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.
The food industry is transforming, and fast. From retail giants to restaurant chains, food businesses are under pressure to reduce emissions, meet reporting requirements, and deliver on...
In hospitality, guest experience is everything. But modern guests aren’t just looking for thread count and cocktail menus; they’re checking your sustainability credentials. From boutique hotels to...
There’s a quiet revolution happening in hospitality, and it’s not about thread counts or check-in tech. It’s about carbon. More specifically, it’s about the hotel industry finally getting...
The pressure is on for hotels to prove their commitment to sustainability—without compromising guest experience. Whether you're managing a boutique escape or a global chain, there’s one metric...
When you're bidding for contracts in complex tender processes, sustainable catering is a hefty strategic differentiator. Here's why choosing sustainable event catering can elevate your bid and...
In 2025, sustainability isn’t just a checkbox, it’s a margin driver. Contract caterers who can prove their impact are winning more tenders, reducing costs, and standing out with clients who now...
As governments double down on climate targets and corporate accountability ramps up, the food industry is bracing for impact. One of the most hotly debated (and poorly understood) mechanisms in...
As climate deadlines loom and pressure mounts, food businesses are turning their gaze to an unlikely hero; procurement. With Scope 3 emissions—those indirect emissions from purchased goods and...
Did you know food businesses waste up to 15% of revenue on inefficiencies tied to emissions-heavy operations? AI is now stepping in to flip the script fast. From menu engineering to optimizing...
Sustainability has long been categorized as a “nice-to-have.” A moral checkbox. A marketing talking point.
But here’s the thing: it’s also a money-maker.
Superfoods: celebrated by wellness gurus, adored by chefs, and, if you follow headlines, apparently environmental villains. Avocados guzzle water. Almonds destroy bee colonies. Quinoa fuels...
Sustainability reporting is no longer a “nice-to-have” for food businesses—it’s a regulatory must. With frameworks like the Corporate Sustainability Reporting Directive (CSRD) ramping up disclosure...
We're a team of scientists and technologists building tools to help food businesses become more sustainable.
