At The Husk Mill, we’re committed to running a sustainable business. 

There are two billion metric tonnes of food waste each year and the food industry’s carbon footprint represents a quarter of all greenhouse gas emissions – but with more food businesses committing to sustainable practises we believe that there is cause for optimism. By utilising cacao husk (traditionally considered a by-product) as our main ingredient, we’re creating a premium product that has sustainability as part of its DNA.

We choose to work with likeminded farmers, suppliers and contractors in order to minimize our carbon footprint. Our husks are sourced from the Western slopes of the Andes in Peru. In Peru, we work with a farm that has an ongoing commitment to helping to increase the life quality of all individuals in their supply chain. They are engaged in practises that aim to improve the health and welfare of the native Andean communities they work with. 

The cacao used in our single origin, 70% dark chocolate bar is grown in Mission Beach, Queensland and is made onsite using a traditional small batch method, minimizing its environmental impact. 

We are particularly conscious of packaging waste, and have chosen recyclable packaging for our range, including biodegradable cellulose inner bags. 

The Husk Mill has also partnered with Australia’s first carbon neutral postal service, Sendle. Sendle works with South Pole Group to offset the emissions of every parcel that they deliver. Find out more.

If you’d like further information about our commitment to sustainability, please contact Elaina and Cherylea at