From aa9e8739ee1a1c4c9173f59f174dadb1e523d69a Mon Sep 17 00:00:00 2001 From: Pierre Slamich Date: Wed, 19 Sep 2018 18:22:31 +0200 Subject: [PATCH] Japanese content (#1370) Japanese content --- lang/ja/texts/code-of-conduct.html | 47 ++ lang/ja/texts/contact.en.html | 11 + lang/ja/texts/contribute.html | 166 +++++++ lang/ja/texts/data.en.html | 92 ++++ lang/ja/texts/discover.html | 162 +++++++ .../experimental-nutrition-score-france.html | 420 ++++++++++++++++++ lang/ja/texts/faq.html | 74 +++ lang/ja/texts/how-to-add-a-product.html | 139 ++++++ lang/ja/texts/index.en.html | 40 ++ lang/ja/texts/index.foundation.en.html | 32 ++ lang/ja/texts/legal.html | 20 + lang/ja/texts/missions.html | 13 + .../nova-groups-for-food-processing.html | 211 +++++++++ lang/ja/texts/nutrition-score-uk.html | 5 + lang/ja/texts/open-food-hunt-2015.html | 133 ++++++ lang/ja/texts/open-food-hunt.html | 133 ++++++ lang/ja/texts/press-and-blogs.html | 33 ++ lang/ja/texts/press.html | 42 ++ lang/ja/texts/products.html | 14 + lang/ja/texts/rateyourvendingmachine.html | 93 ++++ lang/ja/texts/scan-parties.html | 142 ++++++ lang/ja/texts/terms-of-use.html | 262 +++++++++++ lang/ja/texts/who-we-are.html | 61 +++ 23 files changed, 2345 insertions(+) create mode 100644 lang/ja/texts/code-of-conduct.html create mode 100644 lang/ja/texts/contact.en.html create mode 100644 lang/ja/texts/contribute.html create mode 100644 lang/ja/texts/data.en.html create mode 100644 lang/ja/texts/discover.html create mode 100644 lang/ja/texts/experimental-nutrition-score-france.html create mode 100644 lang/ja/texts/faq.html create mode 100644 lang/ja/texts/how-to-add-a-product.html create mode 100644 lang/ja/texts/index.en.html create mode 100644 lang/ja/texts/index.foundation.en.html create mode 100644 lang/ja/texts/legal.html create mode 100644 lang/ja/texts/missions.html create mode 100644 lang/ja/texts/nova-groups-for-food-processing.html create mode 100644 lang/ja/texts/nutrition-score-uk.html create mode 100644 lang/ja/texts/open-food-hunt-2015.html create mode 100644 lang/ja/texts/open-food-hunt.html create mode 100644 lang/ja/texts/press-and-blogs.html create mode 100644 lang/ja/texts/press.html create mode 100644 lang/ja/texts/products.html create mode 100644 lang/ja/texts/rateyourvendingmachine.html create mode 100644 lang/ja/texts/scan-parties.html create mode 100644 lang/ja/texts/terms-of-use.html create mode 100644 lang/ja/texts/who-we-are.html diff --git a/lang/ja/texts/code-of-conduct.html b/lang/ja/texts/code-of-conduct.html new file mode 100644 index 0000000000000..b1839c011bc78 --- /dev/null +++ b/lang/ja/texts/code-of-conduct.html @@ -0,0 +1,47 @@ + +

行動規範

+ +

Open Food Facts is a project driven by a community of volunteers. Everyone is invited to participate, and to make sure everyone feels welcome at all times, we ask that +you interact with kindness and courtesy with other members and that you follow those rules:

+ +

Rules

+ +

No discrimination

+ +

Open Food Facts is dedicated to providing a harassment-free environment for everyone regardless of age, gender, sexual orientation, disability, physical appearance, race, or religion.

+ +

No harassment and no threats

+ +

We will not tolerate harassment of participants in any form, or anything that threatens personal safety.

+ +

No direspectful demands to individual contributors

+ +

All Open Food Facts participants and contributors are unpaid volunteers who dedicate time and energy to the project. Please take this into account when you request something from an individual contributor, +and do accept answers like "No," "Not now," "Maybe," and/or "I don't know". Repeated and/or undue pressure to make a contributor do/answer something will be considered as harassment.

+ +

Requests that are likely to generate a significant amount of work should be sent to the administrators at contact@openfoodfacts.org and not to individual contributors.

+ + +

Consequences of not respecting the code of conduct

+ +

People violating these rules may be temporary blocked or permanently banned from the project at the discretion of the administrators of the Open Food Facts Association.

+ +

In particular, bad actors who repeatedly ignore the rules and culture of the project, who are needlessly argumentative or hostile, or who are offensive, and who are unable to self-correct their behavior when asked to do so by others will be permanently banned from the project.

+ + + +

Reporting abuse

If you believe someone is harassing you or has otherwise violated this Code of conduct, please contact us at abuse@openfoodfacts.org to send us an abuse report. +Please include as much detail as possible. It is easiest for us to address issues when we have more context.

+ +

Your report will be read, treated and answered by Stéphane Gigandet (President of the Open Food Facts Association) and Florentin Raud (initiator of this Code of conduct).

+ +

+ +

Note: this code of conduct is inspired by the codes of conduct of other open communities like the Contributor Covenant. Feel free to reuse it or part of it.

+ + + + + diff --git a/lang/ja/texts/contact.en.html b/lang/ja/texts/contact.en.html new file mode 100644 index 0000000000000..8f2826860d175 --- /dev/null +++ b/lang/ja/texts/contact.en.html @@ -0,0 +1,11 @@ +

Contact the Open Food Facts team

+ +

If you have a question, comment or suggestion about Open Food Facts, you can e-mail us at contact@openfoodfacts.org.

+ +

Please note: Open Food Facts is a collaborative database of food products, +we do not sell any product and we do not have links to their producers. +For a question or complain about a product, you need to write directly to the producer (address on the product label).

+ +

You can also reach us on Twitter: @OpenFoodFacts

+ +

And chat with the Open Food Facts members and contributors on Slack.

diff --git a/lang/ja/texts/contribute.html b/lang/ja/texts/contribute.html new file mode 100644 index 0000000000000..529165d140470 --- /dev/null +++ b/lang/ja/texts/contribute.html @@ -0,0 +1,166 @@ + + + + +
+ +
+

Contribute to Open Food Facts

+

All you need is a scan-do attitude! :-)

+ +
Can we make the food industry more open and transparent? Yes we scan! + + 1863 Open Food Facts contributors and growing - Since 2012
+
+ +
+ Yes we scan! +
+ +
+ +
+ +
+
+

Everyone can contribute

+

Be part of our collaborative, free and open database of food products from around the world!

+

Open Food Facts is a non-profit project made entirely by volunteers, we do need you.

+ +
+
+
+
+

Add products

+

Use our Android, +iPhone or +Windows Phone app to +easily scan the barcode of products from your home or local stores and upload pictures of their label.

+

No smartphone? No problem: you can also use your camera to add products directly on the web site.

+

On the web site you can also fill in the information for products you added or others added.

+
+ +
+

Tell the world

+

Do you like Open Food Facts? Tell others about it!

+

You can present the project to your family and friends, show them how to install the app and contribute, + write a blog post, share Open Food Facts on social media...

+

And present it live! We have presented Open Food Facts to very different audiences in very different settings, and +we always get a very enthusiastic response when we show what can be done when the data for products is open. We have lots +of presentation materials (slides etc.) that you can adapt or present as-is.

+ +
+ +
+

Make it local

+

You can help to translate the site and mobile app in your language, +and to translate presentations, announcements etc.

+

We can work together to support and add logos for local labels, to decode local packager codes so that we can map products etc.

+

Start or join a local contributors community: add local products, recruit friends, present the project in local meetups and + conferences etc.

+
+
+ +
+ +
+
+

Expert help needed

+

Developing Open Food Facts also requires specialized knowledge and expertise in many different areas:

+
+
+ + + +
+ +
+
+

Let's talk!

+

A lot of ideas, energy and enthusiasm are shared in our contributors community, join us!

+

Here are some places where you can meet other contributors, talk to them and work with them:

+
+
+ + + +
+ +
+
+

There are many more ways to contribute to Open Food Facts, please join us on Slack and let's start the discussion!

