We are constantly adding ingredients to our database. If you can't find an ingredient, start by searching for a synonym  (e.g. squash and zucchini) or a similar product (e.g cabbage and white cabbage). If you still can’t find your ingredient, feel free to send us a message at support@klimato.com and we will suggest a substitute ingredient to use while we work on including the missing one! Another option is to add your ingredient as a “custom ingredient”, this way it will appear in your recipe, however, it will not be included in the calculations. We only recommend using this option for ingredients in small amounts, or for example herbs and spices.

We always aim to stay updated with the latest research and climate values but some have still not received enough country-specific assessments. If you can’t find the correct country of origin we suggest you use Unknown origin which represents standard values. The standard value is based on an average of the most common countries of origin.

Sometimes it can be difficult to know where your ingredients are from and how they have been produced. For these cases, we suggest you use Unknown origin, conventional to use an average value.

If there is a unit conversion missing for an ingredient you can use convertme.com to get the right conversion (e.g “1dl of olive oil in grams”). Also, please reach out to us by emailing support@klimato.com to inform us that a conversion is missing - we will update it as soon as possible.

You need to add a minimum of two ingredients in order to see the total climate impact of a recipe. If you have added two ingredients and still do not see a climate label, please contact us.

Organically produced ingredients must not use any artificial fertilisers or chemical pesticides. The feed for the animals must be organic and mostly grown on their own farm. It is also important that the animals are allowed to be outdoors and have an outlet for their natural behaviours.

Every food product goes through several stages during the production process, including raw material extraction, farming, factory processing and transportation. All these stages release various amounts of emissions, commonly referred to as greenhouse gas emissions. The most common greenhouse gases are carbon dioxide, methane and nitrous oxide and the amount of emissions released is measured in carbon dioxide equivalents (CO₂ equivalents, CO₂e) to have one standardised unit to compare the effect of different gas emissions.

Meals rated A and B are in line with the Paris Agreement goal or at least allows us to be on a good path to limit temperature increase to well below 2°C above pre-industrial levels by 2050.

A-rated meals (very low) have a carbon footprint of less than 0.40 kg CO₂e/meal and are in line with the Paris Agreement goal to limit temperature increase to well below 2°C above pre-industrial levels. 

B-rated meals (low) have a carbon footprint of 0.40-0.90 kg CO₂e/meal and are in line with the targets set for 2030. These meals puts us on a good path for 2050. Aligned with the Cool Food initiative by WRI.

When creating a new recipe or editing an existing recipe, go to the recipe settings in the left panel of the calculator. Here you can add various languages by clicking “Add language”. Once you have selected your languages, you can rename them in the recipe name or use the auto-translate function. To remove languages from your recipe, delete them from the recipe settings in the left panel using the delete icon.

Yes! While in the recipe calculator, on the left hand side you can select to show ingredient bags. Here you can create a new bag by clicking on new ingredient bag to continue creating a sub-recipe.  Once you are done and have saved you ingredient bag, find your new bag or existing bags in the “Ingredients bags” section in the left panel.

Yes! Once you have saved a recipe, you can find it within your recipe bank on the recipe page. From here you can click the recipe to open the recipe info window, then select “Edit recipe” to make changes to your existing recipe.

You can edit the meal type in the recipe settings in the left panel within the calculator and choose snack (10% of a main course), small course (25% of a main course) or half course (50% of a main course) to reflect your recipe size. It’s set to Auto-select as default, meaning that it selects the meal type automatically based on the recipe weight. 

The more ingredients you add, the more accurate your recipe’s carbon footprint will be. We recommend that you add as many ingredients as you can and most importantly the main ingredients. Sometimes a specific ingredient might not exist, if this is the case please refer to the FAQ “I can’t find the ingredient I’m looking for, what do I do?”.

There are two ways of doing this. Either you add the recipe for a full batch and change the number of portions in the recipe settings in the left panel to the number of guests you expect. Another alternative is to estimate the portion size to 400g and add for example 150 grams of protein, 100 grams of carbs, 50-100 grams of veggies and 50-100 grams of sauce (depending on how your recipe is structured of course).

When creating a menu you can use the recipes within your restaurant or your entire organisation. When adding a recipe to a menu, you'll see a restaurant or organisation icon on the right hand side of the recipe selection dropdown box, to differentiate between your options.

Feel free to send us a message to support@klimato.com and we will try to help you with your design request. Otherwise, one option is to download labels from the Recipe Bank and create a climate labelled menu outside of the Klimato tool.

To create menus in different languages, select the "Language" tab in the right panel. Here you can choose the language for your menu. This will automatically translate your recipes into the chosen language. If you want to change the recipe translation you can do this by either editing the recipe in the calculator and adding a language from the recipe settings, or you can click on the recipe block in the menu creator and “rename” it locally for this specific menu.

The reports show three important KPIs. 
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- The “Total” is the sum of the periods served meals, number of climate-friendly meals within that sum, and the climate impact with various representations.
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- The “Average climate impact per serving” shows the total climate impact per serving divided by the total number of full portions served.
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- The “Climate-friendly meals” shows the percentage of the total number of meals sold for each level of very low, low, medium, high and very high CO₂e emissions.

There is no deadline and feel free to do it whenever you want. However, from our experience, it becomes more difficult to accurately track data if you wait for several monthly reports. It’s best to keep them up to date and create last month’s report during the current month.

This is the case for some customers, especially for restaurants serving a buffet. One solution is to estimate that each guest eats an average of 400-500 grams and if you served a total of 10kg of pasta bolognese, that should be equivalent to 20-25 portions. If you need further assistance regarding this, feel free to send us a message to support@klimato.com

This is a big question with many possible answers. The simplest way is to reduce the amount of dairy and meat (especially ruminant animals such as beef and lamb), then instead change to other types of protein and plant-based dairy alternatives. We would love to assist you with creating as climate-friendly recipes as possible, so just reach out to us at support@klimato.com if you want some more guidance on this.

We have created country specific databases for the climate impact of a variety of different foods, certified by WRI and the Swedish Environmental Research Institute. The calculations are made using life cycle assessments, which means that emissions from e.g. food production, processing and transportation are included. The standard measurement for carbon footprint of food is kg CO₂e and represents the total amount of greenhouse gasses emitted during the whole life cycle of the food.

The climate impact of a recipe is in turn the sum of each ingredient's carbon footprint value added to the recipe, with respect to the amount and country of origin of each ingredient.

Cows produce gases that contain methane, which is a very strong greenhouse gas and therefore contributes more to global warming compared to other animals, such as chicken for example.