Precise information on the carbon emissions of the food you buy.
Food – from production to consumption – is one the main causes of climate change. But not all foods are equally to blame.
The production of some foods, such as beef and cheese, releases high amounts of gases (carbon dioxide, methane, nitrous dioxide, etc..) in the atmosphere. These gases are responsible for human-induced climate change. Meanwhile, a plant-based diet tends to produce a relatively low quantity of such gases.
To avoid confusion, the convention is to express the climate change impact (or carbon footprint) in terms of the amount of carbon dioxide equivalent released in the atmosphere (CO2eq. or just CO2), which is the dominant greenhouse gas emitted by human activity.
Years of research on CO2
Academic papers analysed
We have created a cutting-edge database of Carbon Emission Categories, inspired by on years of scientific research. Soon, each food available in supermarkets will be assigned to its carbon emission category (these include milk, soymilk, oatmilk, etc.)
Setai’s Health Score is based on the most up-to-date scientific research
To put it in a nutshell: what you eat has a huge impact on your health. Eating healthy foods helps prevent many chronic diseases and contributes to overall well-being.
is based on the Nutriscore
The Nutriscore is a rating that classifies foods and beverages on a scale from A to E.
It was developed by the French National Public Agency and has been officially recommended by health authorities in Germany, Belgium, Netherlands, Spain and France. It is based on a scientific formula, which takes into account the amount of nutrients, such as fat and sugars, and their concentration.
is based on the Nova
The Nova Food Classification System considers the level of processing of each food product.
It is based on the demonstrated correlation between consumption of highly-processed food and the risk of developing cancer. It rates food products on a scale from 1 (minimally processed foods) to 4 (ultra-processed foods). The Nova Classification is used and recognized by the FAO (Food and Agriculture Organisation) and the United Nations.
10% of the score is impacted by whether the product is organic or not.
Increasing scientific evidence is demonstrating the health benefits of organic products.