The A–E nutrition grade is based on the Nutri-Score system used across Europe. It weighs beneficial nutrients (protein, fibre) against less beneficial ones (saturated fat, sugar, salt) relative to the dish's energy content. A is the most balanced profile; E means higher levels of less beneficial nutrients per serving.
Alongside the grade, each nutrient shows a % of your daily Reference Intake (RI) — for example, "160% RI" for salt means the dish contains more than your recommended daily amount in one serving. These daily reference values follow both EU Regulation 1169/2011 and US FDA guidelines, so the figures are relevant whether you're in Europe or the United States. For most nutrients the recommended daily amounts are very close between the two; the main difference is that the US also highlights cholesterol, vitamin D, calcium, iron and potassium, which ChuGuru now displays in the Vitamins & Minerals section.
Salt is shown in grams (the EU standard) with its sodium equivalent in milligrams alongside it, so it's easy to cross-reference with US nutrition labels which use sodium. Nutritional values come from the EU CIQUAL database, a leading scientific food composition reference.
Your dish's ingredients leave environmental footprints from farm to plate. ChuGuru combines four science-based indicators into a single A–E grade — A is lightest on the planet, E is heaviest. The score follow the EU Product Environmental Footprint (PEF) standards across 4 key indicators not the full set of 16 (the full set can be found in our professional TLC Analytics tool). Climate impact carries the most weight (50%), followed by land & biodiversity (25%), then water use and water ecotoxicity (12.5% each).
ChuGuru uses a peer-reviewed Life Cycle Assessment database maintained by an EU food research institute. AI estimates your dish's ingredients and weights, then matches them to the database. Results are best treated as reliable estimates — real-world variations in sourcing, portion size, and cooking method will always introduce some variation.
- Compare before you order — use the Compare feature to see two dishes side by side
- Look at the planet grade — a one-grade improvement (e.g. C→B) typically means a significant reduction in carbon and water impact
- Portion matters — a smaller chicken dish can score better than a larger plant-based one
- Explore alternatives — the Explore tab shows curated dishes you can analyse before you even search
Food production is responsible for around 26% of global greenhouse gas emissions — more than all the world's cars and planes combined. Your choices at the table are one of the most direct ways you can reduce your personal footprint.
Highest impact: Beef (up to 20× more than chicken), lamb, cheese, and chocolate.
Lowest impact: Lentils, beans, tofu, most vegetables and fruits.
Swapping a beef dish for chicken or a plant-based option on just one meal out can cut your food footprint for that meal by 60–80%.
- Carbon footprint — greenhouse gas emissions, in kg CO₂ equivalent
- Water use — freshwater consumed from farm to plate
- Land & biodiversity — measured in Eco-Points, reflecting damage to wildlife habitats
- Water ecotoxicity — harmful pollutants (fertilisers, pesticides, animal waste) entering rivers and streams
Area alone doesn't capture nature's value. Clearing 100 m² of Amazon rainforest is catastrophically different from using 100 m² of existing farmland. Eco-Points score the damage to biodiversity — species loss risk and ecosystem harm — not just the physical footprint. A higher score means greater risk to wildlife.