Top Tools for Food Carbon Footprint Calculation
In foodservice and hospitality, “carbon footprint” comes up a lot. But not every calculator is built for ingredients, recipes, and real-world operations—and not every system can carry you from...
Klimato Insights: Your Go-To Guide for Climate-Smart Food SOLUTIONS
Welcome to Klimato Insights, where sustainability meets profitability. Whether you're a chef, caterer, or food industry leader, we break down the latest trends, regulations, and best practices to help you lower your carbon footprint while keeping your margins high. No fluff, just actionable insights.
How to Calculate the Carbon Footprint of Food
Every meal has a climate story. From field to fork, each ingredient carries its own emissions—from fertilizer and feed to transport, packaging, and waste.
For restaurants, caterers, and...
CSRD Reporting for Food Businesses: What You Need to Prepare in 2025
2025 is a reset year for sustainability reporting in Europe. The European Commission has proposed an Omnibus package to simplify parts of CSRD and delay it for most organizations, changing who...
Visual Guide: Scope 1, 2 and 3 Emissions Explained for Food Businesses
If you work in foodservice or hospitality, you’ve likely heard of Scope 1, 2, and 3 emissions. But let’s face it: these categories can feel abstract until you see how they actually play out in your...
GHG Protocol vs CSRD: What Food Businesses Need to Know
If you work in foodservice or hospitality, chances are you’ve heard of both the Greenhouse Gas (GHG) Protocol and the Corporate Sustainability Reporting Directive (CSRD). They’re two of the most...
Net Zero and Scope 1–3 for Catering & Hotels
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...
Examples of Scope 1, 2, and 3 Emissions in the Food Industry
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 Reduction: Cut CO₂e in the Kitchen
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)...
Food Carbon Footprint: Methods & Real-World Impact for Food Businesses
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...
Sustainable Food Procurement That Cuts Scope 3 Emissions
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...
Sustainable Menu Design: Shape Your Menu for Climate & Profit
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.
How Luxury Hotels Drive Margins with Environmental Sustainability
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...
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