Improving the transparency of food products

🌍 Open Food Facts is a digital commons and pioneer of food transparency since 2012. Every day, millions of people use our data to better understand what they're eating. We deliver everything we produce for free. Our projects are not lacking and we manage to find dedicated funding. But one of them is particularly difficult to get funded: technical infrastructure. Infrastructure is invisiblewhile it works. -> that's precisely why nobody wants to fund it (95% of our funding is earmarked for concrete projects, not servers). The infrastructure is the hidden part of the iceberg: ⚙️ servers 🔐 security 💾 backups 🛠 maintenance Without it, nothing works. Today, our main server is running at three times its normal capacity. Risk of a major breakdown The technical team spends 30% of its time managing incidents instead of developing high-impact projects. In 2026, it's 172 360€ in servers, subscriptions, a full-time engineer, and volunteers who donate dozens of days a year.., but only 30% is already funded. We're driving major advances every year, and in 2026 we're planning, for example: a new open tool to calculate the environmental impact of revenues, facilitate the collection of price data, or further facilitatecollaboration between the community and scientists. 💛 To continue our mission, the robustness and evolution of our technical infrastructure are more essential than ever.

Continuing its mission of transparency, Open Food Facts is extending its action beyond food with Open Products Facts, an open database dedicated to everyday objects. An important milestone has just been reached: over 40,000 products have been referenced, thanks to the contribution of the community and the support of committed partners. Open Products Facts is part of a circular economy approach, providing access to useful information on the life cycle of products: - maintenance and durability; - repairability; - reuse and donation; - recycling. Faced with increasingly complex objects, this data answers concrete everyday questions: how to extend a product's lifespan? where to repair it? how to dispose of it responsibly? The project relies on collective intelligence and offers tools such as repairability indices, environmental footprint data and end-of-life guides. With Open Products Facts, Open Food Facts continues its commitment to open, accessible and useful data, in order to support citizens towards more informed consumption in their everyday purchases. 👉 Everyone can contribute by enriching the database and participate in greater product transparency. For more information: https://blog.openfoodfacts.org/en/news/open-products-facts

The Open Prices project has just reached a major symbolic milestone with over 200,000 prices collected. Open Prices is a collaborative database for sharing product prices around the world. The Open Prices project supplements nutritional and environmental information by adding price, an essential purchasing criterion for better understanding the reality of our consumption. For Open Food Facts, this success is an opportunity to: - Analyze price trends over time to better understand inflation; - Compare cost disparities between territories and brands; - Support scientific research and the emergence of new citizen digital tools. To guarantee data reliability, the project mobilizes cutting-edge technological tools, including automatic receipt recognition and anomaly detection systems. The platform relies on collective intelligence and rigorous moderation to ensure the quality of this digital commons. --> If you're tempted by the adventure, contribute to Open Prices with a simple gesture: by adding your prices, you participate in food transparency and purchasing power for all. To discover the project's progress: https://blog.openfoodfacts.org/en/news/open-prices-200000-prices-and-beyond

On November 15, 2025, Open Food Facts took part in the DigiEduHack via two local hackathons organized in Denmark and Canada and led by two Open Food Facts ambassadors. DigiEduHack is an international initiative supported by the European Commission that invites students, researchers and teachers to rethink digital education through collaborative hackathons. Each year, these events are organized around the world to imagine and prototype digital solutions to societal challenges, particularly in education. During these two hackathons, over 40 participants came together to explore the Open Food Facts database and work in teams around innovative ideas related to food education. For Open Food Facts, this edition was an opportunity to: - introduce open data to a new audience; - experiment with low-code and no-code tools to support food education; - strengthen links with universities, educational structures, students and committed citizens. The 2 local Hackathons demonstrated the impact of local action in creating links, mobilizing communities and inspiring students. Several students in Canada even expressed their intention to continue developing their projects beyond the hackathon. If you're up for the adventure, being an Open Food Facts ambassador means promoting open data, driving local initiatives, collaborating with academia and contributing to food transparency. To discover the faces of the participants in the 2 hackathons: https://blog.openfoodfacts.org/fr/news/digieduhack-fr

