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 turn a broad climate goal into concrete Scope 1, 2, and 3 actions that fit your operations?
In this post, we break down what Net Zero actually means in practice for catering and hospitality, where emissions sit across the scopes, and how to focus your efforts.
What Does “Net Zero” Actually Mean?
“Net Zero” means balancing the greenhouse gas emissions you emit with those you remove (via carbon sinks, offsets, or mitigation). With the new Corporate Net-Zero Standard (v2) in development, organizations are being pushed to set separate, explicit targets for Scope 1, 2, and 3, rather than lumping them together. For hospitality and food businesses, that means making progress in your own kitchens and fleets, and deep into your supply chains.
Why Net Zero Matters for Catering & Hotels
• Tender & procurement requirements: Sustainability is becoming a standard clause, not a side note.
• Stakeholder trust: Net Zero claims without Scope 3 data are viewed as incomplete.
• Operational efficiency: Energy efficiency and waste reduction lower both emissions and costs.
• Regulation: Standards like CSRD demand disclosure across all scopes.
In most food businesses, Scope 3 emissions make up ~90% of the total footprint. Ignoring them means missing the majority of your climate impact.
Net Zero Strategy by Scope
Scope 1 (Direct Emissions)
• Shift from gas to electric or induction cooking.
• Transition fleets to electric or low-carbon fuels.
• Tighten maintenance to prevent refrigerant leakage.
Scope 2 (Purchased Energy)
• Switch to renewable electricity contracts or PPAs.
• Install on-site solar where feasible.
• Reduce demand with efficient HVAC, refrigeration, and lighting.
Scope 3 (Value Chain Emissions)
• Partner with suppliers who publish data and reduction plans.
• Rethink menus to include more low-impact ingredients.
• Cut food miles through smarter sourcing and delivery routes.
• Reduce food waste and move to recyclable or compostable packaging.
• Address end-of-life: improve guest waste sorting and recycling.
• Franchise or leased operations (depending on boundaries).
The Stages of Net Zero Implementation
| Phase | Focus | Key Activities |
| Baseline & Strategy | Map emissions, set targets | Conduct Scope 1–3 baseline; identify hotspots |
| Operational Upgrades | Scopes 1 & 2 quick wins | Electrification, efficiency, renewable sourcing |
| Value Chain Transformation | Scope 3 reduction | Supplier programs, waste reduction, packaging |
| Offset & Removal | Address residual emissions | Verified offsets, carbon removals |
| Monitoring & Reporting | Track, verify, disclose | Klimato dashboards, third-party audits, CSRD reports |
Common Challenges
• Supplier data gaps (proxies are often needed before real data).
• Scope 3 responsibility (many emissions sit outside your direct control).
• Misuse of offsets (they complement reductions, not replace them).
• Franchise operations can complicate Scope 3 boundaries.
Business Benefits
• Stronger position in tenders and RFPs.
Lower costs from reduced energy and waste.
Clearer reporting for regulators and investors.
Brand reputation aligned with guest expectations.
How Klimato Helps You Reach Net Zero
We help food businesses go beyond measurement:
• Ingredient-level Scope 3 data to identify hotspots.
• Scenario modeling to show which menu or supplier changes matter most.
• CSRD-ready reporting that stands up to scrutiny.
• Dashboards and visuals to track and communicate progress.
See how our Environmental Reports can support your net zero journey, or book a demo straight away.
UNLOCK YOUR POTENTIAL
Ready to turn sustainability into a
growth driver?
Book a demo with Klimato and see how our tools can help your catering business win.
