Open Food Facts

Open Food Facts is a free, online and crowdsourced database of food products from around the world[1] licensed under the Open Database License (ODBL)[2] while its artwork—uploaded by contributors—is distributed under a Creative Commons Attribution–Share Alike license.[3]

Open Food Facts
Official logo
Type of site
Collaborative database
Available inMultilingual
URLopenfoodfacts.org
CommercialNo
RegistrationOptional, but is required to contribute from web
Launched19 May 2012
Current statusOperating
Content license
Open Database Licence
Database Contents License
Creative Commons Attribution/Share-Alike 3.0 (product pictures)
Written inPerl (Web version), Java (New Android version), Swift (New iOS version), HTML/CSS/JS (Web and current mobile version)

The project was launched on 19 May 2012 by French programmer Stéphane Gigandet[4] during the Food Revolution Day organized by Jamie Oliver[5] and has won the 2013 Dataconnexions Award from Etalab[6] and the 2015 OKFN Award from Open Knowledge.[7]

In May 2016, its database contained more than 80,000 products from 141 countries.[8] In June 2017, thanks to the growing ecosystem of apps and open data imports from various countries, this number rose to 880,000.[9] In October 2019 OFF passed the 1,000,000 products milestone.[10]

Overview
Stéphane Gigandet presenting the project on October 2012 at the Open World Forum.

The project gathers information and data on food products from around the world.[1]

For each item, the database stores its generic name, quantity, type of packaging, brand, category, manufacturing or processing locations, countries and stores where the product is sold, list of ingredients, any traces (for allergies, dietary laws or any specific diet), food additives and nutritional information.

Each contributor can add or edit food items based on the information explicitly shown on the package.[11] As a result, the GTIN (Global Trade Item Number) embedded in the barcode on the packaging of the product (when available) is generally used as the identifier.[12] Mobile phone applications allow for capturing photos and information that are reprocessed manually by volunteers.

Due to similar mechanisms for modification, extension, or deletion of content and structure, the project is sometimes compared to Wikipedia in the media.[5][13]

Reuses

The data is reused by various projects on issues related to palm oil, sugar, and location of the producers.[14]

See also

References
  1. "The Open Food Facts Team". openfoodfacts.org. Retrieved 2018-03-26.
  2. B.Gans (11 March 2013). Data Publica (ed.). "Interview des fondateurs de Openfoodfacts.org et Product-Open-Data.com". data-publica.com. Retrieved 11 June 2013.
  3. "Conditions d'utilisation, de contribution et de réutilisation". openfoodfacts.org. Retrieved 11 June 2013.
  4. Belot, Laure (15 April 2013). "Alimentation : face aux doutes, les internautes s'organisent". Le Monde. Retrieved 11 June 2013.
  5. Parfait, Audrey (2 May 2012). "Open Food Facts, nouveau site d'informations alimentaires". L'Express. Retrieved 11 June 2013. Sur le modèle de l'encyclopédie en ligne Wikipedia, Open Food Facts est fondé sur la collaboration des utilisateurs.
  6. "Dataconnexions #4 : Découvrez les huit lauréats de cette édition!". Le blog de la mission Etalab (in French). 4 January 2013. Retrieved 29 June 2015.
  7. "Winners of the OKFN award to open knowledge, open data and transparency". OKFN Spain. 22 February 2015. Archived from the original on 5 June 2016. Retrieved 29 June 2015.
  8. Gigandet, Stéphane (19 May 2016). "Open Food Facts turns 4, 83K food products in open data!". Open Food Facts blog. Retrieved 20 September 2016.
  9. https://world.openfoodfacts.org/products
  10. Gigandet, Stéphane (2019-10-25). "1 million products and 1 million thanks to all Open Food Facts contributors!". Open Food Facts. Retrieved 2019-12-17.
  11. "Mieux connaître ce que nous mangeons". ile-reunion.pressecologie.com. 3 July 2012. Archived from the original on 25 October 2013. Retrieved 11 June 2013. Les étiquettes et autres emballages de nos aliments fourmillent d’informations : nature des produits, quantité, origine, ingrédients, à cela s’ajoutent les allergènes, les tableaux affichant la composition nutritionnelle, sans oublier les labels en tous genres, ou encore l’empreinte carbone.
  12. "Dans l'ESS, l'ouverture des données a bien commencé : focus sur trois projets passionnants". lelabo-ess.org. 8 April 2013. Retrieved 11 June 2013.
  13. "Open Food Facts, le wikipédia des aliments". savoirscom1.info. 26 April 2013. Archived from the original on 4 July 2013. Retrieved 11 June 2013.
  14. List of reuses Data.gouv.fr
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