+
+
+ + + + + + + + diff --git a/lang/ja/texts/data.en.html b/lang/ja/texts/data.en.html new file mode 100644 index 0000000000000..3b55eea441007 --- /dev/null +++ b/lang/ja/texts/data.en.html @@ -0,0 +1,92 @@ + +

データ

+ +

The Open Food Facts database is available under the Open Database License.
+The individual contents of the database are available under the Database Contents License.
+Products images are available under the Creative Commons Attribution ShareAlike licence. +They may contain graphical elements subject to copyright or other rights, that may in some cases be reproduced (quotation rights or fair use).

+ +

Please read Terms and conditions of use and re-use before re-using the data.

+ + +

We are very interested in learning what the Open Food Facts data is used for. It is not mandatory, but we would very much appreciate it if you tell us about your re-uses so that we can share them +with the Open Food Facts community.

+ +

Open Food Facts data exports

+ +

Database dumps and exports are generated nightly.

+ +

Information on the different fields for the MongoDB dump and CSV exports is available at https://world.openfoodfacts.org/data/data-fields.txt

+ + +

MongoDB dump

+ +

Data for all products is available in a MongoDB database dump.

+ +
+
Link
+
https://static.openfoodfacts.org/data/openfoodfacts-mongodbdump.tar.gz
+
sha256sum
+
https://static.openfoodfacts.org/data/sha256sum
+
md5sum
+
https://static.openfoodfacts.org/data/md5sum
+
+ +

Delta Export

+ +

Daily delta exports are provided for the previous 14 days. The list of currently available delta files can be found at + https://static.openfoodfacts.org/data/delta/index.txt. + Each line represents a file that is available at https://static.openfoodfacts.org/data/delta/{filename}. + The filename contains UNIX timestamp of the first and the last change contained in the JSON file, so that the delta files can + be imported (after extraction) with mongoimport in alphabetical order.

+

Please note that due to the nature of mongoexport, the delta files cannot tell you about deleted products. To remove + deleted products from your database, you will need to import the full MongoDB dump.

+ +

CSV Data Export

+ +

Data for all products, or some of the products, can be downloaded in CSV format (readable with OpenOffice, Excel and many other software) + through the advanced search form.

+ +
+
Link
+
https://static.openfoodfacts.org/data/en.openfoodfacts.org.products.csv
+
+ +

The file encoding is Unicode UTF-8. The character that separates fields is <tab> (tabulation).

+ + + +

RDF Data Export

+ +

The database is also available in the RDF format. announcement in French.

+ +
+
Link
+
https://world.openfoodfacts.org/data/en.openfoodfacts.org.products.rdf
+
+ +

Experimental JSON API

+ +

A JSON API is also available to read the data for a product. This API is in particular used in the Open Food Facts mobile app for iPhone and Android.

+ +

This API is experimental and can change. Please tell us if you use it, so that we can tell you about potential changes.

+ +

URL to read data for a product: https://world.openfoodfacts.org/api/v0/product/[barcode].json

+ +

Example: https://world.openfoodfacts.org/api/v0/product/737628064502.json

+ +

Android and iPhone mobile app

+ +

The code for the Open Food Facts mobile app is available on github. +The app allows users to scan the barcode of products, to view the product information, and to take and send pictures and data for missing products.

+ +

The app is developed in HTML and Javascript thanks to Phonegap (Cordova) which enables to use the same code for all mobile platforms.

+ +

Mailing list for data, API and exports

+ +

You can also join the mailing list to discuss the API and exports, tell us about your re-uses, and be notified when improvements or changes are made to the API. Send an empty e-mail to +api-subscribe@openfoodfacts.org to subscribe.

+ +

お問い合わせ

+ +

For any question regarding the data, you can contact us at contact@openfoodfacts.org diff --git a/lang/ja/texts/discover.html b/lang/ja/texts/discover.html new file mode 100644 index 0000000000000..bf7e34013e3cc --- /dev/null +++ b/lang/ja/texts/discover.html @@ -0,0 +1,162 @@ + + + +

+
+ Open Food Facts +
+
+

Open Food Facts

+

フリーの食品データベース.

+
Tell me what you eat and I will tell you what you are. + Jean Anthelme Brillat-Savarin - 1825
+ +
+ +
+ +
+ +
+
+

食品を開くと何を食べているか分かります

+

Be part of our collaborative, free and open database of food products from around the world!

+
+
+
+
+ A food products database +

A food products database

+

Open Food Facts is a database of food products with ingredients, allergens, nutrition facts and all + the tidbits of information we can find on product labels. +

+
+ +
+ Made by everyone - Crowdsourcing +

Made by everyone

+

Open Food Facts is a non-profit association of volunteers.

+

8000+ contributors like you have added 570 000+ products from 150 countries using our +Android, +iPhone or +Windows Phone app +or their camera to scan barcodes and upload pictures of products and their labels. +

+
+ +
+ For everyone - Open data +

For everyone

+

Data about food is of public interest and has to be open. +The complete database is published as open data +and can be reused by anyone and for any use. Check-out the cool reuses or make your own! +

+
+
+ +
+ +
+
+

Make better food choices

+

Knowledge is power. Food knowledge is power to eat better!

+
+
+ + + +
+ +
+
+

Food for thought, innovation and science

+

Our data can be reused for education, new products and services, research and more!

+

The Open Food Facts database is open data published under the Open Database Licence. Anyone can use it +for any purpose - commercial or non-commercial - provided the source of the data is attributed and improvements to the +database are shared in a similar way.

+
+
+
+
+
+

Education

+

How many food commercials have you seen in your life? Open data can help to see the facts under the marketing.

+
+ How much sugar? +

How much sugar?

+

Can you guess the equivalent amount of sugar cubes in your food? Try How much sugar? to find out.

+
+ +
+
+

Products and services

+

Open Food Facts data can be reused in both non-commercial and commercial projects, as long as improvements to the database +are shared as well.

+
+ Made Near Me +

Made Near Me

+

Know where your food comes from and Eat Local with Made Near Me!

+
+ +
+
+

Science

+

Open Food Facts data is used by scientists in different fields (Nutrition, Biology, Linked Open Data...). + And you don't need a PhD to take part in citizen science!

+
+ Science +

栄養グレード

+

The French National Nutrition and Health Program uses Open Food Facts data to validate the formula of its nutrition quality score + and nutrition grades.

+
+ +
+
+
+

Check out our data to create yours!

+
+
+ + + + + + + diff --git a/lang/ja/texts/experimental-nutrition-score-france.html b/lang/ja/texts/experimental-nutrition-score-france.html new file mode 100644 index 0000000000000..ee4f9ccf0b75d --- /dev/null +++ b/lang/ja/texts/experimental-nutrition-score-france.html @@ -0,0 +1,420 @@ +
+ + + +

Nutritional Score - Color Notes - France

+ +

A system of grades from A to E to simplify nutritional labeling

+ +

In the report "Proposals for a new impetus to the French public health nutrition policy in the framework of the National Health Strategy" (pdf), +Professor Serge Hercberg advocates for the adoption of a system of grades from A to E on the front of food +to allow to simply compare the nutritional quality of products.

+ + + +

These color accents are set by calculating a nutritional score that reflects for the 1st part of the energy, saturated fat, sugars, sodium (high levels are considered unhealthy), and for the 2nd part of the proportion of fruits, vegetables and nuts, fibers and proteins + (high levels are considered good for health).

+ +

To learn more:

+ + + +

The nutritional score on Open Food Facts

+ +

The formula for calculating the nutritional score, the thresholds of the grades and the various tweaking proposals were transmitted by Professor Hercberg's team. This formula was the subject of studies and adaptations for the French market.

+ +

The version adopted officially and implementated on Open Food Facts is the one from the report +NOTICE of the High Council for Public Health relating to information on the nutritional quality of food products published on June 25, 2015.

+ +

However, we calculated the nutritional score for products sold on French soil and referenced in the database Open Food Facts, +and determined the corresponding A to E grades. This allows in particular to compare the nutritional score and / or notes of different products, and to study the distribution for each product category.

+ +

Formula to calculate the nutritional score

+ +

Points are given to the products according to the amount of nutrients they contain per 100 g.

+ +

A Points are given for the nutrients considered "bad" and C points are given for the "good" nutrients and the content in fruits, vegetables and nuts.

+ +

A Points

+ +

A points are the sum of points for energy, saturated fat, sugars and sodium.

