Girl Planting seeds

The Challenge of Sustainable Chocolate

Chocolate has gotten a bad rap for its environmental impacts—particularly deforestation, as farmers cut down older trees in order to clear room for cacao plants. The Ivory Coast, which is the largest exporter of cocoa at 2.2 million tons every year, has lost 80 percent of its forests in the past five decades. And the forests being cleared for cacao farming are exactly the ones that tend to be the best carbon sinks and sources of biodiversity: Cacao trees thrive in rain forests, where there’s plenty of humidity and rain, stable temperatures, rich soil, and protection from strong winds. All of this combines to make chocolate one of the worst foods one can eat in terms of greenhouse gas emissions—by some calculations, the single worst nonmeat food.  Read more....

 

Back

 
 
close (X)