Sustainability in chocolate production
Our partner Lindt & Sprüngli
The Chocolate Museum has been cooperating with the premium chocolate manufacturer Lindt & Sprüngli for chocolate production since 2006. Since then, only fresh Lindt brand chocolate has been used in the production of the Chocolate Museum.
Sustainability plays a key role in Lindt & Sprüngli's business success. Over 175 years of history proves that Lindt & Sprüngli is a long-term oriented company that consistently delivers exquisitely crafted, high-quality products. This is reflected in its commitment to sustainability along the entire value chain and in its sustainability pledge: "All products that leave our company ultimately meet our commitment to sustainability along the entire value chain."
In the Sustainability Plan, Lindt & Sprüngli focuses on the social and environmental issues that are most affected by its business activities and most important to its stakeholders, and on which it can have the greatest possible influence. The intention is to promote successful cooperation within the company, to improve the livelihoods of suppliers in the countries of origin, to contribute to an intact environment and to inspire consumers. These four central intentions form the framework of the Lindt & Sprüngli Sustainability Plan.
High-quality cocoa beans are at the heart of Lindt chocolates. Lindt & Sprüngli takes responsibility from the selection of the cocoa beans to the production of the finished chocolate products - from "bean to bar". Lindt & Sprüngli has therefore set up its own sustainability program for cocoa beans: the Lindt & Sprüngli Farming Program. The program aims to create a decent and resilient livelihood for current and future cocoa farmers and their families, as well as a sustainable intensification of agriculture. Since 2020, 100% of Lindt cocoa beans have been traceable and externally verified.
Whole, unprocessed hazelnuts are an important ingredient in some of Lindt's chocolate products. Since 2014, Lindt & Sprüngli has been working closely with its Turkish hazelnut suppliers to implement programs to improve the economic, agricultural, social and environmental sustainability of hazelnut orchards. Since 2020, 100% of raw (unprocessed) Turkish hazelnuts have been sourced through sustainability programs.
Only pure cocoa butter is used as a vegetable fat for the chocolate mass, which is produced exclusively in-house at Lindt & Sprüngli. Only in certain products are other vegetable fats, such as coconut fat, palm oil or palm kernel oil, used for the fillings. In the production process, Lindt & Sprüngli relies on sustainably produced palm oil to avoid the negative effects of palm oil production on people and the environment.