The cocoa and chocolate industry is on its way to further sustainability. This is a process in which are put several good steps. However, there is no single definition of ‘sustainability’ and there are clear differences between producers. One producer is more into sustainable production and the other producer is focussing both in quality cocoa as well as in the sustainable production process.
The image of sustainable cocoa is negative, while there is already a lot happening to preserve this sector. Many consumers have a feeling of guilt when eating chocolate because they do not always know which good initiatives already exist to sustain the sector.

Chocoa facilitates market access for sustainable and high-quality cocoa and cocoa products and promotes innovations for a sustainable cocoa sector. Chocoa is the only event dedicated to quality and sustainability in the cocoa chain, bringing together cocoa producers, chocolate makers and consumers and creating innovative projects.

Caroline Lubbers
Co-founder Equipoise

As marketeer, Caroline Lubbers has built experience in the international fashion and hospitality branches before she specialised in experience economy with her company Scentifolia, founded in 2010. Her work for the European think tank LEAP2020 has enabled her to develop systemic and anticipating thinking on global governance and political relations.
Foreseeing developments and recognising trends at an early stage and developing the necessary system change and new solutions. In this context her engagement for the cocoa and chocolate industry has evolved and she has co-founded several initiatives with a focus on quality and sustainability, such as the annual Origin Chocolate Event and Chocoa. Caroline has built an extensive network in chocolate and is educated as a certified chocolate taster. Currently working as an Interim Programme Manager Cocoa Europe for NGO Solidaridad.