ECOLATE

Short List
TitleECOLATE
BrandLIFULL
Product / ServiceEARTH CUISINE
CategoryA02. Applied Innovation
EntrantLIFULL Tokyo, JAPAN
Idea Creation LIFULL Tokyo, JAPAN
Media Placement LIFULL Tokyo, JAPAN
PR LIFULL Tokyo, JAPAN
PR 2 PEAK INC. Tokyo, JAPAN
Production LIFULL Tokyo, JAPAN
Production 2 PEAK INC. Tokyo, JAPAN
Production 3 WHOSE CACAO Tokyo, JAPAN
Production 4 SOCIAL KITCHEN TORANOMON Tokyo, JAPAN
Production 5 AOI PRO. INC. Tokyo, JAPAN
Post Production LIFULL Tokyo, JAPAN
Post Production 2 AOI PRO. INC. Tokyo, JAPAN

Credits

Name Company Position
Kohei Kawasaki LIFULL CCO / Creative Director / Planner
Takahiro Miyake LIFULL Art Director
Misa Abe peak Creative Producer
Hideki Eto Social kitchen TORANOMON Chef pâtissier
Masaharu Kozuma Social kitchen TORANOMON Director Pâtissier
Akira Fukumura Whosecacao Supplier of Cocoa Tree Materials
Rusmadi Mahmud Whosecacao Indonesia Production of Cocoa Tree Materials
Toru Kayama peak Producer (Product)
Ai Suzuki LIFULL Designer (Key Visual / Product)
Kazuyo Yamada LIFULL Designer (Website / Product)
Mikiko Goto LIFULL Designer (Logo / Package)
Haruki Yamazaki LIFULL Project Manager
Makoto Kitagawa LIFULL Project Manager
Yongbom Seo peak Project Manager
Masaharu Ono Magarimono 3D Modeling / Production of Molds
Mitsuhira Nakamura Rokkakudoh Production of Molds
Sayaka Horii Freelance Copy Writer
Hisaya Kato AOI Pro. Producer (Graphic / Movie)
Takashi Aoki AOI Pro. Producer (Graphic / Movie)
Yuki Uwabo AOI Pro. Producer (Graphic / Movie)
Natsumi Yagida AOI Pro. Production Manager
Mirai Shiotani AOI Pro. Production Manager
Fugetsu Narisawa AOI Pro. Production Manager
Naoto Ishimaru Kiminome Photographer
Junpei Masuda SonoPronto Director
Yusuke Sugimoto Freelance Movie Cameraman
Gugum Gumilar Freelance Movie Cameraman
Teddy Yunantha Freelance Photographer
Sarah Salma Bororing Freelance Assistant Photographer
Ica - trilogy production Producer
Yoshiko Toyama LIFULL PR
Maki Aoki LIFULL PR
Rieko Ando Freelance PR
Satoshi Ueno LIFULL Frontend Engineer

Why is this work relevant for Innovation?

ECOLATE is an innovative brand. It is innovative in the way of how it converted wasted parts of cacao trees, which are usually discarded in the process of producing cacao, into new sustainable food. LIFULL built an ecosystem which remedied the poverty of cacao farmers. We can now take part in solving the issue through a simple and basic act in our lives, which is “eating”. The more people buy ECOLATE, the more cacao waste is consumed, which becomes the sustainable solution of providing financial income to the farmers who need help.

Background

“Cacao Farms in Poverty” Demand for chocolate has significantly grown and expanded the global market size by 35% over the past decade. The COVID-19 pandemic further has increased the demand. On the other hand, cacao, the material for chocolate, has been marking its lowest price. Attempts to supply low-priced cacao at large volume have resulted in cutting labor wages of cacao farmers, putting them in serious poverty. As demand surged, the need for expanded production areas arose, which triggered illegal logging, farmland conversion and tropical deforestation, and other social issues such as child labor. The cacao-producing environment is now in facing serious challenges and there is a potential risk of chocolate shortage in 30 years. In order to solve the situation, LIFULL introduced a project to tackle the root cause; the poverty of cacao farmers.

Describe the idea

Instead of using common ingredient of chocolate, cacao mass and cocoa butter, ECOLATE uses cacao bean shells, branches and leaves which are usually discarded without being consumed. We worked with cacao producers, researchers and chefs and co-developed a sustainable ecosystem to support production and online sales of the new chocolate. This sales have provided financial help to the cacao farms.

What were the key dates in the development process?

“ECOLATE” was introduced to the market in April 2021. The project has been covered in various media both at home and abroad, contributing to raising social awareness of the poverty of cacao farmers. It is notable that the types of media featuring the news is not limited to those specialized in environmental assistance but ranges across culturally oriented publishers including VOGUE.

Describe the innovation / technology

“ECOLATE” Instead of using common ingredient of chocolate, cacao mass and cocoa butter, ECOLATE uses cacao bean shells, branches and leaves which are usually discarded without being consumed. We worked with cacao producers, researchers and chefs and co-developed a sustainable ecosystem to support production and online sales of the new chocolate. Three innovations of the project: Technology innovation - Collaborated with cacao farms and collected unused cacao material. Cleaned, dried and grounded the cacao waste and turned it into edible powder. Top patissier alliance - Worked with renowned pastry chefs who designed the new chocolate which became recognized for its high quality and attracted a lot of press coverage by TV shows and lifestyle media. Sustainable solution: Continous effort to roll out the project's second phase after online sales which will be a food event with a full-course of sweets made of cacao waste.

Describe the expectations / outcome

Wasted cacao material of more than approximately 141 cacao trees a year is consumed as food. Equivalent to conserving the natural environment of over 1,400 m2. Revenue earned from the project is shared with cacao farms. “ECOLATE” was introduced to the market in April 2021. The project has been covered in various media both at home and abroad, contributing to raising social awareness of the poverty of cacao farmers. It is notable that the types of media featuring the news is not limited to those specialized in environmental assistance but ranges across culturally oriented publishers including VOGUE.

Links

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