Nahrungsmittel aus ökologischer und tiergerechter Produktion – Potential des Standortes Schweiz

Abstract

This study investigates and discusses the potential for ecologically sustainable agricultural production and ethologically responsible animal husbandry in Switzerland. The basic requirements relate to not feeding food to livestock and treating animals respectfully, increasing the variety of plant crops, producing according to the principles of organic farming, and providing nature with more space. As a result, promotional pictures of agriculture become a reality. Soil-independent industrial animal husbandry disappears, all animals have access to pastures, and dual-use cattle breeds are only fed with fodder from meadows and pastures. Annual milk production drops from 425 to 281 kg per head but remains the main branch of agricultural activity, while beef becomes a by-product of dairy. Annual meat production decreases from 42 kg to 14 kg per head. A total of 1240 kilocalories can still be generated per head and per day, 62 percent of which comes from plant-based foods. Since arable land is very scarce in Switzerland, with an average of 4.8 ares per head compared to 21.2 ares per head in the European Union or 47.6 ares in the U.S, any increase in agricultural production is the result of an intensification with considerable environmental costs. This finding contradicts the widespread belief that 'our country is best'. The study concludes that food should be produced where the resources are. This result does not mean that more meat should be imported. Rather, the solution is to reduce meat consumption to an ecologically sustainable and arguably healthier level.