The Circularity Of Chocolate From Bean To Bar

In this episode, we talk to Carolina Puzo, founder and President of Muze a company that is aiming to transform the country's cocoa value chain through the circular economy and social impact. We will travel to Ecuador and learn more about Carolina's journey and purpose. We'll dive into the nutritional properties of chocolate, its potential circular applications, and the impact on both people and the planet that this ingredient can generate.

About Carolina Pozo

From the moment she founded the non-profit AVANTI, Carolina has tried to improve the socio-economic conditions of the cacao farmers in rural Ecuador.  To achieve this goal and generate a sustainable and fair supply chain, she then founded Muze, a new business that aimed to create social impact while disrupting the global chocolate market with a new and innovative brand.

Prior to Muze, she co-founded several other impact-driven organizations, was an associate For Time Berners Lee’s ODI-Open Data Institute in London, a global shaper and Director of LINQ Quito´s Innovation Lab, where she led the open government and open innovation policies and projects for the city. 

About Muze

Muze is a women & Latinx-owned, vegan, gluten-free, no-lecithin, and non-GMO chocolate company based in Ecuador & NYC, producing premium chocolate made from the world’s best bean, Ecuadorian fine aroma cacao.

Their award-winning, bean-to-bar chocolates are all vegan and made from single-origin organic cacao from the coastal province of Manabi, giving great importance to sustainability, traceability, and practicing direct trade with cacao farmers.

They promote the circular economy of cacao by implementing social impact projects such as Cacao EcoVillage through the non-profit AVANTI.

With carbon-neutral products and compostable packaging, Muze is working to become the most sustainable and functional chocolate on the market.