Voco Oxford Hotels: Elevating Event Sustainability with Klimato’s Carbon Labeling
Attracting more event bookings by offering climate-friendly catering options.
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Flora Food Group Joins Klimato Database
Sustainability and transparency are key at the leading plant-based food producer.
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REACHING CLIMATE GOALS WITH ASIA AKKER BRYGGE
Read how the first UN certified restaurant in the whole world became even more sustainable with Klimato's help!
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How Hoxton Poblenou reduced their sold dishes’ carbon footprint by 42%
With the help of Klimato, Hoxton Poblenou achieved brilliant results thanks to a new, climate optimized menu.
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HOW CANTEEN EMISSIONS WERE REDUCED BY 66%
The Sodexo-run canteen at the AstraZeneca R&D is working with Klimato to help hungry researchers make more climate-friendly choices.
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ADDING VALUE WITH FERRY OPERATOR FORSEA
Learn how the ferry operator ForSea gained a competitive advantage with Klimato through their ambitious sustainability strategy.
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HOW A LUNCH CANTEEN INSPIRED THE WHOLE GLOBAL ENTERPRISE
Restaurant Björken - the Sodexo-operated canteen at pharmaceutical company Cytiva - serves around 800 hungry guests daily, and took on the challenge to make more sustainable food choices while not compromising taste.
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MEETING AMBITIOUS CLIMATE TARGETS WITH READY-MEAL CHAIN LETT
Lett is a ready-meal chain specialized in salads, wraps and bowls, dedicated to making changes to become more sustainable with Klimato. Let's see the changes a ready-mail chain can make in order to reach its climate targets!
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HOW SODEXO NORWAY WENT ABOVE AND BEYOND WITH FOOD SUSTAINABILITY
Sodexo is a household name in Norway, with a total of 47 sites. As a large corporation they understand - and are increasingly expected to account for - the impact their business has on the climate. See what changes they have been making!
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REDUCING FOOD CARBON EMISSIONS IN CHURCHILL COLLEGE BY 55%
Churchill College has identified food as being one of their main hotspots when trying to reach their ESG goals. To tackle the goals through food, the university decided to create a sustainable food culture by informing and engaging staff and students.
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