Sustainability from Farm-to-Table to Chocolate Creation

Piggies

Today was an adventure, even if it came with a few extra bus rides. Our first stop made it worth it: Hof Eggers, a peaceful organic farm on the outskirts of Hamburg. Surrounded by open fields, happy animals, and fresh produce, it felt like a breath of fresh air, both literally and in the way it reminded me of home. Later, we explored sustainability by visiting an immersive chocolate experience. We delved into how even something as simple as chocolate can support eco-friendly practices. It was both interesting and delicious.

One thing I specifically appreciate about this program is the emphasis on food consumption. Even when we are eating at the hostel, our counsellors remind us to be mindful about portions and to finish our plates, which, thankfully, most of us do. It reminds me of my household in a way, in which we compost, and almost always finish the food on our plates. Meanwhile, the majority of Americans are incredibly accustomed to large portion sizes. Most often, food is wasted. Additionally, the hostel dining room has a cleaning station with respective bins for food scraps, liquids, trash, plates, and silverware. It often makes me feel better about my eating habits.

As you could tell, today's focus was on food sustainability. After multiple long bus rides, with a group of sleepy teenagers, we arrived at the farm facility. From there, we were given a tour of the farm, visiting the animals: cows, pigs, mules, and sheep. The farm is used for agricultural purposes, of course, but it also hosts weddings and company events. Hof Eggers prioritizes the system of farm-to-table, which helps create a strong surrounding community. At least twice a week, they sell the meat they get from their animals at their market and the extra produce at their cafe. The manager shared that they are encouraging people to buy directly from the producer instead of a wholesale supermarket. This way, they are more community-based and eco-friendly because of their farm-to-table strategy and fair prices.

First, we dived into the history of the farm. I learned it was the last remaining completely preserved facility in that region. It was first documented in 1548 and has been owned by the Egger family since 1628. It's been a farm since 2012. Before it was an organic farm, people would float small boats on the Elbe River to transport food and supplies. Most of the original buildings are still there, as the managers don't opt for remodeling, to keep the history intact. And it is actually home to one of the oldest buildings in Hamburg.

The farmers at Hof Eggers are constantly evolving their farming methods to keep up with the changing climate. For example, they are aware of how much light and air exchange is needed at different times during the year. They often use the Elbe River as a water source, as it runs past the outskirts of their farm. By keeping in mind plant rotation, they are also careful not to exhaust the land. The farm also uses certain plants that easily save Nitrogen, which keeps the soil healthy, as well as constantly adding manure from their animals to the soil. Another addition to these sustainable farming practices is solar power. Although only 30% of the farm is run by solar so far, the manager shared his desire for more alternative power sources.

After enjoying some much-needed sunlight from the outskirts of Hamburg, we headed back into the city. The next part of our journey was to a chocolate experience called Chocoversum. As soon as I heard we were visiting a chocolate "museum," I knew it would be fun, and I was ready to eat. I knew how chocolate was made, but it was surprising to see how unsustainable the industry was.

From there, we dove into the world of chocolate-making. We began to explore a bigger question: "What makes a chocolate more sustainable?" We learned that sustainability in chocolate production is part of three key areas: ecological, social, and economic. Ecologically, sustainable chocolate is produced without harmful chemicals. Economically, it prioritizes fair trade and fair wages for farmers. And socially, it supports safe, humane working conditions. Unfortunately, conventional chocolate production often falls short in these areas. It can create financial deficits, exploit vulnerable communities, and harm the environment.

One of my favorite parts of the tour was tasting chocolate in its different forms—liquid, powder, and solid—at various stages of production. We got to choose from milk, dark, or medium, and make our own chocolate bars, given a variety of toppings. They were wrapped in personal packaging and ready to take home (mine is equipped with coffee beans and sprinkles). Which means I successfully have my first souvenirs.

Before your next chocolate bar, I invite you to do some research into the sustainability. Here are some of the worst kinds of unethical chocolate, as well as good, ethical brands. The worst: Mars, Nestlé, Hershey, Godiva, and Lindt. The best: Tony's Chocolonely (the best one), Alter Eco, Divine, Equal Exchange, and Theo Chocolate.

The tour ended right near Chocoversum’s chocolate shop, which was stocked with many of these sustainable brands, which was a perfect way to wrap up an experience that was both thought-provoking and left me feeling a little sick of eating chocolate.

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