I use chocolate as a way of engaging audiences in sustainability issues, and sustainability as a way of raising awareness about quality chocolate. Almost 10 years ago now, I started a blog documenting the hot chocolates I was drinking on my travels, intrigued at the different approaches to this much-loved drink. Over the years, I have become more interested in the stories behind the drink; the history, the makers and, ultimately, the social, environmental, and economic issues that surround a mug of hot chocolate. I am a certified chocolate taster (Institute of Chocolate and Cocoa Tasting) and a trained chocolate maker (Ecole Chocolate). I research, write, and speak about chocolate and sustainability, work with cafes and chocolate companies and organise chocolate focused trips and events. I also founded The School of Sustainable Chocolate to raise awareness about the topic.
A blog documenting and celebrating hot chocolates around the world, including the makers and sustainability issues that impact these.
Short, 5 minutes courses focused on what is chocolate and the sustainability issues that impact the cocoa supply chain in collaboration with several chocolate makers.
A Selection of Articles on Chocolate
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Interested in developing new innovative approaches to sustainability? Have an interesting approach you would like to share? I’d love to hear from you.