I use chocolate as a way of engaging audiences in sustainability issues, and sustainability as a way of raising awareness about quality chocolate. More than 10 years ago, I started a blog about hot chocolate, 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 Level 2), judge for the World Chocolate Awards, and a trained chocolate maker (Ecole Chocolate). I research, write, speak and organise events around chocolate and sustainability and founded The School of Sustainable Chocolate. I’m currently writing a book on chocolate.