Swiss embrace plant-based diets for better heart health and sustainability

More Swiss people are turning to plant-based diets for heart health and sustainability. This approach focuses on foods like vegetables, grains and legumes, while still including small amounts of meat, fish or dairy. Nutrition experts say the shift can improve well-being and reduce environmental impact.

The change comes as surveys show many in Switzerland eat too little fruits, vegetables and nuts—but too much meat. At the same time, meat consumption has slightly dropped over the past five years, with growing interest in poultry and plant alternatives.

A balanced plant-based diet fills about four-fifths of a meal with plant foods, leaving one-fifth for animal products. Nutritionist Nadia Leuenberger explains that this way of eating is rich in vitamins and minerals. She recommends making meals colorful, using seasonal and local ingredients, and choosing healthy recipes in their natural state.

One key nutrient, vitamin B12, is found almost exclusively in animal products like dairy and eggs. While plant foods lack it, small amounts of these can ensure adequate intake. Leuenberger also advises reducing food waste as part of a sustainable diet.

Recent data from the national menuCH survey highlights gaps in Swiss diets. Many people fall short on vegetables, fruits, legumes and nuts, while eating more meat than recommended. Over the past five years, meat consumption has stayed stable or slightly declined, with economic pressures and health concerns pushing some toward poultry and plant-based options. Red meat intake, in particular, has seen a gradual reduction.

The move toward plant-based eating reflects both heart health and environmental priorities. By focusing on whole, seasonal foods and cutting waste, people can improve their diets while supporting sustainability. Small adjustments—like adding more fruits and vegetables and reducing red meat—are already becoming more common across Switzerland.