1. Nutritional Values (70%)
This is based on the Nutri-Score (link), a scale designed by the French National Health and Nutrition Program. This calculation method takes into account the amount and concentration of calories, fats, sugars, proteins, salts, and fibers. The Nutri-Score has been officially recommended by health authorities in France, Germany, Belgium, Netherlands, Luxembourg and Spain.
2. Quality of Ingredients (30%)
We assess the quality of the ingredients, using the Nova classification score and differentiating whether the food is organic or not. The Nova score is based on the UN food classification system, which divides food products into 4 categories based on their level of industrial processing. Processed and ultra-processed foods are linked to an increased risk of developing numerous diseases (link). In addition, our score emphasises organic foods, which are grown without synthetic chemicals and do not contain genetically modified organisms (link).
Greenhouse gases trap heat and contribute to global warming. Carbon dioxide (CO2) is the most common greenhouse gas produced by human activities, especially from fossil fuels; therefore, it is common practice to represent greenhouse gases with their CO2 equivalent.
It is estimated that 34% of all man-made greenhouse gas emissions are generated by food systems (link). Agricultural activities — crop and livestock— contribute to emissions in many ways:
• Fertilizers emit Nitrous Oxide (N2O) from agricultural lands. 1 gram of N2O warms the atmosphere almost 300 times as much as 1 gram of CO2.
• Livestock, especially ruminants such as cattle, produce Methane (CH4) as part of their digestive process. 1 gram of CH4 warms the atmosphere almost 25 times as much as 1 gram of CO2.