Drivers and barriers towards healthy and environmentally friendly eating habits in Switzerland

Food consumption in Switzerland is the activity with the largest environmental impact, which also contributes significantly to rising health costs. Therefore, it is a crucial societal aim to better understand the drivers and barriers to healthy and sustainable diets. To do so, we conducted an online household survey in Switzerland and collected 620 responses. Based on dietary habits that people reported, we calculated the kg C02 equivalent for the individuals’ diets as a measure for environmental impact. As measure for health impacts, we calculated the disability-adjusted life year (DALY) associated with individual level diets. Structural equation modeling showed that the intentions to eat healthy are more pronounced and better transmit into behavior than environmentally friendly eating. In contrast the intention to eat environmentally friendly is less pronounced and does almost not result in environmental friendlier eating habits. This suggest that healthy eating is of higher priority to consumers and firmer executed than environmentally friendly eating. Furthermore, we use regression models to explore the factors fostering intentions, behavior, and the gap between. We find that female, age, vegetarian diets, stable relationship, contribute positively to dietary habits. Surprisingly, neither education nor income lead to stronger intentions or healthier or more sustainable food choices. In contrast, people living in cities and in the German speaking part of Switzerland have strong intentions that do not transmit into behavior. This suggests that healthy and sustainable eating in Switzerland is not determined by socio-economic status, but rather by regional cultures and corresponding eating habits.