Barry Callebaut pledges sustainability and eradication of child labor
Chef Migoya to serve and drive change for sustainable cocoa production alongside the Cocoa Horizons Foundation.
Barry Callebaut Group, together with its premium brand Cacao Barry, announced Chef Francisco Migoya, USA Cacao Barry Ambassador, as the lead chef for cocoa farming sustainability in support of the Cocoa Horizons Foundation, an impact driven program focused on cocoa farmers prosperity and helping to build self-sustaining farming communities that protect nature and children. He will be a champion for sustainable cocoa practices and work with Cacao Barry and the Cocoa Horizons Foundation to educate chefs and continue raising awareness on sustainability throughout the cocoa industry worldwide.
Chef Francisco Migoya, head chef at Modernist realized his passion for the kitchen at the age of 16, has spent his career dedicated to the world of sweets, and is recognized as one of the top pastry chefs in the country. In 2016 he was exposed to the realities of unsustainable cocoa production, such as deforestation and child labor, while visiting cocoa plantations in Peru with Cacao Barry. Since then, he’s been committed to positively impacting cocoa growers. He fully supports the mission of the Cocoa Horizons Foundation and its goals to eradicate child labor, lift cocoa farmers out of poverty, eliminate deforestation, and become carbon positive by 2025.