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THE BETTER WAY TO CALCULATE EMISSIONS.



We help food businesses calculate, report and create opportunity through their
sustainability goals.






GO BEYOND SUSTAINABILITY WITH OUR SCIENCE-BACKED DATA.

Our globally-sourced, local data gives you the tools to make decisions beyond
just your emissions. Calculate the impact of your recipes, elevate your brand
image for your business and optimize for revenue growth through behavior change.

0
Companies saving carbon with Klimato


1. CALCULATE

Use our tool at any point in your development process to understand the carbon
footprint and more of your recipes.

We even integrate with tools you already use to offer a seamless experience.

2. ANALYZE

Find opportunities in your sustainability data for revenue optimisation through
ingredient swaps and scale management.

Klimato gives you the tools to act on both your environmental impact and
business need.

3. LABEL

Use our science-backed data to educate and direct new types of behaviour from
your customers.

Use our labels to guide the way for sustainability aligned revenue opportunities
while elevating your brand.

4. REPORT

Accurate and compliant reporting is critical to meeting sustainability goals.

Our reports enable your teams to build momentum towards sustainability and
revenue targets.


THE NEW STANDARD FOR ENVIRONMENTAL IMPACT CALCULATION. AND YOUR NEW FOOD
SUPERPOWER.



MEET YOUR SUSTAINABILITY GOALS



Whether you are on a mission to reach net-zero or find the best ways that your
businesses can be more sustainable, Klimato can help. Our eco-tooling removes
the barriers in making decisions at every stage of the recipe planning process. 

ELEVATE YOUR BRANDING



Klimato puts you on the map for eco-conscious consumers, builds trust for your
company and gives you new opportunities to communicate what you do best. Use our
labels and marketing resources to grow awareness around your brand and it's
mission.

DRIVE REVENUE THROUGH BEHAVIOUR CHANGE



Our tools build the foundations for your food business to guide consumers to
revenue optimised options. Klimato gives your kitchen the ability to calculate
emissions in realtime to build more productive menu items.

GET AHEAD OF COMPLIANCE



Whether you are reporting to key stakeholders or readying yourself for upcoming
sustainability legislation, our reports are the key to showing value.

Our teams constantly monitor the latest requirements and make sure we
communicate what you need, when you need it through our tools.



TESTIMONIALS


MEET THE INDUSTRY PROFESSIONALS WHO TRUST US

Every day we build better solutions suited for different food and hospitality
businesses and their needs. We are privileged to work with the best in the
business. Hear it from their own words what they think of Klimato.


 * “The insights on the climate impact of food that Klimato provides is becoming
   more important by the day, and the food I can cook with their help will be
   dominant in the future. Sodexo as a large company can influence many people
   to eat better, and we must take these steps together to contribute to a
   better future"
   
   
   OSCAR JONASSON
   
   Executive Chef - Restaurant Björken, Sodexo Cytiva
 * "I’m impressed by the user-friendliness of the app - it is very simple, clear
   and precise. Composition of new recipes is not too time-consuming, and
   monthly reporting is great to keep us updated on our progress.”
   
   
   PETRA RÖRFORS
   
   Director of Sales & Sustainability, Courtyard by Marriott
 * “We have found that carbon labels have been a great way to engage with our
   customers about making more sustainable choices when eating out.”
   
   
   CAROLYN LUM
   
   Sustainability Manager, Wahaca
 * “We continue to take new steps, seek change, and make better, more informed
   decisions in every area of the business. Events is a significant sector for
   us, and food is a substantial element of an event, hence, our focus here. By
   working with Klimato and encouraging and educating clients to make conscious
   choices when they are with us, we’re bringing a huge new dynamic to the way
   we cater for events that can only have a bigger, positive impact for all.”
   
   
   DAVID CONNELL
   
   Director of Operations, Exclusive Collections
 * “We are at the forefront of everything to do with sustainability. We do it
   from within the company, but then there is also pressure from the outside
   that you should do this as a company. Our customers could easily buy food
   from shops in Helsingborg before boarding our ferries, so we (and our food)
   have to stand out.”
   
