The Food Business Guide to Scope 3 Category 1
Gioia Zagni
Chief Science Officer, Klimato
Of the 15 Scope 3 categories defined by the GHG Protocol, one matters more than the rest for food businesses: Category 1, purchased goods and...
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.
Corporate Carbon Accounting for Food Businesses
Gioia Zagni
Chief Science Officer, Klimato
Corporate carbon accounting is the process of measuring, tracking, and reporting greenhouse gas emissions across all of a company's...
How to Calculate Scope 3 Emissions for Food Businesses
Gioia Zagni
Chief Science Officer, Klimato
For most food businesses, Scope 3 emissions are the number that matters most, and the hardest to calculate credibly. Unlike Scope 1 and 2, where...
Carbon Accounting Software: A Buyer's Guide for Food Businesses
Eduardo Llanos
Chief Product & Technical Officer, Klimato
Most carbon accounting software was built for industrial companies. It handles energy data well, manages Scope 1 and Scope 2...
What Is Carbon Accounting? A Guide for Food and Hospitality Businesses
Gioia Zagni
Chief Science Officer, Klimato
Carbon accounting is the process of measuring and reporting the greenhouse gas emissions produced by a company's activities. It gives...
Carbon Tax Exposure for Food Businesses: Are You Prepared or Exposed?
Gioia Zagni
Chief Science Officer, Klimato
Carbon taxes on food are often discussed in abstract terms. Many food businesses are aware that pricing mechanisms are being tested in different...
Food Carbon Footprint Accuracy Check: When Your Numbers Are Ready to Be Shared
Gioia Zagni
Chief Science Officer, Klimato
Many food businesses already calculate the carbon footprint of their food in a structured way. The data informs dish comparisons, tracks progress...
CSRD Food Reporting Risk Check: Where Sustainability Teams Get Challenged
Gioia Zagni
Chief Science Officer, Klimato
Most food businesses preparing for CSRD reporting are not starting from zero. They already track emissions, run internal pilots, and build...
Scope 3 Data Readiness for Food Businesses: Would Your Numbers Survive Scrutiny?
Gioia Zagni
Chief Science Officer, Klimato
Most food businesses working with sustainability today are already reporting Scope 3 emissions. The calculations are done, the numbers exist, and...
LCA Explained: How Food Businesses Use Life Cycle Assessments
Gioia Zagni
Chief Science Officer, Klimato
Life cycle assessment (LCA) has become a core concept in food sustainability. Not because it's trendy, but because it answers questions that...
Sustainability Strategies for Food Producers: How to Win Modern Buyers
Anton Unger
Chief Executive Officer, Klimato
The sustainability bar for food producers is rising fast. Retailers, foodservice operators, and corporate buyers are tightening sustainability...
How Sustainability Is Evaluated in Corporate Catering Tenders
Christoffer Connée
Co-Founder & Head of Partnerships, Klimato
Sustainability has moved from the appendix to the scorecard.Across corporate, education, healthcare, and public sector...
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