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.
Gioia Zagni
Chief Science Officer, Klimato
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...
Gioia Zagni
Chief Science Officer, Klimato
If you work in foodservice, hospitality, or food production, you’ve likely come across both the Greenhouse Gas (GHG) Protocol and the Corporate...
Gioia Zagni
Chief Science Officer, Klimato
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...
Gioia Zagni
Chief Science Officer, Klimato
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...
Gioia Zagni
Chief Science Officer, Klimato
From paddock to plate, food production is responsible for 34% of global greenhouse gas emissions. That stat alone makes one thing clear: reducing...
Anton Unger
Chief Executive Officer, Klimato
When food businesses start exploring emissions measurement, the framing is usually compliance-first—a reporting obligation to satisfy, a box to...
Jheri Malm
Content Manager, Klimato
Food businesses today have a powerful lever for growth: transparent carbon labeling and reporting. In an era where sustainability shapes consumer habits,...
Christoffer Connée
Co-Founder & Head of Partnerships, Klimato
As a food producer, growth isn’t just about scaling volumes—it’s about building resilience, trust, and impact. In today’s...
Gioia Zagni
Chief Science Officer, Klimato
From high-end restaurants to large-scale caterers, food businesses are under pressure to not just serve great meals, but to serve them...
Anton Unger
Chief Executive Officer, Klimato
Sustainability has moved from a differentiator to a prerequisite in catering procurement. Public sector frameworks, corporate sustainability...
Gioia Zagni
Chief Science Officer, Klimato
The rules of the sustainability game are changing fast—and if your food business isn’t keeping up, you risk falling behind.New ESG (Environmental,...
Gioia Zagni
Chief Science Officer, Klimato
If you're a food producer today, you're likely already making efforts to reduce your environmental impact. But are you proving it?
We're a team of scientists and technologists building tools to help food businesses become more sustainable.