   
   ALEXANDER GERENCSER
   
   Head of Food & Beverage at ForSea
 * "Using Klimato, we have reduced our emissions from the dishes we serve, and
   we are proud that all of our salads and wraps have a carbon footprint of less
   than 0.5kg CO2e"
   
   
   ANE NORDSKAR
   
   COO at LETT
 * “After working with Klimato we have a clearer vision of the issues and
   solutions associated with the food we serve festival goers and workers. It is
   now easy to implement changes that actually make a difference.”
   
   
   MIA FROGNER
   
   Head of Sustainability and Food at Øyafestivalen
 * "We as a big, big, huge company on a global scale need to be in front, cause
   if we don't make changes, who should? So it's important to raise awareness
   about the climate, and it's also a business opportunity, of course. The trend
   will go towards more vegeatrian/flexitarian diets."
   
   
   CHRISTIAN HALLEMYR
   
   Head of Food Platform at Sodexo
 * “When I tell clients about our work with Klimato they are really impressed,
   especially for meetings and events, and in some cases it helps us to win
   business deals and it gives us a clear competitive advantage compared to
   other hotels in the city.”
   
   
   MAJORIE SUNDSTRÖM
   
   Sales Manager at Courtyard by Marriott Stockholm
 * “Carbon labelling our menus is important step on our Sustainability journey
   and Klimato has been the perfect partner to help us get there.”
   
   
   RICHARD MACKIE
   
   General Manager of DoubleTree by Hilton London ExCel
 * "We work with Klimato to aid us in mapping the carbon footprint of all the
   dishes we produce. We have found this extremely useful in how we plan and put
   our dishes together. We look forward to seeing where else we can go with
   Klimato. We would highly recommend Klimato to anyone looking to reduce their
   carbon footprint"
   
   
   ROB SMITH
   
   Senior Head Chef, University of Bristol
 * “We wanted to give the staff and students the opportunity to see the carbon
   impact of their food and also make an informed choice. Young people nowadays
   are becoming more aware of the consequences of their choices. As a student
   living in catered accommodation, there’s a limit to what you can do yourself;
   although food is such an individual choice, this shows that you can make a
   difference with it. I’m hoping it will empower them to feel like they can
   make a small change.”
   
   
   SARAH CAWTHORNE
   
   Environment Officer for Catering, University of Nottingham
 * “Our sustainability work has really taken off with the help of Klimato!
   Thanks to their calculation tool we have raised the awareness of our climate
   impact together with our restaurant guests. It's really fun!”
   
   
   JONATHAN PETERSEN
   
   Chef & Founder of Crème Filmhuset
 * “I think what’s the advantage of Klimato is that they have great knowledge of
   how the restaurant industry works, so it was easy to start working together
   because I felt we spoke the same language.”
   
   
   PERNILLE KOPPANG
   
   Head of Operations and Sustainability
 * “The insights on the climate impact of food that Klimato provides is becoming
   more important by the day, and the food I can cook with their help will be
   dominant in the future. Sodexo as a large company can influence many people
   to eat better, and we must take these steps together to contribute to a
   better future"
   
   
   OSCAR JONASSON
   
   Executive Chef - Restaurant Björken, Sodexo Cytiva
 * "I’m impressed by the user-friendliness of the app - it is very simple, clear
   and precise. Composition of new recipes is not too time-consuming, and
   monthly reporting is great to keep us updated on our progress.”
   
   
   PETRA RÖRFORS
   
   Director of Sales & Sustainability, Courtyard by Marriott
 * “We have found that carbon labels have been a great way to engage with our
   customers about making more sustainable choices when eating out.”
   
   
   CAROLYN LUM
   
   Sustainability Manager, Wahaca
 * “We continue to take new steps, seek change, and make better, more informed
   decisions in every area of the business. Events is a significant sector for
   us, and food is a substantial element of an event, hence, our focus here. By
   working with Klimato and encouraging and educating clients to make conscious
   choices when they are with us, we’re bringing a huge new dynamic to the way
   we cater for events that can only have a bigger, positive impact for all.”
   
   
   DAVID CONNELL
   
   Director of Operations, Exclusive Collections
 * “We are at the forefront of everything to do with sustainability. We do it
   from within the company, but then there is also pressure from the outside
   that you should do this as a company. Our customers could easily buy food
   from shops in Helsingborg before boarding our ferries, so we (and our food)
   have to stand out.”
   
