Influential Keynotes with Sarah Wiener and Jasmin Schwägli

Renowned chef and former EU parliamentarian Sarah Wiener, alongside Jasmin Schwägli, Head of Food Systems at SDSN Switzerland, opened the symposium with inspiring contributions. Wiener addressed the challenges of EU agricultural policy, explaining why reducing chemically-synthetic pesticides is essential for the future of agriculture and health. “All the solutions are on the table – it’s time to move from theory to practice,” she urged the audience. Schwägli emphasized the importance of a sustainable food system for Switzerland and presented a scientific roadmap to achieve this goal by 2030. She highlighted the need for cross-sectoral dialogue: “Our goal is a food system that equally considers people and the planet.”

Healthy Soils as the Key to Our Health

Throughout the symposium, we underscored the vital role of healthy soils for human health in various panels and discussions. Josef A. Holzer, son of permaculture pioneer Sepp Holzer, explained in a powerful keynote the importance of understanding soil as a living system. He vividly described how diversified, regenerative agriculture promotes water infiltration, prevents erosion, and secures soil resilience and yields in the long term. Holzer reminded us that soils are more than mere production grounds – they are habitats that must be sustainably maintained to feed future generations.

In further discussions, experts such as Reto Dahinden (SWICA), Prof. Dr. Adrian Egli, and National Councilor Marionna Schlatter highlighted the direct connection between soil health and human health. The talks emphasized that regenerative agriculture and the production of nutrient-rich food can not only prevent diseases but also alleviate long-term pressure on the healthcare system. The central message was clear: healthy soil strengthens human health and can help reduce strain on healthcare services.

Culinary Experiences: Enjoyment as an Ambassador for Healthy Soils

The festive dinners and tasting events at our symposium showcased that sustainable, soil-conscious cuisine doesn’t require sacrifice. Top chefs like Heinz Reitbauer and Rebecca Clopath crafted dishes that brought the themes of nature, soil, and mushrooms to life both in flavor and visually. A grand finale was the lunch with Villa Hundert: Swedish chefs John Jezewski and Christian Brangenfeldt brought not only their favorite dishes but also their passion for nature-oriented cuisine to Karl der Grosse.