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HEALTH

How restaurants could reopen by March 1st in Switzerland

Federal authorities have ruled out opening restaurants before April 1st, but if a new coalition of disgruntled cantons has its way, the Swiss could be dining in by the start of March.

How restaurants could reopen by March 1st in Switzerland
Could restaurants open again in March in Switzerland? Photo: Ina FASSBENDER / AFP

Please note: Switzerland announced Wednesday that shops, museums and zoos can reopen from March 1, while restaurants can open from March 22nd. Click here for more information. 

Although the Federal Council ordered restaurants to remain closed until April 1st at the earliest, several cantons are pushing to allow their restaurants to resume business earlier.

Several cantons have expressed a desire to re-open in March, including Geneva, Vaud, Graubünden, St. Gallen, Ticino, Thurgau, Lucerne, Appenzell Ausserrhoden, Nidwalden, Uri and Obwalden. 

EXPLAINED: What are Switzerland’s new ‘relaxed’ coronavirus measures? 

In addition to the efforts at cantonal level, a concerted push by a group of right-wing and centre-right Swiss political parties could see opening dates brought forward in Switzerland. 

A new set of negotiations is now taking place, with a decision to be made on February 24th which could see the Swiss return to restaurants sooner rather than later. 

Here’s what you need to know.

Cantons revolt in push for March openings

Immediately after Swiss health authorities announced hospitality venues would remain closed until at least April, a group of cantons gathered to express their dissatisfaction with the decision – and to push for an earlier opening of hospitality venues. 

Last week authorities in Vaud announced their wish to reopen their gastronomy sector from March 15th for lunch service and close at 6pm, at which time only take-away service would be allowed, Switzerland’s NZZ newspaper reports

St Gallen, Thurgau, Lucerne and Ticino are agitating for restaurants with terraces to be allowed to open from March 1st. 

Schwyz authorities have called for both the inside and outside of restaurants and bars to be open on the same day. 

Uri, Glarus, Appenzell Ausserrhoden and Appenzell Innerrhoden have also called for restaurants to be open in the first week of March, with the latter saying people should only be allowed to attend with evidence of a negative test. 

This scheme matches that being implemented in neighbouring Austria for hairdressers, cosmetic services and tattoo parlours. 

Others such as Zurich and Bern seem open to the idea but have not expressed a defined position on the matter. 

Indeed, as at February 24th, only Aargau has indicated it supports the federal government’s plan. 

The Federal Council is scheduled to discuss the issue with cantonal governments on February 24th, but Health Minister Alain Berset already said that early re-openings would not be a good idea.

Berset recalled that last fall restaurants were open in some cantons while closed in others, resulting in people traveling from one canton to another for the purpose of dining out.  

Another revolt – this time at a federal level

While cantonal opposition to federal measures is nothing new, the government is also facing a challenge at a federal level. 

A coalition made up of the Swiss People’s Party, Free Democratic Party and Die Mitte is seeking to wrest control from the federal government in pushing for opening of restaurants – along with bars, cultural facilities, sporting facilities and events – from March 22nd, the first day of Spring. 

Switzerland’s NZZ newspaper reports that the right-wing and centre-right coalition appears to have the numbers to gain control of the National Council’s Health Commission – a key decision-making body with power to decide on lockdowns. 

The NZZ reports that if the power grab is successful, bars and restaurants may be allowed to open as early as February 25th – one day after the meeting between federal and cantonal authorities – although such an outcome is unlikely, with the Federal Council likely to use its emergency powers to prevent it. 

The more likely outcome is that the coalition push for a nationwide opening on March 22nd. 

Member comments

  1. They should get the vaccinations going…what is the lag in getting this done then there would not be such a question about opening restaurant! Do the not have any vaccines here….we are not a 3rd world country.

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FOOD AND DRINK

EXPLAINED: What does the ‘bio’ label on foods in Switzerland really mean?

All major Swiss supermarkets have products designated as ‘bio’, which refers to their ‘organic’ farming or manufacturing methods. But what exactly does this label represent?

EXPLAINED: What does the 'bio' label on foods in Switzerland really mean?

In its press release published in June 2024, Bio Suisse, an umbrella group for organic food producers, said that residents of Switzerland are international ‘bio’ champions. 

“With consumption of 454 francs per capita, Switzerland ranks first in international comparison,” the organisation said. “In no other European country is the organic basket of goods as large.”

In terms of preference for organic food, “Switzerland is ahead of Denmark, Austria, Luxembourg and Sweden. Germany follows in sixth place and France just behind in seventh place,” Bio-Suisse added.

This finding is not surprising because the consumption of this more expensive type of food is directly linked to income: the wealthier the country, the more its residents are willing to spend on organic products.

What does a ‘bio’ label stand for in Switzerland?

In a nutshell, organic products must meet much higher standards and comply with more requirements than the ‘conventional’ foods in the way they are grown and manufactured.

Contrary to most conventional production methods, organic farming is more sustainable — that is, it protects the environment and conserves resources instead of depleting them.

A total of 7,362 organic farmers and producers are members of Bio Suisse.

In addition, more than 2,300 operations abroad are also certified according to the Bio Suisse standards, which means their farming / production methods are equivalent to those practiced in Switzerland.

Can you trust a ‘bio’ label, or is it just a lot of hype (as some people claim?)

In Switzerland, this process is strictly controlled by various organic farming ordinances, which are enforced by the Federal Office for Agriculture (BLW). 

This means that every farm that produces, prepares, trades or imports organic products is inspected and certified at least once a year by one of the four accredited and approved certification bodies in Switzerland.

These laws also set out the principles by which agricultural products and foodstuffs labelled as organic must be made, and which non-toxic substances are authorised for use in organic farming and for preparing organic food.

Why are organic products more expensive than conventional ones?

Among the main reasons are more rigorous production and certification standards, which must meet all the requirements set out by the BLW.

Also, operational costs involved in the use of natural, pesticide-free fertilisers and high-quality animal feed, are higher in organic farming than in conventional one.

Additionally, the supply of organic food in Swiss supermarkets is more limited than that of conventional one, which pushes prices up.

And then there is this often-asked question: is organic food in Switzerland in really healthier?

Some people will swear by the better quality and higher nutritional value of organic products, while others will say the benefits are exaggerated.

There is no definite answer to this question, except this: some studies have shown possible health benefits of organic foods when compared with foods grown using conventional process.

However, there is limited information to prove how these differences can give potential overall health benefits.

But Zurich authorities believe in the ‘power’ of organic foods: in 2022, they mandated that most of the food served in the city’s hospitals, care centres, childcare facilities, and schools, be organic.

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