Chocolate – a new way to make sure your favourite bar is an ethical treat

By Michael Rogerson, PhD Candidate, University of Bath
Glenn Parry, Professor of Digital Transformation, University of Surrey
Pedro Lafargue, Research Fellow, University of the West of England

Chocolate has a special place in many of our lives. It is widely seen as an affordable and essentially harmless treat – a food of comfort, celebration and joy. But those bars, cakes and Easter eggs are also part of a £61 billion a year global industry with a troubling history of social and environmental harm.

For example, there are now an estimated two…

Read complete article

~	Thirty years ago today, West Indies cricketer Brian Lara made history

~	It is industry, not government, that is getting in the way of a ‘just transition’ for oil and gas workers

~	Earth Day: ‘Green muscle memory’ and climate education promote behaviour change

~	Type 2 diabetes is not one-size-fits-all: Subtypes affect complications and treatment options

~	A majestic palm that flowers once in its life is in bloom in Trinidad

~	‘I dreamed I was executed by a firing squad in Iran’

~	Getting to know L’Office du Jèrriais: A Q&A with the team promoting the Jèrriais language

~	After Just for Laughs’ bankruptcy, we should ask Canadian comedians what they need to succeed

~	Many suicides are related to gambling. How can we tackle this problem?

~	Why don’t Australians talk about their salaries? Pay transparency and fairness go hand-in-hand