Data Requirements
Accurate environmental assessment depends on comprehensive product data. This guide explains exactly what information you'll need to provide and how to gather it efficiently.
Data Collection Checklist
Use this checklist to prepare for your Eaternity Score assessment:
- Product specification and serving size
- Complete ingredient list with quantities
- Ingredient origins (country/region)
- Production methods and certifications
- Processing details and energy use
- Packaging specifications and materials
- Transportation routes and modes
- Storage requirements
Time-Saving Tip
Gathering this data typically takes 1-2 weeks. Start early and assign a team member with access to procurement, production, and supply chain information.
1. Product Specification
Basic Product Information
Product Name
- Commercial name as appears on packaging
- Internal product code or SKU
- Product category (snack, beverage, ready meal, etc.)
Product Description
- Brief description (2-3 sentences)
- Target consumer segment
- Unique selling points
Serving Size
- Standard serving size (e.g., "200g", "330ml")
- Servings per package
- Net weight of product
- Drained weight (if applicable for canned/jarred products)
Product Category
- FoodEx2 classification (if known)
- Consumer-facing category (e.g., "Organic breakfast cereal")
- Dietary classifications (vegan, vegetarian, gluten-free, etc.)
Example: Product Specification
Product Name: "Organic Tomato Basil Pasta Sauce"
Product Code: SKU-12345
Category: "Pasta Sauce / Condiment"
Serving Size: 125g
Servings per Jar: 3
Net Weight: 375g
Dietary: Vegan, Gluten-Free
2. Ingredient List
Complete Ingredient Listing
Provide the complete ingredient list exactly as it appears on packaging, along with:
Ingredient Quantities
- Exact weight or volume of each ingredient
- Percentage of total product weight
- Include minor ingredients (spices, additives)
Ingredient Specifications
- Botanical or scientific name (if applicable)
- Processing state (fresh, dried, concentrated, etc.)
- Quality grade or specification
Example: Ingredient List
| Ingredient | Quantity (g) | % of Total | Specification |
|---|---|---|---|
| Tomatoes | 280g | 74.7% | Peeled, diced |
| Water | 40g | 10.7% | - |
| Olive Oil | 20g | 5.3% | Extra virgin |
| Onions | 15g | 4.0% | Fresh, diced |
| Basil | 10g | 2.7% | Fresh leaves |
| Garlic | 5g | 1.3% | Fresh, minced |
| Salt | 3g | 0.8% | Sea salt |
| Black Pepper | 2g | 0.5% | Ground |
Recipe Confidentiality
All product data is treated with strict confidentiality. We can sign NDAs to protect your proprietary recipes and formulations.
3. Ingredient Origins
Geographic Sourcing
For each ingredient, provide:
Country or Region
- Primary sourcing country (e.g., "Spain", "California, USA")
- Alternative sourcing regions (if seasonal variation)
- Percentage from each region (if multiple sources)
Production Location
- Farm/plantation location (if known)
- Processing facility location
- Regional climate zone (Mediterranean, tropical, temperate, etc.)
Seasonality
- Months sourced from each region
- In-season vs. out-of-season sourcing
- Storage period before use
Example: Origin Tracking
| Ingredient | Primary Origin | Secondary Origin | Season | Notes |
|---|---|---|---|---|
| Tomatoes | Spain (Andalusia) | Italy (Sicily) | Jun-Sep: Spain Oct-May: Italy | Field-grown |
| Olive Oil | Greece (Crete) | - | Year-round | Single estate |
| Basil | Netherlands | Italy | Year-round: NL Summer: Italy | Greenhouse (NL) |
| Garlic | China | Spain | Year-round | Dried product |
Origin Impact on Scores
Why origins matter:
- Climate: Transport distance, production practices vary by region
- Water: Regional water scarcity factors (Spanish tomatoes vs. Italian)
- Rainforest: Deforestation risk varies by country (e.g., Brazilian vs. US soy)
- Animal Welfare: Different regulatory standards by country
4. Production Methods & Certifications
Agricultural Production
Farming Method
- Conventional agriculture
- Organic certified
- Regenerative agriculture
- Biodynamic
- Integrated pest management
Growing Method
- Field-grown (outdoor)
- Greenhouse (heated/unheated)
- Hydroponic
- Vertical farming
- Wild-harvested
Livestock Production (if applicable)
- Pasture-raised
- Free-range
- Barn-raised
- Feedlot/intensive
- Aquaculture method (for seafood)
Certifications
Provide certification details for:
Environmental Certifications
- Organic (EU Organic, USDA Organic, etc.)
