Japanese chocolate manufacturers, artisans and retailers unite to make sustainable chocolate the norm
With escalating global awareness around environmental issues, as witnessed at the Davos Conference and the Australian wildfires, we were considering how we, as a manufacturer of chocolate, should tackle these issues through our business. At such a time, Barry Callebaut introduced the Cocoa Horizons program as a way for us to make chocolate that is good for the people who eat it, good for the people who make it, and good for the planet. So we decided to start using Cocoa Horizons cacao as the environmentally friendly source.
Machiko Miyai, Director and Managing Executive Officer of Morinaga in Japan
I believe the ‘farm to bar’ approach is the basis for improving the quality of our creations. We need to tell consumers that a good tasting product begins with the growth and fermentation of raw materials at origin countries. Therefore it is important to be aware of where these ingredients come from and to find added value for the farm and the store.
Hironobu Tsujiguchi, Chocolatier from Le Chocolat De H
Our bold mission is to change the entire chocolate industry in Japan. We cannot do this alone, and we are not alone. The new Japanese consumers care deeply about our planet and its people and today, as we stand together to represent the chocolate industry in Japan, we are serious about sustainability. Together we will leave a legacy of change for generations to come.
Pascale Meulemeester, Managing Director for Barry Callebaut in Japan