Mmmm, chocolate.  

But then there's this:

"Once the coffee beans hit land, they're delivered via biodiesel truck."

In the middle of an article that is about companies who are trying to differentiate commodity products according to the production processes, we see an uncritical acceptance of "biodiesel" as an indicator of sustainability -- when, actually, it's quite the opposite.  Nearly all biodiesel is, rather, a result of the conquer and exploit nature mindset that is typical of mainstream, unsustainable chocolate and cocoa production.

There's a good site where you can read a LOT about the problems with biodiesel.  Called gristmill.  Check it out, you won't be sorry.

The 5% Project Let's live on the planet as if we intend to stay.

Nice post. This place is only a couple of blocks from my house.

Is their biodiesel made from recycled grease? If not, somebody should clue them in. Another study released just this summer found biodiesel (on top of all of its other problems) made from soy to be less energy efficient than corn ethanol:

http://petroleum.berkeley.edu/papers/Biofuels/BiodieselFr ...

"Production of corn ethanol alone, with the average overall efficiency of 0.25, is more energy efficient than production of biodiesel from soybeans with the overall efficiency of 0.18."

In the end, it all comes down to biodiversity. Poison Darts--Protecting the biodiversity of our world

I realize the article emphasizes Theo as being the first bean-to-bar chocolate maker, but you also make it sound like it's alone in that distinction. I know that there are plenty of chocolate makers in that same boat. Off the top of my head, there is Dagoba Chocolate in Oregon. If you want to read up on them too, http://www.dagobachocolate.com, so it doesn't seem like you're crafting a promotional item in the guise of journalism. Take that free chocolate out of your mouth and start typing.

dagoba isn't a very good example, since they do not roast their own cacao beans. roasting is one of the many steps in the beans to bar process.

they where also recently purchased by hershey's:
http://www.thehersheycompany.com/news/release.asp?release ...

http://www.tazachocolate.com/

Just to clarify, what makes Theo Chocolate unique is that it's the only certified organic and certified fair-trade chocolate-maker in the U.S. that makes chocolate from scratch, from the roasting of the beans to the final touches on the confections. Other American chocolatiers that produce organic and fair-trade products get their chocolate pre-made and then melt it down and reshape it.

Are YOU on The List?

Rocky, thanks for the note about the website.  I just clicked the link above and got no warning of any hinkiness with a Mac running Firefox.

(The link is shortened link pointer to this complete URL.
http://www.oregonpeaceworks.org/site/index.php?option=con ...

If you are uncomfortable with using that link, you can simply go to the oregonpeaceworks.org homepage and follow the icon showing the globe sitting in a frying pan.

Thanks again.

The 5% Project Let's live on the planet as if we intend to stay.

I take it, Sarah, that you enjoy chocolate (almost) as much as I do...I, too, have tasted Theo chocolates, and liked them enough to include them on my site (http://www.organic-nature-news.com/organic-chocolate.html ...). A few others that I have sampled, including Ithaca Fine Chocolates, are organic and fair trade, as well. They may not summon biodiesel vehicles to transport their wares, but nobody's perfect. Perhaps, chocolate-lover that you are, you've already given them a try. And let's not forget the health benefits to be derived from dark chocolate - magnesium and other trace minerals, and more antioxidant "kick" than blueberries, pound for pound.