University of St Gallen survey reveals a rise in flexitarian diets, with minimal change in vegetarian and vegan populations.

A recent survey conducted by the University of St Gallen indicates a notable shift in dietary habits among Swiss households, with a growing number consciously reducing meat consumption. The proportion of households consuming animal products without restrictions has declined from approximately 71% in 2022 to around 64% in 2024.

The study highlights a significant increase in flexitarianism—a dietary approach involving limited meat and fish intake without complete abstention. To qualify as flexitarian in this research, households' weekly consumption was capped at 300g of meat and 200g of fish or seafood. Findings reveal that the percentage of flexitarian households rose from about 18% in 2022 to approximately 27% in 2024, marking a 45% increase.

In contrast, the prevalence of vegetarian and vegan diets remained relatively stable. Vegetarian households experienced a slight uptick from 7.8% to 8.1%, while vegan households saw a marginal decrease from 0.5% to 0.3% over the same period.

Despite the reduction in meat and fish consumption, dairy product intake has remained consistent. The study notes that although plant-based milk and yogurt alternatives are increasingly available, their consumption levels in Switzerland remain low.

The survey, part of the 'Swiss Nutrition Atlas', gathered data from 308 households between May and June 2024. Researchers acknowledge that the particularly rainy weather in May may have delayed the barbecue season, potentially influencing consumption habits and affecting survey results.

This trend toward reduced meat consumption aligns with broader environmental and health discussions in Switzerland. The Swiss government has highlighted the benefits of decreasing meat intake as part of its climate strategy, noting that current consumption levels exceed official nutritional guidelines. In 2018, Swiss individuals consumed an average of 52.06kg of meat annually, primarily pork, poultry, and beef. The government suggests that a diet richer in plant-based foods, with reduced meat, offers advantages for both health and environmental sustainability.

Additionally, studies have shown that meat production is a significant contributor to greenhouse gas emissions. To meet climate goals by 2050, experts recommend that Swiss citizens reduce their meat consumption. Trends such as increased poultry consumption have raised concerns among environmentalists, emphasizing the need for a shift toward more sustainable dietary practices.

The rise in flexitarian diets suggests a growing awareness and willingness among the Swiss population to adapt eating habits for health and environmental reasons. However, the minimal changes in vegetarian and vegan populations indicate that while reduction in meat consumption is gaining traction, complete elimination remains less prevalent.

As dietary preferences continue to evolve, the food industry may respond by offering a wider variety of plant-based options to meet the changing demands of consumers. Ongoing research and surveys will be essential in monitoring these trends and understanding their implications for public health and environmental policies in Switzerland.