The Food Business Guide to Scope 3 Category 1
Of the 15 Scope 3 categories defined by the GHG Protocol, one matters more than the rest for food businesses: Category 1, purchased goods and services. For most food operators, it accounts for...
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.
Corporate Carbon Accounting for Food Businesses
Corporate carbon accounting is the process of measuring, tracking, and reporting greenhouse gas emissions across all of a company's activities—from direct operations through to the full value...
How to Calculate Scope 3 Emissions for Food Businesses
For most food businesses, Scope 3 emissions are the number that matters most, and the hardest to calculate credibly. Unlike Scope 1 and 2, where fuel records and electricity bills provide a clear...
Carbon Accounting Software: A Buyer's Guide for Food Businesses
Most carbon accounting software was built for industrial companies. It handles energy data well, manages Scope 1 and Scope 2 calculations accurately, and produces reports that satisfy finance...
Scope 3 Data Readiness for Food Businesses: Would Your Numbers Survive Scrutiny?
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,...
Scope 3 Reporting for Food Businesses: A Practical Guide
For food businesses, sustainability reporting is primarily a Scope 3 reporting challenge. Purchased ingredients typically represent 80–90% of total climate impact, which means the credibility of...
Why Climate Reporting Rarely Works for Food Businesses
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...
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...
How CSRD, Scope 3, and SBTi Work Together: A Guide for Food Businesses
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...
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...
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...
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