food, but also purchasing (adapted packaging sizes) and the utilisation of food.
Use your company to help your staff experience sustainable food systems. Talk about the sustainability measures you use in purchasing, providing food and avoiding food waste, and ask them to actively participate in finding ways to improve. Look beyond company boundaries to see which organisations are committed to a sustainable food system and build partnerships.
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.
Companies can exert influence by organising the catering on offer for their staff and customers. 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.
