Swiss Meat Consumption Drops as Plant-Based Diets Gain Ground
Meat consumption in Switzerland has seen a slight decline over the past five years. Between 2021 and 2025, the average dropped from around 92 kg to 88 kg per person annually. Rising prices, environmental concerns, and a growing interest in plant-based alternatives have all played a role in this shift.
Nutritionist Nadia Leuenberger supports the move toward more plant-focused diets, calling it a positive step for both health and sustainability.
The typical Swiss diet still includes more meat than recommended. On average, people eat over 100 grams daily—far above the suggested two to three servings per week. Leuenberger notes that a balanced plant-based diet should consist of roughly four-fifths plant foods and one-fifth animal products, matching Switzerland's official food pyramid guidelines.
A plant-based approach centres on vegetables, fruits, legumes, nuts, whole grains, and unprocessed foods. According to Leuenberger, a well-rounded meal often looks colourful, with a mix of different vegetables taking up much of the plate. While this way of eating provides plenty of vitamins and minerals, it may lack sufficient Vitamin B12, which is essential for energy, blood cells, and nerve function. Dairy and eggs can help fill this gap.
To make the shift easier, Leuenberger advises choosing seasonal and local produce whenever possible. She also recommends eating foods in their natural state and cutting down on waste. Small changes, like reducing portion sizes of meat and adding more plant-based options, can make a big difference over time.
The decline in meat consumption reflects broader changes in Swiss eating habits. More people are exploring plant-based meals for health, cost, and environmental reasons. With simple adjustments and a focus on variety, Leuenberger believes this trend can lead to long-term benefits for both individuals and the planet.
