For this blog post, Sophie Tubb, Development Chef at Classic Cuisine, tells us about her recent research day away from the development kitchen.
Working in the foodservice industry, I often find myself wondering about the providence of produce. In general terms, society as a whole is more interested in and concerned with how ethical our food supply chains are and how the food we eat and cook with effects the environment and people living in it.
community development and looking after cocoa farmers, ensuring that cocoa farmers are living above the poverty line, and providing skills, education, and accreditation. This also focuses on child labour issues by raising awareness and encouraging schooling for children.
“The cocoa horizons foundation is committed to a deforestation-free, carbon positive cocoa supply chain.”
It’s clear that Barry Callebaut is making a lot of positive changes to support the sustainability of the cocoa industry. I’d love to hear about food businesses you work with who are doing similar things.
Sophie Tubb. Development Chef at Classic Cuisine. Contact Sophie.
For more information on the Barry Callebaut Cocoa Horizons charity – click here