Basking in the rich aroma of freshly brewed coffee or savoring a mouth-watering piece of chocolate can be delightful experiences. At California Cultured we want to celebrate chocolate and coffee as well as shed light on the environmental and social consequences associated with these beloved indulgences.

The truth is, chocolate and coffee production leaves a significant footprint on our planet, contributing to greenhouse gas emissions, deforestation and water scarcity. We want to explore the environmental impact of chocolate and coffee, highlight key issues and urge consumers to make conscious choices for a sustainable future.

Before we get started here are a few definitions that will be useful:

Carbon Footprint - A measure of greenhouse gasses released due to the actions of an individual/organization/country. It’s usually measured in tonnes of CO2e (carbon dioxide equivalent).

Greenhouse Gases - Any type of gas in the atmosphere that blocks heat from escaping. The main ones we contribute to the most are carbon dioxide, nitrous oxide and methane.

The CO2 Emissions and Carbon Footprint of Chocolate

People in the United States consume 2.8 billion pounds of chocolate annually, or around 12 pounds per person. And that’s only half of the rate chocolate is consumed in Switzerland. How does our chocolate habit affect the environment?

Any product with a supply chain is guilty of producing carbon emissions. Chocolate’s carbon footprint encompasses the greenhouse gas emissions associated with its entire production process from cocoa cultivation to processing, manufacturing, packaging and transportation. Let’s get more into these processes:

Cocoa Cultivation

The first step in chocolate production is the cultivation of cocoa beans. Cocoa trees thrive in tropical regions, mainly in West Africa, but also Latin America and Southeast Asia. Cocoa farming drives deforestation, which releases significant amounts of carbon dioxide (CO2) into the atmosphere. Clearing land for cocoa plantations not only contributes to carbon emissions but also leads to the loss of biodiversity.

Energy Consumption in Processing

After harvesting, cocoa beans undergo various processing stages, such as fermentation, drying, roasting, grinding and conching. These processes require substantial energy inputs. The energy used for roasting and grinding cocoa beans, operating machinery and maintaining suitable temperature and humidity levels in processing facilities all contribute to carbon emissions.

Packaging and Transportation

Packaging materials, such as wrappers and boxes, contribute to the carbon footprint of chocolate. The production and disposal of these materials involve energy-intensive processes, resulting in emissions. Additionally, transporting cocoa beans, chocolate products, and packaging materials across vast distances further contributes to carbon emissions due to fuel consumption by trucks, ships, and airplanes.

Retail and Consumption

The retail stage also adds to the carbon footprint, although to a lesser extent. Energy consumption in stores, refrigeration, and storage facilities, as well as the transportation of chocolate products from warehouses to retail outlets, contribute to emissions. Consumer habits, such as refrigerating chocolate unnecessarily or wasting food, also play a minor role in the overall carbon footprint.

According to a 2019 study, the average 40-gram bar of milk chocolate will carry with it a carbon footprint of around 200 grams.

The CO2 Emissions and Carbon Footprint of Coffee

Similar to chocolate, the production of coffee involves a complex supply chain. From cultivation to processing, roasting, and distribution, every step contributes to greenhouse gas emissions. Factors such as land-use change, energy consumption, and transportation play significant roles.

Each stage of the supply chain adds to the total carbon footprint of a cup of coffee, from cultivation to consumption. However, some stages involve considerably more carbon emissions than others. A study carried out by the Natural Resources Institute Finland (LUKE) found that coffee farming and processing makes up 68% of a coffee’s climate impact. This was compared to 11% for brewing and less than 4% for transportation, roasting, and packaging combined.

Farming and Processing

The carbon footprint of coffee begins at the farm level. Coffee cultivation often involves deforestation, particularly in regions like Brazil and Vietnam, leading to the release of CO2 from the cleared land. Traditional farming practices often include the use of synthetic fertilizers and inefficient irrigation methods which can contribute to these emissions. At the processing level, drying, fermenting and roasting coffee beans requires significant energy, often sourced from fossil fuels, thereby increasing carbon emissions.

