Every meal we eat has an impact on our personal well-being, but also on the health of the planet. But what constitutes a healthy and sustainable diet? Should we really do without meat products completely, or is it much more beneficial overall to consistently buy regional and seasonal foods? What distinguishes the classic food pyramid from a diet that tries to contribute to the preservation of planetary boundaries? And what are the economy and politics actually doing so that we as end consumers can succeed in this?

In the online talk with nutritionist Sonja Schönberg, we discuss these and other questions and learn about exciting examples of sustainable solutions in relation to our diet.

About Sonja Schönberg

Sonja Schönberg, MSc. from the Bern University of Applied Sciences teaches in the field of Sustainable Diets and Planetary Health, and her research focuses on meat consumption. She is co-leader of a working group dealing with the development of the health professions in the face of the advancing environmental crisis and is involved in the training of future nutritionists.

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