Food Waste

Food Waste



We strive to ensure that our production and supply operations minimise both the resources they use and the levels of waste material created. To drive further progress we have implemented an Environmental Management System (EMS) that will be aligned with the requirements of the internationally recognised standard ISO 14001. Our EMS will provide a structured methodology for measuring, managing and reducing the environmental impact of our business activities, embedding a programme of continual improvement of our environmental performance. The EMS will bring together our existing waste management processes, which include segregation at source, diverting waste from landfill and working to circular economy principles. We are continually seeking new and innovative ways to reduce waste and find better solutions for unavoidable waste. For example, 100% of food waste by-products from production are recycled.


As cacao growers, we aim to use every part of our cacao harvest; from the pulp to the nibs, nothing goes to waste. Cacao shells left over from making chocolate are infused into our Cacao Gin and Salted Caramel Vodka Liqueur. At our Rabot Hotel in Saint Lucia, the delicate, lychee-like cacao pulp is used in cacao cocktails and spare cacao nibs are used in wellness treatments at our open-air rejuvenation centre.


Visually imperfect chocolates, or chocolates with a close BBE aren’t thrown away – they can be enjoyed in our Ugly But Good bags.