A RECIPE FOR SUCCESS. CASE STUDY
1 kilogram of pork is responsible for the same amount of CO2 output as 80 kilograms of potatoes
For the production of 1 kilogram of beef, 15.4 kilograms of CO2 is emitted, compared to 0.7 kilograms of CO2 for lentils
Food and nutrition is responsible for around 30 percent of the environmental impact
The conversion from animal to plant nutrition can thus reduce the nutritional footprint ten times more effectively than the conversion from foreign to Swiss products.
A vegetarian dish pollutes the climate on average three times less than a dish with meat. Vegan dishes are even better.
Below we provide some links which will help you become more aware and knowledgeable of seasons and how to assess certain product labels.
One of the largest greenhouse gas contributors is the agricultural industry, especially livestock. We as consumers have the power of choice. We steer the demand of products and company offerings.
One of the easiest ways to contribute towards positive change in this manner is to eat less meat. A simple choice between animal or vegetable foods, can and will have a tremendous impact on our environment. Many alternative sources of protein are popping up from insects to plant based meat. As with many things we consume, we simply enjoy the “thing” itself without thinking what consequences this may have if everyone consumed the way that we do.
According to WWF Switzerland, approximately one third of the environmental impact of consumption in Europe is due to our food. Everything revolving around livestock is particularly harmful to the environment, as it is very resource-intensive and causes significantly more greenhouse gas emissions than the cultivation of plant-based food products. Secondary by a long shot is packaging, transport, storage, preparation and disposal.
The diet of the average Swiss is reduced by 24 percent when switching to a vegetarian diet. When eating vegan, the figure is as high as 40 percent. Regional products only improve the footprint in this area by about 4 percent.
On average, animal proteins are responsible for half of the nutritional environmental pollution. The fewer of them, the better for the climate, for our environment, thus for our livelihoods.