How Klimato and Kitchen CUT Are Bringing Carbon Data Into Daily Hospitality Operations

Stockholm, Monday 11 May 2026 | Klimato and Kitchen CUT are two years into an integration that puts ingredient-level carbon data directly inside the kitchen management tools hospitality teams already use daily. Joint customers including Hilton UK and Celtic Collection are already seeing the results: when sustainability data lives where operational decisions get made, it stops informing the next report and starts influencing the next decision.

For most food and beverage teams, that hasn't been the case. Menu decisions get made, procurement runs, service finishes—and somewhere down the line, someone tries to build a picture of what all of it meant for the carbon footprint. That lag is one of the main reasons food businesses struggle to turn sustainability intent into measurable progress.

Sustainability Data Where the Work Happens

Kitchen CUT is a UK-based kitchen management system used by restaurants and hotel groups to manage recipes, menus, stock, procurement, and reporting. For F&B teams, it functions as the operational core of the kitchen.

Klimato's integration means CO₂e data is now embedded within that system. When a chef builds or adjusts a recipe, carbon data is calculated and displayed automatically. When procurement teams review suppliers, emissions information is part of the same view. There is no export, no separate login, no data reconciliation process.

"The challenge we kept hearing from hospitality operators was that sustainability data existed, but it wasn't where people needed it," said Anton Unger, CEO and Co-founder of Klimato. "Integrating with Kitchen CUT means the carbon footprint of a dish is visible at the moment a chef is actually building it. That's where it can influence a decision."

Building Within Enterprise Hospitality

The partnership's commercial shape reflects the direction of both companies. Kitchen CUT has deep penetration within enterprise hotel groups and restaurant operators across the UK and beyond. Klimato brings verified food emissions data and the analytical layer that turns it into actionable insight.

Together, the two platforms address a gap that's becoming more visible as reporting requirements tighten. Large hotel groups preparing for CSRD disclosure or working toward SBTi commitments need ingredient-level emissions data that can be produced at scale, updated as menus change, and tied directly to procurement activity.

The partnership has created movement in both directions. Klimato has brought hospitality operators into the Kitchen CUT platform, including Axiom Hospitality, while Kitchen CUT customers have added Klimato's emissions capabilities as part of their sustainability stack.

“Our collaboration with Klimato represents a significant advancement for hospitality operators looking to integrate operational efficiency with meaningful sustainability action,” said John Wood, Founder and Managing Director of Kitchen CUT. “As industry sustainability expectations grow, this partnership helps operators make better, data-driven decisions at scale while keeping sustainability a core part of daily operations. We are already seeing strong adoption of these features among our customers, and we are eager to see the ongoing benefits this partnership will deliver.”

About Klimato
Klimato delivers world-leading food climate data, deep industry expertise, and flexible solutions that help food businesses measure their impact, streamline reporting, and act on clear insights that drive climate reduction. Built specifically for the food industry, our tools and guidance improve reporting accuracy, strengthen carbon reduction strategies, and support credible, data-driven progress.

About Kitchen CUT
Kitchen CUT is an all-in-one digital food and beverage management system designed to oversee, monitor and optimise daily hospitality operations. The company understands the challenges faced by the hospitality industry, and its advanced technology enables teams to overcome them swiftly with accurate, real-time data. From chefs and waitstaff to financial directors and business owners, Kitchen CUT software transforms front and back-of-house operations to improve efficiency, save time, and increase profits for some of the world’s leading restaurants, hotels, pubs, bars and leisure venues.

Press Contact
Matilda Nilsson, Content Manager
matilda@klimato.com
+46706119696