As one of the most popular desserts and snacks, chocolate contains many polyphenols with
antioxidant and anti-inflammatory properties and could affect degenerative diseases. Also …

This study presents an evaluation of the food-energy-water nexus (FEWn), complemented
by a thorough life cycle assessment (LCA), of four young cacao production systems: two full …

The environmental sustainability has emerged as a crucial aspect in the agri-food sector,
nevertheless environmental assessments and certifications of cocoa and chocolate are still …

This study evaluates life cycle environmental impacts associated with chocolate products
made and consumed in the UK. The paper focuses on three representative chocolate …

Ecuador is the third largest cacao exporter in the world. Up to 10% of Ecuador's cacao
production is grown in the Amazon region, mostly under conventional (CA) and organic (OA) …

Introduction Cocoa is one of the main crops grown in Ecuador. The agricultural area
dedicated to cocoa represents the largest area dedicated to a permanent crop the country …

This paper presents the first environmental life cycle analysis for a range of different
confectionery products. A proposed Life Cycle Assessment (LCA) approach and multi …

Purpose Environmental impact evaluation in the food sector is a key topic, due to both
stricter legislations and higher consumer awareness towards sustainable choices. The case …

A trade-off is faced by products and services' providers: reaching economic profitability while
respecting the environment and benefiting the society. A sustainability balance is …

Under the hypothesis that organically managed cacao agroforestry systems report a lower
global warming potential (GWP) and reduce other environmental pressure indicators …