teen meals eaten in French-speaking Switzerland, where Eldora has its roots. Demand is slightly higher in German-speaking Switzerland. It is primarily the public sector pushing for meat-free options. A vegetarian meal must be served at least once a week at schools and preschools. There is also a growing clamour for regional produce – although guests are reluctant to pay more for the privilege, unfortunately, says Gordon. “This squeezes our margins.” Humans viande spokeswoman Gioia Porlezza. On the other hand, meat substitutes and meat are not mutually exclusive. “You can easily consume both to diversify your protein.” In any case, there are considerable synergies between “natural” foods and sustainable high-tech foods. Experts concede that science is playing an increasing role in food production. Sustainable nutrition The federal government formulates strategies and legislation to promote sustainable nutrition. More and more cities and municipalities have taken the lead and put sustainable food on the menu at schools, care homes, and public institutions (see box). Even cooking lessons at primary schools have changed; the beloved home economics textbook “Tiptopf” has been completely revised. Half of the recipes in the March 2023 edition are new. They include lentil bolognese and tofu stew. “The book contains more vegetarian and vegan recipes than earlier editions,” says Anita Stettler, marketing project manager at Schulverlag plus AG. “In partnership with the vegetarian restaurant Hiltl, we also created a supplementary cookbook called Greentopf in 2019, focusing purely on vegetarian and vegan cuisine.” A clear trend Has a culinary revolution begun? We are at least seeing a discernible trend, according to Andrew Gordon, CEO of Eldora AG – a business that manages and supplies canteens in companies as well as at schools, preschools, hospitals, and care homes. Eldora now offers a daily vegetarian option on its menus, says Gordon. This option accounts for about ten per cent of canare contradictory creatures, he sighs. As the Gottlieb Duttweiler Institute says in its study, “We Swiss want the best of both worlds: global and local.” Coop “Plant-based Food Report” (in German): revue.link/plantbased Swiss Meat Substitutes Report from the FOAG: revue.link/substitutes European Food Trends Report from the Gottlieb Duttweiler Institute: revue.link/foodtrends Proviande meat market figures (only in French and German): revue.link/fleisch In Switzerland, food sharing plays an increasingly important role in helping to reduce food waste. Photo: Keystone Canteens have a big influence on what people eat, because they can encourage – or discourage – new food trends. Photo: Shutterstock Butchering a calf at Angst AG in Zurich. Despite the advent of substitute foods, meat consumption in Switzerland remains high. Photo: Keystone The new type of Swiss shopping receipt Nuggets, Délicorn, Coop Quorn vegan nuggets Planted Güggeli, Planted Foods Chicken alternative made from pea protein Wood Smoked Rüebli Lax, Mr Vegan Salmon alternative made from carrots vEGGie, Garden Gourmet, Nestlé Vegan egg substitute made from soya protein Mandel Vegurt Mokka, Migros Vegan almond-mocha butter yoghurt MozzaVella Bio, Züger Vegan mozzarella made from almonds and oats Swiss Review / May 2023 / No.3 7
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