swiss Bakeries Must Now Clearly Label the Origin of Their Bread
Geneva, Switzerland – As of February 1st, 2024, swiss bakeries and food retailers are required to clearly label the country of origin for all bread and pastry products sold in bulk. This new regulation, part of a broader revision of Swiss food law, aims to increase transparency for consumers and support local businesses.
The change comes after years of advocacy by Swiss bakers who argued that consumers deserved to know where their bread was coming from.
“ItS about giving consumers the facts they need to make informed choices,” explains Eric Emery, president of the Association patronale des boulangers-pâtissiers-confiseurs du canton de Genève. “We want people to know if their bread is made in Switzerland or imported from another country, and to understand the different standards and labor practices involved.”
While the new law went into effect in February 2024, businesses have had until February 1st, 2025 to fully comply. However, some businesses, notably restaurants and gas stations, are still unaware of the new requirement.
The Swiss baking industry has seen a notable increase in imported bread over the past two decades, with an estimated one-third of all bread products now coming from abroad. this influx of imported goods, ofen reheated and sold as fresh, has raised concerns about consumer deception and the impact on local bakeries.
Emery emphasizes that imported bread is not necessarily cheaper, and often comes with higher profit margins for retailers. He believes that consumers are increasingly interested in supporting local businesses and knowing the origin of their food.”It’s a long-term process, but we need to educate consumers about the value of local bread,” he says.”It’s about supporting the entire supply chain, from the farmer to the baker, and ensuring that everyone benefits.”
swiss Bakeries Must Now Clearly Label Bread Origin: An Interview
Time.news Editor: Eric, thanks for joining us today. Recently, Swiss bakeries have begun labeling the country of origin on bread sold in bulk. This seems like a important change. Could you explain the reasoning behind this new regulation?
Eric Emery, President of the association patronale des boulangers-pâtissiers-confiseurs du canton de Genève: Absolutely. This new labeling requirement, part of a broader revision of Swiss food law, aims to increase clarity for consumers. It’s fundamentally about giving shoppers the data they need to make informed choices.
Time.news Editor: Informed choices? In what way?
Eric Emery: Well, imagine someone buying a loaf of bread. Now they’ll instantly know if it’s produced locally in Switzerland or imported from elsewhere. They’ll then be able to compare products based on origin, understanding potential differences in production standards, labor practices, adn perhaps even taste preferences.
Time.news Editor: Makes sense. Has there been pushback to this new requirement?
Eric Emery: There has been some pushback, mostly from businesses, particularly restaurants and gas stations, who haven’t fully grasped the new rule. However,the majority understand the importance of transparency and supporting local businesses.
Time.news Editor: Is imported bread a significant issue in Switzerland?
Eric Emery: Yes, unluckily, over the past 20 years, the influx of imported bread has increased substantially. Some estimates suggest that currently, one-third of bread products sold in Switzerland are imported.
Time.news Editor: And what impact does this influx have?
Eric emery: Well, it raises concerns about consumer deception, as reheated imported bread is often misrepresented as fresh.Additionally, it puts pressure on local bakeries, sometimes leading to lower prices, profit margins, and ultimately, less investment in local production.
Time.news Editor: Are there concerns about higher prices for Swiss-made bread?
Eric Emery: Interestingly, imported bread isn’t always cheaper.In many cases,imported bread enjoys higher profit margins for retailers,despite potentially lower production costs. Consumers frequently enough value quality, freshness, and knowing the origin of their food. Supporting local businesses ensures everyone in the supply chain benefits, from the farmer to the baker.
Time.news Editor: Where do you see this trend going?
Eric Emery: Consumers are increasingly seeking transparency and conscious consumption. There’s growing awareness about supporting local businesses, understanding production processes, and the impact of purchasing decisions. the future lies in educating consumers about the value of local bread.