- Rainforest Alliance
- Fairtrade
- Regenerative Organic Certified
- Carbon Neutral Certified
Animal Welfare (if applicable)
- Certified Humane
- Animal Welfare Approved
- Free Range Certified
- Organic livestock standards
Sustainability Certifications
- Marine Stewardship Council (MSC) for seafood
- Forest Stewardship Council (FSC) for packaging
- Roundtable on Sustainable Palm Oil (RSPO)
- ProTerra (sustainable soy)
Example: Certification Documentation
Tomatoes:
- Certification: "EU Organic"
- Certifier: "ICEA (IT-BIO-006)"
- Certificate Number: "ABC123456"
- Validity: "2024-2025"
Olive Oil:
- Certification: "PDO Crete"
- Origin Protection: "Protected Designation of Origin"
- Certificate Number: "GR-PDO-789"
Certification Value
Certifications can significantly improve your environmental scores. Organic farming typically shows 10-30% lower climate impact due to reduced synthetic fertilizer use.
5. Processing Details
Manufacturing Processes
Document all processing steps:
Primary Processes
- Washing and cleaning
- Cutting, slicing, or grinding
- Mixing and blending
- Heating or cooking (temperature, duration)
- Cooling or freezing
- Drying or concentration
- Fermentation
- Packaging line operations
Energy Consumption
- Total energy use per production batch
- Energy source (electricity, natural gas, steam)
- Renewable energy percentage
- Energy efficiency measures
Water Usage
- Volume of water per production batch
- Water source (municipal, well, rainwater)
- Water recycling systems
- Wastewater treatment method
Example: Processing Data
Process: "Tomato Sauce Production"
Steps:
1. Washing:
- Energy: 2 kWh electricity per 100kg tomatoes
- Water: 50 liters per 100kg tomatoes
2. Blanching:
- Energy: 5 kWh steam per 100kg
- Temperature: 85°C for 3 minutes
3. Crushing:
- Energy: 1 kWh electricity per 100kg
4. Cooking:
- Energy: 8 kWh natural gas per 100kg
- Temperature: 95°C for 20 minutes
5. Filling & Sealing:
- Energy: 0.5 kWh electricity per 100 jars
Energy Mix:
- Grid Electricity: 70%
- Renewable (Solar): 30%
Data Quality Levels
Don't worry if you don't have exact energy data:
| Data Quality | What You Provide | Impact on Score |
|---|---|---|
| High | Actual energy meters, utility bills | Most accurate score |
| Medium | Production manager estimates, typical values | Good accuracy (±10%) |
| Low | "We heat to 95°C for 20 minutes" | Industry average used (±20%) |
6. Packaging Specifications
Primary Packaging
Package Type
- Bottle, jar, can, pouch, box, wrapper, etc.
- Closure type (cap, lid, seal)
- Label material and size
Material Composition
- Primary material (glass, PET, aluminum, paperboard, etc.)
- Material weight (grams)
- Recycled content percentage
- Liner or coating materials
End-of-Life
- Recyclability in target markets
- Deposit return system participation
- Compostability certifications
- Typical disposal method (recycling, landfill, incineration)
Secondary Packaging
Shipping Packaging
- Box material (corrugated cardboard, plastic wrap)
- Material weight per unit
- Units per shipping case
- Pallet specifications
Example: Packaging Data
Primary Package:
- Type: Glass jar
- Material: Soda-lime glass
- Weight: 320g (empty jar)
- Recycled Content: 40%
- Closure: Metal screw cap (5g, tinplate)
- Label: Paper label (2g)
- Recyclability: "Widely recyclable"
Secondary Package:
- Type: Corrugated cardboard box
- Material: 100% recycled cardboard
- Weight: 150g
- Units per Box: 12 jars
- Recyclability: "Widely recyclable"
Packaging Impact
Packaging typically represents:
- 5-15% of climate impact for shelf-stable products
- 20-40% of climate impact for beverages in single-use containers
- Significant improvement potential through lightweighting, recycled content, and reusable systems
7. Transportation
Ingredient Transport
For each major ingredient:
Transport to Manufacturer
- Origin location (farm/supplier facility)
- Destination (your manufacturing facility)
- Transport mode (truck, ship, rail, air)
- Distance (kilometers)
- Refrigeration required (yes/no)
Import Details (if applicable)
- Port of entry
- Intermodal transport (ship + truck, etc.)
