The challenges we must face
The development of the upstream and downstream parts of the cocoa and chocolate industries.
Upstream, a major challenge: improve cocoa production conditions, both for producers (income, living conditions, human rights) and for the environment (forest protection).
Downstream, a necessary development: help culinary arts to become more responsible (delicious and beautiful but also healthier, more transparent, and respectful of humans and the planet).
Succeed in better connecting the two worlds of cocoa and culinary arts
Creating links between the upstream and downstream parts of the industry, and creating cooperation between different players, means working for chocolate that benefits everyone and food that tastes good, feels good, and looks good.