Preamble

The Cologne Chocolate Museum is one of the city’s best-known cultural and educational institutions. Every year, hundreds of thousands of people visit our exhibition on cocoa and chocolate. We use this reach to convey information about the environmental, social, and economic aspects of cocoa and chocolate production in a way that is both understandable and balanced.

As part of the 2030 Agenda, the United Nations has defined 17 Sustainable Development Goals. Among others, the goals related to food security, decent work, sustainable consumption and production, and climate action are particularly relevant to our work.

We would like to do our part, within our means, to raise awareness of these goals and drive concrete improvements within our sphere of influence.

To operate the museum, we require energy, goods, and materials, and we also generate waste. These activities result in greenhouse gas emissions and other environmental impacts. We are gradually collecting and reviewing relevant consumption data to identify potential savings and implement appropriate measures to reduce our environmental impact.

Our goal is to continuously reduce the museum’s operational greenhouse gas emissions. We regularly report on progress, measures, and remaining challenges in our sustainability communications. Statements regarding target achievement, climate impact, or emissions reduction refer to the available data, the specified time period, and the described system boundaries.

We not only convey the history of chocolate as a culinary and cultural delight but also the complex social, economic, and ecological interrelationships along the supply chain. In doing so, we take care to present challenges, conflicting goals, and potential solutions in a nuanced manner.

Many visitors are interested in the origins of cocoa and chocolate and in the impact of their own consumption habits. Our programs help them make sense of this information and make informed decisions.

Through our exhibition and educational programs, we provide information on working and living conditions in cocoa-growing regions, as well as on the environmental challenges associated with cocoa cultivation. Using selected examples, we highlight the approaches that companies, organizations, and initiatives are taking to achieve social and environmental improvements. This overview is not intended to be exhaustive and will be updated as needed.

Our employees receive regular training on topics related to sustainable development in cocoa farming and chocolate production. We also strive to establish long-term educational partnerships with schools and other educational institutions. We evaluate and establish collaborations with organizations working toward sustainable development in the cocoa and chocolate industries based on professional alignment and shared objectives.

We view our educational work on sustainable development as a contribution to public awareness, reflection, and dialogue. We aim to provide transparency regarding where progress is being made, where further action is needed, and what role museums can play as places of learning in addressing global supply chains.