Open Food Facts - the world’s largest open database of food products
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Founded in 2012, Open Food Facts has always been designed as a community project, a citizen-led effort to transform the food landscape by collecting data on food products.
Gradually it grew to 3.8M+ products with citizens contributing daily in 180 countries in 40+ languages. The European continent is best covered. All 27 EU member states have a localised version of the site, listing products consumed in each country, in the country's main language. This crowdsourced data collection includes photos, ingredients, nutritional values, allergens, labels, etc.
Accessible for free to anyone, our database has been recognised as a Digital Public Good in 2024.
Our diverse community has 20k contributors globally & 3M unique visitors monthly. They contribute with product data via accessible interfaces; improve data quality; maintain the digital common with skills; organise citizen workshops.
As an open project, all communication & dissemination of the project are done in the open: documentation on our wiki & Github, annual reports available.
Science is one of our core pillars. Since 2012, we've relied on peer-reviewed, industry independent, open access scientific work to inform the public. Scientists reuse our data to advance scientific knowledge. Open Food Facts is mentioned in 600+ scientific publications. Our daily exports & self-service tools help researchers, consumers, producers & public actors make more data-driven decisions.
An early Nutri-Score advocate for public health, Open Food Facts started computing it in 2014, based on the formula by Pr. Hercberg. We had a systemic role in helping shape & spread the Nutri-Score, now adopted by 6 EU countries. This front-of-pack information is essential as it reaches a substantial population.
In 2021, we started to calculate the Eco-Score (now Green-Score) (environmental impact) of 730k products, based on the Agribalyse database.
Open Food Facts data also helps states improve their public health policies & foster their adoption.
Thank you to our community of committed contributors for allowing this project to exist.
Open Food Facts has been supported by several sponsors over the years. We are very grateful for their support.
Institutional: Santé publique France, ADEME
Financial: Google.org Impact Challenge, Santé publique France, ADEME, Afnic, Free Foundation, NGI, NLNet, Perl Foundation, AIC, Ford Foundation, Mozilla Foundation, Open Collective, OVH, Moji, European Union programs
As a non-profit association, we also receive individual donations from citizens around the world who support our digital common.
Stéphane Gigandet is the technical director of Open Food Facts. He graduated from the École centrale de Nantes in computer science. After ten years of research and development within Yahoo, in 2012 he created Open Food Facts, a free and open collaborative database on food products. In particular, he develops the collection and enrichment of data, and sets up the calculation of nutritional and environmental scores such as the Nutri-Score, NOVA and the Green-Score.
Pierre Slamich is the product director of Open Food Facts. He graduated from Sciences Po in Finance and Strategy. After working at Google and creating JobMind, a career coach that uses artificial intelligence, he co-founded the Open Food Facts association. It focuses on emerging projects such as Green-Score or Open Products Facts, but also on all the tools created by Open Food Facts, in order to maximise their usefulness and impact for the various audiences who depend on them
This project has collected an impressive volume of data on different food products, including details on ingredients, nutritional values, allergens etc, covering 3.7m products, with citizens contributing from 180 different countries. The jury felt this project was an excellent example of how a European project can have global reach, and were pleased to see the role the project had played in developing scoring systems for different products.