Smart regulation: making chocolate more sustainable

Climate change is one of the most pressing challenges of this century. Widespread deforestation and forest degradation are two contributing factors. An estimated 80 per cent of deforestation is caused by agricultural commodities (both large and small scale) such as cocoa used to produce chocolate. Addressing emissions associated with this forest cover loss is critical. Following the legally binding global climate deal made in Paris in 2015, governments, corporations, local producers and consumers must now take action. The private sector is beginning to make commitments towards zero deforestation supply chains, but how will this work in practice? Can smart regulation — a complementary mix of government and voluntary private-sector policies — make cocoa and chocolate more sustainable?