All food has an impact on the environment – some more than others. Have you ever thought
about our cherished chocolate? Sadly, it’s up there with meat and cheese in regards to carbon
impact. The more we educate ourselves about how to buy sustainably, the smaller the
environmental and ethical footprint we will leave.

Cocoa, or cacao, is the key ingredient in chocolate with 70% of it grown in West Africa, as well
as to Central and South America. Five million tons of cacao annually results in $100 billion in
global retail sales for this adored and sacred human treat. Other critical ingredients in chocolate are milk, sugar, and soy or sunflower lecithin.

What makes chocolate sustainable? It depends on how it was farmed. Particularly in West
Africa, cacao trees are grown on small farms run by individual families who cultivate, harvest,
ferment and dry the cacao beans. The equality of farmers considering child labor, fair pay,
discrimination, gender equality, and general assistance for better livelihoods is critical.
Greenhouse gas emissions primarily come from producing cocoa, milk, and sugar, all requiring land, resulting in deforestation. Milk requires water-intensive plants to feed land-intensive cows. Newer sustainable farming methods including shade trees, groundcover plants, hill or terrace planting to avoid soil erosion, rainwater storage, little or no pesticide use, agroforestry, and biodiversity. Such farming methods can also be more resilient to extreme drought and floods, enhanced by climate change. Transparent and reliable supply chains are also important.

While sometimes more expensive, look for “Fair Trade” and “Rainforest Alliance” certified
chocolate. Organic assures a chemical-free treat and buying local helps the footprint. Support
brands, manufacturers and retailers committed to the issues. Read labels and learn about the
company. Try different flavors! Then, stay tuned next for what to look for with sustainable
coffee options.