+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
PointsEnergy (kJ)Saturated Fat (g)砂糖 (g)Sodium (mg)
0≤335≤1≤4.5≤90
1>335>1>4.5>90
2>670>2>9>180
3>1005>3>13.5>270
4>1340>4>18>360
5>1675>5>22.5>450
6>2010>6>27>540
7>2345>7>31>630
8>2680>8>36>720
9>3015>9>40>810
10>3350>10>45>900
+ +

C Points

+ +

The C points are the sum of points for fruits, vegetables and nuts, for fiber and protein.

+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
PointsFruits, vegetables and nuts (%)Fibre (g)Protein (g)
0≤40≤0.7≤1.6
1>40>0.7>1.6
2>60>1.4>3.2
3->2.1>4.8
4->2.8>6.4
5>80>3.5>8.0
+ +

Note: potatoes, sweet potatoes, taro, cassava and tapioca are not included in fruits, vegetables and nuts.

+ +

Nutritional score calculation

+ + + +

Adaptations for the French market

+ +

The formula of nutritional score indicated above corresponds to the formula of the + nutritional score of the Food Standards Agency (FSA) in the UK.

+ +

The team of Professor Hercberg offers adaptations for the French market that + are implemented to calculate the score on Open Food Facts.

+ +

Adaptation for cheese

+ +

For cheeses, points for the proteins are substracted from the score even if the A points are ≥ 11.

+ +

Adaptation for fat

+ +

To help differentiate between fats (oils, margarines, crèmes fraîches), all of which have rates of + saturated fat higher than the maximum threshold of 10 g, + another grid that takes into account the ratio of saturated fatty acids on the total fat is applied:

+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
PointsRatio Saturated Fat / Total Fat
0< 10
1< 16
2< 22
3< 28
4< 34
5< 40
6< 46
7< 52
8>< 58
9>< 64
10>64
+ +

Adaptations for fruits and vegetables

+ +

The nuts are not taken into account for the calculation of the content of fruits and vegetables.

+ +

Adaptations for drinks

+ +

Warning: the nutritional score for milk and vegetable milks is calculated with the general formula and + not the formula for drinks.

+ +

The threshold of points for energy and for sugars are modified for drinks, and points are doubled for fruits:

+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
PointsEnergy (kJ)砂糖 (g)Fruits, vegetables (%)
000< = 40
1 ≤30≤1,5 or sweeteners
2 >30>1.5>40
3 >60>3
4>90>4.5>60
5>120>6
6>150>7.5
7>180>9
8>210>10.5
9>240>12
10>270>13.5>80
+ +

Color grades thresholds

+ +

The thresholds used to assign the color grades are:

+

Solid Foods:

+ +

Beverages:

+

Only water (mineral and spring, with the exclusion of flavored waters) is graded A.

+ + + +

Warning: This score may still not match the recommended score:

+ + + +

You can help us learn the fruit content, vegetables and nuts products. For more information, see +the Nutritional Labeling project on the wiki.

+ +

Note: tubers such as potatoes and sweet potatoes are not considered vegetables to calculate nutritional score.

+

Thank You

+

We thank Professor Serge Hercberg and Dr. Chantal Julia for their help and the data they have +communicated us to calculate the nutritional score. These data come from the work of the +Research Team in Nutritional Epidemiology (EREN) +of the Paris 13 University / Avicenne Hospital.

+ +
diff --git a/lang/ja/texts/faq.html b/lang/ja/texts/faq.html new file mode 100644 index 0000000000000..df3e8fc0df3d9 --- /dev/null +++ b/lang/ja/texts/faq.html @@ -0,0 +1,74 @@ +

よく寄せられる質問

+ +

Some answers to the most commonly asked questions If your question and its answer is not listed below, you can e-mail it to contact@openfoodfacts.org +or through the Idea Forum.

+ + + + + + +

How can I contact the Open Food Facts team, ask questions or make suggestions?

+ +

You can ask questions or make suggestions on the Idea Forum or contact us by e-mail: contact@openfoodfacts.org

+ + + +

Is the information and data on products verified?

+ +

The information and data is submited by the Open Food Facts contributors. The contributors also send pictures of the product, its labels, ingredients lists and nutrition facts table. +When in doubt, visitors can thus check the accuracy by themselves, and if there is an error, they can correct it on the spot.

+ +

To detect potential errors more easily, we will progressively add automated checks. e.g. if the nutrition facts of a product are very different from +products of the same category, it may be an error. If the nutriments add up to more than 100%, it's definitely an error.

+ + +

Can I add product pictures or data from the manufacturer's site, shopping sites or other sites?

+ +

Almost all other sites forbid reproduction and reuse of their data and images, and that's actually the reason why we are creating Open Food Facts: to make all this data available to all and for all uses.

+ +

To avoid any legal problem, we therefore ask contributors to only add pictures that they took themselves, and only data that is coming from the product packaging and label.

+ + +

I am a food product manufacturer, can I add my own products?

+ +

はい! The only condition is to accept that the data and the pictures be made available under an open licence. (see the Terms of contribution)

+ +

If you have a large number of products to add (more than 50), we can try to find a way to automatically add the products and their data. Contact-us to discuss how we could proceed: contact@openfoodfacts.org

+ + +

What is the difference with other web sites, services and mobile applications that already allow to view food products information?

+ +

The main difference is for us a critical one: our data is freely available to all and for all uses. It's what is called open data.

+ +

Almost all other sites, services and applications forbid others from reproducting and reusing their data. Quite to the contrary, the jealously keep it for themselves. In almost all cases, +their terms of service explicitly forbid any non-personal use and any extraction of all the data or parts of the data.

+ +

We consider that food products information is too important and useful to keep it locked in a safe. So we decided to do exactly the opposite: not only we allow use and reuse of our database, freely and without fee, +to everyone and for all uses (including commercial), but we also encourage it!

+ +

Making the data publicly available (what is know as open data) allows individuals, associations, companies, researchers etc. from all around the world to think up and develop applications for the data that +we certainly would never have thought about.

+ + + +

What is Open Food Facts' economic model

+ +

Contributors are volunteers. Their contributions are gathered in an open database that can be used by everyone and for all uses. +(see the Terms of reuse)

+ +

Everyone (including but not limited to Open Food Facts contributors and creator) can thus redistribute and/or reuse the data to build web sites, services, software, mobile applications, or to +write articles and studies. They are free to make the resulting work freely available, or to sell or monetize it (e.g. with ads), as long as they respect the terms of reuse.

+ + +

 

+ +

Do you have other questions? Ask them!

+ diff --git a/lang/ja/texts/how-to-add-a-product.html b/lang/ja/texts/how-to-add-a-product.html new file mode 100644 index 0000000000000..a1d907e550f8d --- /dev/null +++ b/lang/ja/texts/how-to-add-a-product.html @@ -0,0 +1,139 @@ +
+ +

How can I add a product?

+ +

Open Food Facts is a collaborative project where each citizen can contribute by adding or completing product information.

+ +

We try to offer the most user-friendly interface to make it easy and fast to add products. Here are some images with each stage involve in adding a product (with a few tricks to go faster.)

+ +

First of all, register on Open Food Facts and login.

+ +

If it's not done yet, you can register in 30 seconds.

+ +

Take pictures of the product

+ +

The photos are better taken in the following order:

+ +
    +
  1. The barcode
    2. +
  2. The product main visual: It's best to place it on a white surface (a sheet of paper) and take the picture vertically
    3. +
  3. The ingredients list
    4. +
  4. The nutritional composition
    5. +
+ + + +

Few tips on taking pictures:

+
    +
  1. Take pictures in portrait or landscape mode, you can crop them later on the website.
    2. +
  2. Respect the aspect ratio of the product.
    3. +
  3. The more the image is focused, the less there is of shadows and reflections, the better.
    4. +
  4. Don't "rework" photos in software before sending them on the site (resizing, cropping, white balance, etc.). All this will be done directly on the site.
    5. +
+ +

Add the product

+ +

You will find an "Add a product" link on the right hand column.

+ + + +

Send the photo that contains the bar code by clicking on the button "Upload Image".

+ + + + +

Note for Chrome and Firefox users: the photo is automatically resized to a reasonable size, hence upload is fast even with 20 million pixels camera.

+ +

The bar code will be recognized automatically if the picture is not too blurry. When the product is already in the database, you will be redirected to the product page. +Then you can check the accuracy of the information. Provided your pictures are better, do not hesitate to edit the product and upload yours. If the product does not exist, you will be provided with a form to enter the information

+ +

Send the product main visual photo

+ + + +

Click "Add a photo" to add it, unless you already uploaded a photo that contains both the bar code and the main visual in the previous step.