   
   ALEXANDER GERENCSER
   
   Head of Food & Beverage at ForSea
 * "Using Klimato, we have reduced our emissions from the dishes we serve, and
   we are proud that all of our salads and wraps have a carbon footprint of less
   than 0.5kg CO2e"
   
   
   ANE NORDSKAR
   
   COO at LETT
 * “After working with Klimato we have a clearer vision of the issues and
   solutions associated with the food we serve festival goers and workers. It is
   now easy to implement changes that actually make a difference.”
   
   
   MIA FROGNER
   
   Head of Sustainability and Food at Øyafestivalen
 * "We as a big, big, huge company on a global scale need to be in front, cause
   if we don't make changes, who should? So it's important to raise awareness
   about the climate, and it's also a business opportunity, of course. The trend
   will go towards more vegeatrian/flexitarian diets."
   
   
   CHRISTIAN HALLEMYR
   
   Head of Food Platform at Sodexo
 * “When I tell clients about our work with Klimato they are really impressed,
   especially for meetings and events, and in some cases it helps us to win
   business deals and it gives us a clear competitive advantage compared to
   other hotels in the city.”
   
   
   MAJORIE SUNDSTRÖM
   
   Sales Manager at Courtyard by Marriott Stockholm
 * “Carbon labelling our menus is important step on our Sustainability journey
   and Klimato has been the perfect partner to help us get there.”
   
   
   RICHARD MACKIE
   
   General Manager of DoubleTree by Hilton London ExCel
 * "We work with Klimato to aid us in mapping the carbon footprint of all the
   dishes we produce. We have found this extremely useful in how we plan and put
   our dishes together. We look forward to seeing where else we can go with
   Klimato. We would highly recommend Klimato to anyone looking to reduce their
   carbon footprint"
   
   
   ROB SMITH
   
   Senior Head Chef, University of Bristol
 * “We wanted to give the staff and students the opportunity to see the carbon
   impact of their food and also make an informed choice. Young people nowadays
   are becoming more aware of the consequences of their choices. As a student
   living in catered accommodation, there’s a limit to what you can do yourself;
   although food is such an individual choice, this shows that you can make a
   difference with it. I’m hoping it will empower them to feel like they can
   make a small change.”
   
   
   SARAH CAWTHORNE
   
   Environment Officer for Catering, University of Nottingham
 * “Our sustainability work has really taken off with the help of Klimato!
   Thanks to their calculation tool we have raised the awareness of our climate
   impact together with our restaurant guests. It's really fun!”
   
   
   JONATHAN PETERSEN
   
   Chef & Founder of Crème Filmhuset
 * “I think what’s the advantage of Klimato is that they have great knowledge of
   how the restaurant industry works, so it was easy to start working together
   because I felt we spoke the same language.”
   
   
   PERNILLE KOPPANG
   
   Head of Operations and Sustainability
 * “The insights on the climate impact of food that Klimato provides is becoming
   more important by the day, and the food I can cook with their help will be
   dominant in the future. Sodexo as a large company can influence many people
   to eat better, and we must take these steps together to contribute to a
   better future"
   
   
   OSCAR JONASSON
   
   Executive Chef - Restaurant Björken, Sodexo Cytiva
 * "I’m impressed by the user-friendliness of the app - it is very simple, clear
   and precise. Composition of new recipes is not too time-consuming, and
   monthly reporting is great to keep us updated on our progress.”
   
   
   PETRA RÖRFORS
   
   Director of Sales & Sustainability, Courtyard by Marriott
 * “We have found that carbon labels have been a great way to engage with our
   customers about making more sustainable choices when eating out.”
   
   
   CAROLYN LUM
   
   Sustainability Manager, Wahaca
 * “We continue to take new steps, seek change, and make better, more informed
   decisions in every area of the business. Events is a significant sector for
   us, and food is a substantial element of an event, hence, our focus here. By
   working with Klimato and encouraging and educating clients to make conscious
   choices when they are with us, we’re bringing a huge new dynamic to the way
   we cater for events that can only have a bigger, positive impact for all.”
   
