This document discusses Open Food Facts, an open and collaborative database created to provide transparency around the ingredients and nutritional information of food products. It launched in 2012 and now has over 1200 contributors and data on 24,000 products. The database aims to decrypt labels by providing information on additives, allergens and nutrition for consumers. It also allows users to compare products and is available under an open license for anyone to freely use and reuse. The challenges discussed include expanding internationally while managing organic growth through prioritization and coordination among volunteers.