Klimato Insights: Your Go-To Guide for Climate-Smart Food SOLUTIONS

Net zero is no longer a distant target. It’s shaping how food businesses compete, how tenders are won, and how hotels and caterers are judged by clients and guests. The question is: how do you...

When food businesses talk about carbon, what do Scope 1, 2, and 3 emissions actually look like in practice? Below are real-world examples across hospitality, catering, and food supply chains to...

Food waste is not just a moral issue, but a serious climate issue. Every piece of trashed food represents wasted energy, water, land, and labor. When that food decomposes (especially in landfills)...

From paddock to plate, food production is responsible for 34% of global greenhouse gas emissions. That stat alone makes one thing clear: reducing the climate impact of food isn't optional, it's...

From ingredient sourcing to supplier selection, every purchasing decision in the food industry shapes your climate impact. If you’re serious about hitting Net Zero goals, or even just staying...

Great menus don’t just taste good, they think good. Sustainable menu design is your chance to lead with impact, from lowering food-system emissions to boosting your brand and bottom line.

In the luxury hotel market, the guest experience is everything. Increasingly, that experience is shaped not just by comfort, service, and design, but by how a property approaches hospitality...

Eco friendly catering has a reputation problem. It’s often seen as expensive, impractical, or something you only do to tick a box. But the reality is different—and more relevant than ever for...

Today’s leading food producers aren’t just reacting to climate pressure. Rather, they’re using sustainability to future-proof their operations, meet buyer demands, and gain market share. If you’re...

When companies start exploring sustainability tools, emissions tracking often feels like a compliance checkbox. But the right emissions calculator does much more than report numbers. It reveals...

Sustainability has moved from optional to expected in the hotel industry. But beyond reducing emissions, what’s the business case for prioritizing sustainable practices?

Corporate clients, public institutions, and event organizers are tightening their sustainability requirements—and caterers who can’t provide climate data are losing out. Meanwhile, those who can...