Chocolate is changing — and not just in flavor. As the planet warms, cacao is becoming harder to grow, reshaping how chocolate is made and who gets to make it. From commodity price volatility to farmers’ livelihoods to the price tag of your favorite bar, we’ll talk about what’s at stake for this decadent treat. We’ll speak with chocolate makers, sustainability experts and a cacao farmer about how they plan to adapt and innovate for years to come.
Guests:
Greg D'Alesandre, co-founder and cacao sourcer, Dandelion Chocolate
Minni Forman, sustainability manager, Peet's Coffee; former cacao farmer
John Kehoe, director of sustainability, Guittard Chocolate Company
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