The core of the strategy developed by the Swiss Federal Office of Public Health is to promote healthier eating patterns. The emphasis is on reducing sugar, salt, and fat in processed products. Social and environmentally friendly aspects of food supply are also considered.
The authorities primarily aim to reduce sugar and salt consumption through processed foods. Companies are encouraged to adjust their recipes. According to official information, previous voluntary agreements on salt and sugar have already proven successful. The new strategy builds on this with additional measures.
For restaurants, canteens, and institutions such as schools and hospitals, this means they must revise their offerings. It is expected that more healthy options will be made available and that existing recipes will be made healthier. Guidelines for public institutions have been announced, but no concrete obligations are mentioned yet.
The Swiss nutritional strategy also addresses sustainability and social justice. It aims to improve access to healthy food for all population groups. Therefore, the strategy includes measures related to education, pricing policies, and transparency of food production. The precise implementation of these measures still needs to be developed.
The strategy has been developed in cooperation with various federal offices and social organizations. Consultations have also taken place with representatives from the food sector and consumer organizations. It is emphasized that collaboration is necessary to achieve the strategy’s goals.
Swiss authorities have now released the draft nutritional strategy for public consultation. In the coming months, discussions will take place with numerous bodies, including stakeholders from the food industry and civil society. The intention is that, based on these discussions, the final food pyramid will be adopted later this year.