Rolzhausen 1

Jillian Rolzhausen
Geography 3N: Future of Food
Dr. Karl Zimmerer
April 22, 2022
Food Systems in the Swiss Alps Mountain Region

Switzerland is a country that is characterized by beauty and culture, however the

mountain region known as the Alps is truly the nations treasure. This region is known for its

grasslands that are rich in color. It is no wonder that tourism and agriculture are the key factors

of the economy in this region. In total 31.4% of the Alps is covered by grasslands, creating the

perfect environment for agriculture and pasturelands (Flury, 2021.) The most popular agri-food

system present in the Swiss Alps is livestock grazing, for both meat and milk production. What is

unique about these systems is that many feature a pasturing process called transhumance. In this

process farmers move their herd to highlands for the summer months. This system is also known

as Alpine farming. Alpine farming and transhumance are perhaps one of the oldest forms of

pasturing, dating back to the Middle Ages (Gilck, 2019). This type of pasturing holds a deep

tradition in the Swiss Alps, as it has been used in this region for over 2000 years. In fact, the

practice is so typical that the whole mountain range is named after it (Sturaro, 2021). Around

11% of the Swiss national territory and one third of all farmlands, consists of summer pastures

(Herzog, 2018). The summer Grazing season typically lasts an average of 100 days between June

and August (Herzog, 2018). There are many reasons that farmers cite for utilizing transhumance,

including the increase in general health and fertility of livestock, ability to increase the size of

herds, and simply maintenance of the regions long lasting traditions (Herzog, 2018). This

system is also seen to be extremely efficient, as highlands in the Alps have soils that are not as

ideal for crop cultivation. So, in the summer months when livestock is transferred there,
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lowlands in valleys can be used for crop cultivation (Gilck, 2019). In addition, meadows in

lowlands can be mowed in summer months in order to produce hay stores for the next winter

season (Sturaro, 2021).

Figure 1: Reasons famers cite for moving Herds to summer farms in Alp highlands.
(Herzog, 2018).

Although this system is efficient in this aspect, it is still both labor intensive and low yielding.

The yields that are produced, however, are found to be of highest quality and are used to make

many different products and goods. The cheese produced is described to have more favorable

textures and tastes than those produced in other farm systems (Herzog, 2018). Due to this

products yields can be considered a luxury and sold as so. These profits ultimately compensate

for low yields. In addition, summer locations are popular tourist spots which bring in more

profits. “Between the beginning of the twentieth century and the end of the 1970s, the share of

the population employed in agriculture sank in most Alpine areas from 70 to under 10 %” (Flury,

2021). Indicating that agriculture is no longer the sole means of lifestyle. However, agriculture
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and pasturing are still a huge socio-economic factor that needs to be monitored and given

considerable attention.

Like any other food system, agriculture and pasturing in the Alps has both positive and

negative impacts. In the past decades, intensification of agricultural land has led to the decline of

natural habitats and serves as a main driver in biodiversity loss. Here a positive feedback loops

creates the continual degradation of biodiversity. Due to the cultural tradition of transhumance

farming land abandonment has become an increasingly large problem. When pastural and

agricultural lands are abandoned effects like erosion, landslides, and uncontrollable vegetation

can occur (Walther). This can be seen in areas of the Swiss Alps among abandoned fields where

irrigation is no longer maintained. The increasing trends toward urbanization, as well as the

adoption of more modern farming techniques put even more stress on the environment. (Marini,

Klimek, Battisti, 2010). In many ways the agri-food systems in the Swiss Alps model Coupled

Human-Natural Systems. Human drivers include the implementation of man-made grasslands,

and the degradation of biodiversity through intensification of agriculture and pasturing, as well

as the shift toward modern technologies and urbanization (Marini, Klimek, Battisti). In return,

the natural component of the system impacts Human elements. For example, altitude, soil

quality, and water supply all impact what crops can be cultivated and where livestock can

flourish.

Throughout the past decades many food systems have felt the pressure to shift toward

globalized corporate food systems in an age of rapid modernization. However, The Swiss Alp

food system has remained community based and localized. As mentioned before, the Swiss Alps

are a region rooted in tradition and cultural values. Among these values are appreciation for

traditional farming and products (Moschitz and Oehen, 2020). The communities in the Swiss
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Alps also greatly value the beauty and aesthetics of the land. The community has long stood in

opposition to conventional and globalized food systems as they threaten these values. It is

sometimes observed that farmers will sell commodities and products to the dominant agro-

industrial system, but only when the market is too small of a niche to create a larger impact on

the food system as a whole (Moschitz and Oehen, 2020). Farmers mainly market their products

in ways that ensure the communities values are maintained. These include “face-to-face

marketing, such as at farm shops, as well as proximity marketing, such as at farmers markets

Distant markets are sometimes pursued when transparency via certification and labeling is

promised, which ensures the community value of artisanal and organic products (Moschitz and

Oehen, 2020). Community is the value that is rooted deepest however in the Swiss Alp food

Systems. Farmers sell products like milk, meat, grain, and cereal to local retailers. This way they

Figure 2: Example of how community-based food system influences grain/cereal

production in the Swiss Alps. (Marini, Klimek, and Battisti, 2010).
can ensure their commodities benefit their own region and local economy.

