“Nothing can be more beneficial to human health and increase the chances of survival of life on Earth than an evolution towards a vegetarian diet.”
Albert Einstein, vegetarian, theoretical physicist
In Switzerland, 28% of environmental impacts are due to food! And about 44% of the environmental impact related to food would be due to products of animal origin .
Our food has an impact on our health and well-being, but also on our planet. Food, from the place of production to the plate, has an impact on:
- Our health
- The climate
- The stocks and quality of our natural resources: water, soil, air, biodiversity
- The balance of ecosystems
It is not about eating vegetarian food every day but about consuming what we really need for our good health and well-being, and that of the planet. An optimal diet with a reduced consumption of meat like a “flexitarian” diet improves almost as much the personal environmental balance as a purely vegetarian diet , .
In addition, a meal rich in vegetables has many advantages for the final consumer.
Here are some examples:
- Have a low environmental footprint compared to products of animal origin. Changing our diet by reducing animal products would be one of the keys to containing climate change according to some key studies conducted worldwide . The environmental impact of a meatless dish would be 75% lower than that of a meat dish .
- Varies according to the seasons, which provides more dietary diversity and adapts to the needs of our body. Winter vegetables and fruits are richer in minerals and vitamin C. The fruits and vegetables of spring and summer provide us all the water needed to hydration .
- May contain vegetable proteins: red beans, tofu, almonds… There are many vegetable proteins  and all the amino acids necessary for our proper functioning are present in vegetables!  
- Are rich in vitamins, minerals, secondary vegetable substances and dietary fiber.
- Prevent diseases such as cancer and heart diseases  .
- Blue-violet vegetables prevent blood clots, delay cell aging and can slow the onset of Alzheimer’s disease .
- Eating cruciferous vegetables (broccoli, cabbage, etc.) would be among the best ways to protect yourself against cancer according to several scientific studies .
- We have a very special relationship with vegetables: the latest studies show that they would interact directly to regulate our DNA! And for our own good .
- Algae are often forgotten, yet it is one of the most nutrient-rich foods you can eat (iron, manganese, iodine, etc.)  .
- Once fermented, they have particular health benefits .
Plant food products are on average less expensive.
- And even more!
In the Ecocook program, restaurants cooking with a vegetable food content of more than 75% of the total volume of food purchases are rewarded with the Ecocook Sustainable Restaurant Certification level Gold!
-  O. fédéral de l’environnement OFEV, “Environnement Suisse 2018.” [Online].
-  “FOODprints® – Astuces pour manger et boire de manière durable,” Société Suisse de Nutrition SSN, 22-Apr-2015. [Online].
-  E. Stehfest, L. Bouwman, D. P. van Vuuren, M. G. J. den Elzen, B. Eickhout, and P. Kabat, “Climate benefits of changing diet,” Climatic Change, vol. 95, no. 1, pp. 83–102, Jul. 2009.
-  Jon Dettling, corresponding author (email@example.com), Qingshi Tu, Mireille Faist, Andrea DelDuce, and Sarah Mandlebaum, “A comparative Life Cycle Assessment of plant-based foods and meat foods,” Mar. 2016.
-  “Pourquoi manger de saison? ”, Greenpeace France 2019. [Online].
-  SSN, “Série de transparents «Protéines»,” SSN. [Online].
-  “Protéines régime végétarien : quels aliments consommer ? | LaNutrition.fr.” [Online].
-  J.-L. Cuq, “Les protéines végétales alternatives aux protéines animales. Comment accroître leur niveau de qualité ?,” p. 16, 2018.
-  M. M. Kaczmarczyk, M. J. Miller, and G. G. Freund, “The health benefits of dietary fiber: beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer,” Metab. Clin. Exp., vol. 61, no. 8, pp. 1058–1066, Aug. 2012.
-  P. Di Mascio, S. Kaiser, and H. Sies, “Lycopene as the most efficient biological carotenoid singlet oxygen quencher,” Arch. Biochem. Biophys., vol. 274, no. 2, pp. 532–538, Nov. 1989.
-  “Eat a rainbow | Nutrition Australia.” [Online].
-  K. J. Royston and T. O. Tollefsbol, “The Epigenetic Impact of Cruciferous Vegetables on Cancer Prevention,” Curr Pharmacol Rep, vol. 1, no. 1, pp. 46–51, Feb. 2015.
-  L. Zhang et al., “Exogenous plant MIR168a specifically targets mammalian LDLRAP1: evidence of cross-kingdom regulation by microRNA,” Cell Res., vol. 22, no. 1, pp. 107–126, Jan. 2012.
-  “Seaweed to tackle rising tide of obesity,” ScienceDaily. [Online].
-  C. S. Ku et al., “Blue-Green Algae Inhibit the Development of Atherosclerotic Lesions in Apolipoprotein E Knockout Mice,” J Med Food, vol. 18, no. 12, pp. 1299–1306, Dec. 2015.
-  R. Koníčková et al., “Anti-cancer effects of blue-green alga Spirulina platensis, a natural source of bilirubin-like tetrapyrrolic compounds,” Ann Hepatol, vol. 13, no. 2, pp. 273–283, Apr. 2014.
-  Doyle and Buchanan, Eds., “Fermented Vegetables,” in Food Microbiology, American Society of Microbiology, 2013, pp. 841–855.