Can we eat chocolate and save the planet at the same time? The answer now is yes. A young team from southern Germany has developed sustainable “chocolate” made from fermented and roasted sunflower seeds, without using a single cocoa bean.
This means making the chocolate alternative involves supply chains that are regional instead of global, transportation is therefore shorter and the environmental footprint is much smaller than when making conventional chocolate. The company, Planet A Foods, thereby addresses one of the most pressing challenges in the food industry: the declining availability of cocoa and the ecological costs of conventional chocolate production.
