I can't believe the answer to environmentally friendly wine and chocolate in New York, at least for the size of the market, is really to innovate on how to ship it from France..?!

The coffee and cacao is presumably making its second Atlantic crossing too.

And wait, coffee? What are they doing, just roasting it in France? And then it's at minimum 18 days stale by the time you buy it? That's not a premium good at all, and much less environmentally friendly than if it came directly from South America, roasted in New York or wherever. But then I guess you can't label it 'French Roast' or something stupid.