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.
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...
‘Food miles’—the distance food travels from production to plate—have long been used as a shorthand for sustainability. The logic seems simple: the further food travels, the higher its carbon...
Once seen as primarily an ethical concern, sustainability has become part of the financial strategy package for all food businesses, including caterers. With rising consumer demand for eco-conscious...
As sustainability regulations tighten and businesses aim to reduce their carbon footprint, FLAG emissions have become a critical topic in climate reporting. FLAG, which stands for Forest, Land, and...
As consumers demand transparency and sustainability, food businesses that rise to the challenge can unlock significant profitability. But how can practices like carbon footprint tracking, climate...
Staying ahead of climate regulations isn’t just about avoiding fines—it’s about future-proofing your business, protecting profit margins, and responding to a growing demand for sustainability from...
The buzz is hard to ignore: insect-based foods like cricket flour, mealworm burgers, and grasshopper snacks are hitting shelves worldwide. But does the science back the hype? Are insects truly the...
As food businesses navigate increasing environmental regulations and shifting consumer expectations, sustainability initiatives are becoming a key driver of profitability. From lower operational...
Staying ahead of the curve is a must in the food industry. As we enter 2025, sustainable food production is no longer a nice-to-have; it’s a commercial and environmental imperative. From lab-grown...
We're a team of scientists and technologists building tools to help food businesses become more sustainable.
