.png?width=940&height=788&name=Namnl%C3%B6s%20design%20(8).png)
Flora Food Group Joins Klimato Database
Sustainability and transparency are key at the leading plant-based food producer.
Read case study →
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!
Read case study →
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.
Read case study →.jpg?width=3369&height=2527&name=bb16%20(1).jpg)
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.
Read case study →
ADDING VALUE WITH FERRY OPERATOR FORSEA
Learn how the ferry operator ForSea gained a competitive advantage with Klimato through their ambitious sustainability strategy.
Read case study →
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.
Read case study →
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!
Read case study →
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!
Read case study →
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.
Read case study →