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.
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...
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...
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 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 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...
We're a team of scientists and technologists building tools to help food businesses become more sustainable.