+ + + +

If required, you can correct the image with the rotate left/right buttons.

+ +

Crop the product within the image by "click and drag" with the mouse, then hit "Validate and/or resize image".

+ + + +

If done on white background, try "Photo on white background: try to remove the background" which slightly grays out edges of the photo and enhance colors.

+ +

Photo with the box unticked:

+ + + +

Photo with the box ticked:

+ + + + +

The result depends on the amount of shadows, keep the original photo if the colors are too saturated.

+ +

Add product information

+ + + +

The product name is the one that appears on the packaging.

+ +

The generic name is the "legal" product name, without indication of brand.Usually found on the packaging too

+ +

The fields "Packaging", "Brands", "Categories", "Origin", "Labels" are keywords lists (tags) under which the product will be referenced. You can type these keywords separated by a comma or by hitting enter.

+ +

You can fill in all the keywords that you think are relevant (check products already listed). When the number of products in the base will be more significant, we can sort through all the keywords and create a category tree and correspondences between multiple spellings ("doughnut" and "donut"), etc. We can also offer suggestions on the fly (by typing a few letters) for brands etc.

+ +

Send ingredients photo

+ + + +

As for the other photo, upload the ingredient list one.

+ + + +

Crop the area containing the list and hit "Validate and/or resize image".

+ + + +

You can avoid typing the list of ingredients with the "Extract the ingredients from the picture". Recognition works better when the picture is sharp and the text straight. On the other hand if the text is curved (photo of a can for example) or if the background is not uniform, the ingredients are not generally recognised.

+ + + +

With this product, recognition is almost perfect (an 'a' as been recognized as a '1'). The text automatically extracted often needs correction.

+ +

This automatic recognition should improve with time: the more product we have, the better the dictionary of ingredients we can generate to help the text recognition algorithm.

+ +

Next fill in the potentially allergens "Traces" in the products. This information is crucial and sometimes vital for allergy sufferers.

+ + + + +

Send nutritional information photo

+ +

We see more and more products that indicate the nutritional composition on the packaging. As for the ingredients, upload and optimise the corresponding picture.

+ + + + +

Nutritional tables are more difficult to recognize than the ingredients list, therefore it is not automated yet.

+ +

Currently we provide a list of the most frequently listed nutrients with their common quantity unit.

+ + + +

The European legislation allows manufacturers to list other nutrients (vitamins and minerals in particular). If they are listed on the packaging, you can add them in the last line of the table. By typing the first few letters you will get a drop down list with the corresponding nutrients and the most common corresponding units (mg for vitamin C for example). If you can not find the nutrient, you can type it in full

+ + + + +

Save the product

+ +

Now you only need to hit the "Save" button.

+ +

Thanks in advance for all the products you will contribute to the database!

+ +

Ready for your first product? See you at the top right of this page.

+
diff --git a/lang/ja/texts/index.en.html b/lang/ja/texts/index.en.html new file mode 100644 index 0000000000000..07cf52a31de7c --- /dev/null +++ b/lang/ja/texts/index.en.html @@ -0,0 +1,40 @@ +

Open Food Facts

+ +

Help us to collect information and data (ingredients, nutrition facts etc.) on food products from all around the world. +In a few minutes, you can easily add products and contribute to improve food for everyone.

+ +

The collected data is then usable and reusable freely:

+ +

To help you to make better choices

+ + + +

To motivate the industry to offer better products

+ + + +

To help research

+ + + +

... and for all the other uses we have not thought about! By making this data publicly available for free and for all uses, you are not limited by our imagination, +and people from all around the world will find thousand of usage ideas that we would never have thought about.

+ +

Got ideas? Share them on the Idea Forum!

+ +

Last products added:

+ +

→ products being added (in particular products added with the iPhone, Android and Windows Phone apps)

+ +[[query:{"sort_by":"last_modified_t_complete_first"}]] + +

→ next products

diff --git a/lang/ja/texts/index.foundation.en.html b/lang/ja/texts/index.foundation.en.html new file mode 100644 index 0000000000000..717030bac186e --- /dev/null +++ b/lang/ja/texts/index.foundation.en.html @@ -0,0 +1,32 @@ +

Open Food Facts

+ +
+ +
+ +

見つける

+ +

Open Food Facts is a food products database made by everyone, for everyone.

+

You can use it to make better food choices, and as it is open data, anyone can re-use it for any purpose.

+ +

→ Learn more about Open Food Facts

+ +
+ +
+ +

貢献する

+ +

Open Food Facts is a non-profit project developed by thousands of volunteers from around the world. +You can start contributing by adding a product from your kitchen, and we have lots of +exciting projects you can contribute to in many different ways.

+ +

→ Learn more about how you can join us

+ +
+
+ +

Last products added:

+ +

→ products from the mobile app that need to be completed

+ diff --git a/lang/ja/texts/legal.html b/lang/ja/texts/legal.html new file mode 100644 index 0000000000000..8594bf952b4cc --- /dev/null +++ b/lang/ja/texts/legal.html @@ -0,0 +1,20 @@ +

Legal mentions

+ +

編集者

+ +

The Open Food Facts web site is published by the non-profit organization Open Food Facts (French "Loi 1901" Association).
Address: 21 rue des Iles, 94100 Saint-Maur des Fossés, France
+e-mail: contact@openfoodfacts.org

+ +

The director of publication is Stéphane Gigandet.

+ +

The site is hosted on dedicated servers rented from OVH SAS (address: 2 rue Kellermann 59100 Roubaix - France).

+ +

Access and use of this site and its services is subject to you expressly and unconditionally agreeing to comply with the terms of use.

+ +

Licence of use of the food products data

+ +

The Open Food Facts database is available under the Open Database License.
+The individual contents of the database are available under the Database Contents License.
+The product photos are available under the Creative Commons Attribution ShareAlike licence. +They may contain elements that are subject to copyright, tradermark rights or other rights, that may in certain cases be reproduced ("fair use", information or quotation rights). +

diff --git a/lang/ja/texts/missions.html b/lang/ja/texts/missions.html new file mode 100644 index 0000000000000..206104c7023e6 --- /dev/null +++ b/lang/ja/texts/missions.html @@ -0,0 +1,13 @@ +

ミッション

+ +

To help develop Open Food Facts' food database, you can add products and take on missions.

+ +

Some of these missions are fun and are intended to make you add products that are not in your closet and your refrigerator (but perhaps in those of your neighbor, or in the aisles from a store in your neighborhood where you've never been before).

+ +

Others missions correspond to needs: to increase the number of products in a category with few items, or to prepare a comparative study in a given category. For example, if you wish to verify the claims like "25% less salt than the average of the other white hams", it is necessary to get at least 95% of the white hams on the market in order to calculate the average salt content.

+ +

Missions to take on

+ +[[texts/missions_list.html]] + +

Ideas from other missions? Send them to us!

diff --git a/lang/ja/texts/nova-groups-for-food-processing.html b/lang/ja/texts/nova-groups-for-food-processing.html new file mode 100644 index 0000000000000..16742fe5c9628 --- /dev/null +++ b/lang/ja/texts/nova-groups-for-food-processing.html @@ -0,0 +1,211 @@ +
+ + + + + +

Nova groups for food processing

+ +

A classification in 4 groups to highlight the degree of processing of foods

+ +

In the report "The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing" (pdf, pdf), +Carlos Augusto Monteiro, Geoffrey Cannon, Jean-Claude Moubarac, Renata Bertazzi Levy, Maria Laura C. Louzada and Patrícia Constante Jaime advocate for the adoption of a system of grades from 1 to 4 to allow to simply compare the degree of processing of products.

+ +

New research associating researchers from Inserm, Inra and the Paris 13 University (Centre de recherche épidémiologie et statistique Sorbonne Paris Cité, équipe EREN) suggest a correlation between the cosumption of ultra-transformed foods and an increased risk of developing a cancer.

+ Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort
+Press Release in French : Consommation d’aliments ultra-transformés et risque de cancer

+ +

Some countries use the NOVA groups for their dietary guidelines or goals, for instance:

+ + + + The NOVA classification assigns a group to food products based on how much processing they have been through: + +
+ + + + +

+ + +

Group 1. Unprocessed or minimally processed foods

+

Unprocessed (or natural) foods are edible parts of plants +(seeds, fruits, leaves, stems, roots) or of animals (muscle, +offal, eggs, milk), and also fungi, algae and water, after +separation from nature.

