SAVE/SAVOR: How Our Choice of Chocolate Impacts Biodiversity and Social Justice
A Museum of Food and Drink event with Simran Sethi
Join the Museum of Food and Drink and Simran Sethi for an evening of in-depth exploration – of chocolate’s unique flavor of course, but also its social and environmental implications. Simran Sethi, a journalist, fellow at the Institute for Food and Development Policy, and author of the award-winning book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love, will facilitate a virtual conversation about how the cocoa industry can, and should, be a critical driver for social and environmental change.
As part of the evening, Simran will lead a guided tasting of chocolates grown and produced in four distinct cocoa origins (Vietnam, Mexico, Brazil, and the U.S.) as a way to help chocolate lovers better understand flavor, chocolate and the impact consumer purchases can have in supporting a more just and sustainable food system.
Follow the link below to reserve your ticket for the event! Important: In order to receive the zoom link for the event, you must reserve a ticket at the link below.
If you would like to purchase the bundle without attending the event, you may purchase the products from the tasting bundle:
- Manoa Hawaii 70%
- Marou Ben Tre 78% Mini
- Marou Coconut Ben Tre 55%
- Luisa Abram Rio Jurua 70%
- Luisa Abram Cupuacu
- Cuna de Piedra Comalcalco Tabasco 73%
- Cuna de Piedra Comalcalco Tabasco with Mezcal Reposado 73%
Interested in hosting an event like this of your own? Email firstname.lastname@example.org!