No one wants to live in a world without chocolate or coffee, but climate change is placing strain on cocoa and coffee farmers, making the nightmare scenario a reality in the not-too-distant future.
As a result, both major and small firms are experimenting with new techniques to grow the beans. It’s yet another illustration of how climate change affects the ordinary luxuries that are, after all, the nicest part of getting out of bed.

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Cargill, the world’s largest agribusiness, announced earlier this month that it had entered into a research arrangement with AeroFarms, an indoor farming firm, to look into how grown beans indoors could be used to boost cocoa bean yields and produce better climate-resilient farming.

In a statement, Niels Boetje, general director of Cargill Cocoa Europe, said, “Environmental challenges and expanding demand for cocoa products are putting increased strain on the worldwide cocoa supply chain.”

According to co-founder and CEO David Rosenberg, AeroFarms has grown 550 different crops, and the business is now conducting research for the latest Cargill project at its Newark, NJ headquarters.

Those facilities are a considerable way from countries like the Ivory Coast, Indonesia, and Ghana, which produce a large portion of the world’s cacao. According to Global Citizen, growing demand for cocoa has resulted in startling levels of deforestation, as climate change forces farmers to seek out new locations where they can effectively cultivate their crops.

Cacao is extremely sensitive to fluctuations in temperature and rainfall, which is terrible news for chocolate lovers since climate change increases the variability of both.

So, while AeroFarms and Cargill are exploring for ways to grow cacao inside, some early-stage technological firms are attempting to eliminate the cacao bean entirely.

These are very early-stage firms like QOA, which is launching out of the Y Combinator startup accelerator, and California Cultured, which recently graduated from the IndieBio accelerator.

Both of these businesses are working on lab-grown or cultured chocolate alternatives to regular chocolates. Neither has signed any large contracts nor will they have a lot of production capacity in the foreseeable future, but they both hope that the world will be able to continue to appreciate that beautiful, sweet chocolate.

Coffee connoisseurs will not be exempt. The beans that go into practically everyone’s favourite morning brew are under the same climate change stresses as cocoa, and their prospects aren’t looking good.

As a result, firms such as Atomo Coffee have stepped in to brew coffee without the beans.

Sunflower seed husks, watermelon seeds, and other plant materials are used to generate grinds that are processed with the company’s chemical technique to imitate coffee — and they don’t need beans.

As Bloomberg News reported earlier this year, it’s a possible solution to the $100 billion coffee industry’s climate crisis. Coffee-growing regions are shrinking as a result of global warming, with forecasts that arabica coffee might lose at least half of its habitat. And, as cropland becomes scarcer, coffee growers are being pushed to seek out more suitable climates in virgin forests, contributing to deforestation in the same manner that cacao farmers are.

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Stopforth told Bloomberg, “We like to think of ourselves as the Tesla of coffee.” “Before Tesla, you had no choice if you wanted a nice, powerful vehicle that was free of diesel and petrol… Similarly, before Atomo, you had no alternative if you wanted coffee that wasn’t tied to deforestation. You have it now.