“Compared to intermediate and large sized farms, traditional small farms are less specialized and

are characterized by a lower milk production per cow, lower hay productivity, and lower mean
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annual organic N production” (Marini, Kilimek, Battisti, 2010). Due to this, the attraction to

shifting toward globalized food systems is high. However, farmers and communities keep in

mind the value of beauty and traditional farming. Profits can be balanced through tourism as well

as products can be marketed at higher prices due to luxury and organic categorization. Currently

risks are increasing for agriculture, as systems are often vulnerable to change such as climate

change, and disease. Especially in community-based systems where yields are lower, risk of

sacrificing profit margins is high. Because of this, farmers might be inclined to shift toward more

globalized corporate systems. However, this could be detrimental to the system that is already

established. Genossenschaft Gran Alpin is an organization where farmers cooperate to avoid

such risks (Bardsley, 2013). “Many local communities have long recognized the necessity of

coexisting with gradual and rapid change. There are groups with associated institutions that have

accumulated a knowledge base of how to relate to and respond to environmental feedback, which

allows the disturbance to enter at smaller scales instead of accumulating to larger scales, thereby

precluding large-scale collapse” (Bardsley, 2013). It is this interaction among the community

that ensures the resilience, health, and protection of the food system. Gran Alpin is also of value

to farmers as it ensures established markets that bring in reliable return of profit (Bardsley,

2013). One Farmer recounts, “I found that the direct marketing of cereals was very difficult and

time consuming, but it became easier with the larger cooperative organization, which was well-

established in the marketplace” (Bardsley, 2013). Another recalls, “Considering the small

quantity I produce, cereal cultivation would be impossible without participating with others in

marketing the product” (Bardsley, 2013). This reveals that the power of community-based food

systems holds potential and allow farmers to establish themselves without converting to

globalized corporate systems. Gran Aplin gives farmer regular premiums and economic
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assistance for maintaining sustainable and organic farming practices. This ensures that not only

the economy but also biodiversity is maintained. Biodiversity is seen to be most degraded when

small traditional farming practices shift toward globalized forms (Bardsley, 2013). Hence why,

the community aspects of Alpine farming are so crucial. All three of the ecological, economic

and community aspects of the three-legged stool of sustainability model are fulfilled. The

unification of farmers in the Swiss Alp region is a perfect example of the power of community-

based food systems.

Nutrition and food security among the Swiss Alps is not an issue of great concern. The

community-based food system allows for the protection of factors like nutrition and food

accessibility. Goods and commodities are readily available at in local markets like supermarkets,

and farmers markets. As well as local retailers purchase items like milk, grains, and other crops

from local regional farmers to make an abundance of goods. However, dairy farming and

livestock meat production is most common in the region, therefore the people’s diet reflects this,

being mainly dairy and meat based (Behringer, 2000).

An issue of more valid concern is the direct and indirect impact of climate change.

“Recent predictions for climate change in the Alpine Arc indicate that, by 2050, average

temperature will rise by up to 2°C and precipitation will decrease, particularly during the

summer months” (Herzog, 2018). Summer pastureland farming will be increasingly vulnerable

to this trend of climate change. Grasses and vegetation rely on constant precipitation. As well as

the health of livestock relies on the health of grasses. In this negative feedback loop as climate

increases the health of the food system decreases. As climate increases, farmers will be forced to

start summer farming and pasture season earlier (Herzog, 2018). This means the season would

last longer, yet yields would likely not increase due to the decreased health of grasses and
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livestock. This is already being observed today, as the majority of farmer report starting their

summer pasture season earlier than ten years prior. (Behringer, 2000). Research also shows that

warmer climates would cause trees and shrubs on pasture lines to grow more vigorously and

encroach on pasture lands (Herzog, 2018). This would lead to increased labor and expenses for

farmers. Water scarcity has always been an issue in the highlands of the Swiss Alps, yet it would

become increasingly worse and urgent as climates trend hotter. Farmers and communities in this

region would have to resort to pipelines to transport water, which would apply more stress on the

environment as a negative human driver (Herzog, 2018). More frequent occurrence of natural

disasters and extreme weather patterns that result from climate chnage would impact this food

system immensely. Yields would decrease when crops and grasslands are destroyed, livestock

are brought in shelter, and work is halted. (Behringer, 2000).

