Today is World Chocolate Day, when people around the globe rejoice for (and indulge in) a favorite treat. Whether you reach for bars, chips, cake, or ice cream, chocolate all comes from the same source: the cacao tree, also known as Theobroma cacao. The cocoa beans within the cacao pods that grow on these trees originate primarily in West Africa and Latin America. Unfortunately, cacao farming—and the constant demand for chocolate—is the cause of much deforestation of West African rainforests. That’s why today is a great day to not only enjoy chocolate, but celebrate those chocolatiers doing their part to keep cacao environmentally friendly, and fair trade.

As on Halloween, Easter, and Valentine’s Day, Chocolate Day drives chocolate demand higher than usual—many cacao farmers make room for more trees by cutting other types down in the rainforest, destroying the habitats of primates and other species, and eroding the soil. The people cutting those trees down are often children, forced into labor.

Unfortunately, many major chocolate companies are supplied by illicit and ethically compromised cacao farms. However, some notable chocolatiers make it a priority to avoid contributing to deforestation, as well as to the international child labor epidemic.

Made without refined sugar or chemical preservatives—and with plenty of organic herbs, teas, and flowers—Botanical Chocolate Bars, from San Francisco’s Yes Cacao, are one among such guilt-free chocolate options. Founder and CEO Justin Polgar knew that he wanted to be part of the fair trade industry. To be certified fair trade, one must demonstrate respect to the earth, and to any farmers and laborers who help supply or create the product.

“Instead of us working with farms or plantations that spray chemicals on cacao trees, we work with a team of 450 wild harvesters in Ecuador that are sourcing cacao in the jungle,” Polgar says. “[They’re] far away from industry, and far from residential areas where pollution is just kind of a byproduct of living.”

Yes Cacao unofficially began in 2007, after Polgar became fascinated with medicinal herbs. Eventually, he blended that and his life-long love of chocolate to create a product with “holistic benefits,” thanks to herbal infusions. Alongside his partner, Zoe Segal, Polgar works to source slave-free, organic, and vegan chocolate. About every two years, they visit and help harvest the Ecuadorian cacao that goes into Yes Cacao’s chocolate bars. 

If you’re more into chocolate ice cream, you’ll be happy to know that Ben & Jerry’s is also trying to curb deforestation. The 39-year-old, Burlington, Vermont-based company is among  about five percent of companies that source their cocoa beans (used in popular pints including Chunky Monkey, Chocolate Chip Cookie Dough, and Chocolate Fudge Brownie) from economically fair trade farmers on West Africa’s Ivory Coast. 

Ben and Jerry’s works with Fairtrade International. According to global values lead sourcing manager, Cheryl Pinto, the organization is helping the company address climate resilience by looking into how farmers make a living income, and by working to strengthen the cooperatives that farmers work with, in order to bring more stability into those rural communities.

“We want to really support true sustainability in all spheres,” Pinto says. “Not just environmental sustainability, but economic sustainability.”

With a majority of their best-selling flavors including chocolate, Ben & Jerry’s is cognizant of the fact that climate change will result in conditions too hot and dry for cacao trees to thrive. Although the company is only economically fair trade at this point, it has made efforts toward supporting the guilt-free chocolate cause. Just last year, the company introduced several vegan flavors to bolster environmental efforts.

“Farmers should be in a position to be able to grow more cocoa on the land that they have, versus having to clear land and looking for more fertile space,” Pinto says.” It really is about replenishing and rehabilitating the existing cacao trees, and the existing cacao farms.”

Internationally grown and locally made chocolate bars from Dandelion Chocolate provide another alternative to a mass, corporate chocolate fix. Dandelion’s “bean-to-bar” motto means they take beans from multiple countries in both West Africa and Latin America, and transport them to America, where they roast, grind, and wrap the chocolates themselves.

“Most of the world's chocolate is sold on the commodity market,” says co-founder and CEO Todd Masonis, who is also a chocolate-maker. “We don't buy those beans. Instead, we try to have a personal and direct source with the farmers who produce the beans we use.”

The 100 percent vegan company makes a point of visiting their cacao farmers in countries such as Tanzania, Belize, Guatemala, and Ecuador. Despite the fact that not every farm they work with is officially labeled fair trade (due to issues of affordability), many are indeed fair trade, and according to Dandelion’s source report, most boast other eco-friendly certifications, such as UTZ, Organic, and Fair For Life.

The good news for chocolate lovers is that plenty more companies participate in and live by fair trade standards, including Theo Chocolate, Barry Callebaut,  Alter Eco, and Firefly Chocolate—to name just a few.

The even sweeter news is that the reality of the chocolate industry is coming to light. With raw chocolate gaining momentum, and with documentaries such as The Dark Side of Chocolate revealing the lives of children forced into labor, positive change is becoming more of a possibility for both the laborers, and for the environment.

“It’s so important for us as consumers and as fans, when you’re holding [chocolate] in your hand, to appreciate all the effort, energy, and resource that has brought it to you,” Pinto says. “It’s so important to have some gratitude and appreciation for what we have with us, and to work hard to preserve it, and to try to create it in a better way.”

Adds Polgar, “I think a really important thing is to remember you can make an impact, just by knowing which chocolate companies have ethical practices, and knowing the companies that aren't just saying or marketing that this is important.”

A full list of fair trade, slave-free, and (some) vegan chocolate options are available here. Even if you celebrate chocolate every day, try to make your World Chocolate Day a truly guilt-free one.