Actually, I don't know too much about the meat industry in Switzerland either. I presume that animal farms in Switzerland adhere to a high standard (as with everything else in this country).

For me, the difference between organic and non-organic usually comes down to taste; organic meat has a lot more flavour. And then there's the "good" conscience about eating something that has lived a happy life. Though, in the end, organic and non-organically reared animals both suffer the same fate anyway.

But if I had to choose between organic lamb from New Zealand and non-organic lamb from France, I would probably opt for the latter; lamb from New Zealand is often vacuum-sealed and/or frozen for its journey to Europe and I'm sure this has an affect on the taste. And do you want to buy meat that has clocked up air-miles?

Another example is organic kiwi fruit from New Zealand or non-organic kiwi fruit from Italy.

So I am not quite sure where I stand on organic vs non-organic food, especially when I also have to factor in local produce vs produce from far-flung countries.