Despite regional and individual efforts to protect biodiversity, it is still being degraded at

alarming rates. Biodiversity is the main factor in ensuring the resilience and adaptability on the

food system. Therefore, when it is degraded the system becomes more and more vulnerable,

which is seen among the Swiss Alps regions. In a study that calculated how the size of Swiss

farm impacted species richness it was shown that there was a negative influence (Marini, 2008).

This demonstrates how sticking to smaller traditional farms is what is best for the overall health

Figure 3: Species Richness in relation to Farm Size

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of the entire agri-food system. With high levels of biodiversity these farms are less vulnerable to

unfavorable forces. Ultimately then smaller traditional farms in this Swiss Alps are more resilient

to factors like disease, pests, and extreme weather.

“Mountain grasslands worldwide are known to be particularly rich in species. They host

specific plants and animals that are adapted to the often-harsh environmental conditions;

therefore, mountain grasslands are among the biodiversity hotspots of the world” (Herzog,

2018). It is evident that these mountain ecosystems already feature an abundance of biodiversity,

however effective efforts need to be made to ensure the protection of it. Biodiversity is crucial

as it increases stability and enhances the sustainability of resource exploitation among the food

system (Fischer, 2008). The Swiss Alps has many motivators to protect this biodiversity further

to protect against vulnerability. For example, economic motivators like tourism. Tourism is a

crucial element of the Swiss Alp economy, so in the case of degradation due to loss of

biodiversity the entire economy is at stake as well. Both summer and winter tourism and heavily

reliant on climate conditions. Slight change in climate could leave detrimental effects, robing the

area of any means of profit. Ski Tourism in the Alps has already taken a significant blow, and it

is predicted that tourism will lose about 1.8 to 2.3 billion Swiss Francs a year to climate change

(Behringer, 2000).

The Swiss Alp food system is also vulnerable among other outlets as well. This includes

the factors of changing social and cultural values. As society rapidly changes, traditional

agricultural practices become harder to maintain. This is due to lack of labor forces, heavy

workloads, and the attractiveness to shift toward globalized systems. As these factors come into

play, it becomes increasingly hard to maintain the established food system. Thus, theses farm

systems are vulnerable to change. As society and farming techniques change the vulnerability of
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these more traditional food systems increases as their yields, and productivity cannot compare to

large, globalized farm systems. (Jurt, 2014).

Figure 4:Map of the risk and vulnerabilities among the Swiss Alp food system. (Jurt,2014).

In a survey among Swiss Alp farmers, results indicated that farmers generally considered

themselves sufficiently flexible to changing conditions (Behringer, 2000). It was cited that

farmers were confident they could adapt to changes in productivity. Many claimed they would

consider increasing production or shifting toward resistant “specialty items” (Behringer, 2000).

However, feasibility of these options cannot be addressed or predicted. Their speculation of

resistance and adaptability capacity is faulty in many ways as it ignores many evident

vulnerabilities in the agri-food system.

Even though there are already strategies in place to increase resilience of The Swiss Alp

food System, it is evident there need to be a larger effort. The system of government subsidies to

motivate farmers to keep lower production and farm sizes, as well as refrain from using

fertilizers needs to expand. Even with this system in place profit margins and large-scale
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competition attract farmers to expand and shift toward more globalized farming. This however is

detrimental to biodiversity. Farmers will ultimately only carry out these policies if they can

ensure profits are at a sustainable level. In addition, not only is protection of traditional farming

crucial to protect the beauty of the alps, but it will also protect the biodiversity and health of

ecosystems (Marini, Klimek, Battisti, 2010). “In recent years, new categories of animals have

made their appearance on Swiss summer farms. Suckler cows are the most important of those

new animal categories, but also oxen, donkeys, llama, alpaca and even geese are summered”

(Herzog, 2018). The continual introduction of different animal categories can improve

biodiversity and improve rangeland management and maintenance of forage. A research study

indicates that “low-input land use type may contribute to attractiveness of a region” (Lindemann-

Matthies, 2010). This is important as the preservation of the beauty of the Swiss Alps is directly

correlated to the preservation of biodiversity and the health of the system. When the health of the

ecosystem is highest so will the beauty. In this positive feedback loop, tourism and profits are

also ensured. This idea contributes to the overarching theme that the Swiss Alp food systems

must adapt policies that ensure the future of Alpine farming maintains sustainability alongside

aesthetics. This is how the system will ultimately continue to flourish!

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