Transportation and Distribution

Once coffee beans are harvested and processed, they undergo a complex supply chain that involves transportation and distribution. Coffee is predominantly grown in developing countries, and the long-distance transport to reach consumer markets increases carbon emissions. Shipping coffee beans by sea is relatively more carbon-efficient compared to air freight, but the overall carbon footprint still depends on the distance traveled and transportation methods employed.

Packaging and Consumption

The carbon footprint of coffee extends to the packaging and consumption stages. Single-use coffee pods, often made of plastic and aluminum, have gained popularity but contribute to the global plastic waste problem. Moreover, the energy used in the manufacturing and disposal of these pods further adds to the carbon emissions. On the consumer side, brewing methods play a role in the carbon footprint. Espresso machines, for instance, require significant energy to operate, while traditional methods like pour-over or French press have lower energy demands.

Personal Footprint

According to research, one pound of roasted coffee produces an average of 11 pounds of carbon. By having 1 cup of coffee a day it is calculated that you may be contributing to 155 kg greenhouse gas emissions yearly. That’s roughly the equivalent of driving a car for 400 miles.

A recent study found that by changing how coffee is grown, transported and consumed, carbon emissions by coffee can be reduced by 77%. Measures such as using fewer agrochemicals, transporting beans via cargo ship rather than freight flight, and even roasting beans at origin were all shown to significantly reduce carbon footprint.

How Much Water is Used to Produce Chocolate and Coffee?

The production of chocolate and coffee involves significant water usage throughout various stages of their supply chains with the majority of this water going towards the farming of cacao and coffee plants. See the graph above to compare how much land use is dedicated to each food product and you’ll see that chocolate and coffee are quite high on the list.

Why Does Chocolate Use So Much Water?

The process of producing chocolate requires substantial amounts of water. It begins with the cultivation of cocoa trees, which are highly water-dependent crops. Cocoa trees thrive in humid climates and require consistent rainfall or irrigation. In regions where cocoa is grown, such as West Africa and South America, water scarcity can pose challenges to sustainable production.

According to Water Footprint, a 100 gram chocolate bar takes about 1700 liters of water to make. For those from the United States, this means it takes approximately 450 gallons of water to make 3.5 ounces of chocolate. That means an average chocolate consumer (3 bars/week) is responsible for about 1350 gallons of water per week. Per Don't Waste My Energy, one third of all water consumption from the entire chocolate production process goes not to the trees but towards transportation and storage of the cocoa.

Why Does Chocolate Use So Much Water?

Coffee is predominantly grown in regions with tropical or subtropical climates, where rainfall is crucial for optimal cultivation. However, in areas where rainfall is insufficient or irregular, farmers resort to irrigation to sustain coffee crops. Irrigation ensures that coffee trees receive an adequate water supply for optimal growth and productivity. As a result, water is used to compensate for natural water deficits in these regions.

According to Water Footprint, it takes about 34 gallons of water to make 4 fluid ounces of coffee. Most people are pouring themselves larger than 4 ounce cups of coffee every day, which means an average coffee drinker (3-5 cups a day) is responsible for almost 1000 gallons of water just for their weekly coffee habit.

It's important to note that water usage in chocolate and coffee production varies depending on factors such as farming practices, processing methods, and regional water availability.

The Future of Chocolate & Coffee

Our team at California Cultured is laying the groundwork for a new method of farming cocoa and coffee that requires way less water and way less carbon emissions.

Cellular agriculture eliminates the need for traditional agricultural practices associated with coffee and cacao cultivation, such as land clearing, deforestation, pesticide use, energy. Our technology allows us to do coffee and cacao farming inside under controlled conditions and therefore it can be done anywhere. Production and processing can be done in a centralized facility, reducing the overall transportation requirements, resulting in lower CO2 emissions associated with the movement of coffee and chocolate products across the supply chain.

We can bypass the standard practices of the coffee and cacao supply chains and reduce the carbon footprint of chocolate and coffee significantly, creating a more sustainable future for these beloved products.