Swiss-Food Talks
«Switzerland is the most patent-intensive country in the world»
Patents protect innovation and at the same time they drive innovation. During our Swiss-Food Talk on August 15, three innovation experts discussed the importance of patents for the Swiss economy.
From Data to Harvests - How Digitization is Improving Agriculture
Digitalization is making its way into agriculture. At the Swiss-Food Talk on April 25, 2023, three experts from the agricultural machinery industry, vegetable production, and agricultural media discussed how digitization is changing food production. The consensus is that we are in the transition from industrial to smart agriculture, where data and algorithms as support allow precise interventions and serve sustainability.
“Future Food”: From development to shopping basket
Protein is a key component in a healthy, balanced diet. However, the majority of protein consumed by humans derives from animals and is extremely resource-intensive to produce. What might alternatives look like? And what needs to happen to enable alternative protein products to end up in consumers’ baskets? At the Swiss-Food Talk, three experts considered the issues.
“Natural does not always mean sustainable”
We are reliant on optimized foodstuffs in order to supply the planet’s growing population with healthy, sustainably produced food. However, consumers often view these as “artificial”, and thus “unnatural” – and “natural” is the preferred choice. Of our everyday foods, however, very few are of “natural origin”. They have been optimized by humans over the course of time. But are supposedly “natural” products also healthier and more sustainable? Three presenters took an in-depth look at food optimization in this Swiss-Food Talk.
«How to feed the world without starving the planet»
The nutrition of the future should ensure access to the necessary nutrients for all people and be healthy for the planet. That is the goal. However, developing this kind of “planetary health diet” is not so easy. In the Swiss-Food Talk, experts in science and industry discussed what healthy, environmentally friendly nutrition should look like. One thing is clear: Sustainable food must suit the tastes of the people, meet the specific local needs, and must be affordable.
"Patents on Seeds?!"
Patents create transparency about inventions and enable their further development. For research-intensive Switzerland in particular, patents are a central building block in order to remain a leading location for innovation. At the swiss-food talk on 17 May, three representatives from the fields of research, start-up and industry spoke about the reasons for and significance of patents, particularly in plant breeding.
New breeding methods – here to stay
The Swiss Parliament has decided to update the genetic engineering moratorium that has been in place since 2005. The step was overdue. On the occasion of a webinar organized by swiss-food.ch, experts from science and agriculture spoke about the benefits of new biotechnological breeding methods. It became clear: the risks are low, the opportunities are great.
Challenges and opportunities of sustainable agriculture
Tomorrow's agriculture must produce more efficiently. And at the same time protect the climate and biodiversity. At the Swiss-Food Talk, three renowned, independent experts spoke about the challenges and opportunities of tomorrow's sustainable agriculture.
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You can't do without healthy, high-quality food from Switzerland
At the Swiss-Food Talk, three recognised experts gave answers to current questions in connection with a healthy, sustainable diet. And made an appeal to common sense.
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Without biocides, animal welfare and food safety suffer
At the Swiss-Food Talk, three experts underlined the importance of biocides for agriculture and food processing. The conclusion of the talk: without biocides, food safety and animal welfare could not be guaranteed.
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Scientists urge common sense
The second Swiss-Food Talk was attended by three internationally recognised experts from the fields of toxicology, water protection and food safety. They discussed the handling of limit values and the partly wrong interpretation in the public discourse. The scientists pleaded for more objectivity.
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