SUSTAINABILITY
climate pressures have created a cycle of low yields and higher costs.“ These factors disrupt supply and necessitate costly interventions like sustainable certification and price increases.
Valor, for example, sources only LID cocao( Living Income Differential), with Thoenen explaining that it permits improvements in the wellbeing of the cocao producers.
Gird explains how this reality shapes operations at Honest Chocolate.“ For a small, bean-to-bar producer like Honest Chocolate, the goal for us isn’ t to cut corners but to maintain quality and sustainability while finding smarter ways to absorb or communicate these costs.”
Honest Chocolate’ s decision to move from Ecuadorian raw cacao to Tanzanian beans reflects this commitment. Their three-year journey to build a direct trade relationship with Kokoa Kamili is part of what they call their“ Chain of Positivity” – a drive to uplift farmers while reducing environmental impact.
So what can hospitality and food service businesses actually do?
A lot of the challenges facing the chocolate industry may feel like they’ re out of our control, but, Smit, Thoenen and Gird explain there are plenty of ways businesses can help.
1. Become smarter with chocolate use Smit suggests a practical approach.“ Hospitality and foodservice businesses can manage higher chocolate costs by optimising portion sizes, reducing waste, and using chocolate more strategically in recipes.”
Streamlining menus and focusing on high-margin signature desserts can also maintain customer satisfaction even as costs rise.
2. Choose premium, sustainably sourced chocolate Thoenen believes that buying better can actually save money in the long run.“ It is better to buy a premium chocolate than a cheap alternative,” he says. Premium brands are more likely to use ethical, traceable and environmentally friendly practices, and the flavour is more consistent, allowing kitchens to use less without compromising on taste.
From Honest Chocolate’ s perspective, supporting ethical producers is nonnegotiable. Gird emphasises,“ The best thing businesses can do is support fair supply chains, reduce waste, and educate customers on the true cost and worth of good chocolate.”
3. Strengthen supply-chain transparency Thoenen advises businesses to know where the chocolate they buy comes from, and to prioritise certifications like Fairtrade and Rainforest Alliance.“ These improve farmer livelihoods and stabilise supply.”
Traceability builds resilience and improves farmer livelihoods. Valor focuses on LID cocoa( Living Income Differential), while Honest Chocolate’ s direct-trade model ensures farmers earn more and quality remains high.
Are cocao alternatives a real option?
Innovation is ramping up fast.
“ There are a number of other foods that can be fermented, roasted and blended to mimic the flavour and texture of cocoa,” says Thoenen, highlighting legumes, fava beans and carob.
Smit confirms that this is no longer a fringe experimentation.“ Businesses are exploring cocoa-free chocolate alternatives made from ingredients like carob, barley, or upcycled fruit husks … Innovations in fermentation and flavour development also offer sustainable options.”
Still, demand for traditional premium chocolate is expected to stay strong, with Thoenen pointing out that the global premium chocolate market is set to grow at an 8.3 % CAGR through 2025.
Communicating price increases the right way
With prices rising across the board, brands may worry about customer backlash, but honesty goes a long way.
Smit advises,“ Brands can communicate price increases by being honest about rising cocoa and production costs while highlighting their commitment to quality, fair sourcing, and sustainability.”
Sharing real stories of farmers and the supply chain helps consumers understand that it’ s not profiteering – it’ s responsibility.
Gird emphasises that education isn’ t optional, it’ s crucial.“ We’ ve had to have price increases to stay afloat, and the education is vital to take the customer on the journey with us.”
Thoenen agrees that transparency is essential.“ The cost of chocolate must rise to reflect the true cost of sustainable and ethical cocoa farming.”
Chocolate is getting more expensive, but for deeply important reasons. Climate change, ageing farms, underpaid farmers and supplychain instability are finally being acknowledged in the price tag. Thoenen, Smit and Gird share a sense of optimism: with innovation, ethical sourcing, better supply chains and transparent communication, businesses can still deliver exceptional chocolate experiences. TT
100 TRADE & TASTE / 2026