As artisanal chocolate reaches peak popularity, some point out the much bigger problem with one of our favorite sweet treats. Cacao, the basis for chocolate, is largely produced used slave labor in Africa and the increasing consumer price of chocolate is not being transferred to cacao farmers. A couple of new studies take a look at how our food tastes are tied to economic status and level of education, further underlining the need for increased access to healthy, affordable, culturally appropriate food. And the Canadian government partners up with a non-profit to help guide the food and beverage industry towards more sustainable practices.

Chocolate and Slavery

https://news.vice.com/article/slave-labor-the-mast-brothers-and-the-looming-crisis-of-cheap-chocolate1
http://www.hersheysstore.com/category/shopbybrand/hershey-s
http://fairtradeusa.org/certification/pricing-database?product%5B%5D=Cocoa&loc%5Bhsid%5D=0&loc%5Bhierarchical_select%5D%5Bselects%5D%5B0%5D=label_0&hs_form_build_id=hs_form_a0184731d23c64cec8101890232b9423

Money and Food Tastes

http://www.theatlantic.com/business/archive/2016/01/rich-kids-healthier-foods/431646/?utm_source=SFFB
http://www.sciencedirect.com/science/article/pii/S0277953615302331

Canada and Sustainability

https://prnmedia.prnewswire.com/news-releases/canadian-food-and-beverage-manufacturers-investing-locally-supporting-healthy-and-sustainable-food-systems-globally-566694891.html
http://www.theguardian.pe.ca/Business/2015-12-30/article-4390194/Think-groceries-have-become-expensive%3F-Expect-more-sticker-shock-in-2016/1
http://www.provisioncoalition.com/Tools/EnvBenchmarkingTool