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.
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,...
Sustainability reporting in the food industry has changed significantly over the past two years. What was voluntary disclosure for most businesses is now a compliance requirement for many, a...
Climate reporting is now a standard expectation for food businesses.Emissions are calculated. Reports are published. Frameworks are followed. Yet many organizations still struggle to use that...
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...
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...
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...
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...
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...
FLAG emissions are becoming a central topic in climate reporting for food businesses. As sustainability frameworks evolve, companies are expected to measure and manage emissions tied to agriculture,...
We're a team of scientists and technologists building tools to help food businesses become more sustainable.