+

Minimally processed foods are +natural foods altered by processes that include removal +of inedible or unwanted parts, and drying, crushing, +grinding, fractioning, filtering, roasting, boiling, non-alcoholic +fermentation, pasteurization, refrigeration, chilling, freezing, +placing in containers and vacuum-packaging. These +processes are designed to preserve natural foods, to make +them suitable for storage, or to make them safe or edible or +more pleasant to consume. Many unprocessed or minimally +processed foods are prepared and cooked at home or in +restaurant kitchens in combination with processed culinary +ingredients as dishes or meals.

+ +

Group 2. Processed culinary ingredients

+

Processed culinary ingredients, such as oils, butter, sugar +and salt, are substances derived from Group 1 foods or +from nature by processes that include pressing, refining, +grinding, milling and drying. The purpose of such processes +is to make durable products that are suitable for use +in home and restaurant kitchens to prepare, season and +cook Group 1 foods and to make with them varied and +enjoyable hand-made dishes and meals, such as stews, +soups and broths, salads, breads, preserves, drinks and +desserts. They are not meant to be consumed by themselves, +and are normally used in combination with Group +1 foods to make freshly prepared drinks, dishes and meals.

+ + +

Group 3. Processed foods

+

Processed foods, such as bottled vegetables, canned fish, +fruits in syrup, cheeses and freshly made breads, are made +essentially by adding salt, oil, sugar or other substances +from Group 2 to Group 1 foods.

+

Processes include various +preservation or cooking methods, and, in the case of +breads and cheese, non-alcoholic fermentation. Most +processed foods have two or three ingredients, and are +recognizable as modified versions of Group 1 foods. They +are edible by themselves or, more usually, in combination +with other foods. The purpose of processing here is to +increase the durability of Group 1 foods, or to modify or +enhance their sensory qualities.

+ + +

Group 4. Ultra-processed foods

+ +

Ultra-processed foods, such as soft drinks, sweet or +savoury packaged snacks, reconstituted meat products +and pre-prepared frozen dishes, are not modified foods +but formulations made mostly or entirely from substances +derived from foods and additives, with little if any intact Group 1 food.

+

Ingredients of these formulations usually include those +also used in processed foods, such as sugars, oils, fats or +salt. But ultra-processed products also include other +sources of energy and nutrients not normally used in +culinary preparations. Some of these are directly extracted +from foods, such as casein, lactose, whey and gluten.

+

Many are derived from further processing of food +constituents, such as hydrogenated or interesterified oils, +UN, NOVA and the trouble with ultra-processing 9 +hydrolysed proteins, soya protein isolate, maltodextrin, +invert sugar and high-fructose corn syrup.

+

Additives in ultra-processed foods include some also +used in processed foods, such as preservatives, antioxidants +and stabilizers. Classes of additives found only in +ultra-processed products include those used to imitate or +enhance the sensory qualities of foods or to disguise +unpalatable aspects of the final product. These additives +include dyes and other colours, colour stabilizers; flavours, +flavour enhancers, non-sugar sweeteners; and processing +aids such as carbonating, firming, bulking and anti-bulking, +de-foaming, anti-caking and glazing agents, emulsifiers, +sequestrants and humectants.

+

A multitude of sequences of processes is used to +combine the usually many ingredients and to create the +final product (hence 'ultra-processed'). The processes +include several with no domestic equivalents, such as +hydrogenation and hydrolysation, extrusion and moulding, +and pre-processing for frying.

+

The overall purpose of ultra-processing is to create +branded, convenient (durable, ready to consume), attractive +(hyper-palatable) and highly profitable (low-cost +ingredients) food products designed to displace all other +food groups. Ultra-processed food products are usually +packaged attractively and marketed intensively.

+ + + +

The Nova score on Open Food Facts

+ +

The formula for calculating the Nova score were published in the NOVA. The star shines bright article +published in World Nutrition Volume 7, Number 1 - 3, January - March 2016

+ +

Please note that this is still experimental work as multilingual taxonomisation of ingredients is still an ongoing work on Open Food Facts.

+ +

Formula to determine the Nova group

+ +

We start by assigning group 1

+ +

We first try to identify group 2 processed culinary ingredients

+ + + +

Ingredients and categories associated with group 3 will not be applied to food identified as group 2

+ +

Ingredients and categories only found in group 4

+ + + + + + + + +

You can help us determine the Nova group for more products by completing the ingredients and the categories of products.

+ +
diff --git a/lang/ja/texts/nutrition-score-uk.html b/lang/ja/texts/nutrition-score-uk.html new file mode 100644 index 0000000000000..e40ec48be5271 --- /dev/null +++ b/lang/ja/texts/nutrition-score-uk.html @@ -0,0 +1,5 @@ +

Nutrition Score - UK

+ +

We are in the process of implementing the Food Standards Agency nutrition score on food products in Open Food Facts.

+ +

Please note that the current score does not take into account the amount of fruits, vegetables and nuts yet. We are working on that.

diff --git a/lang/ja/texts/open-food-hunt-2015.html b/lang/ja/texts/open-food-hunt-2015.html new file mode 100644 index 0000000000000..7d5114d87fa24 --- /dev/null +++ b/lang/ja/texts/open-food-hunt-2015.html @@ -0,0 +1,133 @@ +

Open Food Hunt

+ +
A global quest to open food data from all over the world.
+ +

+English - +Español - +Français - +Italiano - +Português +

+ +Open Food Hunt 2015 +
Illustration by François Lecomte
+ +

On Saturday February 21st 2015 - Open Data Day - +the free and open food products database Open Food Facts is launching Open Food Hunt, +an operation to open food products data from as many different countries as possible.

+ +
+Open Food Facts countries map +
+ + +

1500 contributors have added 35000 products on Open Food Facts. +The database includes products from more than 100 different countries, but the bulk of them comes from France - where Open Food Facts was launched in 2012 - +and from a few countries like Spain, the UK, the US and Belgium where we have some very motivated contributors. +Open Food Hunt aims to change that: we are going to add products from the 150 missing countries and try to reach a critical mass of products from as many countries as possible. +Of even greater importance, Open Food Hunt aims to create and develop strong local communities of contributors.

+ +

Open Data Day

+ +
+Open Food Facts demonstration
+

Food is a great way to "show and tell" people about open data

+
+ +
"Open Data Day is a gathering of citizens in cities around the world to write applications, liberate data, create visualizations and publish analyses using open public data to show support for and encourage the adoption open data policies by the world's local, regional and national governments." +
+ +

While most open data comes from governments and public bodies, some very useful data is also crowdsourced - collected by individuals - +like the data used to create OpenStreetMap. +Food products data in Open Food Facts is aso crowdsourced by contributors who use their smartphones to scan product barcodes and to take pictures of products, ingredients lists and nutrition facts.

+ +

Food is something every human being is interested in, and open food data can be a very good introduction to open data, as it is useful to everyone (e.g. to decode labels, to compare products, to eat better, and to play !). We hope Open Food Facts and Open Food Hunt will be presented in many Open Data Day gatherings. If you are organizing an Open Data Day event in your city, we have some slides available online and we would be very happy to exchange with you, so please get in touch!

+ +

Open Food Explorers and Open Food Ambassadors

+ +

Starting on Open Data Day and for one week, Open Food Facts contributors will become Open Food Explorers: their goal will be to add as many products from their country on Open Food Facts and to make it reach the next level: from no product to one product, from 1 to 10, 10 to 100, 100 to 1000, 1000 to 10000... (and for people in France we have a special goal to go from 25000 to 100000!).

+ +

Existing and new contributors will also be invited to become Open Food Ambassadors who recruit new contributors, both in their country and outside their country. In particular ambassadors are highly encouraged to present Open Food Facts to their family and friends living in countries where we currently have no or few products.

+ +

Open Food Hunt friendly competition

+ +

From Saturday February 21st to Sunday March 1st, we will keep track of the top Open Food Explorers and Open Food Ambassadors.

+ +

Open Food Explorers will be awarded explorer points for each new product they add:

+ + + +

Points are doubled when the product pages are complete: with pictures for ingredients and nutrition facts and all data entered.

+ +
+Open your fridge! +

"Open your fridge!" suggests this magnet :-)

+
+ + +

Open Food Ambassadors will also receive ambassador points corresponding to the explorer points of all the new contributors they recruit.

+ +

All Open Food Explorers and Ambassadors will receive an Open Food Facts magnet and sticker and the top Explorers and Ambassadors will receive some small rewards (TBD).

