Exploring Food Consumption Behaviour Among Eritrean Migrants in Switzerland: A Scoping Study

Author: Rishi Khiroya

Edited by: Sarah Armes, Sarah Anderson, Prof Sumantra (Shumone) Ray

This blog summarises key discussions and findings from an International Academy of Nutrition Educators (IANE) webinar, by key speaker Sucheta Mitra. The full webinar recording will be available on the NNEdPro VLE.

Why do food habits change after migration?

Migration often brings significant changes to everyday life. Food is no exception. A recent webinar explored food consumption behaviours among Eritrean migrants in Switzerland, drawing on findings from a qualitative study. Eritrean migrants represent one of the largest migrant groups in Europe and Switzerland, yet there remains limited research exploring how their food practices evolve post-migration.

The underlying study was initiated and implemented by Sucheta Mitra, Associate Director at the NNEdPro Global Institute for Food, Nutrition and Health, as part of her MSc thesis research at the Bern University of Applied Sciences, where the work was conducted under primary academic supervision, with external advisory support from NNEdPro.

How was this explored?

The study underpinning the webinar combined a literature review with six expert interviews and four focus group discussions involving Eritrean migrants living in Switzerland (n=30 participants). Participants were recruited through community settings such as Ethiopian-Eritrean restaurants, religious institutions, and local organisations, thereby capturing rich, context-specific insights.

Discussions were often held in familiar settings, such as cafés and Eritrean restaurants, where shared food and coffee rituals fostered a sense of comfort and trust. This approach supported open and meaningful conversation around food practices and lived experiences.

At the same time, challenges such as language barriers, translation needs, and group dynamics were acknowledged, which may have influenced how some perspectives were expressed.

What did the webinar reveal?

Food emerged as far more than a source of nutrition. It was deeply tied to cultural identity, social belonging, and heritage. Many participants described a strong desire to maintain traditional practices within the home, including preparing dishes such as Injera and Zigni, and preserving communal eating traditions.

However, maintaining these practices was not always straightforward. Economic constraints, including low income and the high cost of traditional ingredients such as teff flour, often limited their food choices. In some cases, this led to substitutions with more affordable alternatives, which could affect both authenticity and nutritional value.

Time pressures also played a key role. Traditional cooking methods were often seen as time-intensive, making them difficult to sustain alongside work and family responsibilities. As a result, many participants described shifting towards more convenient, processed foods, particularly outside the home. This created what could be described as a “dual cultural identity”, where traditional foods were maintained in private settings, while more Westernised eating patterns were adopted in daily routines such as work.

Generational differences further shaped these changes, with younger individuals showing a stronger preference for Western foods, which influenced household choices and increased financial strain.

What does “healthy eating” mean in a new environment?

Participants commonly associated “healthy” eating with fresh, unpackaged, and homemade foods. However, limited nutrition literacy, combined with language barriers, made it challenging to navigate unfamiliar food environments and interpret food choices. Difficulties understanding food labelling in Switzerland often led to confusion

and uncertainty in food selection. As one participant described, they “thought they were buying sardines, but realised it was cat food.”

How can we better understand these problems?

These experiences can be understood through Social Practice theory, which highlights how behaviours are shaped by the interaction between access to resources, skills and knowledge, and cultural meanings (Giordono et al., 2022). In this context, dietary change is not driven by a single factor but by the dynamic relationship between these elements.

Key discussion points from the panel

During the webinar, the panel discussion focused on the broader implications of these findings. In particular, there was emphasis on the role of local government in improving access to culturally appropriate foods and supporting community-led initiatives.

This discussion also highlighted how similar dietary transitions can be observed across other migrant groups, reflecting shared challenges in balancing cultural preservation with adaptation in new food environments. Additionally, it was noted that varying levels of understanding around diet-related conditions such as obesity and diabetes may influence food choices and long-term health outcomes, underscoring the importance of accessible, culturally relevant health education.

What does this mean for practice and support?

These findings highlight the need for culturally sensitive and context-specific approaches to nutrition. Improving access to traditional foods, supporting multilingual food literacy, and addressing structural barriers such as cost and accessibility may help support healthier dietary transitions, while also preserving cultural identity within migrant communities.

This work also raises the question as to whether migration due to economic or political insecurity can inadvertently lead to a state of food and nutrition insecurity instead and therefore future efforts must uncover and mitigate the determinants of such untoward phenomena.

As migration continues to shape diverse populations across Europe, recognising and responding to these complex influences on food behaviour will be essential in promoting both health and cultural inclusivity.

References:

Giordono, L.S. et al. (2022) ‘Food practice lifestyles: Identification and implications for energy sustainability’, International Journal of Environmental Research and Public Health. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC9103468/ (Accessed: 30 March 2026).