Le Monde journalist Nabil Wakim, who hosts the Chaleur Humaine podcast on climate solutions (in French), answers readers' and listeners' questions on the challenges of the climate crisis.

Readers asked: "Hi, I enjoy your podcasts, but when you tout chocolate recipes at the end of certain episodes, I can't help but think it's not exactly a local product – unless, of course, you're producing the podcast from an office or working remotely from Nigeria?"

"I read your newsletter on coffee, but isn't it exactly the same problem with chocolate? Can its carbon footprint be measured?"

Nabil's answer: Yes, chocolate production has a relatively high carbon footprint – on average, it generates significantly more emissions than fruit and vegetables, but less than beef. One kilogram of chocolate produces around 13 kilograms of CO₂, the equivalent of driving 60 kilometers by car. But this average is misleading: Emissions vary widely depending on the origins of the cocoa, the impact of its production on forests, and the type of chocolate being consumed as the end product.

1. What contributes to chocolate's carbon footprint?

Three key stages drive the carbon footprint of chocolate: deforestation, industrial processing and transportation. But by far the most significant factor is its impact on forests. Cocoa demand is high in the Global North, and intensive monoculture farming, along with the use of chemical inputs, deplete soil quality. This forces farmers in producing countries, primarily in the Global South, to expand their cocoa plantations. More often than not, this expansion comes at the expense of forests.

From a climate point of view, deforestation is catastrophic. Burning timber releases CO₂, but beyond that, it also frees carbon stored in the soil and limits the forest's ability to absorb carbon in the future. This explains why deforestation accounts for roughly 95% of the greenhouse gas emissions linked to cocoa beans. (See this clear explanation from the Carbone 4 website). At the same time, it also poses a major threat to biodiversity.

Next, emissions from chocolate processing need to be taken into account – especially for highly processed products such as chocolate-covered biscuits or chocolate spreads. And finally, there is transport, though its impact is relatively minor in comparison.

2. Is it the same for all chocolate?

One major factor affects the carbon footprint of chocolate: its country of origin. Large-scale deforestation for cocoa production is far more prevalent in Côte d'Ivoire and Cameroon than in countries like Brazil or Peru.

Another key consideration is the type of chocolate. Since dark chocolate contains a higher proportion of cocoa, it generally has a higher carbon footprint per kilogram than milk chocolate. But here again, it also depends significantly on the country of origin. For instance, dark chocolate from Côte d'Ivoire emits about one-third more CO₂ than milk chocolate from the same country. But in Ecuador and Brazil, where deforestation is better controlled, the opposite is true – milk chocolate ends up having a higher carbon footprint due to the added emissions from milk and sugar production.

3. How can chocolate's carbon footprint be reduced?

Europe consumes 60% of the world's chocolate, giving it a crucial role to play. In 2023, the EU introduced its first rules against deforestation, aiming to regulate the sale of products linked to forest loss. However, under pressure from producing countries and conservative lawmakers in the European Parliament, enforcement of this law – originally set for 2024 – has been postponed to 2026.

Solutions do exist, however, including promoting less extensive farming practices, as seen in some countries. (Read the IDDRI report on the topic here.)

While not perfect, Fair Trade and Rainforest Alliance labels generally ensure better production conditions, both for people and the environment. Experts also point out that a large share of chocolate is used in ultra-processed sugary products that are particularly harmful to health.

Nabil Wakim

Translation of an original article published in French on lemonde.fr; the publisher may only be liable for the French version.