The craft chocolate revolution

Three types of chocolate brownies
At Dandelion Cafe, San Francisco. Photo: Molly DeCoudreaux/Dandelion

Wine experts get loads of respect, with their oenologists, viticulturists, masters of wine, not to mention white-gloved sommeliers. Ever since Starbucks elevated the cup of coffee, "Q graders," the mandarins of the Arabica bean, have achieved similar gravitas. Craft beer has its cicerones.

What's happening: Now, a still-tiny phalanx of fancy chocolate companies, most based in the U.S., think they are on the brink of the same sort of coming of age. Their product has not yet reached the zenith of niche dining — a fancy appellation to single out its best experts. But exotically sourced chocolate may be the new thing in haut cool.

Starbucks launches reusable cup experiment in the U.K.

Reusable cups at Gatwick. Photo: Zute Lightfoot/Starbucks
Reusable cups at Gatwick. Photo: Zute Lightfoot/Starbucks

Starbucks this month begins a first-of-its kind trial of reusable cups at London’s Gatwick airport, offering them for free while charging a small fee for disposable cups, Bloomberg writes.

Why it matters: "[R]eusable cups potentially have a lower carbon footprint than paper cups." Starbucks estimates that "if just 250 customers a day opt for a reusable cup, more than 7,000 cups could be saved in the monthlong trial."

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