Video details

Pierre Slamich: What's in my food?


Pierre Slamich

What's in my food ? Open Food Facts, the Wikipedia of Food Mixing mobile crowdsourcing, ai, opensource and opendata to improve food transparency by Pierre Slamich
At: FOSDEM 2020
❮p❯Open Food Facts is a collaborative and crowdsourced database of food products from the whole planet, licensed under the Open Database License (ODBL). It was launched in 2012, and today it is powered by 27000 contributors who have collected data and images for over 1 million products in 178 countries (and growing strong…) This is the opportunity to learn more about Open Food Facts, and the latest developments of the project.❮/p❯❮p❯Scan a product using your phone, take a picture, and you're already part of the Open Food Facts revolution !❮/p❯
❮p❯In this talk we'll show how Open Food Facts leverages open source technologies such as Perl, Python, TensorFlow, MongoDB, Java, Swift, React and Flutter as well as the great power of communities to open data of public interest for health & science, as well as unforeseen applications in your daily life.❮/p❯
❮p❯We will also introduce you to Open Beauty Facts, for freeing your cosmetic cupboard: shampoos, toothpastes, lipsticks, etc.❮/p❯
❮p❯How does it work? Using our Android or iPhone app, you can easily scan the barcode of products from your home or local store. You can either check them out (thanks to the decoding and comparison tools) or contribute pictures of their labels, assisted by our label-reading AI. The same can also be done from the website, where additional tools are available to fill in the product details from the labels, navigate or vizualise the database based in various ways, or access the APIs and raw data to make your own tools and analysis.❮/p❯
❮p❯Open Food Facts is developed and managed by a community of open source, open data and food enthusiasts and is organised as a non-profit association. All its creations are open: - the collected data is published as Open Data, - the software running the server(s) is open source and reusable (it was also used to create the Open Beauty Facts database), - the mobile applications are open source as well.❮/p❯
Room: H.2215 (Ferrer) Scheduled start: 2020-02-01 11:40:00


