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.
Carbon taxes on food are often discussed in abstract terms.Many food businesses are aware that policy discussions exist, that pricing mechanisms are being tested in different markets, and that...
Many food businesses today already calculate the carbon footprint of their food in a structured way. The data is used internally to compare dishes, track progress, and support sustainability...
Most food businesses preparing for CSRD reporting are not starting from zero, they already track emissions. They have sustainability frameworks in place. They’ve run internal pilots, gap analyses,...
“Sustainable menu design” has become a familiar concept in food businesses. Plant-forward dishes, seasonal swaps, local sourcing, and smaller portions. On paper, many of these changes look like...
Most food businesses working with sustainability today are already reporting Scope 3 emissions. The calculations are done, the numbers exist, and the spreadsheets look reasonable. And internally,...
Life cycle assessment, or LCA, has become a core concept in food sustainability. Not because it’s trendy, but because it answers questions that intuition can’t.For food businesses, climate impact...
The pressure is on. Modern food buyers—from retailers to foodservice giants—are tightening sustainability criteria, demanding carbon transparency, and shifting towards suppliers who can back up...
If you’re in the food business, you’re already familiar with pressure; from customers, regulators, investors, and let’s face it, your own sustainability goals.But here’s the thing: you can’t claim...
Sustainability has moved from the appendix to the scorecard.Across corporate, education, healthcare, and public sector catering, sustainability is now a formal part of how tenders are evaluated....
For food businesses, the spotlight on carbon emissions, waste, and sourcing is only getting brighter. Whether you're chasing new contracts, reducing costs, or attracting eco-conscious customers,...
Measuring your food carbon footprint is an important milestone. It takes time, coordination, and effort. But many food businesses reach this point expecting clarity and instead feel unsure about...
Many food businesses have already taken the first step in their climate journey. They’ve measured emissions, created reports, and have numbers they can reference. What comes next is often less...
We're a team of scientists and technologists building tools to help food businesses become more sustainable.
