Switzerland’s vision for agriculture and food systems towards 2050 calls for a more coherent approach to food production, consumption, environmental sustainability and rural livelihoods. In Policies for the Future of Farming and Food in Switzerland, the Organisation for Economic Co-operation and Development (OECD) assesses the country’s agricultural and food policies using its Agro-Food Productivity-Sustainability-Resilience Policy Framework. Prepared in close co-operation with the Swiss Federal Office for Agriculture (FOAG), the review examines the policy environment and identifies opportunities to advance the transformation envisaged under Switzerland’s agricultural policy for 2030 and beyond (AP30+).

The analysis highlights both the strengths of Switzerland’s food system and persistent challenges. The country has a strong agricultural research base, extensive monitoring and evaluation capacity, and well-established mechanisms for stakeholder consultation. However, agricultural support and border protection remain high by OECD standards, contributing to elevated food prices and sometimes conflicting with environmental and nutrition objectives. Nutrient surpluses, ammonia emissions and biodiversity concerns persist, while agricultural productivity growth has lagged behind that of many OECD countries. The review also examines barriers facing young farmers and women in farm management, market concentration, dietary patterns, food loss and waste, and the uptake of digital technologies and innovation.

The OECD sets out policy recommendations to improve coherence across agricultural, environmental, health and trade policies. Priorities include redirecting public support towards productivity and environmental outcomes, encouraging healthier and more sustainable diets, strengthening transparency in food markets, reducing food loss and waste, and improving access to farming for new entrants. Greater co-ordination across government levels and stronger participation by farmers, consumers and other value-chain actors are identified as important to achieving a more resilient and sustainable food system.