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Consumption

For most consumers, meat is part and parcel of a good meal and important for a balanced diet, as the surveys carried out by Proviande have shown.

Each Swiss person eats 53.43 kg of meat per year (not including fish and seafood). Half of this is consumed at home and the other half in restaurants.
 

 Production and consumption of meat
 

Private household consumption

Private Swiss households consumed almost 250,000 metric tons of meat and meat products (Gfk Switzerland AG, Hergiswil). The largest portion consists of meat products such as frying sausages or charcuterie products followed by poultry and pork. In a survey conducted by Proviande in December 2008 (Dichter Research AG, Zurich), over half the people interviewed quoted high quality as being “the distinguishing mark of Swiss meat”.

Eating out

In 2008, more than 13 billion Swiss francs were spent on meals taken outside the home (not counting counter-purchased products for immediate consumption) (amPuls AG, Luzern). A quarter of all meat consumed outside the home contains pork, which again is the most popular type of meat eaten out, followed closely by beef with a proportion of 23%. However, in this category distinctive differences between the preferences of the West and German Swiss can be observed.
The following eating-out trends were typical for 2008 (source: AmPuls study):

• Mobility encourages food consumption outside the home,
• Force of habit and safety,
• Heterogenic consumption behaviour.