Sustainability

“Enjoy the deep flavours and complexity of craft chocolate, made using ethically sourced cacaos from around the globe. ”

— Fossa Chocolate

OUR COMMITMENT

We believe bean-to-bar chocolate tastes better when we work together with partners who share the same values as us in terms of transparency, accountability, and most importantly, sustainability. 

One chocolate bar at a time, we aim to incorporate sustainable practices into our bean-to-bar journey.

 

ETHICAL SOURCING

In traditional cacao farms, large pieces of forestland are usually cleared to make way for monocultures where only cacao trees are planted in mass. Such style of farming maximises short term profits at the expense of the environment as it encourages deforestation and slash-and-burn practices which in turn leads to soil erosion and loss of biodiversity.

At Fossa Chocolate, it is important to us that our cacao are sourced from producers that engage in agroforestry, where cacao trees are cultivated alongside other native trees and food crops, allowing wildlife to dwell in their natural habitat. This helps to preserve the natural environment and ensures more sustainable productivity for the farmers in the long run which is crucial for the local communities.

Since our incorporation, we are honored to have worked closely with cacao producers and farmers around the world who care about the environment as much as we do. To ensure longevity in our partnership and continual improvement in the farmers’ living and work conditions, we pay them above commodity prices for the cacao that we source. This allows farmers to earn healthy wages which in turn enables them to dedicate more time to cultivating the flavour of cacaos instead of focusing only on yield.

ECO FRIENDLY PACKAGING

Our chocolate bar packaging and greeting cards are made with paper (containing 50% recycled materials) which is more friendly towards the recycling process. 

We print all our paper packaging on demand in order to prevent unnecessary wastage of resources. 

BRINGING IT FORWARD

Practicing sustainably also involves helping other like-minded organisations with their sustainable efforts.

During our chocolate making process, cacao husk, which is the outer shells of the cacao beans, are separated from the nibs through winnowing and are usually considered a waste product. Our collaboration with local urban farming group, Edible Garden City, allowed upcycling of these nutrients rich husks into compost for their agriculture.

Over the years, we have also collaborated with various like-minded brands to create products involving the upcycling of waste products.