Swiss diets improve but still miss key nutritional targets

The Swiss diet is shifting, but many still fall short of nutritional guidelines. Over the past five years, meat consumption has dropped from 92 kg to 85 kg per person annually. Despite this decline, intake remains far above the recommended 15–30 kg for processed and red meat.

A balanced diet should focus on plant foods, making up about four-fifths of each meal. The remaining fifth can include dairy, eggs, animal kingdom, or fish for added nutrients. This approach ensures meals are rich in vitamins and minerals while keeping animal product consumption in check.

Swiss eating habits, however, still lean heavily on meat and sweets. At the same time, vegetables, fruits, legumes, and nuts are eaten too rarely. One critical nutrient, vitamin B12, is mostly found in animal products like dairy and eggs, making small amounts of these foods important for health.

Healthier and more sustainable eating also means choosing seasonal, local produce. Opting for whole foods in their natural state and cutting down on waste further supports both personal well-being and the environment.

The decline in meat consumption marks a step toward better health, but Swiss diets still need improvement. Prioritising plant-based meals, seasonal produce, and mindful eating could bring long-term benefits. Official guidelines continue to recommend far less meat and more vegetables, fruits, and legumes for a balanced diet.