Open Food Facts launches the “What’s in my yogurt” project on Open Data Day

Open Food Facts launches the “What’s in my yogurt” project on Open Data Day

This  Saturday February 22nd will be the 2014 edition of Open Data Day, “a  gathering of citizens in cities around the world to write applications, liberate data, create visualizations and publish analyses  using open public data”. Open Data Day is a great opportunity to let  more people know about open data, to show them how open data can have a  positive impact on their lives (including in areas that they might not  immediately associate with data, like food!), and to demonstrate how  they can take an active part in it!
Open Yogurt Day?
On this day, the open, free and citizen-built database of food products Open Food Facts will launch the What’s in my yogurt? project. The project is an open invitation to everyone to open their  fridge, scan the barcode of their favorite yogurts with the Open Food  Facts iPhone, Android or Windows Phone app, and take pictures of the  ingredients list and nutrition facts table so that the corresponding  data can be opened and added to the Open Food Facts database.

What's in my yogurt?

Why open yogurts?
Well,  it’s common sense that all yogurts should be opened before being eaten!  Once the data of the ingredients list is opened, it can be decrypted so  that you can really know what you are eating. What are all those  E-numbers like E951 for instance? You might know E951 stands for the  sweetener Aspartame, but who knows the codes for all 1500 food  additives?

Having  the nutrition facts in an open database also makes it very easy to  compare them for different food products. In a couple of clicks you can  generate an interactive graph that displays the amount of sugar and fat  in all yogurts

Yogurts  are eaten all over the world, but their content varies greatly from  country to country. It will be very interesting to analyze those  differences, to try to understand which ones can be explained by  differences of tastes, and which ones are a consequence of local laws,  local taxes, local lobbying etc. (such as the predominance of  high-frucose corn syrup as a sweetener in the US compared to sugar cane or beet sugar in other  parts of the world). If we have enough data, we might even be able to  find interesting correlations with differences in yogurts and the  prevalence of some diseases and affections. Did you know that yogurts  became popular in Western Europe and America in the early 1900s because a  Nobel Prize in biology hypothesized that Bulgarian peasants had  unusually long lifespans beacause they ate a lot of yogurt?  One could wonder for instance if there is a correlation between the  size of individual portions of yogurts and obesity. The average yogurt  pot size on a world map will make an interesting visualization in any  case.
Open a yogurt to have a good start for your Open Data Day!
Sounds  interesting? Let’s see how many yogurts we can open together on Open  Data Day! As of today we have opened data for 260 yogurts from 12  countries. Let’s try to open at least one yogurt from each of the 250 countries and dependent territories! 
You can get on Twitter, Facebook or Google Plus and ask a few friends and family  to join the project.  Oh and don’t forget to open a yogurt today! Thank you!
To coordinate all the yogurt opening efforts on Open Data Day, we are using this pad: Join and challenge your friends to get a yogurt opened from a randomly picked country!

Open Food Facts launches the "What's in my yogurt" project on Open Data Day