This page is also available in Français !

Health, environmentally-friendly diets

Our food preferences and consumer choices have a major impact on our health and on the preservation of our environment.

Une assiette de lentilles et saucisson

Be it in the reports of the Eat Lancet Commission, the WHO or the GIEC, recommendations now agree that certain diets are better both for our health and for our environment. The main aim is to significantly increase the proportion of cereals, grains, nuts, pulses and vegetables served on our plates. 

Animal proteins should be reduced considerably. These food choices not only have a positive impact on climate change, but are also healthier from a nutritional standpoint. Through recipes, advice and events, the City of Geneva is keen to promote this type of diet among the local population.

Supporting sustainable initiatives

By making them more visible, providing outlets in the city and granting occasional financial support, the municipality can support the development of diversified agro-ecological farms as well as distribution and processing facilities that primarily source environmentally-friendly and local produce. 

It is also a question of informing consumers about the different production methods and the prospects in this field, in particular to adapt to and reduce global warming.

Increased awareness of food labels

Labels have their limitations. They are nevertheless excellent tools for guiding our purchases towards greater sustainability. Wild or farmed fish? A local or organic product? Discover some very useful links to help you make the best choices.

New lifestyles and cultural preferences

When we talk about food, the notions of pleasure and cultural or personal preferences are fundamental. To bring about change in this field, it is essential to give the act of eating renewed meaning and conviviality, while considering new forms of eating (fast food, eating outdoors). Similarly, in multicultural cities and in light of increasingly standardised food, «healthy eating» should take account of particularities and different food heritages

Article modifié le 26.07.2023 à 13:02