   
   DAVID CONNELL
   
   Director of Operations, Exclusive Collections
 * “We are at the forefront of everything to do with sustainability. We do it
   from within the company, but then there is also pressure from the outside
   that you should do this as a company. Our customers could easily buy food
   from shops in Helsingborg before boarding our ferries, so we (and our food)
   have to stand out.”
   
   
   ALEXANDER GERENCSER
   
   Head of Food & Beverage at ForSea
 * "Using Klimato, we have reduced our emissions from the dishes we serve, and
   we are proud that all of our salads and wraps have a carbon footprint of less
   than 0.5kg CO2e"
   
   
   ANE NORDSKAR
   
   COO at LETT
 * “After working with Klimato we have a clearer vision of the issues and
   solutions associated with the food we serve festival goers and workers. It is
   now easy to implement changes that actually make a difference.”
   
   
   MIA FROGNER
   
   Head of Sustainability and Food at Øyafestivalen
 * "We as a big, big, huge company on a global scale need to be in front, cause
   if we don't make changes, who should? So it's important to raise awareness
   about the climate, and it's also a business opportunity, of course. The trend
   will go towards more vegeatrian/flexitarian diets."
   
   
   CHRISTIAN HALLEMYR
   
   Head of Food Platform at Sodexo
 * “When I tell clients about our work with Klimato they are really impressed,
   especially for meetings and events, and in some cases it helps us to win
   business deals and it gives us a clear competitive advantage compared to
   other hotels in the city.”
   
   
   MAJORIE SUNDSTRÖM
   
   Sales Manager at Courtyard by Marriott Stockholm
 * “Carbon labelling our menus is important step on our Sustainability journey
   and Klimato has been the perfect partner to help us get there.”
   
   
   RICHARD MACKIE
   
   General Manager of DoubleTree by Hilton London ExCel
 * "We work with Klimato to aid us in mapping the carbon footprint of all the
   dishes we produce. We have found this extremely useful in how we plan and put
   our dishes together. We look forward to seeing where else we can go with
   Klimato. We would highly recommend Klimato to anyone looking to reduce their
   carbon footprint"
   
   
   ROB SMITH
   
   Senior Head Chef, University of Bristol
 * “We wanted to give the staff and students the opportunity to see the carbon
   impact of their food and also make an informed choice. Young people nowadays
   are becoming more aware of the consequences of their choices. As a student
   living in catered accommodation, there’s a limit to what you can do yourself;
   although food is such an individual choice, this shows that you can make a
   difference with it. I’m hoping it will empower them to feel like they can
   make a small change.”
   
   
   SARAH CAWTHORNE
   
   Environment Officer for Catering, University of Nottingham
 * “Our sustainability work has really taken off with the help of Klimato!
   Thanks to their calculation tool we have raised the awareness of our climate
   impact together with our restaurant guests. It's really fun!”
   
   
   JONATHAN PETERSEN
   
   Chef & Founder of Crème Filmhuset
 * “I think what’s the advantage of Klimato is that they have great knowledge of
   how the restaurant industry works, so it was easy to start working together
   because I felt we spoke the same language.”
   
   
   PERNILLE KOPPANG
   
   Head of Operations and Sustainability
 * “The insights on the climate impact of food that Klimato provides is becoming
   more important by the day, and the food I can cook with their help will be
   dominant in the future. Sodexo as a large company can influence many people
   to eat better, and we must take these steps together to contribute to a
   better future"
   
   
   OSCAR JONASSON
   
   Executive Chef - Restaurant Björken, Sodexo Cytiva
 * "I’m impressed by the user-friendliness of the app - it is very simple, clear
   and precise. Composition of new recipes is not too time-consuming, and
   monthly reporting is great to keep us updated on our progress.”
   
   
   PETRA RÖRFORS
   
   Director of Sales & Sustainability, Courtyard by Marriott
 * “We have found that carbon labels have been a great way to engage with our
   customers about making more sustainable choices when eating out.”
   
   
   CAROLYN LUM
   
   Sustainability Manager, Wahaca
 * “We continue to take new steps, seek change, and make better, more informed
   decisions in every area of the business. Events is a significant sector for
   us, and food is a substantial element of an event, hence, our focus here. By
   working with Klimato and encouraging and educating clients to make conscious
   choices when they are with us, we’re bringing a huge new dynamic to the way
   we cater for events that can only have a bigger, positive impact for all.”
   
