Nutrition strategy for health promotion
The 2017-2024 nutrition strategy of the Federal Food Safety and Veterinary Office (FSVO) aims to help prevent noncommunicable diseases.
A balanced and varied diet should improve the health of the Swiss population. This is the goal of the new Nutrition strategy of the Federal Food Safety and Veterinary Office (FSVO) for the years 2017-2024. According to this, all people in Switzerland, regardless of their origin, income and age, should be able to choose a healthy diet can decide. To this end, the nutrition strategy relies on information on the one hand, in order to communicate the recommendations for healthy eating even better. On the other hand, the framework conditions must be adapted and the consumption of healthier foods made easier. In doing so, the strategy aims to shape the environment in such a way that the healthy choice becomes an easy choice. Among other things, it pursues a voluntary commitment by producers and suppliers of food. The FSVO focuses on four specific areas of action: Information and education, improved framework conditions, optimized coordination between different actors, and monitoring and research to identify gaps and need for action. By the end of 2017, the FSVO will develop an action plan with concrete measures and measurable targets.
Prevent noncommunicable diseases
The nutrition strategy occurs in the context of the federal public health strategy (Health2020). Today, 7 out of 15 major determinants of disease and death are related to diet and lifestyle. Balanced nutrition makes an important contribution to the prevention of chronic, non-communicable diseases such as diabetes, cardiovascular disorders and certain forms of cancer. These diseases are responsible for a large proportion of the health care costs incurred.
SNSF workshop for a sustainable food system
22 Research projects of the Swiss National Science Foundation (SNSF Programmes Division: NRP 69) are drawing to a close. The SNSF invites you to learn about the results in three workshops with the researchers. Practical strategies will be discussed to promote healthy nutrition and make the production chain more sustainable. After all, food production consumes many natural resources and pollutes the environment. This workshop will discuss strategies to reduce this environmental impact and make the Swiss food system more sustainable. Social and economic dimensions of sustainability along the entire production chain will also be discussed.
Date: 26.10.2017 13.30 - 17.30 hrs
Location: Swiss National Science Foundation, Wildhainweg 21, 3001 Bern
