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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!

How Øya formed customer behavior

Big music festival, Øyafestivalen wanted to cut down on carbon and motivate participants to go greener. Find out about their initiatives!

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.

adding value with ferry operator

How to beat competition and add competitive advantage through a sustainable strategy, let's see sustainable ferry operator's strategy! 

HOW LUNCH CANTEEN MET ITS CLIMATE TARGETS AS A LARGE COMPANY

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.

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!

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!

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.

THE Greenhouse gas EMISSION ANALYSIS OF FOOD COMPONENTS

Get to know the basics of food emissions: from the measurements to the emission difference of different food groups!

Life Cycle Assessment (LCA) Explained

Sustainability is setting a new standard and it starts here with food emissions. Our article explains how they are measured by LCA.

CSRD and the food industry: the steps you need to take

Get to grips with this new directive, CSRD because in a few years, we’ll all be talking about the wonderful effects of it on sustainability businesses. 

Local vs seasonal food: Which one is better and how to choose between them

HOW TO OPTIMIZE RECIPES IN KLIMATO: AN EXPERT CHEAT SHEET FOR SAVING CARBON (AND COST) BY SWAPPING INGREDIENTS

Learn how to reduce the carbon footprint (and costs) of  dishes by searching for substitute ingredients with a lower footprint.

How to leverage sustainability marketing: insights into a greener communication strategy

Sustainability marketing has become a hot item over the past decade, with many businesses implying it while finding it to be not only ethical, but also profitable.

Optimizing your Food Inventory Management with Sustainability Data

Read some expert tips on how to include sustainability in your food inventory management for better, greener results.

HOW SUSTAINABILITY MARKETING CAN HELP EMPLOYER BRANDING FOR BETTER TALENT ACQUISITION AND RETENTION

Learn how effective employer branding can leverage sustainability marketing and affect a business’ appeal to potential employees.

CHOOSING ORGANIC VS CONVENTIONAL FARMING: IMPACT ON CLIMATE, NUTRITION, AND YIELD

We are unpacking the difference between organic and conventional farming of food when it comes to nutrition and sustainability.

WHAT DOES SCOPE 3 REPORTING MEAN FOR THE FOOD INDUSTRY?

Scope 3 emissions are a huge part of food industry emissions and reporting on them can be quite tricky. Let's get to the bottom of it!

HOW CARBON LABELS CHANGE CUSTOMER BEHAVIOR IN THE FOOD INDUSTRY

Many researchers are analyzing carbon labels' effects on greener consumer behavior. Let's see the latest studies!

How to maximize profitability in the hospitality and food industry

Hospitality businesses might not pay attention to green goals when facing everyday issues; however, sustainability can offer viable business opportunities.

FROM FIELD TO FORK: THE IMPACT OF FOOD SUPPLY CHAINS

By understanding your supply chain you can cut business costs, pinpoint inefficiencies, lower your environmental impacts and prepare yourself for new industry standards.

Benefitting from sustainable ingredients

It is a tricky task to choose between different produce. We are discovering how to go about differentiating local, seasonal, organic and conventional produce!

The sustainability marketing guide

We discover the basics, the market landscape, the competitive advantage and also the best practices and trends of sustainability marketing for hospitality businesses.

Ingredient impact 101

In order to reduce food-related emissions, the first step is to know your ingredients and their impact to design better recipes. Then you have to make the right ingredient swaps. In this guide we provide some practical suggestions and inspirations for this.

The sector specific challenges of csrd

The CSRD gives a cross-industry standard for sustainability reporting, but implementing the directive will be very different for each sector. Your CSRD report could be simple or complex, 

scope 3 reporting

Scope 3 is not a trivial business. One estimate suggests that 90% of food company emissions come from the value chain. And for anyone who wants to improve or start on their Scope 3 reporting, this guide will explain the basics and also the challenges each sector faces in the hospitality industry.