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.
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?
Gioia Zagni
Chief Science Officer, Klimato
The food industry is transforming, and fast. From retail giants to restaurant chains, food businesses are under pressure to reduce emissions, meet...
Christoffer Connée
Co-Founder & Head of Partnerships, Klimato
In hospitality, guest experience is everything. But modern guests aren’t just looking for thread count and cocktail menus;...
Eduardo Llanos
Chief Product & Technical Officer, Klimato
Did you know food businesses waste up to 15% of revenue on inefficiencies tied to emissions-heavy operations? AI is now stepping in...
Gioia Zagni
Chief Science Officer, Klimato
Sustainability reporting is no longer a “nice-to-have” for food businesses—it’s a regulatory must. With frameworks like the Corporate Sustainability...
Gioia Zagni
Chief Science Officer, Klimato
‘Food miles’—the distance food travels from production to plate—have long been used as a shorthand for sustainability. The logic seems simple: the...
Gioia Zagni
Chief Science Officer, Klimato
FLAG emissions are becoming a central topic in climate reporting for food businesses. As sustainability frameworks evolve, companies are expected to ...
Anton Unger
Chief Executive Officer, Klimato
Sustainability in food businesses is still widely framed as a cost—something you invest in for compliance reasons or reputational benefit, with the...
We're a team of scientists and technologists building tools to help food businesses become more sustainable.