Good morning, everyone, and thank you all for being here. It's great to talk to them. So I'm going to talk to present you today open food fact, which is a bit like Wikipedia food. So open food fact is all about this problem that many of us have in the supermarket about choosing which pack should I pick for my children? So should I flip over each and every pack and to read the nutrition table? Personally, I've never managed to understood to understand it. It's a lot of figures. So you have to do that for each and every single pack if you want to make an informed choice on food. Also, as you might have heard, the impact of food on public health is massive. It's the third quarter of of of well, I mean, issues with humans and it has many preventable causes, many levers that you can pull to improve the situation. And we wondered if citizens have managed to create with Wikipedia the best encyclopedia in the world, if citizens have managed to create the most accurate map in the world. Why can a tweet, why can't we do it with food products? And that's what Wikipedia what about food fact is set out to do. So we have gathered one point one million products from all over the world. So that's the website of open food fact. And the intent is to decipher labels, which you can also do with the open food fact app. The mechanism is simple. You just take a product, you look for the barcode and you scan it with the app and you can get the valuable information, such as the nutritious core about nutritional quality. The Nova group, which informs you about the level of transformation of the product. And finally, in France, the carbon impact, which tells you if a product is not only good for you, but also good for the planet. And it's collaborative, much like Wikipedia. If a product is not there yet, you just take free for photos from ingredients and nutrition. And in a minute you can get those course for any product in the world. We also decipher those votes in numbers that you can see on the products, both additives using FSR scientific evaluations, so you get, depending on your age, the level of overexposure for each and every single additive. You can also compare products when you are in a store and you don't know which package you want to pick. You can basically with the app, compare many products side to side and make a better choice based on the Russian factors. You can do that. Of course, this is the photo that you we saw earlier. This is this photo as data. So you can basically look at all the breakfast cereals and pick the right one. This is the one I haven't been eating and this was the one I've been eating as a child. Cmax, you have to imagine. But half of the size is pure sugar. Forty three percent of it. Of course, it's that out of public interest. So it has to be HOPPEN. So our data is under the open database license, which requires you to be free for all and all use to attribute and finally to share like and we we've managed to have quite a lot of a lot of impact where a French project, but we know the community is is international, mostly European. So we have one million products that have been contributors buy contributed by volunteers like you, me and producers like we have one hundred and eighty two countries where we have products. If you're going to North Korea, we still have no North Korean for that abase. We have one point five million so far, users benefiting from the new threescore and Vinoba, and as it's open, as we have an open API and open that export, they are more than two hundred hops on services that using the data to do various things. What's more interesting even to us is the scientific paper used up and food fact to make science progress. So whenever where wherever they want to study additives or the impact of transformation of food that supports people using open data. And finally, we have twenty five thousand people who have registered. I mean, we don't ask for your personal data. Registration is optional, but twenty five thousand people who have decided to sign up and to be an active part of food transparency. And we can do many, many things, we've opened that, for instance, this is time in Italy, it has 12 percent fruit. This is some time in Serbia. It has free person fruit. This is Fanti in Portugal. It has a person fruit plus sugar or high fructose corn syrup. And in the rain, which is a French island, it has zero percent fruit. So that's the kind of thing you can do when you have open data about your food. That's another thing in terms of the impact you may have heard. If you're in about the nutri score, that's a picture one. Sorry, my teacher is not responding. That's a picture of that. One of a contributor used using an image editor, and he put the score on each every single product fast. A couple of years later, that's what we are seeing in French stores. It's not only it's not just applications anymore, it's the real world. So you can see nutri score that is still not compulsory in France, but producers think no think it's good marketing to display it on that product. So this this shows the kind of impact like open data and apps can have all sorts of cities and crowdsourcing, of course. So using the app, you can basically create that as a third party apps that also bring that up. But no producers are taking note and providing data as well. So you might recognize some of those brands, but many of them are French, but they are beginning to have some international ones. And we want to help manufacturers make healthy the better the default choice, just like a computer. We want the default choice to be healthier. And that's why we're providing thanks to the French prevention organizations of the National French, some type of organism, we are making a platform for them to find opportunities to improve their products. So, for instance, if they have a beef preparation, they can find opportunities to improve your score or to reduce fat things that are possible to do for them and without altering too much for taste. And that can benefit everyone, even people who are not using open food fact. And we are trying to extend the impact beyond food, we have started to do cosmetics, we've opened, in fact, so same principle you can buy. Could you have those ingredients? I don't know if you've tried to reading your bottle of shampoo, but you can't basically understand what's on it. So we try to decipher all that, to detect 17 problematic substances and show them to you independent fact and so great. That's very cool. How can I contribute? The thing is, as you've seen, you can have impact for all people who are blind, for instance, can't see the labels. So being able to read the labels without having full autonomy is important. That's the kind of impact you can have by contributing to a food fight. And we we're not focused on France or Belgium. We want to have this impact on the whole world. So basically, this is a photo in Vietnam. You see, they have a large grocery ale that are processed. Food is gaining field even with those with these fresh food culture. So you can have an impact on many people and in many countries. And we have many exciting projects that you can contribute to. So you have we have the native apps for Android and iOS. So if you're not ready for us developer, you can help with that. We have the new cross platforms that are app that will be easier to use for an even broader impact that we are. We're starting planning. We have the open food fact, intelligence, artificial intelligence called the router, which is able to read labels. So if you're if you're a python or a 10 addict, you can help with that. We have the open database on the backend. So if you're if you couldn't tell JavaScript, Python, you're very welcome as well. And then on top of that, gamification projects in JavaScript and design and front end if you're more of this person. So this is very quickly some kind of stuff that we do using artificial intelligence. For instance, we detect any trace score. And also, if you live in a country in any country, actually you can help. And even if you don't have any particular technical skills, you can help improve the support for your countries. So many food labels, so many food categories that we need to to help translating them into your language and expanding the knowledge of open food fact. Similarly, you can help improve ingredient detection in your country so that we can compute Vilanova and detect additives and you can help with our growing environmental efforts to basically understand better if the food has an impact on the planet. So this is, for instance, a map of all the European food factories that we made, thanks to Violeta. So many ways to contribute, scanning new products and adding them to a pet food fact, translating open food fact into your own, which has a lot to translate, spreading the word in your countries among your friends in the media, designing, making the interfaces better. We have much room for progress. Their hacking, of course, and fixing bugs that our food fact. And we've got this voluntary effort. We've been able to achieve many great things in the past year. For instance, we have a brand new API documentation. Thanks also to Google the season of the program. So it's easier to basically manipulate for that time play with food. I also would like to thank an outlet for its support. We are going to be to build the privacy first recommendation engine that will let you make better choices based on your preference and that I won't leave your cell phone. So basically you will be able to find the best as on spreads. I mean, Nutella is obviously that you will be able to find better solutions on your device based tailor made it to your if you're a vegan, if you're if you have allergies, that will be able to to take that into account. So thank you in a letter. And finally, we are part of this year of Google, we are candidate to Google summer of code. So if you want to get involved either as a student or as a mentor, you're very welcome to do so. We have, as you've seen, many exciting projects to work on. So let's keep in touch either on the website contact. We also have a chatroom and you can also donate because what fact is a nonprofit? It's it's a volunteer organization. And finally, to conclude compnay, we should thank you. Thanks for the clockface I try to keep from asteroid the other day, and I was a bit surprised that this only was scanning, so no textual input, is that right? But can you think that all the things I could to contribute with scanning images, so taking pictures instead of entering something menu, like, for example, with open sweetmeat, etc., so you can actually the first thing that we will ask you is take a picture, because that's the source of the data. And if you don't have time over, you can finish your work for you. But you if you click on the edit button, you can enter a structure that are very much like open street map, for instance. Yeah, great. That's a very good question, and I'm glad you asked that we don't we are not scientists, so we are sorry. So the question is, how do we grade, for instance, Neutra score NOVA? How do we grade products? So we are not scientists first point, so we rely on scientific work. So Nutri score is an open formula by Professor Saroja like Barika on nutritional. So it takes into account fats, salt, sugar and full of innervates the scientific work by Professor Montoro. So it's we the data is open the method we submit to the methodology to be open as well. OK. I know many of you have more questions, I'd be just next door.