French government partners with Foundation Earth in food eco-labeling harmonization “milestone”

15 May 2023 --- Public and private initiatives are joining forces to achieve “true harmonization” in environmental F&B labeling across Europe. In collaboration with the French government, Foundation Earth will initiate an R&D program designed to close the gaps between its current labeling method and the method led by the national authorities.

“Eco-labeling harmonization is key to ensure there is a level playing field for companies scoring products, and for consumers to understand what impacts are being measured.” Cliona Howie, CEO at Foundation Earth, tells FoodIngredientsFirst.

“There are many varying methods out there, different levels of data quality being used, different environmental indicators considered and different weightings. A harmonized approach would allow for a fair comparison between all products and would set a common standard to reach,” she continues.

The absence of rules governing precisely what logos mean and the methodology behind them are causing brands to launch their own versions, often creating confusion over whether they help or hinder consumers.

The myriad of existing eco-labels has pushed BEUC to call for a ban on carbon-neutral food claims.French expert analysis 
The French government’s lead expert on eco-labeling, Vincent Colomb, the eco-labeling project coordinator at ADEME (the French ecology transition agency), will join Dr. Koen Boon of the UK and food scientist professor Chrill Elliot to convene on the proper path toward true harmonization.

“Foundation Earth strives to convene the best expertise in the field of eco-labeling to ensure our method is as robust as possible. The French Government has been working on food eco-labeling for several years and has uncovered key intelligence that can help all move a step closer to an accurate, science-based and consistent approach to environmental labeling,” says Cliona Howie, CEO at Foundation Earth.

Colomb, who has expertise in life cycle assessments (LCA) and eco-design, is the “driving force” behind the development of the French LCI AGRIBALYSE food database and has contributed to establishing the Product Environmental Footprint (PEF) framework at the European level.

“Broader and more reliable environmental information is expected by many companies and consumers worldwide. We are in an exciting time of experiments and testing, with access to more and more powerful assessment tools and data access,” says Colomb.

“ADEME shares Foundation Earth’s science-driven vision and transparency principles. I am very glad to join this initiative and to share experience with European and international partners, joining efforts to speed up the shift towards a more sustainable food system,” he notes.

Foundation Earth’s eco-labeling approach
According to Howie, all analyzed F&B products are scored and run through LCAs, which measure the environmental impact across 16 indicators that affect a product’s environmental footprint.

The 16 indicators measure different impacts such as ozone depletion potential, human toxicity, acidification of water and land, land use and water use, among others.

Furthermore, Foundation Earth believes that, at minimum, LCA should assess raw material acquisition and pre-processing, production of the main product, distribution and storage, use stage and end-of-life (material recovery and recycling).

“We aim to collect the highest quality available and recertify yearly, to keep information recent and accurate. At the same time, we are working on R&D programs with key technology players, such as Fujitsu, to develop an automated system for data tracking, which would scale and speed up the eco-labeling process,” explains Howie.Consumers are willing to pay mroe for climate-friendlier foods.

Labeling confusion
The myriad of existing eco-labels has pushed BEUC, the European Consumer Organization, to call for a ban on carbon-neutral food claims. With “carbon neutral,” “CO2 neutral,” “carbon positive,” “carbon neutral certified” and the like being a common sight in supermarkets, the organization underscores that very few consumers actually understand what these claims mean.

Meanwhile, recent research also uncovered consumer expectations around eco-label certifications linked to seafood consumption. The results show confusion of understanding of precisely what the eco-labels mean. 

Nonetheless, while consumers are confused, they are sure they want to know the climate impact of their foods. A February survey revealed that 58% of Europeans consider climate impact important when buying food and beverage items. Similarly, 69% would choose a “climate-friendlier” food item versus a cheaper option. 

By Marc Cervera