+ +

We will also keep track of the total of points for each country.

+ +

→ Countries and Explorers and Ambassadors rankings

+ +

Become an Open Food Explorer!

+ +

The easiest way to start to add products it to install our Android, + iPhone + or Windows Phone apps. You can also take pictures of products with your camera and upload them through the Open Food Facts web site.

+ +

Please also create a user account on the Open Food Facts web site, and then use it to login in the app so that we can attribute you all your contributions.

+ + +

Become an Open Food Ambassador!

+ +

Tell your friends about Open Food Facts and ask them to contribute products from their countries!

+ +

You can claim the new contributors you recruit by sending us their Open Food Facts usernames to contact@openfoodfacts.org + or on Twitter using the #OpenFoodHunt hashtag.

+ +

Present Open Food Facts and the Open Food Hunt during Open Data Day

+ +

If you are organizing or participating in a local Open Data Day event (see the world map of planned events), +we would be very grateful if you could present +the Open Food Facts project and the Open Food Hunt event.

+ +

Here are some ready to present slides that you can of course adapt as you see fit:

+ + + +

Please tell us if you are planning to present Open Food Facts!

+ +

We will of course do our best to help you as much as we can, promote your events through Twitter etc. and would be very happy to answer your questions and discuss with you +what we could do to help build local contributors community in your country. If you would like, we could also arrange a Skype or Hangout audio/video call with you or live +during your event!

+ +

ランキング

+ +

→ Countries and Explorers and Ambassadors rankings

+ + +

Thank you and happy open food hunting!

+ +

Keep us updated about your hunt with the #openfoodhunt hashtag!

+ +
+ +
\ No newline at end of file diff --git a/lang/ja/texts/open-food-hunt.html b/lang/ja/texts/open-food-hunt.html new file mode 100644 index 0000000000000..7d5114d87fa24 --- /dev/null +++ b/lang/ja/texts/open-food-hunt.html @@ -0,0 +1,133 @@ +

Open Food Hunt

+ +
A global quest to open food data from all over the world.
+ +

+English - +Español - +Français - +Italiano - +Português +

+ +Open Food Hunt 2015 +
Illustration by François Lecomte
+ +

On Saturday February 21st 2015 - Open Data Day - +the free and open food products database Open Food Facts is launching Open Food Hunt, +an operation to open food products data from as many different countries as possible.

+ +
+Open Food Facts countries map +
+ + +

1500 contributors have added 35000 products on Open Food Facts. +The database includes products from more than 100 different countries, but the bulk of them comes from France - where Open Food Facts was launched in 2012 - +and from a few countries like Spain, the UK, the US and Belgium where we have some very motivated contributors. +Open Food Hunt aims to change that: we are going to add products from the 150 missing countries and try to reach a critical mass of products from as many countries as possible. +Of even greater importance, Open Food Hunt aims to create and develop strong local communities of contributors.

+ +

Open Data Day

+ +
+Open Food Facts demonstration
+

Food is a great way to "show and tell" people about open data

+
+ +
"Open Data Day is a gathering of citizens in cities around the world to write applications, liberate data, create visualizations and publish analyses using open public data to show support for and encourage the adoption open data policies by the world's local, regional and national governments." +
+ +

While most open data comes from governments and public bodies, some very useful data is also crowdsourced - collected by individuals - +like the data used to create OpenStreetMap. +Food products data in Open Food Facts is aso crowdsourced by contributors who use their smartphones to scan product barcodes and to take pictures of products, ingredients lists and nutrition facts.

+ +

Food is something every human being is interested in, and open food data can be a very good introduction to open data, as it is useful to everyone (e.g. to decode labels, to compare products, to eat better, and to play !). We hope Open Food Facts and Open Food Hunt will be presented in many Open Data Day gatherings. If you are organizing an Open Data Day event in your city, we have some slides available online and we would be very happy to exchange with you, so please get in touch!

+ +

Open Food Explorers and Open Food Ambassadors

+ +

Starting on Open Data Day and for one week, Open Food Facts contributors will become Open Food Explorers: their goal will be to add as many products from their country on Open Food Facts and to make it reach the next level: from no product to one product, from 1 to 10, 10 to 100, 100 to 1000, 1000 to 10000... (and for people in France we have a special goal to go from 25000 to 100000!).

+ +

Existing and new contributors will also be invited to become Open Food Ambassadors who recruit new contributors, both in their country and outside their country. In particular ambassadors are highly encouraged to present Open Food Facts to their family and friends living in countries where we currently have no or few products.

+ +

Open Food Hunt friendly competition

+ +

From Saturday February 21st to Sunday March 1st, we will keep track of the top Open Food Explorers and Open Food Ambassadors.

+ +

Open Food Explorers will be awarded explorer points for each new product they add:

+ + + +

Points are doubled when the product pages are complete: with pictures for ingredients and nutrition facts and all data entered.

+ +
+Open your fridge! +

"Open your fridge!" suggests this magnet :-)

+
+ + +

Open Food Ambassadors will also receive ambassador points corresponding to the explorer points of all the new contributors they recruit.

+ +

All Open Food Explorers and Ambassadors will receive an Open Food Facts magnet and sticker and the top Explorers and Ambassadors will receive some small rewards (TBD).

+ +

We will also keep track of the total of points for each country.

+ +

→ Countries and Explorers and Ambassadors rankings

+ +

Become an Open Food Explorer!

+ +

The easiest way to start to add products it to install our Android, + iPhone + or Windows Phone apps. You can also take pictures of products with your camera and upload them through the Open Food Facts web site.

+ +

Please also create a user account on the Open Food Facts web site, and then use it to login in the app so that we can attribute you all your contributions.

+ + +

Become an Open Food Ambassador!

+ +

Tell your friends about Open Food Facts and ask them to contribute products from their countries!

+ +

You can claim the new contributors you recruit by sending us their Open Food Facts usernames to contact@openfoodfacts.org + or on Twitter using the #OpenFoodHunt hashtag.

+ +

Present Open Food Facts and the Open Food Hunt during Open Data Day

+ +

If you are organizing or participating in a local Open Data Day event (see the world map of planned events), +we would be very grateful if you could present +the Open Food Facts project and the Open Food Hunt event.

+ +

Here are some ready to present slides that you can of course adapt as you see fit:

+ + + +

Please tell us if you are planning to present Open Food Facts!

+ +

We will of course do our best to help you as much as we can, promote your events through Twitter etc. and would be very happy to answer your questions and discuss with you +what we could do to help build local contributors community in your country. If you would like, we could also arrange a Skype or Hangout audio/video call with you or live +during your event!

+ +

ランキング

+ +

→ Countries and Explorers and Ambassadors rankings

+ + +

Thank you and happy open food hunting!

+ +

Keep us updated about your hunt with the #openfoodhunt hashtag!

+ +
+ +
\ No newline at end of file diff --git a/lang/ja/texts/press-and-blogs.html b/lang/ja/texts/press-and-blogs.html new file mode 100644 index 0000000000000..9ae575c0ac519 --- /dev/null +++ b/lang/ja/texts/press-and-blogs.html @@ -0,0 +1,33 @@ +

Press and blogs

+ +

Thanks a lot for your interest in the project! And a big thank you to the reporters and bloggers who tell their readers about Open Food Facts.

+ +

We will be very happy to answer all the questions you may have, please e-mail us at contact@openfoodfacts.org

+ +

They talk about Open Food Facts:

+ +

In English

+ + + +

In other languages

+ + + +

If you spot (or publish) an article mentioning Open Food Facts not already in this list, please let us know.

+ + diff --git a/lang/ja/texts/press.html b/lang/ja/texts/press.html new file mode 100644 index 0000000000000..d425c69a3ee06 --- /dev/null +++ b/lang/ja/texts/press.html @@ -0,0 +1,42 @@ + +
+ +

Press and blogs

+ +

Thanks a lot for your interest in the project! And a big thank you to the reporters and bloggers who tell their readers about Open Food Facts.

+ +

We will be very happy to answer all the questions you may have, please e-mail us at contact@openfoodfacts.org

+ +

They talk about Open Food Facts:

+ +

In English

+ + + +

In other languages

+ + + +

If you spot (or publish) an article mentioning Open Food Facts not already in this list, please let us know.

