What Credible Food Climate Data Really Looks Like
Food businesses are under growing pressure to understand, and explain, their climate impact.From clients and guests to investors and regulators, expectations are rising. But while more...
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.
Why Generic Carbon Calculators Fall Short for Food Businesses
Carbon footprint calculators are everywhere.Type “carbon footprint calculator” into Google and you’ll find hundreds of tools promising quick answers, simple scores, and instant insights. For many...
CSRD for Hospitality: What Hotels, Restaurants, and Caterers Must Report
The CSRD rollout continues across Europe, and many hospitality businesses are entering the reporting cycle for the first time. Large hotel groups, contract caterers, restaurant chains, and...
Why Ingredient-Level Data Is the Key to Accurate Scope 3 Reporting
Most food businesses know their energy use. Some even know their fleet emissions. But ask how much carbon is hidden in their ingredients, and the data gets fuzzy fast.That fuzziness is the...
How CSRD, Scope 3, and SBTi Work Together: A Guide for Food Businesses
Sustainability reporting in the food industry is evolving quickly. Frameworks like the Corporate Sustainability Reporting Directive (CSRD), Scope 3 emissions accounting, and the Science Based...
Top Tools for Food Carbon Footprint Calculation
In foodservice and hospitality, “carbon footprint” comes up a lot. But not every calculator is built for ingredients, recipes, and real-world operations—and not every system can carry you from...
How to Calculate the Carbon Footprint of Food
Every ingredient carries a climate story—from how it was grown and processed to how it reached your kitchen. Calculating the carbon footprint of food means making that story quantifiable, so it...
How Food Businesses Can Prepare for CSRD Reporting
2025 marks a transitional year for sustainability reporting across Europe. Proposed updates to the Corporate Sustainability Reporting Directive (CSRD)—including the Omnibus package—may adjust...
Visual Guide: Scope 1, 2 and 3 Emissions Explained for Food Businesses
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...
GHG Protocol vs CSRD: What Food Businesses Need to Know
If you work in foodservice, hospitality, or food production, you’ve likely come across both the Greenhouse Gas (GHG) Protocol and the Corporate Sustainability Reporting Directive (CSRD). They’re...
Net Zero and Scope 1–3 for Catering & Hotels
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...
Examples of Scope 1, 2, and 3 Emissions in the Food Industry
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...
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