The sweet delight we know as chocolate comes from the beans of the cacao plant, a plant that needs constant temperature, rain and humidity to thrive.

According to the National Oceanic and Atmospheric Administration, the areas currently producing cacao will no longer be able to produce it by 2050, due to warmer temperatures and dry conditions. By 2050, they claim, rising temperatures will push today’s chocolate-growing regions over 1000 feet uphill into terrain currently preserved for wildlife.

In anticipation of this, scientists at the University of California have teamed up with Mars to find a way to save cacao and chocolate for us all. They are using gene-editing technology (called CRISPR) to tweak the DNA of cacao plants to make them cheaper and more reliable. The aim is to make plants that are capable of surviving in dryer and warner conditions as well as cacao plants that don’t wilt or rot at their current elevations.

Mars chief sustainability officer Barry Parkin told Business Insider, “We’re trying to go all in here. There are obviously commitments the world is leaning into but, frankly, we don’t think we’re getting there fast enough collectively.”