+ +
+ + + + diff --git a/lang/ja/texts/products.html b/lang/ja/texts/products.html new file mode 100644 index 0000000000000..5245b2935b6ea --- /dev/null +++ b/lang/ja/texts/products.html @@ -0,0 +1,14 @@ +

Evolution of the number of products on Open Food Facts -

+ +

Open Food Facts publicly launched on May 19th 2012 (the site opened for the first beta testers in early 2012). The database contained then 648 products.

+ +

This graph shows the evolution of the number of food products listed in the Open Food Facts database and the number of products with complete information (photos and data).

+ +

You can help us by adding products (with the iPhone, + Android + and Windows Phone apps), but also by completing the +product pages to be completed using the photos sent by other contributors.

+ +

Thank you very much!

+ +[[texts/products_stats_.html]] diff --git a/lang/ja/texts/rateyourvendingmachine.html b/lang/ja/texts/rateyourvendingmachine.html new file mode 100644 index 0000000000000..0ec76e38084bc --- /dev/null +++ b/lang/ja/texts/rateyourvendingmachine.html @@ -0,0 +1,93 @@ +
+
+
Tag Your Vending Machine !

+
+

+
+

+
+
In 2016, Open Food Facts goes a step further in helping informing the consumer. Thanks to the system of colour notes A/B/C/D/E established by professeur Serge Hercberg, everybody can ascertain in a single glance the nutritional quality of a food product. The formula, which takes into account saturated fats, sugar, salt, fibers and the content of fruit, vegetables and nuts, is already available for 20 000 products in our open database. !

+
The action « Tag Your Vending Machine ! »  raises, on the one hand, the awareness of the consumers on the lack of product diversity in these machines. A vending machine offers more often than not bad quality products without a healthy alternative. On the other hand it is the moment to indicate the nutritional value of these products without havingg to buy them !

+
+
How can you participate ?

+
+
Do you come across a vending machine? Take a photo of the (well-lit) front, and share it on Twitter with the hashtag #TagYourVendingMachine .

+
+
We will send you back the photo of your vending machine with colored nutritional notes, which you can distribute in your company, university and why not post it on the vending machine itself. 

+
+

+
+

+Tag Your Vending Machine
+

+
+

+
Vending Machines already tagged

+
+
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+
+
+
+
+
diff --git a/lang/ja/texts/scan-parties.html b/lang/ja/texts/scan-parties.html
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+
+
+
+
+
+
+Scan Party
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+        
         
 
+
+
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+

+	

+		
It's Scan Party Time!

+	

+

+
+

+	

+		50k food products in open data
+	

+	

+	
+		
Open Food Facts contributors open data for 50 000 food products and launch a worldwide scan party!

+
+	
+		
In 3 years, 2000 contributors from around the world have opened the data for 50 000 food products
+		from 134 countries by scanning their barcodes and taking pictures of their ingredients lists and nutrition facts tables.

+		
All the data is available in open data under the Open Database Licence (ODbL) and can be reused by anyone and for any use.

+		
The scan party has barely started, install our Android,
+iPhone or
+Windows Phone app and join us!

+	

+

+
+
+

+	

+		
Opening food products... everywhere we scan!

+		
We would like to collect pictures of Open Food Facts contributors in action from all over the world. Send us pictures of you scanning products, of your favorite food store, of the inside of your fridge etc.
+		so that we can publish them here!

+	

+

+
+
+

+
+	

+	
+			
Yes they scan!

+
+			
Use the #scanparty hashtag on Twitter and/or send us your pictures to scanparty@openfoodfacts.org

+			
+			Scan party
+
+	

+
+	

+		
+
+		
+		
+	

+

+  
+

+
+	
The scan-do attitude is spreading!

+
+	

+		General assembly in Paris

+		
Scanning products at the 1st Open Food Facts association general assembly in Paris - June 20th 2015

+	

+	

+		50k food products in open data
+		
Impromptu scan party in a Chinese food store in Lyon, France in June 2015

+	

+	

+		Marie-Claire
+		
Marie-Claire, one of the very first OFF contributors, hunts for barcodes in a Spanish supermarket

+	

+

+  
+

+	
Joining us next...

+  	
You? :-)

+  	
Your family? :-)

+  	
Your friends? :-)

+

+    
+	
+

+	

+		
Discover and Contribute!

+		
Join us on Slack: 

+
+	

+

+	
+
+
+
+
+
+
+
+
diff --git a/lang/ja/texts/terms-of-use.html b/lang/ja/texts/terms-of-use.html
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+++ b/lang/ja/texts/terms-of-use.html
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+
+
Terms of use, contribution and re-use

+
+
+
 

+
+
+
Introduction

+
+
About Open Food Facts

+
+
Open Food Facts は、世界中から食料品の情報やデータを収集します。

+
+
Food product information (photos, ingredients, nutrition facts etc.) is collected in a collaborative way and made available to everyone and for all uses in a free and open database.

+
+
This database can be viewed on the Open Food Facts website (openfoodfacts.org)
+which also enables the users to add, complete or correct the products data.
+

+
+
The Open Food Facts database is available under the Open Database License.

+Individual contents of the database are available under the Database Contents License.

+Products images are available under the Creative Commons Attribution ShareAlike licence.
+They may contain graphical elements subject to copyright or other rights, that may in some cases be reproduced (quotation rights or fair use).
+

+
+
Editor of Open Food Facts

+
+
The Open Food Facts database and service is published by the non-profit organization Open Food Facts (French "Loi 1901" Association).
Address: 21 rue des Iles, 94100 Saint-Maur des Fossés, France

+e-mail: contact@openfoodfacts.org

+Hereinafter the editor will be referred to with the name Open Food Facts.
+

+
+
+
Users, contributors and re-users

+
+
These terms and conditions constitute a contract between Open Food Facts and the users, contributors and re-users.

+
+
For clarity purposes, the terms and conditions are divided in several sections:

+
+
+
"Users" are individuals who visit the Open Food Facts website or use the Open Food Facts applications and access its content and/or the tools and services that they provide.
+

+→ specific terms and conditions for users
+

+
+
"Contributors" are individuals or entities who add content to the site and/or database, and/or edit this content.
+

+→ specific terms and conditions for contributors
+

+
+
"Re-users" are individuals or entities who re-use and/or republish a part of or the whole content of the site and/or of the database.
+

+→ specific terms and conditions for re-users
+

+
+
On top of the specific terms and conditions, the general terms and conditions apply to all.

+
+
 

+
+
+
+
Terms and conditions for users

+
+
Protection of personal information

+
+
+
To benefit from certain features, it is possible to create a personal account on the site. Users agree to enter true information when they register and to update it if it changes.
+The personal information is collected to enable the service and it will not be sold or transmitted to third parties.

+
+
This site is declared to the French commission "Computers and Freedom" (CNIL) under the number 1528436. Conforming to the French 
+"Computers and Freedom" law (« informatique et libertés ») of January 6th 1978 and changed in 2004,
+you have the right to access and correct the data that pertains to you. To exercise this right, please email contact@openfoodfacts.org

+
+
+
Accuracy of the information and data provided

+
+
Open Food Facts does not guarantee the accuracy of the information and data present on the site and in the database (included, but not limited to, the product data: photos, barcode, name, generic name, quantity, packaging, brands, categories,
+origins, labels, certifications, awards, packaging codes, ingredients, additives, allergens, traces, nutrition facts, ecological data etc.).

+
+
The information and data is entered by contributors to the site. It can contain errors due for instance to inaccurate information on labels and packaging, manual input of data, or processing of data.

+
+
In order to allow the data to be verified by users, contributors are invited to upload photos of labels and packaging displaying the data.

+
+
Users who find errors are invited to correct them by becoming contributors. It only takes a couple of minutes to register as a contributor and to correct a product page.

+
+
+
Completeness and comprehensiveness of the information and data

+
+
Open Food Facts does not guarantee the completeness and comprehensiveness of the information and data present on the site and in the database.

+
+
The fact that a product is present on the site or in the database does not guarantee that all the data pertaining to the product is present. Users who find missing information or data are invited to edit and add to the product page.

+
+
Furthermore, all the food products are not present on Open Food Facts, given the number of food products existing in the world, and the number of the new products created every day.

+
+
+
The averages and other statistical information are computed on the basis of products and data present in the Open Food Facts database, and not on all the existing products on the market.
+Similarly, the comparisons to averages, and product comparisons, are established on the basis of products and data present in the Open Food Facts database.

+
+
+
警告

+
+
The information and data is provided only for indicative information. It can contain errors and must not be used for medical purposes.
 
+
+
Disclaimer

+
+
The service is provided as-is. Open Food Facts does not guarantee its conformity to any particular use, and does not guarantee its compatibility with any third-party services.

