This story originally appeared on Cool Beans, one5c’s newsletter serving up delicious food—that just happens to be sustainable.
Many of life’s great pleasures have a difficult relationship with the climate crisis: wine, cheese, coffee, to name a few. Today we’re examining chocolate. Before you close this page and run to the nearest peanut butter cup: No, we’re not going to take away your candy. What we will do is dole out the facts that will help you choose your hunks of rich, creamy happiness wisely.
The environmental impact of chocolate
We won’t sugarcoat this: Chocolate is delicious, but environmentally it’s pretty unpalatable. Producing a kilo of dark chocolate creates 46.7 kilos of greenhouse gas emissions. That’s second only to beef (which, by the way, is more than double that at 99.5 kilos), according to the go-to analysis of foods’ impact published in the journal Science. Making a kilo of sugar, for a sweeter comparison, generates 3.2 kilos. Americans eat roughly 20 pounds (9 kilos) of chocolate per person a year, which is far less than our beef or chicken intake, but it still adds up.
Why the jumbo-sized footprint? More than half of it traces back to deforestation; vast swaths of land are cleared to accommodate cacao farms. Packaging and transportation also contribute to emissions—one study even showed that transporting chocolate is intensive enough to cancel out the positive impacts of growing it organically.
But according to a 2018 study in Food Research International, impacts vary among different kinds of chocolate. The authors compared the three most popular types sold in the U.K.: bars of solid chocolate, wrapped candy bars like Mars and Snickers, and bags of individually wrapped minis. “We found that the worst for the environment were the chocolates in bags, due to the additional amount of packaging used to wrap each chocolate in the bag,” says co-author Adisa Azapagic, professor of sustainable chemical engineering at the University of Manchester.
What about milk versus dark? “We also found that the ingredients used for the production of milk chocolate have a significant impact on the environment,” says Azapagic. But there are caveats. The addition of milk powder, palm oil, and sugar increase a treat’s footprint. Dark chocolate requires more cocoa, which means more land use and deforestation. So that debate’s kinda a wash.
And the drawbacks don’t end there. Azapagic’s study found that it takes 1,000 liters of water to make a single bar. Another issue is that 60% of the cocoa bought by the world’s top chocolate brands comes from Ghana and the Ivory Coast, where most workers don’t make a living wage and forced child labor is common practice.
So what’s a chocoholic to do?
We promised that we weren’t going to take away your candy, and we meant it. No chocolate is perfectly planet-friendly, but there are ways to spot treats that will do less to yuck your yum. Here’s what to keep in mind when you’re browsing the candy aisle:
Good: Look for certification stamps
Rainforest Alliance Certified is intended to indicate that the chocolate was produced using sustainable farming and fair labor practices, and Fair Trade means producers intend to meet certain labor standards. But as with labels on egg cartons, these marks aren’t guarantees: The chocolate industry is mired in transparency issues and the origin of much of the cocoa in those bars isn’t traceable.
Better: Avoid excess packaging
Lots of little wrappers are made of plastic—which is predominantly made from fossil fuels. Flimsy plastics are often the least recyclable and often end up burned, which has a whole host of other environmental problems. “Consumers should choose chocolates that have the least packaging,” Azapagic says. That means avoiding bags of individually wrapped minis in favor of one big bar. Some chocolate bars come wrapped in aluminum foil and/or paper, both of which are more easily recycled than plastic.
Best: Do your research–and save chocolate for special occasions
Check out the Chocolate Scorecard, an annually updated assessment of the world’s top chocolatiers that takes into account everything from environmental impact to labor conditions. Choose chocolate from the top of the list, such as Tony’s, Ritter Sport, and Halba.
No matter what kind of chocolate you crave, the key is moderation—just like other carbon-heavy treats. Save chocolate-filled delicacies for special celebrations, and you may find the waiting makes it all the more delicious.