   
   DAVID CONNELL
   
   Director of Operations, Exclusive Collections
 * “We are at the forefront of everything to do with sustainability. We do it
   from within the company, but then there is also pressure from the outside
   that you should do this as a company. Our customers could easily buy food
   from shops in Helsingborg before boarding our ferries, so we (and our food)
   have to stand out.”
   
   
   ALEXANDER GERENCSER
   
   Head of Food & Beverage at ForSea
 * "Using Klimato, we have reduced our emissions from the dishes we serve, and
   we are proud that all of our salads and wraps have a carbon footprint of less
   than 0.5kg CO2e"
   
   
   ANE NORDSKAR
   
   COO at LETT
 * “After working with Klimato we have a clearer vision of the issues and
   solutions associated with the food we serve festival goers and workers. It is
   now easy to implement changes that actually make a difference.”
   
   
   MIA FROGNER
   
   Head of Sustainability and Food at Øyafestivalen
 * "We as a big, big, huge company on a global scale need to be in front, cause
   if we don't make changes, who should? So it's important to raise awareness
   about the climate, and it's also a business opportunity, of course. The trend
   will go towards more vegeatrian/flexitarian diets."
   
   
   CHRISTIAN HALLEMYR
   
   Head of Food Platform at Sodexo
 * “When I tell clients about our work with Klimato they are really impressed,
   especially for meetings and events, and in some cases it helps us to win
   business deals and it gives us a clear competitive advantage compared to
   other hotels in the city.”
   
   
   MAJORIE SUNDSTRÖM
   
   Sales Manager at Courtyard by Marriott Stockholm
 * “Carbon labelling our menus is important step on our Sustainability journey
   and Klimato has been the perfect partner to help us get there.”
   
   
   RICHARD MACKIE
   
   General Manager of DoubleTree by Hilton London ExCel
 * "We work with Klimato to aid us in mapping the carbon footprint of all the
   dishes we produce. We have found this extremely useful in how we plan and put
   our dishes together. We look forward to seeing where else we can go with
   Klimato. We would highly recommend Klimato to anyone looking to reduce their
   carbon footprint"
   
   
   ROB SMITH
   
   Senior Head Chef, University of Bristol
 * “We wanted to give the staff and students the opportunity to see the carbon
   impact of their food and also make an informed choice. Young people nowadays
   are becoming more aware of the consequences of their choices. As a student
   living in catered accommodation, there’s a limit to what you can do yourself;
   although food is such an individual choice, this shows that you can make a
   difference with it. I’m hoping it will empower them to feel like they can
   make a small change.”
   
   
   SARAH CAWTHORNE
   
   Environment Officer for Catering, University of Nottingham
 * “Our sustainability work has really taken off with the help of Klimato!
   Thanks to their calculation tool we have raised the awareness of our climate
   impact together with our restaurant guests. It's really fun!”
   
   
   JONATHAN PETERSEN
   
   Chef & Founder of Crème Filmhuset
 * “I think what’s the advantage of Klimato is that they have great knowledge of
   how the restaurant industry works, so it was easy to start working together
   because I felt we spoke the same language.”
   
   
   PERNILLE KOPPANG
   
   Head of Operations and Sustainability
 * “The insights on the climate impact of food that Klimato provides is becoming
   more important by the day, and the food I can cook with their help will be
   dominant in the future. Sodexo as a large company can influence many people
   to eat better, and we must take these steps together to contribute to a
   better future"
   
   
   OSCAR JONASSON
   
   Executive Chef - Restaurant Björken, Sodexo Cytiva
 * "I’m impressed by the user-friendliness of the app - it is very simple, clear
   and precise. Composition of new recipes is not too time-consuming, and
   monthly reporting is great to keep us updated on our progress.”
   
   
   PETRA RÖRFORS
   
   Director of Sales & Sustainability, Courtyard by Marriott
 * “We have found that carbon labels have been a great way to engage with our
   customers about making more sustainable choices when eating out.”
   
