Case studies

The businesses that have partnered with Klimato are leading the way by future-proofing the food industry and our planet. This is the space where we shine a light on the amazing people and organisations we work with to inspire others to follow in their footsteps.

Reaching climate goals with asia akker brygge

Read how the first UN certified restaurant in the whole world became even more sustainable with Klimato's help!

How Øya formed customer behavior

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

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

HOW LUNCH CANTEEN MET ITS CLIMATE TARGETS AS A LARGE COMPANY

Restaurant Björken - the Sodexo-operated canteen at pharmaceutical company Cytiva - serves around 800 hungry guests daily, and took on the challenge to make more sustainable food choices while not compromising taste.

MEETING AMBITIOUS CLIMATE TARGETS WITH READY-MEAL CHAIN LETT

Lett is a ready-meal chain specialized in salads, wraps and bowls, dedicated to making changes to become more sustainable with Klimato. Let's see the changes a ready-mail chain can make in order to reach its climate targets!

How sodexo norway went above and beyond with food sustainability

Sodexo is a household name in Norway, with a total of 47 sites. As a large corporation they understand - and are increasingly expected to account for - the impact their business has on the climate. See what changes they have been making!

Reducing food carbon emissions in churchill college by 55%

Churchill College has identified food as being one of their main hotspots when trying to reach their ESG goals. To tackle the goals through food, the university decided to create a sustainable food culture by informing and engaging staff and students.

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