- Storage warehouses in transit
Finished Product Distribution
Primary Distribution
- Manufacturing facility to distribution center
- Transport mode and distance
- Storage duration at distribution center
Retail Distribution
- Distribution center to retail stores
- Average distance to end consumer
- Storage requirements (refrigerated, frozen, ambient)
Example: Transportation Data
Ingredient Transport:
Tomatoes (Spain → Netherlands):
- Route: Almería, Spain → Rotterdam, NL
- Mode: Refrigerated truck
- Distance: 2,400 km
- Frequency: Weekly deliveries
Olive Oil (Greece → Netherlands):
- Route: Heraklion, Crete → Rotterdam, NL
- Mode: Ship (container)
- Distance: 3,200 nautical miles
- Storage: Ambient temperature
Finished Product Distribution:
Manufacturer → Distribution Center:
- Distance: 50 km
- Mode: Truck (ambient)
Distribution Center → Retail:
- Average Distance: 200 km
- Mode: Truck (ambient)
- Storage: Ambient shelf-stable
Transport Impact
Transportation impact varies significantly:
- Air freight: 50x higher climate impact than sea freight
- Refrigerated transport: 2x higher impact than ambient
- Local sourcing: Can reduce impact by 5-20% depending on product
- Sea freight: Minimal impact for non-perishable goods
8. Storage Requirements
Manufacturer Storage
Ingredient Storage
- Temperature requirements (ambient, refrigerated, frozen)
- Storage duration before use
- Humidity control requirements
- Controlled atmosphere (if applicable)
Finished Product Storage
- Warehouse temperature
- Storage duration before distribution
- Shelf life and expiration dating
Retail Storage
In-Store Conditions
- Display method (shelf, refrigerated, frozen)
- Typical time on shelf before purchase
- Energy requirements
Consumer Storage
Home Storage
- Recommended storage (pantry, refrigerator, freezer)
- Storage duration before consumption
- Preparation requirements (cooking, heating, thawing)
Example: Storage Data
Ingredient Storage:
Tomatoes:
- Temperature: 4°C (refrigerated)
- Duration: 1-3 days before processing
Olive Oil:
- Temperature: 15-20°C (ambient)
- Duration: 1-6 months
Finished Product Storage:
Manufacturer Warehouse:
- Temperature: 15-25°C (ambient)
- Duration: 0-4 weeks
Retail:
- Display: Ambient shelf
- Typical Shelf Time: 2-8 weeks
Consumer:
- Storage: Pantry (unopened), Refrigerator (opened)
- Shelf Life: 24 months (unopened), 7 days (opened)
9. Additional Information (Optional)
Process Innovations
Any unique sustainability features:
- Solar panels or renewable energy
- Water recycling systems
- Waste reduction initiatives
- Regenerative agriculture practices
- Carbon offset programs
Supply Chain Transparency
Advanced traceability:
- Blockchain tracking
- Direct supplier relationships
- Farm-level traceability
- Third-party audits
Historical Data
For tracking improvements:
- Previous recipe formulations
- Past ingredient sourcing
- Process changes over time
Data Submission Process
How to Submit
- Complete Questionnaire — Structured forms provided by Eaternity
- Upload Documents — Secure portal for certificates, specifications
- Initial Review — We check for completeness within 48 hours
- Clarification Call — Address any questions or gaps
- Final Confirmation — Lock data and begin calculation
Data Formats
We accept:
- Excel/CSV — Structured ingredient lists
- PDF — Certificates, specifications, technical data sheets
- Photos — Packaging, labels, production process
- CAD Files — Packaging designs (for material weights)
Confidentiality
All data is protected by:
- Non-disclosure agreements (NDAs)
- Secure data storage (encrypted, access-controlled)
- Limited internal access (need-to-know basis)
- No sharing with third parties without consent
Data Support
Our team is available to help you gather data, interpret technical specifications, and fill gaps with industry averages where necessary.
Common Data Gaps & Solutions
Missing Ingredient Origins
Problem: "I don't know exactly where my ingredients come from"
Solution:
- Contact your suppliers for sourcing information
- Use purchase orders or certificates of origin
- We can use representative country averages if specific data unavailable
Unknown Energy Consumption
Problem: "We don't track energy per product batch"
Solution:
- Provide total facility energy and production volume
- We calculate per-product allocation
- Industry-specific energy benchmarks used if needed
Multiple Suppliers
Problem: "We have 3 different tomato suppliers"
Solution:
- Provide percentage from each supplier
- Include seasonal variations
- We create weighted average based on actual sourcing
Confidential Recipe
Problem: "Can I share my recipe without revealing exact proportions?"
Solution:
- We can sign additional confidentiality agreements
- Ingredient ranges acceptable (e.g., "15-20% olive oil")
- High-level categories possible for minor ingredients
Data Quality Impact
How Data Quality Affects Your Score
| Data Completeness | Score Accuracy | Confidence Interval |
|---|---|---|
| 90-100% | ±5% | High confidence |
| 70-90% | ±10% | Good confidence |
| 50-70% | ±20% | Moderate confidence |
| less than 50% | ±30%+ | Low confidence (not recommended for public claims) |
Improving Accuracy Over Time
Start with available data and improve:
Year 1: Use supplier estimates and industry averages Year 2: Request actual data from key suppliers Year 3: Implement direct monitoring and traceability
Next Steps
- Scoring Process — What happens after data submission
- Pricing — Current pricing information
- Methodology — How calculations are performed
- Contact Eaternity — Start your assessment