5 Ways to Make Cocoa More Sustainable

This Sunday marks Easter, a holiday celebrated by many families with church, ham, egg hunts and chocolate. Lots of chocolate. Easter is the second top-selling confectionary holiday behind only Halloween, according to the National Confectioners Association. So now is a fitting moment to think about the effort that goes into making the chocolate in those Easter baskets.

The world’s cocoa supply — the raw ingredient used to make chocolate — is rapidly diminishing, while world demand for chocolate is at an all-time high. The situation is dire: Mars and Barry Callebaut have projected a global shortage by 2020. 

So how do we make sure there is a viable and robust supply of cocoa for years to come? Here are five areas deserving attention:

Original article found on the Huffington Post: Read more about Sustainable Cocoa here.

Laren Marra is a Director in the Corporate Practice and a leader of the Corporate Responsibility offering of Burson-Marsteller. She has more than 12 years of demonstrated achievement in public relations, partnering with clients to integrate corporate reputation, corporate responsibility and sustainability, issues and crisis management and cause branding to solve complex business challenges.