With 10 years' experience working in brand and content for some of the UK's biggest hospitality brands under her belt, Bella leads marketing for Togather's Live events. Owning the go-to-market strategy for festivals, stadia and event partnerships. Recent work includes the Palate Shift trend report and the concepts behind a number of Togather's biggest tender pitches.
Togather has partnered with Klimato to calculate, report and reduce carbon emissions from food & beverage at live events.
We’ve always prioritised sustainability at our events, championing street food traders with robust sustainable policies, local suppliers and an emphasis on community impact. Now we’re working with Klimato to implement scientifically proven, data-backed carbon labels that will help festivalgoers and event attendees understand the climate impact of their chosen dishes.
As a data-led business, Klimato also allows us to help our live event clients better track the overall environmental impact of their event, and understand consumer behaviour: how carbon-labelling can affect purchasing decisions and how both traders and event organisers can implement policies that limit their emissions.
“This is just the start of our partnership with Klimato, as we look to roll out carbon labelling across more and more live events and even out to our corporate bookings. Sustainability has become a core part of our clients’ approach to organising large scale events, and in itself food is a big part of that. This new partnership will really help clients to accurately measure and ultimately reduce their environmental impact,” said Tim Fanucci, Togather’s Events Lead.
Klimato carbon labels indicate the carbon footprint of a dish. The thresholds are based on targets set forth by the Paris Agreement. Klimato’s tool was created by scientists and it uses the most up to date climate data from lifecycle assessments to calculate the carbon footprint of each meal. The carbon footprint of a meal is the total amount of greenhouse gas emissions (CO2e) that stem from the ingredients through each production.
We’ll be implementing Klimato to carbon rate all dishes served at Nocturne Live in June 2025, as part of a longer-term commitment to understanding customer behaviour and ultimately meeting the festival’s sustainability goals. We’ll be reporting in detail, giving the event’s organisers the knowledge they need to shape next year’s event.
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