DaVinci Gourmet Advocates Sustainable Cocoa Sourcing
DaVinci Gourmet, a part of the Kerry Group portfolio, is transitioning its entire range of sauces, syrups and powders to utilise only cocoa that is Rainforest Alliance Certified.
This shift marks a first among global food service beverage brands aiming for lasting environmental impact.
To support this initiative, DaVinci Gourmet's Conscious Chocolate Campaign will provide the first 200 participating food service operators with sustainable chocolate kits. These kits include ethically sourced products and café-ready promotional materials, underscoring their commitment to ethical practices in cocoa sourcing.
Changing consumer preferences
A recent study by Kerry highlighted a growing consumer preference for sustainability, revealing that 83% of consumers would opt for a beverage crafted with Rainforest Alliance Certified cocoa.
This trend is further validated by consumers' willingness to pay a premium of up to 20% for drinks made with sustainably sourced ingredients.
The demand for ethical sourcing presents a valuable opportunity for the food service industry to align with consumer values and champion sustainability.
Currently, while Rainforest Alliance Certified cocoa is common in retail chocolate bars, chocolate-based beverages in many cafés and restaurants often lack this certification.
"DaVinci Gourmet is proud to lead the change to sustainably sourced ingredients because sustainability should be the standard," says Eloise Dubuisson, General Manager, Food Service Brands, Kerry Asia Pacific, Middle East & Africa.
"What's more, whilst we use sustainable cocoa, we don't pass on any extra cost to our customers."
The results of Kerry's research falls in line with a wider trend: 78% of consumers say that sustainability influences their purchase decisions, according to IBM Institute for Business Value.
Championing sustainable standards
Cocoa is a fundamental component in cafés globally, bringing increased scrutiny to the ingredients in food and beverages.
Reports by the World Cocoa Foundation and International Labour Organisation continue to raise concerns about supply chain practices in major cocoa-producing nations.
Currently, Côte d'Ivoire and Ghana account for more than 60% of the world's cocoa production.
"Customers no longer just seek flavour," adds Eloise. "There is growing expectation for brands to act on the environmental and social impact of what they serve.
"Every decision to source more responsibly, even at the café level, creates ripple effects across the industry. We can make chocolate a force for good.
"We are not just switching our cocoa; we're inviting others in the industry to join us. We want to empower cafés to serve drinks that don't just taste good but feel good to offer. Sustainability is not simply good ethics; it is good business."
Real change through certified sourcing
Rainforest Alliance Certified cocoa is procured from farms that adhere to stringent criteria for environmental conservation, responsible labor practices, and economic sustainability. Recognized by its green frog seal, the certification ensures that cocoa cultivation promotes forest protection, enhances farmer livelihoods, and fosters more transparent supply chains.
Nina Rossiana, Markets and Partnerships at Rainforest Alliance, says: "Every cup made with certified cocoa is a step toward more resilient farming communities and healthier ecosystems.
"When food service brands commit to responsible sourcing, they're not just meeting consumer expectations but helping create real change."