The 2025 edition of the Open Food Facts Days was held on September 13 and 14 at the Académie du Climat in Paris, in a spirit of encounter, co-construction and commitment around food transparency. Participants from Europe and beyond gathered to exchange, learn and collaborate. Day 1 began with presentations on the project's mission and values, followed by a moving debate. An ice-breaker allowed everyone to express their motivations. Several "lightning talks" presented various initiatives: the Recipe Estimator tool, NutraVerse, OpenDenmark, Open Prices, UX work, the forest footprint, etc. The afternoon was devoted to workshops in two tracks: "Beginner" for novices and "Open Everything Facts" to tackle strategic challenges (data reuse, mobilizing contributors, geographic expansion, etc.). The Contributors' Trophies ceremony honored members who had made strong contributions to the project, and a convivial quiz rounded off the day before the traditional "Scan Party"! Day 2 resumed with new lightning presentations: gamification of contribution, app news, data reuse, animal suffering footprint, etc. The morning workshops gave way to collective restitutions in the afternoon. Enthusiastic feedback was expressed, notably on the collaborative energy and richness of the exchanges. Discover images of this exciting weekend: https://blog.openfoodfacts.org/fr/news/retour-sur-les-journees-open-food-facts-2025

Dear Difteur-ses, In May, we're holding two webinars on Science 👩🔬 : how Open Food Facts is being used in science and how you can contribute. More on research The Nutritional Epidemiology Research Team (EREN) and Open Food Facts have been collaborating for several years. We interviewed Dr. Mathilde Touvier and her collaborator Cédric Agaësse to find out how they use Open Food Facts in their work within the Nutrinet-Santé study. Read article Platform Pro (free) Carrefour Belgium and Nestlé Germany are now sharing their product data with Open Food Facts - over 4,000 products! Press release A big THANK YOU for your support!

Dear difteurs, A few days ago, we organized an information webinar on the new Nutri-Score dedicated to manufacturers, distributors and food industry players, with the exceptional presence of Pr. Serge Hercberg, nutrition research physician and creator of the Nutri-Score. On the program: 🚥 Understand the changes made to the Nutri-Score methodology. 💻 Learn how to calculate and optimize your Nutri-Scores thanks to Open Food Facts' Pro platform. 🙋♀️ Ask all your questions about the Nutri-Score, thanks to the exceptional participation of Prof. Serge Hercberg. A big thank you for supporting us, dear difters,to encourage us to organize even more events (online or physical) to make the Open Food Facts project visible to everyone! :-)

Dear difters, The year 2024 has been rich on many levels, with more initiatives, efforts and leadership from community members. ✨ Our mission is to bring more transparency to the food sector by opening up data on food products and prices, and encouraging food players, such as manufacturers, to be more transparent too. As the new year begins, we look back on the year and celebrate the achievements of the Open Food Facts community! → Discover the 2024 year in review at Open Food Facts (link to click) A big thank you to you, dear difters, for your invaluable support and donations 🙏

Dear difteurs, 🧩 🧑💻 Returning to last week's brainstorm. The Food Data Hackathontook place in Paris on December 2-3 and was organized by DINUM (+Etalab), MASAF (Ministry of Agriculture), the Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes (DGCCRF) and in partnership with Open Food Facts and FranceAgriMer. More than a hundred participants played the game and some superb projects were proposed! Thank you all <3

Dear difteurs, Every year in autumn, Open Food Facts organizes Open Food Facts Days:the must-attend event for the entire community. A new in force this year, we had the pleasure of welcoming contributors from various cities in France, but also from Austria, Belgium, Denmark, Germany, Italy, the Netherlands and the UK (England and Scotland). On the program: exchange moments, creative workshops and "lightning" presentations. Find all sessions in replay: https://www.youtube.com/watch?v=5D--XJL2OzI&list=PLjAH-USadsF1iZsIFOhYicWLkwA2Zfj5l And on our blog: https://blog.openfoodfacts.org/fr/news/un-apercu-des-journees-open-food-facts-2024 A big thank you for your invaluable support and donations!

After Carrefour France, we're delighted to have convinced Carrefour Belgium to share its data with Open Food Facts. This new partnership brings nearly 2,500 new products to the database, and will therefore contribute to the development of the project in Belgium! :-)