Almost a third of the environmental impact of our consumption is accounted for by the food. On behalf of the FOEN, we have played through various variants of an everyday menu with meat, potatoes and vegetables using a life cycle assessment. It shows that choosing meat affects the environmental impact of a meal far more than any other decision. When choosing the menu, the nutrient composition of the food is of great importance. Taking into account not only the calorie content, but the different levels of proteins, carbohydrate fats, vitamins and trace elements, so the LCA relationships shift in favor of meat dishes, without, however, make up for the clear environmental benefits of vegetarian meals. However, it is also crucial for a low environmental impact that the most seasonal and regional vegetables are used. This study served as the basis for a report on meals in the environment magazine of the FOEN.
