01 - Food policy, trends and markets – decision-making bases for a more sustainable food system and a healthy diet

Programme manager

Programme director

Objective

To identify long-term nutritional trends and evaluate their effects on sustainability and health. To identify levers to influence dietary behaviour. To create decision-making bases and recommendations for measures designed to make the food system more sustainable.

• Specific objectives

  • Prepare trend estimates and scenarios
  • Assess the sustainability and health of various possible models of the Swiss food system (analysis of scenarios)
  • Assess and develop intervention measures to:
    • reduce food waste and food loss and/or
    • support sustainable eating habits and/or
    • support healthy eating habits which are accepted by market participants.
  • Integrate approaches to true-cost pricing and/or resilience into existing assessment approaches so that predictions can be made about the health and environmental costs and resilience of the agrifood sector (e.g. costs of nutrient surpluses)
  • Investigate the potential and trade-offs of switching to plant-based production as an alternative to animal production
  • Investigate the potential (health and sustainability) of using secondary streams
    
  • Identify consensus and disagreement regarding the distribution of costs and losses in the value chain and develop solutions (e.g. what is meant by fair prices, who should bear the costs of which health and environmental impacts of the agrifood sector, etc.)

  Sustainable food production aligned with demand; reduced impacts on the environment due to interventions at consumption, production and retail level; improved health due to interventions at consumption level

Expected outcomes

Projects

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