Where Emissions Concentrate Across Procurement
Across Klimato's customer data, a small number of ingredient categories consistently account for the majority of procurement emissions—and that profile is shifting. This report shows what that movement means, and how much of it goes unrecognized without SKU-level measurement.
The Mapping Challenge at Enterprise Scale
Most contract caterers have procurement data. The gap is in connecting it to emissions factors at the ingredient level. This report sets out what separates organizations that manage this well from those that rebuild their data from scratch each reporting cycle.
What Scope 3 Category 1 Scrutiny Now Looks Like
SBTi adoption, FLAG emissions requirements under the GHG Protocol, and procurement teams at large corporate accounts comparing sustainability credentials across caterers have moved Scope 3 Category 1 from voluntary to expected. This report covers the three questions your clients are most likely to ask.
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We highly recommend working with Klimato for any hotel that wants to distinguish itself through its commitment to the environment. Not only will you be contributing to a more sustainable future, you will also earn the trust and respect of your guests.
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Clients are really impressed by our work with Klimato - especially for meetings and events - and in some cases, it helps us to win business deals. It also gives us a clear competitive advantage compared to other hotels in the city.
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The climate impact insights that Klimato provides are becoming more important by the day, and the food I can cook with their help will be dominant in the future. Sodexo as a large company can influence many people to eat better, and we must take these steps together to contribute to a better future.
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I’m impressed by the user-friendliness of the app - it is very simple, clear, and precise. Composing new recipes is not too time-consuming, and monthly reporting is great to keep us updated on our progress.
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By working with Klimato and encouraging and educating clients to make conscious choices when they are with us, we’re bringing a huge new dynamic to the way we cater for events that can only have a bigger, positive impact for all.
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We're at the forefront of everything to do with sustainability. Our customers could easily buy food from shops in Helsingborg before boarding our ferries, so we (and our food) have to stand out.
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Using Klimato, we have reduced our emissions from the dishes we serve, and we are proud that all of our salads and wraps have a carbon footprint of less than 0.5kg CO2e.
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As a huge company with global scale, we need to lead the way with sustainability, because if we don't make changes, who will? So it's important to raise awareness about the climate, and it's also a business opportunity. The trend will go towards more vegetarian/flexitarian diets.
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Carbon-labeling our menus is an important step on our sustainability journey and Klimato has been the perfect partner to help us get there.
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We work with Klimato to help us map the carbon footprint of all the dishes we produce. We've found this extremely useful in how we plan and put our dishes together. We would highly recommend Klimato to anyone looking to reduce their carbon footprint.
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We wanted to allow the staff and students to see the carbon impact of their food and also make an informed choice. Although food is such an individual choice, this shows that you can make a difference with it.
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Our sustainability work has really taken off with the help of Klimato! Thanks to their calculation tool we have raised the awareness of our climate impact together with our restaurant guests. It's great!
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By displaying the carbon footprint on our menus we affirm our commitment to sustainability and are able to inform our customers about the carbon impact of their meal. With Klimato, we can effectively share carbon reports with our clients to see trends and provide data to ensure we are moving in the right direction.
