ISM: 01.–04.02.2026 #ISMCOLOGNE

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Fair Cocoa, Stronger Partnerships: Building Sustainable Supply Chains

In a world where the cocoa industry is often confronted with exploitation and unequal conditions, Tony's Open Chain is setting a strong example for change. Since 2019, the initiative has taken an innovative approach to making cocoa sourcing sustainable and fair. Through close partnerships with companies such as Albert Heijn and a clear focus on the 5 Sourcing Principles, it not only enables cocoa farmers to earn a living income, but also guides the entire sector towards a fairer future. In an interview, Sanne van Zon-Arts, Head of Sales at Tony’s Open Chain, shares how they’re leading the way towards a fairer cocoa supply chain – and what’s next on their agenda.

Sanne Van Zon-Arts, Head of Sales Tony’s Open Chain | Source: Tony’s Open Chain

Sanne van Zon-Arts, Head of Sales at Tony’s Open Chain (see picture), spoke at ISM together with Jeroen Hirdes from Albert Heijn about sustainable cocoa sourcing. | Source: Tony’s Open Chain

5 Questions with Sanne van Zon-Arts, Head of Sales Tony’s Open Chain

At ISM 2025, Tony’s Open Chain delivered a compelling presentation on how fair and sustainable cocoa sourcing can become the industry standard. Since 2019, the initiative has worked closely with partners such as Albert Heijn and remains firmly committed to its five sourcing principles. The goal: to ensure cocoa farmers earn a living income and to drive systemic change across the chocolate industry. In this interview, Sanne van Zon-Arts, Head of Sales at Tony’s Open Chain, shares how they’re leading the way towards a fairer cocoa supply chain – and what’s next on their agenda.

The 5 Sourcing Principles of Tony’s Open Chain | Source: Tony’s Open Chain

The 5 Sourcing Principles of Tony’s Open Chain | Source: Tony’s Open Chain

1. What was the core message you wanted to convey in your talk?

Tony’s Open Chain is a cocoa sourcing initiative that started in 2019. It operates via a shared sourcing and costing model with all of our clients, who we call Mission Allies, to end exploitation in the cocoa industry. Within Tony’s Open Chain we source all of our cocoa via the 5 Sourcing Principles.

2. How did the partnership between Tony’s Open Chain and Albert Heijn come about, and what challenges did you face in making it work?

Albert Heijn was our very first Mission Ally when they joined Tony’s Open Chain in 2018 with their brand Delicata. We are still very proud of them taking this innovative step and trusting us with their cocoa sourcing. Albert Heijn has been a front runner in our initiative and has recently proven to still be as they committed to sourcing ALL their cocoa (all chocolates, spreads, etc) via Tony’s Open Chain in the future.

3. What concrete impact has this collaboration had so far, both for cocoa farmers and for the industry?

Since 2018 up till cocoa season 23/24, Albert Heijn has bought a significant amount of cocoa beans according to the 5 sourcing principles through Tony’s Open Chain. For these beans Albert Heijn has been paying a living income reference price for its cocoa to the cooperatives Tony’s Open Chain has a long term relationship with.

Additionally, over the last 7 years Albert Heijn has shown tob e a true supporter of the Tony’s Open Chain mission in advocating for our mission and our initiatve and actively recruiting new mission allies for us.

As Tony’s Open Chain we have grown from 1 to 20 mission allies in the past 7 years, enabling us to grow from sourcing 1.500 mT of cocoa beans per cocoa season to sourcing approximately 30.000mT in the current season. This means we are now sourcing from 19 different cooperatives in Côte d’Ivoire and Ghana, thereby positively impacting the lives of 34.000 cocoa farmers.

4. How do you see the balance between cooperation in sustainability efforts and competition in the chocolate market?

At Tony’s Open Chain we believe in collaborating in cocoa while competing in chocolate. Sourcing your cocoa sustainable and applying the right sourcing practices should be common practice amongst the cocoa industry. Every company can then still make a difference in distinct tastes, shapes and packaging to successfully compete on shelf.

5. What’s next for this initiative? Are there plans to expand or involve more partners?

Tony’s Open Chain aims to expand its volumes to sourcing 80.000mT in the next 3 to 5 years. In order to achieve this we want to grow with both existing Mission Allies and attract new ones.

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