Pursuing critical sustainable food production at COP16

The 16th Conference of the Parties (COP) to the Convention on Biological Diversity (CBD COP 16) kicked off on October 30, this year (2024), marking the latest collaborative effort to action the ​Kunming-Montreal Global Biodiversity Framework (GBF). ​The GBF seeks to ​tackle the triple environmental crises of climate change; nature, biodiversity and land loss; and pollution and waste.

At ​COP 16​, Inger Andersen, Under-Secretary-General of the United Nations (UN) and Executive Director of the UN Environment Programme described the GBF as “the boldest plan to make peace with nature”. In the speech, Andersen stated that healthy biodiversity is essential for equitable and sustainable development.

During COP 16, which took place between October 21 and November 1, industry insiders explored the relationship between cacao, forests and peace and explored how industry work aligns with the GBF and collaborative biodiversity projects.

Alongside the National Trade Council and ANDI’s National Water and Biodiversity Centre brands like Luker Chocolate, Bavaria, Pepsico, WWF, and TNC engaged in a panel discussion on biodiversity integration within supply chains, deforestation prevention and nature-based solutions.

Roots in environmental stewardship​

“The chocolate and cocoa industry has seen a seismic shift over the past five to seven years,” says Julia Ocampo, VP of Cacao Sourcing and Sustainability at Luker Chocolate, a Colombian brand that focuses on using purpose-driven chocolate ingredients made with Cacao Fino de Aroma.

Climate change and incoming regulations have affected the sustainable production landscape for cocoa and chocolate in recent times. Luker Chocolate’s Ocampo says these factors have “forced major players to wake up to the impact of historical issues affecting our industry, including deforestation and labour rights violations”.

Yet, despite progress, the message remains: There is still a lot that needs to be done. Confectionery brands like Luker Chocolate are exploring sustainable cocoa farming and approaches to combating deforestation and promoting biodiversity conservation.

Stricter traceability regulations like the upcoming European Union Deforestation Regulation (EUDR) and an increased focus on sustainability in wider society are driving a shift towards more transparent value chains.

“Before mandated reporting standards, the industry was awash in proprietary sustainability claims and certifications, making it difficult to tell which initiatives truly deliver measurable benefits at the farmer and community level—so this is a win,” Ocampo says.

Today, the sector sees significant technical innovation in deforestation monitoring systems, such as polygon mapping and greater industry collaboration to ensure sustainable and traceable cocoa.

“Robust reporting sadly doesn’t solve all challenges, though,” Ocampo shares. Some cocoa-growing regions have also suffered due to climate change, disease and a compounding lack of investment, affecting cocoa production and the wider chocolate industry.

“Now, more than ever, we see the importance of direct long-term relationships with farmers to future-proof the crop and sustainability of our industry,” Ocampo adds.

Cultivating sustainable cacao​

Cacao cultivation can be essential for sustainable land use and environmental resilience. How instrumental cultivating chocolate’s lead ingredient is depends on how it is managed. “When managed responsibly, cacao cultivation can allow farmers to produce high-value crops that contribute to biodiversity and the resilience of local ecosystems and also diversify their income streams,” says Ocampo.

Cacao is a shade-tolerant crop​. As such, it thrives in agroforestry systems, which integrate trees with other native crops such as plantain and coconut to maintain biodiversity, improve soil health and store carbon. By implementing cacao into their crop rotation, farmers can diversify their product output, lower single-crop dependence, and secure an additional, stable source of income.

“Sustainable cacao production provides local communities with a livelihood while also protecting precious biodiversity,” says Ocampo.

Building rich biodiversity systems​

Agroforestry systems like cacao farming can support biodiversity conservation. These eco-friendly systems, which grow trees and agricultural or horticultural crops on the same land, can create healthier ecosystems with rich biodiversity. Utilising agroforestry systems can reduce the impact of disease, pests and climate change.

Adopting monocultures is an alternative approach that can degrade soil and biodiversity. Unlike monocultures, cacao agroforestry combines tree species that provide shade, sequester carbon and create habitats for various organisms. These systems protect against land degradation and provide corridors for wildlife, enhancing the health of the wider ecosystem.

“Biodiversity conservation is a Sustainable Landscape Process, including all the stakeholders: government, farmers, and public and private institutions,” Ocampo adds.

Luker Chocolate utilises data to protect biodiversity corridors and non-classified forest regions with agroforestry systems. As part of Luker Chocolate’s work through ​The Chocolate Dream​, cacao producers can benefit from tailored biodiversity training, sustainable water use and effective land management.

Biodiversity recommendations​

The confectionery sector can take various steps to ensure biodiversity integration within supply chains, deforestation prevention and nature-based solutions.

However, there is no one-size-fits-all approach. “Regional cultural and agroecological differences must be considered to create effective, sustainable solutions across the industry,” says Ocampo.

Luker Chocolate adopts a systemic approach to biodiversity conservation that involves working closely with cocoa-farming families, their farms and communities through a sustainable landscape model.

As highlighted at COP16, biodiversity extends beyond wildlife, encompassing people, practices, and cultures that shape these ecosystems. “By training farmers, monitoring biodiversity, and protecting ecosystems, we empower farmers as environmental guardians of their regions, a practice that could be replicated across the industry to increase environmental resilience,” says Ocampo.

In addition, agroforestry systems and regenerative agricultural practices help create productive, sustainable cocoa crops, prevent deforestation and support healthy ecosystems. Enhancing crop productivity and farmers’ income also decreases pressures that lead to deforestation, reinforcing a resilient, sustainable value chain.

With local communities at the core, Luker Chocolates states that its model illustrates how collaboration can build a stronger supply chain that safeguards biodiversity and ensures the long-term viability of cocoa production. “This approach can help the entire confectionery sector adopt sustainable, nature-based solutions that protect ecosystems and communities,” says Ocampo