In an interview with the media of the Tamedia Group, the director of the Federal Bureau of Agriculture (FOAG) said that it was not obvious that the table was always set for the Swiss in this way.
The corona pandemic made that clear. At that time, there were times when there was no flour on the shelves – because logistics couldn’t keep up and there wasn’t enough material to pack the flour on short notice.
To increase the degree of self-sufficiency, production must be strengthened. Hofer cited breeding and technology as examples, as well as healthy and sustainable consumption.
For example, the Swiss would throw away a third of their food. So if Switzerland tightens its belts, reduces food waste and adjusts the menu plan appropriately, the degree of self-sufficiency rises to almost 100 percent.
(SDA)
Source:Blick
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