Greens on the Plate

Sprout, small or large leaf, with or without the Swiss flag – there are countless labels marking organic products. In this episode, we peel them back to uncover what really lies behind the label.

Organic products often cost significantly more than conventional ones. What explains this difference? In this episode, journalist and nutritionist Rachel Richterich investigates the true costs behind organic food.

Over three-quarters of organic products in Switzerland are sold in plastic packaging. In this episode, we lift the cellophane veil on this paradox.

In Switzerland, more than half of organic products are imported from far away. A paradox in the era of local eating?

Abundant and fertile, urban farms carry the seeds of resistance against urbanization. Could this be a model for the future?

Vegetable baskets purchased directly from farmers differ from online shops in one key aspect: the contract. But what exactly does it involve?

Organic farms are blooming across the Swiss countryside. But the transition from conventional to organic farming is no easy feat.

Seasonal workers are increasingly leaving the fields. How can the agricultural sector attract this essential workforce?

Smart agriculture tackles the challenges of the sector to make it more efficient, profitable, and productive while minimizing its environmental impact.

Nature knows best. When cleverly combined, plants and animals interact and support each other — a symbiotic play that hints at the future of agriculture.