chocolate

Chocolate lovers could soon be feasting on more sustainable chocolate with the help of a microscopic molecule that could drastically reduce the energy needed to manufacture their favourite treat, researchers have found. 

Destruction of forests is a major cause of both the climate crisis and plunging wildlife populations, as natural ecosystems are razed for farming.

Sophia Carodenuto is looking for ways to make food more sustainable in an unusual place: The business practices used by the companies who control the world’s chocolate trade.

Canada collected more than $1.27 billion from the retaliatory tariffs on U.S. products over the last year and all of it will go to the Canadian steel and aluminum industry even though the steel trade war with the United States is over.

As a chocolate lover and an environmentalist, I’m heartbroken.