Ghana, Ivory Coast and Indonesia are the major cocoa producers, with smallholder farmers in West Africa being responsible for around 60 per cent of global supply. Each year in the UK alone we consume around 500,000 tonnes of chocolate as bars and drinks, in cakes and biscuits. The average 40-gram bar of milk chocolate will carry with it a carbon footprint of around 200 grams. In the UK an estimated 18,000 tonnes of chocolate and sweets are wasted each year, responsible for around 90,000 tonnes of greenhouse gas emissions. High temperatures and drought can have severe impacts on cocoa yields, with Ghana likely to see suitable areas for cocoa pushed south as more northern areas become drier and hotter. Diseases like cocoa swollen shoot virus are already a major concern with around 300 million trees thought to be infected. Rehabilitation and renovation of existing cocoa plantations is at the heart of building resilience to climate change and securing the millions of livelihoods that depend on cocoa.