In Italy, tomatoes have a life after dinner. Chocolate is another cherished Italian staple.
Yet, instead of using cocoa, a regional startup began looking to carob for a more sustainable alternative. Sweet and high-in-fibre, the legume also works against free radicals in the body.
The carob tree thrives in the dry, southern Italian climate. If used, 2,400 litres of water would be enough to make 1kg of the ingredient (compared to 24,000 for cocoa).
Sourcing ingredients locally reduces logistics and resource exploitation – two-thirds of all cocoa comes from Africa and plantations cause 45% of deforestation. CO2 emissions could be 80% lower. Child labour? No.
Creating a circular economy within the cocoa industry is likewise an important opportunity.
