Who are you and how do you contribute to Open Food Facts? I’m Freso, a neurodivergent and queer elder millennial in southern Scandinavia, and I’m very opinionated on a lot of topics. 🙂 I’m currently contributing to Open Food (/Beauty/Products) Facts by adding and editing products I come across and doing some quality control things, …
Émilie Goulard, a dietitian specializing in pediatrics at Reims University Hospital, uses Open Food Facts as a health education tool for her young patients with type 1 diabetes or metabolic diseases. “It’s a simple, clear, and very accessible educational tool, which greatly facilitates our health education mission.” Open Food Facts, used daily by healthcare professionals …
It’s summer at Open Food Facts, so we sat down for a little Q&A! We asked a few teammates to share what’s been happening behind the scenes. What are they working on? What’s coming next? What’s happening at Open Food Facts this summer? – Mélanie We hope your summer is going well, whether you’re by …
Who am I? A committed nutritionist in French Guiana, I am an independent consultant, trainer, and project manager for various organizations (communities, mutual insurance companies, associations). I am committed to promoting healthy, accessible, local food, and, above all, food adapted to the French Guiana context. My daily routine involves leading workshops, conducting dietary assessments, managing …
Last Monday, the Open Food Facts Annual General Meeting took place, a key moment of transparency and sharing around the association’s activities, held in English because it was open to all! It’s also the time when we officially approve the annual report: Last year, April and Marius, two new international members, were elected! This is …
Openness and transparency have always been a cornerstone of Open Food Facts. This commitment is reflected in our mission, vision, values, and citizen-powered model, which explain why we remain open and independent. We believe that everyone should have access to the data we collect, and we strive to make our database as open and accessible …
The summer has arrived and so did the new Open Prices community challenge! As always, we’re looking for contributors to collect prices on a specific type of products. With the shining sun and blistering heat in parts of the world, the topics are: sunscreens, ice creams & sorbets! Check out the challenge page for more …
Who are you and how do you contribute to Open Food Facts? I’m Marie, a French former board member, contributing to Open Food Facts since 2017. I add products if they’re not already in the database, complete their page with data, pictures…, help various projects if my abilities allow me to (Green-Score, packaging and many …
In the first part of this Nutri-Sight blogpost series, we introduced Nutri-Sight, our AI-powered solution developed thanks to the DRG4Food programme, designed to tackle the monumental task of extracting nutrition facts from food packaging images, at Open Food Facts scale. This technology is a game-changer for populating the Open Food Facts database, but its true …
Open Food Facts was created with a simple principle: Food information is a matter of public interest, and it must remain accessible to all. In fact, it plays a central role in public health, environmental sustainability, and individual decision-making. To serve this purpose, Open Food Facts is both independent and open. Who is behind Open …
