Is Rainforest Alliance Leading a Cocoa Supply Chain Shift?

Kerry Group’s DaVinci Gourmet brand is now sourcing only Rainforest Alliance Certified cocoa for all its sauces, syrups and powders.

The change applies across the entire product line, making DaVinci Gourmet the first global food service beverage brand to make this commitment.

It also reflects growing pressure from consumers and NGOs to trace and clean up cocoa supply chains.

Cocoa sourcing gets a rethink

Cocoa, the key ingredient in many café drinks, has long been under scrutiny due to concerns about labour conditions, deforestation and the lack of transparency in sourcing.

While certification programmes like the Rainforest Alliance are common in the retail chocolate sector, food service tends to lag behind. Most cafés and restaurants still serve drinks using uncertified chocolate.

That’s what DaVinci Gourmet is aiming to change. Under Kerry Group, the brand is now rolling out cocoa that meets Rainforest Alliance’s criteria across all sauces, powders and syrups.

The certification is marked by the green frog seal, which indicates that the cocoa has been produced using methods that protect the environment, respect workers and support economic sustainability.

The decision comes amid increasing consumer awareness around how food and drinks are sourced. Kerry’s own research suggests that 83% of people would prefer to order a drink made with Rainforest Alliance Certified cocoa over one without the label.

Consumers are also ready to pay more for sustainable options. According to the study, they are willing to spend 20% extra for a chocolate drink made with responsibly sourced ingredients.

This shift in expectations is not going unnoticed across the supply chain. As cafés and hospitality venues face pressure to serve more ethically sourced products, DaVinci Gourmet’s approach aims to give them a practical route to meet these demands without raising menu prices.

General Manager of Food Service Brands for Kerry Asia Pacific, Middle East & Africa, Eloise Dubuisson, puts it plainly: "DaVinci Gourmet is proud to lead the change to sustainably sourced ingredients because sustainability should be the standard. What's more, whilst we use sustainable cocoa, we don't pass on any extra cost to our customers."

Sustainability meets supply chain impact

While Côte d’Ivoire and Ghana account for more than 60% of global cocoa production, these countries have also been the focus of longstanding concerns.

Reports by the World Cocoa Foundation and the International Labour Organisation have raised questions about child labour, deforestation and inadequate farming conditions in these regions.

What DaVinci Gourmet is doing is not only changing the chocolate in people’s drinks — it’s also changing how that chocolate is sourced.

Through the Rainforest Alliance programme, cocoa suppliers must follow stricter standards for environmental protection, social welfare and income generation for farmers. These guidelines aim to build resilience in farming communities while making global supply chains more transparent and equitable.

Nina Rossiana from Rainforest Alliance, who works on markets and partnerships, says certified sourcing goes beyond corporate responsibility.

"Every cup made with certified cocoa is a step toward more resilient farming communities and healthier ecosystems. When food service brands commit to responsible sourcing, they're not just meeting consumer expectations but helping create real change."

Inviting cafés to be part of the change

To help food service operators adopt more sustainable practices, DaVinci Gourmet is also running what it calls the Conscious Chocolate Campaign. The first 200 venues to join will receive tools including sustainable chocolate kits and café-ready promotional materials.

The aim is to support businesses in offering drinks made with certified cocoa, while also letting customers know about the ethical choices behind what they’re being served. By enabling cafés to highlight their commitment to sustainable sourcing, DaVinci Gourmet is using its supply chain influence to spread better practices throughout the industry.

There’s a commercial element to all this too.

"Customers no longer just seek flavour," Eloise says. "There is growing expectation for brands to act on the environmental and social impact of what they serve."

"Every decision to source more responsibly, even at the café level, creates ripple effects across the industry. We can make chocolate a force for good. We are not just switching our cocoa; we're inviting others in the industry to join us. We want to empower cafés to serve drinks that don't just taste good but feel good to offer. Sustainability is not simply good ethics; it is good business."