Superfoods from Switzerland: The return of local energy boosters
How Swiss producers and restaurateurs are benefiting from regional superfoods
Reading Time: 5 Min.
In times of globalized supply chains and growing climate awareness, one trend is becoming particularly important: superfoods – but regional ones. Instead of importing exotic “superfoods” such as chia, quinoa, or açai, more and more consumers are discovering local alternatives – with considerable potential for Swiss producers and the catering industry.
Local superfoods: more than just marketing
The term “superfood” originates more from marketing than science—it usually refers to foods with a particularly high concentration of vitamins, minerals, or secondary plant substances. But many of these supposedly exotic nutrient-packed foods are also available locally: flax seeds, for example, provide omega-3, protein, and fiber—similar to chia seeds. According to Swiss Farmers, vegetables such as kale, broccoli, kohlrabi, and beetroot are also among the local superfoods.Hauenstein AG points out that domestic plants from gardens, balconies, or fields can certainly compete with exotic superfoods in terms of nutrient content. According to Swiss Milk, typical Swiss superfood alternatives include berries such as blueberries, aronia berries, and elderberries; nuts (walnuts, hazelnuts); flaxseed; oats; kale; and herbs such as nettles.
Market dynamics: demand and growth
The trend toward regional foods is strong: a study by the Zurich University of Applied Sciences (HWZ) shows that sales of regional products in Switzerland will rise to around CHF 2,416 million by 2022, corresponding to a market share of 8.2% of total food sales. This makes regionality one of the fastest-growing value-added trends—not least because consumers perceive regional products as socially responsible and sustainable.Opportunities for producers
- Keep value creation local
By growing superfood crops locally, Swiss farmers can tap into new sources of income. Fruit and berries (e.g., blueberries, aronia), legumes such as lentils, and protein crops (e.g., nuts, seeds) offer attractive yield potential. At the same time, they are benefiting from the regionality boom and customers' greater willingness to pay, as the HWZ study shows. - Sustainability and climate
benefits
Local superfoods have shorter transport routes, often ripen fully, and require less energy for storage and logistics—this reduces their environmental impact. In its Future Foods Guide, the WWF emphasizes that certain locally grown plants and mushrooms have a low environmental impact and also contribute to the diversification of Swiss agriculture. - Innovation
and diversification
Producers can experiment with lesser-known local species, such as wild plants or forgotten crops. This increases biodiversity and can help differentiate themselves from mass production in the long term.
Opportunities for the restaurant industry
- Storytelling and marketing
For restaurants, hotels, and restaurateurs, regional superfoods offer a compelling narrative: “Swiss superfoods,” “back to the roots,” “sustainable and local.” The Swiss Chefs Association (skv) emphasizes that such narratives attract customers. - Culinary creativity
Chefs can incorporate local superfoods into a wide variety of dishes—from smoothies and Buddha bowls to fermented specialties. Proper preparation (e.g., fermentation) also helps to optimize nutrients and minimize potential toxins. - Communicate sustainability and regionality
More and more guests are placing importance on the origin of their food. Those who focus on regional superfoods strike a chord with this target group and can position their offerings as environmentally conscious and local. This can also be a competitive advantage—especially over restaurants that still rely heavily on imported exotic ingredients.
Challenges and risks
- Scaling: Not all superfood plants can be grown profitably on a large scale. Small producers may need support in terms of expertise, processing, or distribution.
- Price and margin pressure: Although consumers value regional products, price is a sensitive issue. Producers need to optimize their cost structure to ensure that their business remains viable.
- Logistics and processing: Some superfoods require special
processing (drying, fermentation), which necessitates investment in
infrastructure.
Strong potential for the future
Regional superfoods in Switzerland are not just a trend, but a strategic opportunity – for farmers, processors, and restaurateurs alike. Demand is growing, and local alternatives to imported superfoods offer health, economic, and environmental benefits. Those who focus on locally grown “power plants” today can not only benefit economically, but also contribute to a more sustainable and resilient food supply in Switzerland.
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