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 business.
That’s why we’ve created a simple visual guide, designed to show you what’s in your direct control, what you can influence, and where the majority of your carbon footprint hides.
Want to skip straight to reporting? See how Klimato’s environmental reports make Scope 1–3 reporting CSRD-ready.
Here’s the classic breakdown, reimagined for food businesses. For a deeper dive, visit our Scope 1–3 emissions hub.
• Scope 1 = Direct emissions from sources you own or control (e.g. gas stoves, delivery vans).
• Scope 2 = Indirect emissions from purchased energy (e.g. electricity, district heating, cooling).
• Scope 3 = Value chain emissions, both upstream and downstream (e.g. food, supplier emissions, packaging, waste).
The diagram shows:
• Scope 1 at the core (direct, on-site).
• Scope 2 around it (purchased energy).
• Scope 3 as the largest outer layer (suppliers, logistics, waste)*.
*Please note that the diagram is based on the Greenhouse Gas Protocol, and that the list of Scope 3 categories shows a selection of emission categories most relevant to food businesses.
Scope 1 emissions are the ones you generate directly and control day-to-day.
Examples:
• On-site fuel combustion (e.g. restaurant gas ovens, stoves, boilers).
• Company-owned vehicles and fleets (e.g. caterers’ trucks, hotel shuttle vans).
• On-site refrigeration or HVAC leakage (e.g. refrigerant gases from walk-in freezers).
Scope 1 may not be the largest share of your footprint, but in high-energy kitchens or businesses with large fleets, it adds up quickly. See more examples of Scope 1, 2, and 3 emissions in the food industry.
Scope 2 covers emissions from the energy you purchase.
Examples:
• Electricity for lighting, dishwashers, ovens, refrigeration, and HVAC.
• Purchased district heating, cooling, or steam in hotel or catering facilities.
You don’t control how this energy is generated—but you can measure it, and reduce its impact by sourcing renewables or improving efficiency.
Scope 3 covers everything upstream and downstream in your value chain. For food businesses, this is where the real weight lies.
Upstream examples:
• Ingredient production (livestock methane, fertilizers, land-use change).
• Transportation and distribution of raw inputs (shipping meat, dairy, produce).
• Purchased packaging and equipment.
• Supply chain waste (e.g. spoilage during transport).
Downstream examples:
• Transportation and delivery to customers or end-users.
• Use-phase emissions (e.g. customer storage and cooking if relevant).
• End-of-life disposal (packaging recycling, food waste, composting).
• Franchises or leased operations, depending on reporting boundaries.
Food waste alone contributes ~6% of global greenhouse gas emissions. That’s why tackling Scope 3 is essential for real climate progress.
• Training: Use it to educate staff on where your emissions actually come from.
• Supplier engagement: Show how their emissions become part of your Scope 3.
• Reporting: Include visuals in CSRD reporting and ESG disclosures to make your data easier to understand.
Klimato’s platform makes Scope reporting practical and actionable by:
• Integrating with procurement and sales data.
• Calculating Scope 1, 2, and 3 emissions automatically.
• Providing ingredient-level Scope 3 insights.
• Delivering CSRD- and ESG-ready GHG emission reports.
Ready to make Scope 1–3 reporting simple? Book a demo.