How Accurate Is Your Food Carbon Data?
Food businesses today rely heavily on emissions data, whether it’s for menu development, supplier evaluations, or Scope 3 reporting. But not all carbon data is created equal, and understanding why...
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. No fluff, just actionable insights.
CSRD for Hospitality: What Hotels, Restaurants, and Caterers Must Report in 2025
The CSRD rollout continues in 2025, and many hospitality businesses are entering the reporting cycle for the first time. Large hotel groups, contract caterers, restaurant chains, and suppliers are...
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...
CSRD, Scope 3, and SBTi for Food Emissions
The food industry is entering a new era of accountability. With the EU’s Corporate Sustainability Reporting Directive (CSRD), the Science-Based Targets initiative (SBTi), and the growing...
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 meal has a climate story. From field to fork, each ingredient carries its own emissions—from fertilizer and feed to transport, packaging, and waste.
For restaurants, caterers, and...
CSRD Reporting for Food Businesses: What You Need to Prepare in 2025
2025 is a reset year for sustainability reporting in Europe. The European Commission has proposed an Omnibus package to simplify parts of CSRD and delay it for most organizations, changing who...
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 or hospitality, chances are you’ve heard of both the Greenhouse Gas (GHG) Protocol and the Corporate Sustainability Reporting Directive (CSRD). They’re two of the most...
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...
Food Waste Reduction: Cut CO₂e in the Kitchen
Food waste is not just a moral issue, but a serious climate issue. Every piece of trashed food represents wasted energy, water, land, and labor. When that food decomposes (especially in landfills)...
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