Eco-score: Vinz makes eco logical


A crucial part of the Eco-Score

A product’s Eco-Score is based on its life cycle assessment and the bonus-malus system. The latter looks at five indicators: production method, origin, environmental policy of the country of origin, packaging and the impact on biodiversity. Sounds a bit confusing? Allow Vinz to explain it in a nutshell!

Eco-Score: the 5 bonus-malus indicators

Production method

The production method can improve a product’s Eco-Score if, for example, an effort is made to limit CO2 emissions. Conversely, the production method can also have a negative effect.

Bonus-malus: a crucial part of the Eco-Score


How far does a product have to travel from the country of cultivation to the country of sale? And what is the means of transportation? Both factors affect the Eco-Score.

Environmental policy

When it comes to origin, we don't just look at the distance the product has to travel. We also examine the environmental policy of the country of origin. The better the policy, the higher the product’s Eco-Score.

Bonus-malus: a crucial part of the Eco-Score


A product’s packaging also plays a role in the bonus-malus calculation. Non-recyclable packaging, for instance, automatically leads to penalty points.

Bonus-malus: a crucial part of the Eco-Score


Some products have a negative impact on biodiversity, e.g. because they cause deforestation or overfishing. If that is the case, their Eco-score is lowered. Naturally, however, bonus points are given to products that have a positive impact on biodiversity.

Bonus-malus: a crucial part of the Eco-Score

Related ...

Do you want to know how eco-logical the Eco-score actually is? In a few short videos, Vinz Kanté explains everything in a simple and transparent way.

A life cycle assessment looks at a product's environmental impact during six phases, from its origin to its (correct!) disposal. Find out all about this assessment and how it affects the Eco-Score.

What is the Eco-Score of potato chips? And what about tomato sauce? And how does mayonnaise manage to get a C label? Learn all about it.