Swiss meat consumption drops but still exceeds health guidelines

Meat consumption in Switzerland has slowly declined over the past decade. In 2015, the average person ate around 160 grams of meat daily—now, that figure sits at roughly 140 grams. Despite this drop, intake still far exceeds health recommendations of just two to three servings per week.

Government data and the 2023 Food Survey confirm the downward trend. Political and social efforts have played a role in this shift. A 2021 public initiative, For Animal-Friendly Agriculture, though rejected, sparked discussions on animal welfare. Since 2022, the federal ProFleisch Reduction Strategy has promoted plant-based alternatives, while campaigns like Meatless Monday and tax incentives for sustainable eating, introduced in 2023, have further encouraged change.

Nutritionist Nadia Leuenberger supports the move toward plant-based diets, highlighting their heart health benefits. A balanced plant-focused meal should include a variety of colours to ensure diverse nutrients. Such diets centre on plant foods but may still include small amounts of dairy, eggs, meat, or fish.

For those reducing meat, experts advise prioritising seasonal and local produce. Choosing whole, unprocessed foods and cutting food waste also contributes to healthier and more sustainable eating. However, vitamin B12—a nutrient vital for humans—remains a consideration, as it is found almost exclusively in animal products. Dairy and eggs can provide alternatives for those limiting meat.

The shift toward plant-based eating continues, backed by both policy and public awareness. While meat consumption has fallen, it remains above recommended levels. Healthier diets, supported by local and seasonal choices, are becoming more accessible—but careful planning is still needed to meet nutritional requirements like vitamin B12.