Sportech Forum – True-Cost-CH

TRUE-COST-CH is an interdisciplinary research project led by a consortium of Swiss academic institutions and financed by the SNSF-SINERGIA fund for the period 2024-2027 (n°216652).

Its main objective is to propose ways of implementing True Cost Accounting for Food (TCAF), which evaluates the environmental, human health and social impacts of the food system in monetary terms.

By applying this method to several commodity chains, the project aims to bring stakeholders together to discuss the levers for the transition to a healthy, sustainable, resilient and equitable food system.

According to the FAO, the hidden costs of the food system – i.e. the monetary value of the hidden impacts of food-related activities on the environment, society and health – are estimated at between 12 and 17 trillion dollars a year. This represents at least twice the total expenditure on food.In Switzerland, an initial study reports hidden costs estimated at between 12 and 27 billion dollars, of which around 84% is for health (mainly illnesses linked to unbalanced diets) and 16% for the environment (mainly greenhouse gases).

Coffee has a special place in this landscape, as it is one of the food products with the greatest socio-environmental impact, and Switzerland is a major player in the market, both in terms of volume and sales. Coffee is therefore a relevant sector in which to experiment with the implementation of pricing strategies based on TCAF, i.e. accounting for the true cost of food. To this end, we have assessed the hidden costs of coffees offered at Rolex Centre outlets, with a view to pricing them at true cost for the duration of the Health Days.

We are open to cooperation with stakeholders in the upstream and downstream food chains to experiment with options for implementing true-cost food accounting.

We also offer student projects focused on evaluating the hidden costs of Swiss food chains.RESCO is particularly interested in players in the purchasing and food logistics sectors.

October 1st to 3rd, from 13:00 to 14:00.

Gino Baudry, Collaborateur scientifique, LEUrE, EPFL, [email protected]

Bruno Rossignol, Chef de service RESCO, EPFL, [email protected]