Peer-Reviewed
Manuscript (original) submitted: 27 July 2025; revision accepted: 05 December 2025
Introduction
Food choices have a direct impact on climate and the environment. In Switzerland, diet is a major contributor, alongside housing, accounting for approximately 25–28% of environmental impacts [1, 2]. At the same time, unbalanced diets contribute to the development of non-communicable diseases, which affect around one quarter of the Swiss population [3]. In the context of climate change and rising rates of diet-related diseases, sustainable diets are becoming increasingly important. A sustainable diet promotes health, minimizes environmental impacts, safeguards the livelihoods of future generations and contributes to social and economic justice [4]. Achieving this requires changes in both food production and dietary behavior [5].
There is significant potential for the gastronomy to promote sustainable diets, given the increase in out-of-home consumption in Switzerland and its influence on eating habits [6, 7]. The knowledge and skills of kitchen staff are therefore central to the delivery of sustainable food products, with chefs’ attitudes playing a particularly influential role. …
Abstract
Gastronomy shapes food culture and has considerable potential to promote sustainable diets, particularly given the growing level of out-ofhome consumption in Switzerland. Therefore, the knowledge, skills and attitudes of apprentice chefs play a key role in the provision of sustainable food products, and sustainability needs to be effectively integrated into initial vocational education and training. Although sustainability is part of the curriculum for the “Chef, Federal Diploma of Vocational Education
and Training” qualification (Köchin/Koch eidgenössisches Fähigkeitszeugnis [EFZ]), it is not addressed in sufficient depth. In this study, 152 apprentice chefs were surveyed and six vocational teachers were interviewed in order to capture their perspectives on sustainability in chef training. The results indicate that food waste prevention and the use of regional and seasonal products are regarded as priorities for sustainable diets, while the impact of reducing animal-based products tends to be underestimated.
