Category Archives: Sustainability and Climate Change

We’re Net Zero for Scope 1 and 2 Carbon Emissions

Net Zero Emissions

We’ve signed up to the UK Government’s Race to Zero campaign. The most ambitious goal the Government site will allow sign up for is to commit to 50% greenhouse gas emissions by 2030 for Scope 1 and Scope 2 emissions. However on calculating our Scope 1 and Scope 2 emissions using market based calculations we […]

Madagascar Update – Small Steps for Africa

Small Steps for Africa Update

We had some good news this week in a Madagascar update from our friend Charlotte Baker, Operations Director at Small Steps for Africa.  Diavolana is now in her last year of secondary school, and will be taking her baccalaureate leaving exams this autumn, having come top of her class again last academic year.    Her […]

How to be Imperfectly Sustainable – Book launch

How to be Imperfectly Sustainable

Well I finally completed my book – How to be Imperfectly Sustainable! I started writing it over two years ago when the IPCC 1.5 degree Climate change report hit me between the eyes. It seemed at the time that it had slipped under the radar and I felt an overwhelming need to act, to do […]

Lick the Spoon embraces the Doughnut

Doughnut Economics Madagscar vs United Kingdom

You could be forgiven for thinking that this is a new doughnut based product launch, but i’m actually talking about a new form of economics that as a company we’re trying to implement – Doughnut Economics. So what is Doughnut Economics?  Well to really get to grips with the Doughnut you will need to read […]

Child Labour in West African Cocoa

Celebrate Cacao Festival

Yesterday Chicago University issued its five year report to the US Department of labor regarding child labour in West African cocoa production. It’s shocking to say the least – 1.6 million children in child labour in the main West African cocoa producing countries of the Ivory Coast, Ghana, Cameroon and Nigeria. We have never used […]

The shocking truth behind Hazelnut Farming and why we use Piedmont Hazelnuts

Societa Agricola Pedemontis

We now source all our Hazelnuts from the Piedmont region of Italy as Protected Geographic Indication (PGI) Piedmont Hazelnuts. But this wasn’t always the case. Seventy percent of the world’s hazelnuts come from Turkey. Though a  tiny company we do use a relatively large amount of hazelnuts in our pralines and Chocolate Salami. So when […]

New Products, Price Changes and Ethically Sourcing

Vegan Salted Caramels

We have some updates to share with you at ‘Spoon HQ regarding new products in the pipeline, price changes and ethically sourcing. We’ve continued on our path of ethical sourcing and sustainability, and anyone that saw the David Attenborough Extinctions documentary will understand why! In our increasingly connected world that sometimes involves difficult decisions. Ethically […]

The World’s Fairest Chocolate

Art Deco Easter Eggs

The chocolate we use to make our Easter Eggs and Chocolates is sourced under a scheme known as Raisetrade from Madagascar and Colombia. With Raisetrade the chocolate is made in the country of origin. Compared to an export of farmed cash crops such as cacao beans it’s worth many times more for Madagascar and Colombia […]

Vegan Cashew Milc Chocolate and Sustainability in Madagascar

Cashew Trees in Madagascar

Our Vegan-milc chocolates have been incredibly successful since their launch last Easter, and we are increasing our range with a new Vegan-milc chocolate Caramel Crunch bar. So it seems timely to examine how Cashew-milc chocolate is made on Madagascar and the sustainability of Cashew nut production on the island. Back in 2005 the idea of […]

What is Glassine and how do you recycle it?

Plastic Free chocolate boxes with Glassine cups

This morning I had a lovely telephone conversation with a customer who had purchased a box of our Salted Caramels in her local plastic free shop – The Green Cupboard. She put two very good questions to me – What are the cups and cushion material made of – they feel like plastic – how […]