In the heart of Switzerland, a quiet revolution is brewing, one that could reshape the way we think about food, farming, and our environmental footprint. Agathe Crosnier, a researcher at the Laboratory of Environmental and Urban Economics (LEURE) at the École Polytechnique Fédérale de Lausanne (EPFL), has been delving into the complex interplay between organic agriculture, dietary guidelines, and environmental impact. Her latest findings, published in a recent study, offer a glimpse into a future where our plates and our planet could be in better harmony.
Imagine a Switzerland in 2050, where the air is cleaner, the soil is richer, and the energy sector is buzzing with new opportunities. This isn’t a utopian dream, but a potential reality, according to Crosnier’s research. Her study, which models Swiss domestic food production under various scenarios, suggests that a shift towards organic farming and healthier diets could significantly reduce environmental impacts. “The interactions between the expansion of organic agriculture and dietary changes are complex, but our models show that it’s possible to achieve a more sustainable food system,” Crosnier explains.
The study compares two dietary guidelines—the EAT-Lancet and the Swiss Food Pyramid—and two production methods—organic and business-as-usual. The results are clear: all scenarios show lower environmental impacts compared to the current trajectory, with dietary changes playing a significant role. Even with lower yields, 100% organic production is feasible if paired with dietary shifts.
But here’s where it gets interesting for the energy sector. Organic farming, with its reliance on natural processes, could lead to a significant reduction in energy consumption. Fewer synthetic fertilizers and pesticides mean less energy-intensive production. Moreover, the increased focus on soil health could lead to better carbon sequestration, further reducing the energy sector’s carbon footprint.
Crosnier’s work also highlights the need for a systemic approach. “The best diet and production method can have unforeseen interactions,” she warns. This means that policymakers, farmers, and energy providers need to work together to navigate this complex landscape.
The study, published in Frontiers in Sustainable Food Systems, translates to “Frontiers in Sustainable Food Systems” in English, underscores the importance of considering the entire food value chain. From farm to fork, every step matters. And as we move towards a more sustainable future, the energy sector has a crucial role to play.
So, what does this mean for the future? It means that our choices—what we eat, how we farm, and how we power our lives—are interconnected. It means that a shift towards organic agriculture and healthier diets could open up new opportunities for the energy sector. And it means that we have the power to shape a future where our food system is not just sustainable, but regenerative.
As we stand on the cusp of this quiet revolution, one thing is clear: the future of food is not just about what’s on our plates, but about the energy that powers our farms, the soil that nourishes our crops, and the ecosystems that sustain us all. And with researchers like Agathe Crosnier leading the way, that future is looking brighter than ever.