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How Sodexo’s Restaurant at AstraZeneca R&D Center reduced their emissions by 66%

The Sodexo-run canteen at the AstraZeneca Research & Development Centre (RDC) is working with Klimato to help hungry researchers make more climate-friendly food choices for their daily lunch.




Macclesfield, UK


Corporate Canteen, Catering

Uses Klimato for

Calculating emissions, Carbon labelling and Sustainability reporting

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“I’m impressed by the user-friendliness of the app - it is very simple, clear and precise. Composition of new recipes is not too time-consuming, and monthly reporting is great to keep us updated on our progress.”

- Karl Griffiths, Head Chef, AstraZeneca RDC‍

The Challenge

Becoming even more sustainable by reducing the canteen’s carbon footprint

In July 2021, Sodexo committed to start measuring and tracking the carbon footprint of the food they serve in the canteens they manage across the UK. For caterers, typically 80-90% of total emissions are Scope 3 emissions: these are essentially emissions that are attributable to food, as the ingredients make their way along the value chain to the plate. Sodexo needed Klimato’s help in learning how to practically reduce these emissions and track their progress optimally over time.


The Solution

To address this challenge, Sodexo decided to use Klimato’s features in the following ways:

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Calculator feature - to measure carbon emissions

Sodexo AZ inputted their ingredients into Klimato’s recipe calculator to calculate all their dishes’ carbon footprint. Because of this feature, they have been able to identify hotspots in recipes and reduce quantities or swap out ingredients with a high carbon footprint where appropriate. 

Carbon Labels - to communicate and educate

Carbon labels are now visible on the canteen menus, helping AstraZeneca staff to make smarter decisions and choose more climate-friendly meals everyday, while at the same time creating awareness on food-related emissions.

Reporting feature - to track and compare

Sodexo produces monthly sustainability reports to track their development and impact. These reports are based on their sales data and help Sodexo keep on track so they can hit their sustainability goals, while continuously optimizing their menus.



From July 2021 to August 2023, AZ Macclesfield has reduced their carbon footprint per dish served by more than 66% (from 1.5 kg CO2e to 0.5 kg CO2e)! This progress just goes to show how knowledge is key, and by measuring first, you can easily find ways to reduce your emissions efficiently.

Considering that the average carbon footprint per meal was already below the UK average (1.6 kg CO2e) prior to the collaboration, the Head Chef at RDC was on the right path before working with Klimato. However, guidance and support on how to improve recipes to further reduce their carbon footprint and implementation of monthly reports to track their progress has made it easier for Sodexo to stay on track and truly raise their sustainability game.

Chef Karl and his kitchen team are true climate champions, and we look forward to following their progress on their sustainability journey towards a greener food concept at AstraZeneca RDC with Sodexo.

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Klimato makes it easier to Reduce emissions from food and meet sustainability Goals

Through carbon emission calculation, carbon-labeled menus and monthly reports, Sodexo has successfully engaged employees and visitors by empowering them to make informed choices, proving that they are a pioneer within the catering sector. Together with Klimato, Sodexo is proud to continue their journey towards reducing their food’s carbon impact and inspiring future generations to embrace sustainable food cultures.


Join the community of caterers making the food industry more sustainable

We also work with caterers like Compass Group, Artizian Catering, Aspens Services, Nordrest and Coor.

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