BBC News reports on the importance of new research which allows shoppers to check the environmental impact of their food purchases, supporting new eco-labels initiatives.
Consumers have not had access to this kind of information before as UK manufacturers are only required to list their main ingredients by percentage, not amount.
The scheme set up by Oxford scientists is using public databases to estimate the composition of thousands of UK food products and their environmental impact.
The research was compiled using 57,000 supermarket foods and drinks, across UK and Ireland.
The assessment was based on the product’s impact from growing methods, processing and transport procedures, against environmental measures such as greenhouse gas emissions.
The result was an algorithm, which could calculate an “eco-score” for the environmental impact of individual food and drink items.
Prof Peter Scarborough from Oxford University told BBC News that he has high hopes for the research to encourage the adoption of eco-labels for customers. But, a bigger impact would come from the food industry using the algorithm to cut its environmental footprint.
The research has already been a success with some of those involved in the food industry.
The catering firm Compass Group, which has worked with the researchers since January is using the system to achieve a goal of net zero emissions by 2030. Hence, the company have begun to replace some meat products with more environmentally friendly protein sources like lentils.
The algorithm works by rating produce with a significant environmental impact at a higher score.
Currently, the foods containing more meat and dairy are scoring higher than plant-based ingredients. Plant-based sausages and burgers have a fifth to less than a tenth of the environmental impact as their meat-based counterparts.
Multi-ingredient foods have been accounted for in the algorithm. Such as, the environmental impact of biscuits rising if their contained more chocolate.
Yet, the research has limits as some ingredient lists do not tend to show the sourcing information like the country of origin or production method.
The researchers believe the future for this eco-labelling strategy will lay with a company’s willingness to adopt it independently of government regulations.
As consumers are beginning to become more aware of how food affects the planet, the scheme could add significant value to products.
Although, if companies wish to adopt the scheme they should be willing to provide accurate information on product sourcing and ingredients. Alongside, the desire to want to provide their customers low-environmental impact foods.
The research has been published in the proceedings of the National Academy of Sciences.
Further Reading
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“Better eco data needed for improved food labelling,” UK taskforce
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Harmonised eco labelling is crucial to avoid confusion, says Nestlé