+ 
+
Similarly, the information and data is provided as-is. Open Food Facts does not guarantee its accuracy, completeness, comprehensiveness and conformity to any particular use.

+
+
The service can be stopped temporarily for maintenance, or for reasons outside the control of Open Food Facts, such as technical problems (hardware or software).

+
+
The publisher of Open Food Facts cannot be held responsible for any possible damage, direct or indirect, or any loss of data, 
+due to the use or the impossibility to use its services, or to the access or impossibility to access the content of the services, or
+to the possible fact that the information and data is not accurate, complete or comprehensive.

+
+ 
 

+
+
+
Terms and conditions for contributors

+
+
Registering as a contributor

+
+
To add and/or edit information and data, especially product data, contributors need to register on the site.

+
+
Contributors agree to enter true information when they register and to update it if it changes.

+
+
Contributions are public
+
+
All contributions are archived and the edit history of the product pages is public. Furthermore, the lists of products added or edited by a specific user are public.

+
+
In order to ensure the integrity and traceability of information and data, the public character of contributions cannot be revoked.

+
+
Licences of contributions

+
+
By adding information, data and/or photos, contributors agree to place irrevocably their contributions under the Database Contents Licence 1.0
+for information and data, and under the Creative Commons Attribution ShareAlike licence for photos.

+
+
+
Attribution of the contributions

+
+
Contributors agree to be credited by re-user by a link to the product to which they contribute.

+
+
Sources of contributions

+
+
Contributors agree to contribute only with information, data and photos for which they possess the reproduction rights.

+
Contributors agree not to add on Open Food Facts information, data and photos from other websites (including other products databases, e-commerce websites, producers sites etc.).

+
Information and data added by contributors must come directly from the label and packaging of the product.

+
Photos added by contributors must have been taken by the contributors themselves.

+
+
Photos of the information and data

+
+
In order to enable the verification of the information and data and the correction of possible errors, contributors should try to upload on Open Food Facts photos of the label and packaging showing the information and data.

+
+
Verification of contributions

+
+
Open Food Facts has no obligation to verify the accuracy and completeness of the information and data.

+
+
Editions of contributions

+
+
Contributions can be edited, corrected or completed by other contributors.

+
+
Removal of contributions

+
+
Contributions can be removed if they are not conform to the service or do not comply to these terms and conditions 
+(for instance non-food products, inaccurate or incomplete contributions, non-personal contributions etc.).

+
+
In case of repeat infringement, all the contributions of a contributor may be removed, and her/his access to the site may be revoked.

+ 
+
+
Vandalism and publication of false or inaccurate data

+
+
Contributors who voluntarily delete information or data and/or who add incorrect information of data will see their access to the site revoked,
+ and legal action against them may be taken.
+

+
+
+
 

+
+
+
Terms and conditions for re-use

+
+
Accuracy, completeness and comprehensiveness of the information and data

+
+
All the terms and conditions for use, warnings and limitations of responsibility that they contain, also apply to re-users.

+
+
Licences

+
+
Three licences apply to the different parts ot the products database of Open Food Facts. The licences are free licences that authorize the use and reproduction of the content for all purposes, including commercial use, under certain conditions,
+especially the attribution and the sharing under the same condition of derivative works.

+
+
The Open Food Facts database is available under the Open Database License.

+
+
Individual contents of the database are available under the Database Contents License.

+
+
Products images are available under the Creative Commons Attribution ShareAlike licence.
+They may contain graphical elements subject to copyright or other rights, that may in some cases be reproduced (quotation rights or fair use). See below for some limits of the licences.
+

+
+
+
+
Licence restriction

+
+
The licences mentioned in the above paragraph cover only the rights that belong to Open Food Facts and its contributors. Other rights of third parties may apply.

+
+
For instance, the Creative Commons Attribution ShareAlike licence for images only covers the photo itself and the rights of the contributors who took the picture.
+Other rights of third parties may apply, such as: copyright for the product design and graphical elements it contains (illustrations, pictures etc.), image rights of people (e.g. celebrities) featured on the packaging, trademark rights etc.

+
+
Depending on the use and on the jurisdictions, exemptions to those third party rights may exist and may apply.
+ For instance "Fair use" in the United States and "quoting right" in Europe.

+
+
It is the responsibility of individuals and entities who wish to re-use the information, data and/or photos to verify 
+by themselves the rights that may apply as well ass exemptions to those rights depending on the planned use and the jurisdictions they
+submit to.

+
+
+
Authorship and attribution

+
+
The individuals and entities who reproduce or re-use information, data and/or photos from the Open Food Facts site or database have
+ to mention the licence and to attribute the authorship to Open Food Facts with
+a link to https://openfoodfacts.org, the appropriate local version (e.g. https://en.openfoodfacts.org) or the product page, when the information and data reproduced or re-used pertain to a specific product.
+Such attribution is also necessary for derivative works.

+
+
Share Alike

+
+
Derivative works must be shared under the same conditions. The text of each licence specifies the exact conditions for sharing derivative works.

+
+
+
Disclaimer

+
+
The responsibility of Open Food Facts, its publisher and its contributors, cannot be engaged if a specific re-use 
+does not conform to law. The re-user needs to take all the appropriate precations and counsel that he/she deems necessary.
+

+
+
 

+
+
General terms and conditions

+
+
The general terms and conditions apply to all: users, contributors and re-users.

+
+
Translations of the terms and conditions for use, contribution and re-use

+
+
These conditions have been translated in English to ease the use of the site for users from around the world for information purposes only.
+In case of discrepancies, 
+the original terms and conditions in French prevail.

+
+
Changes to the terms and conditions for use, contribution and re-use

+
+
The terms and conditions for use, contribution and re-use can be changed at any time.
+Changes go into effect as they are published on the page
+ https://fr.openfoodfacts.org/conditions-d-utilisation.
+ Users, contributors and re-users are invited to consult it regularly.
+ 

+ 
+
+
Acceptation without reserve

+
+
Using, contributing or reusing the site and/or information, data or photos from Open Food Facts implies full acceptance of these terms and conditions of use, contribution and re-use.
+
+
+
Applicable law

+
+
The applicable law is French law.

diff --git a/lang/ja/texts/who-we-are.html b/lang/ja/texts/who-we-are.html
new file mode 100644
index 0000000000000..e6bba95e83665
--- /dev/null
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@@ -0,0 +1,61 @@
+
The Open Food Facts Team

+
+
Open Food Facts is a collaborative project with contributors from all around the world.

+
+
The project was started by Stéphane Gigandet, creator of the food blogs portals Recettes de Cuisine (French) and Very Good Recipes, and
+various other collaborative and/or food-related projects (mostly in French, e.g. Manger Bloguer and Informations Nutritionnelles).

+Stéphane takes care in particular of the technical architecture of Open Food Facts, its development and the hosting of the site and its database.

+
+
貢献者

+
+
The contributors to the Open Food Facts project are people that are passionate about food. They add products to the database and they are also the primary source for improvements and applications ideas through
+the Idea Forum and several others venues for the Open Food Facts community to share and discuss.

+
+
Open Food Facts is a project open to all: you can join us by creating an account in less than a minute, and you can add your first product in a few more minutes.

+
+
Please also join us on the various social networks to learn more about the project and/or start the conversation!

+
+→ Twitter

+→ Google+

+→ Facebook page
+and Facebook contributors group

+
+
+
→ list of contributors to the English version

+
+
The first contributors

+
+
The first contributors contributed much more than the first products: their ideas and enthusiasm is what made the creation of Open Food Facts possible!

+
+
A big thank you to:

+
+

+Marie Claire Saint Maux, 
+Martine Perthuis, 
+André Gigandet, 
+Minouche, 
+Adrien, 
+Pénélope Lucheux, 
+Boljo, 
+Za Nguyen, 
+Marianne, 
+Elsa,
+Caroline Giraud, 
+Nathalie Merceron, 
+Grégoire Clémencin, 
+Clément Tomasella,
+Pricilla Despinoy, 
+Emma, 
+Ariane, 
+Isabelle Hurbain,
+Pauline Prideaux,
+Olivier Vidal, 
+Emyrky, 
+Caroline Constantin, 
+Isabelle Clep, 
+Reinefeuille, 
+FLaure, 
+Alaro
+

+
+
Special thanks to Marie Claire who brought her time and energy to the project from the very start and who added more than 200 products before the public launch!