How can we ensure sweet gastronomy does good as well as tastes good?

Image credit: Anne-Claire Heraud

Food is one of life’s great pleasures, and desserts particularly so. Yet food is also responsible for some of the most pressing social and environmental challenges facing the world today.

While there are an increasing number of resources available to savoury chefs about how to improve their impact, there has to date been no coherent framework for what ‘good’ looks like in sweet gastronomy, nor sustainability advice tailored to the needs of professionals in this sector, whether pastry chefs, chocolatiers, ice cream makers or bakers.

We partnered with Valrhona, the B-Corp certified chocolate manufacturer, to change this. Our aim: to ensure that sweet gastronomy not only tastes good, but does good too.

Together we’ve created a guide to sustainability in sweet gastronomy, Making Tomorrow Sweeter, drawing on our shared expertise and the input of over 30 chefs across the world.  The guide outlines the key issues faced by this much-loved part of the food industry

and provides chefs and businesses with practical advice on how to address them. To help pastry chefs and artisans understand the key issues facing their sector, we’ve taken our tried and tested Food Made Good sustainability framework and adapted it for sweet gastronomy needs. For each part of the new framework, there’s a description of what the issue is and why it matters, as well as suggested actions and case studies to help chefs enhance their sustainability practices.

But that’s not all.

We’ve gone a step further and designed a self-assessment tool to help sweet gastronomy professionals understand how their business is performing and get recommendations on how to go further. At the end of the assessment, chefs receive a personalised report recognising good practice and highlighting areas for action.

Both the guide and tool are available for free, in English, French, German, Italian, Spanish, and soon also Japanese!

We believe these tools will help us achieve our ambition to create a global network of chefs creating a delicious, sustainable future. Together, let’s ensure the desserts, pastries, chocolates and ice creams that we treasure not only taste good but do good too.

Download the guide and take the audit through the Valrhona website here: