The current food and nutrition system has a negative impact on the environment, both at a local and global level. The main problems include greenhouse gases, inputs of nitrogen, fertiliser and plant protection products from agriculture into ecosystems, and soil consumption. There is a great deal of potential to produce food in a more resource-friendly way and to rely on more sustainable and more plant-based products. This also benefits health. Other possibilities include setting the right financial incentives, adapting the range of food on offer in shops and restaurants, and reducing food waste.


Food represents pleasure, identity and tradition. Agricultural production, industrial food processing and packaging, distribution, preparation and consumption all have an impact on the environment both locally and globally. The principal problems include greenhouse gases, nitrogen, fertiliser and PPP emissions, and soil consumption.

Levers and solutions

Nutrition is before housing and mobility the area of consumption and production with the greatest effects on the environment. A variety of levers and approaches can be used to make food healthier and more resource-efficient.

umwelt schweiz 2022

Umwelt Schweiz: Heute anpacken für die Schweiz von morgen

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Last modification 18.11.2022

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