What’s the carbon footprint of chocolate?
Chocolate tops the favourite food list for many us. But did you know that chocolate production is threatened by climate change? You can choose more sustainable chocolate when you fancy a treat. Let’s tuck into the carbon footprint of chocolate to find out.
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row” _builder_version=”4.19.5″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”72%” width_tablet=”72%” width_phone=”85%” width_last_edited=”on|desktop” custom_padding=”7px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Text” _builder_version=”4.20.2″ text_font=”||||||||” link_font_size=”20px” link_line_height=”2.3em” header_font=”||||||||” header_text_align=”center” header_line_height=”3.3em” header_2_line_height=”1.1em” header_3_text_color=”#F70B8B” header_3_font_size=”30px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” header_font_size_tablet=”40px” header_font_size_phone=”35px” header_font_size_last_edited=”on|phone” global_colors_info=”{}” header_3_font_size__hover_enabled=”off|desktop”]Carbon Footprint of Chocolate
Let’s compare the carbon footprint of chocolate types to other food items.
A bar of milk chocolate (100g) produces 580g CO₂e*
That’s…
about the same as white chocolate
200% more than dark chocolate
63% more than a glass of milk
*CO₂e means carbon dioxide equivalent and measures total greenhouse gases
[/et_pb_text][/et_pb_column][et_pb_column type="1_2" _builder_version="4.20.2" _module_preset="default" global_colors_info="{}"][et_pb_image src="http://thefloopapp.com/wp-content/uploads/2023/03/carbon-footprint-chocolate.webp" alt="A purple footprint with 580g demonstrates the carbon footprint of chocolate. A bar of chocolate sits to the left of it." title_text="carbon-footprint-chocolate" align="center" _builder_version="4.20.2" _module_preset="default" max_width="62%" global_colors_info="{}"][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row _builder_version="4.20.2" _module_preset="default" custom_padding="||27px|||" global_colors_info="{}"][et_pb_column type="4_4" _builder_version="4.20.2" _module_preset="default" global_colors_info="{}"][et_pb_text _builder_version="4.20.2" _module_preset="default" header_4_text_color="#F70B8B" global_colors_info="{}"]Get the Floop app and discover the carbon footprint of even more ingredients
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.20.0″ _module_preset=”default” custom_margin=”-1px|auto||auto||” custom_padding=”|||3px||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” header_3_font_size=”20px” custom_padding=”|26px||2px||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]Where does the carbon footprint of chocolate come from?
Chocolate is manufactured from cocoa beans which grow on cocoa trees. You may also hear cocoa referred to as ‘cacao’.
Each stage releases greenhouse gases and contributes to the carbon footprint of chocolate. We can measure the impact of these stages using life cycle assessments.
Deforestation & land clearing
Growing cocoa trees needs a lot of land. In Cote d’Ivoire and Ghana, a third of deforestation is caused by cocoa farming. Deforestation worsens climate change. Forests and woodland act as carbon stores, trapping carbon dioxide (CO₂) in trees instead of the atmosphere. Without those forests, CO₂ remains in the atmosphere causing global warming.
Milk and palm oil are often added to chocolate. Both foods are associated with the widespread deforestation of rainforests, too.
Processing
Chocolate-making has many stages, from farming and harvesting cocoa fruit; processing and roasting the fruit; grinding beans to cocoa butter and liquor; forming the chocolate into bars and candies; and packaging and transporting the chocolate products. Commercial-scale operations use energy and electricity to power machines that grind, roast, temper, and package bars.
Transport from the tropics
In 2021, the UK imported just over 70% of its cocoa from the Ivory Coast and Ghana. Sometimes cocoa is shipped to other locations around the world for processing before reaching the UK. Cocoa is transported from the tropics on large cargo ships with a high carbon footprint, before being distributed more locally by lorries and trucks.
Adding other ingredients
Very rarely do you find 100% cocoa chocolate bars. Milk chocolate and white chocolate include milk powders and solids, which have a high carbon footprint. Adding palm oil, sugar and preservatives, or flavours like fruits, caramel and nuts involves more energy-intensive processing.
Where does chocolate come from?
Chocolate comes from cocoa beans. Cocoa trees grow in tropical regions like Southeast Asia, Central America, and West Africa. In fact, Ivory Coast in West Africa supplies 40% of the total global cocoa market.
The cocoa tree is native to the Amazon rainforest, but the Mayans in ancient Mexico and Guatemala began traditions for eating and drinking cocoa as ceremonial food.
Chocolate itself can be produced around the world. Wherever cocoa beans can be imported, chocolate can be made.
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” width=”97.3%” custom_padding=”|||0px||” global_colors_info=”{}”]Are there other ways chocolate impacts the environment?
Mass deforestation is a major problem for the chocolate industry. Deforestation causes climate change, soil erosion, the spread of deserts and wildlife extinction. It’s not just cocoa crops causing deforestation. Hundreds of acres of rainforest are cleared daily to make way for palm oil, dairy pasture and sugar plantations, all making their way into chocolate.
Dairy farming uses lots of freshwaters too, reducing the availability of water for crops and communities. Sugar production also causes water pollution during growing and processing.
The chocolate supply chain is also rife with social issues. Farmers frequently receive rock-bottom prices for their crops or are exploited for labour. There are even accusations of child slavery linked to major chocolate producers.
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Tips for choosing more sustainable chocolate
Climate change threatens the future of cocoa production. You can still indulge in chocolate in a sustainable way that secures the future of chocolate too.
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Choose dark chocolate. Aim for chocolate containing at least 70% cocoa and double-check the packet’s ingredient list to rule out milk powder or solids. Dark chocolate also adds bold chocolatey flavour to vegan-friendly desserts, like our easy chocolate mousse.
- Buy from bean-to-bar chocolatiers. Bean-to-bar chocolatiers manage the processing of chocolate from cocoa bean to the final product. They tend to use less energy-intensive equipment and have a smaller carbon footprint. These chocolatiers are often small scale artisans who work directly with farmers, prioritising Fairtrade wages and sustainable, ethical farming.
- Make chocolate a treat. Chocolate is a luxury product that’s become an everyday commodity. Cheap chocolate full of sugar, milk and oils don’t just compromise quality; they sacrifice environmental health, peoples’ health, and human rights. Pay more for better tasting, sustainable chocolate and enjoy it as the luxurious treat it should be.
Sustainable substitutes for chocolate
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Eat more sustainable milk chocolate with vegan-friendly chocolate bars. You get the same creamy chocolate, but made with nut milk or butters instead of high carbon-impact dairy milk.
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Use cocoa powder in baking. This intensely flavoured powder can replace melted chocolate in brownies or cakes, or chocolate chunks in cookies.
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Looking for a sweet hit? Reach for your favourite fruit instead.
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