   
   CAROLYN LUM
   
   Sustainability Manager, Wahaca
 * “We continue to take new steps, seek change, and make better, more informed
   decisions in every area of the business. Events is a significant sector for
   us, and food is a substantial element of an event, hence, our focus here. By
   working with Klimato and encouraging and educating clients to make conscious
   choices when they are with us, we’re bringing a huge new dynamic to the way
   we cater for events that can only have a bigger, positive impact for all.”
   
   
   DAVID CONNELL
   
   Director of Operations, Exclusive Collections
 * “We are at the forefront of everything to do with sustainability. We do it
   from within the company, but then there is also pressure from the outside
   that you should do this as a company. Our customers could easily buy food
   from shops in Helsingborg before boarding our ferries, so we (and our food)
   have to stand out.”
   
   
   ALEXANDER GERENCSER
   
   Head of Food & Beverage at ForSea
 * "Using Klimato, we have reduced our emissions from the dishes we serve, and
   we are proud that all of our salads and wraps have a carbon footprint of less
   than 0.5kg CO2e"
   
   
   ANE NORDSKAR
   
   COO at LETT
 * “After working with Klimato we have a clearer vision of the issues and
   solutions associated with the food we serve festival goers and workers. It is
   now easy to implement changes that actually make a difference.”
   
   
   MIA FROGNER
   
   Head of Sustainability and Food at Øyafestivalen
 * "We as a big, big, huge company on a global scale need to be in front, cause
   if we don't make changes, who should? So it's important to raise awareness
   about the climate, and it's also a business opportunity, of course. The trend
   will go towards more vegeatrian/flexitarian diets."
   
   
   CHRISTIAN HALLEMYR
   
   Head of Food Platform at Sodexo
 * “When I tell clients about our work with Klimato they are really impressed,
   especially for meetings and events, and in some cases it helps us to win
   business deals and it gives us a clear competitive advantage compared to
   other hotels in the city.”
   
   
   MAJORIE SUNDSTRÖM
   
   Sales Manager at Courtyard by Marriott Stockholm
 * “Carbon labelling our menus is important step on our Sustainability journey
   and Klimato has been the perfect partner to help us get there.”
   
   
   RICHARD MACKIE
   
   General Manager of DoubleTree by Hilton London ExCel
 * "We work with Klimato to aid us in mapping the carbon footprint of all the
   dishes we produce. We have found this extremely useful in how we plan and put
   our dishes together. We look forward to seeing where else we can go with
   Klimato. We would highly recommend Klimato to anyone looking to reduce their
   carbon footprint"
   
   
   ROB SMITH
   
   Senior Head Chef, University of Bristol
 * “We wanted to give the staff and students the opportunity to see the carbon
   impact of their food and also make an informed choice. Young people nowadays
   are becoming more aware of the consequences of their choices. As a student
   living in catered accommodation, there’s a limit to what you can do yourself;
   although food is such an individual choice, this shows that you can make a
   difference with it. I’m hoping it will empower them to feel like they can
   make a small change.”
   
   
   SARAH CAWTHORNE
   
   Environment Officer for Catering, University of Nottingham
 * “Our sustainability work has really taken off with the help of Klimato!
   Thanks to their calculation tool we have raised the awareness of our climate
   impact together with our restaurant guests. It's really fun!”
   
   
   JONATHAN PETERSEN
   
   Chef & Founder of Crème Filmhuset
 * “I think what’s the advantage of Klimato is that they have great knowledge of
   how the restaurant industry works, so it was easy to start working together
   because I felt we spoke the same language.”
   
   
   PERNILLE KOPPANG
   
   Head of Operations and Sustainability

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STORIES FROM OUR CUSTOMERS

Get inspired by the businesses who are leading the way for how to future-proof
the food industry and our planet.

REACHING CLIMATE GOALS WITH ASIA AKKER BRYGGE

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sustainable with Klimato's help!

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Big music festival, Øyafestivalen wanted to cut down on carbon and motivate
participants to go greener. Find out about their initiatives!

HOW CANTEEN EMISSIONS WERE REDUCED BY 66%

The Sodexo-run canteen at the AstraZeneca R&D is working with Klimato to help
hungry researchers make more climate-friendly choices.

ADDING VALUE WITH FERRY OPERATOR FORSEA

How to beat competition and add competitive advantage through a sustainable
strategy, let's see sustainable ferry operator's strategy! 

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