Occupy Hershey's Chocolate In Times Square This Weekend

Okay, so it's not technically affiliated with Occupy Wall Street, but righteous candy lovers will be invading the Times Square Hershey's Store tomorrow afternoon to protest the company's use of child labor. That's exactly the sort of thing you don't want to find out about right before Halloween.

According to the "Raise The Bar" campaign, Hershey's has not made good on its ten-year-old promise to end child labor, forced labor and trafficking in their cocoa supply chain. Campaigners want Hershey's to agree to end child labor and to sign on to source 100% Fair Trade Certified coca beans, and they'll be loudly saying as much tomorrow in Times Square.

If you're, ahem, otherwise detained, but still want to show your support, join the 49,000 other people who've signed the online petition here. [via Grub Street]

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By Jamie Feldmar in Food on October 21, 2011 6:11 PM

Comments [rss]

Mark Savell

really come on?? if you want the antioxidant powers of chocolate you can't cook it anyway, and it's gonna taste awful. And what in this day doesn't have some component of china involved. Child labor

FraPe

lol

chee1rs

Occupy Willy Wonka

whatidsay

Is the Oompa-Loompa union behind this rally?

robingee

Hey, they're lucky to have jobs! And be saved from Vermicious Knids!

AaronRed99

That sounds good to me.

TheRealCannibal

Their chocolate is awful AND they use child labor? Nestle/Milka/Kinder/Wedel/Greens all the way!

CommonSense033

You know Nestle SA is one of the world's most evil corporations, right? This is nothing compared to what they do, including buying all water rights in poor countries and charging people for clean water.

TheRealCannibal

Goddamit. Can I still Kinder?

robingee

See now, I think the chocolate is really good. What's awful about it?

TheRealCannibal

it has a very low cocoa percentage and is full of fats and fillers that shouldn't be in chocolate, making it taste a little like plastic. It is overly sweet as well to make up for the lack of actual chocolate. The tempering process leaves no "snap" texture and the additives impart a dull oily sheen instead of the glassy luster good chocolate should have.