In the realm of food supply, the critical question is whether to prioritize the survival of bees. A healthy population of these flying insect pollinators is essential for the livelihoods of millions and the global production of crops such as coffee, apples, strawberries, and chocolate. Bees, butterflies, and other pollinator species contribute to the production of $24 billion worth of crops, with honeybee pollination alone responsible for about $15 billion from over 130 varieties of fruits and vegetables, according to estimates from the Obama administration. In fact, nearly a third of all food and beverages rely on insect pollination, predominantly from honeybees. Furthermore, pollinators play a vital role in growing plants like alfalfa and clover, which are food sources for cattle.
“Bees are often seen as bothersome insects, yet many fail to recognize their value as pollinators of our food sources,” noted Erik Intermill, a restaurant entrepreneur from Southern California who maintains a beehive at home, in an interview with Food Dive. Alarmingly, bees are disappearing at unprecedented rates due to a phenomenon known as colony collapse disorder. Other environmental factors, such as pesticides aimed at less beneficial insects, also pose threats to pollinators. Last year, the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services released findings from a two-year study indicating a significant decline in bee populations. Since 2006, annual surveys have revealed that around 29% of honeybee colonies in the U.S. have perished during winter.
While public demand for local and organic products grows, advocates for bee conservation argue that insufficient attention is given to protecting the flying insects crucial for producing these foods. “Sadly, while many are recognizing the advantages of GMO-free and antibiotic-free foods, they often overlook that our food also relies on natural pollination,” Intermill remarked. Katharina Ullmann, a national crop pollination specialist for the environmental nonprofit Xerces Society, highlighted that both managed honeybees and wild native bees face serious challenges. “In North America, experts have found that about 25% of our bumblebee species are at risk. Additionally, in January 2017, the U.S. Fish and Wildlife Service proposed listing the rusty patched bumblebee as endangered,” Ullmann informed Food Dive via email. “The decline in bumblebee populations reflects broader issues affecting other bee species.”
For farmers, food manufacturers, and consumers alike, the disappearance of bees could severely impact food supply. While some areas may still see crop pollination, fewer bees result in diminished yields. The Government Accountability Office, the independent investigative arm of Congress, stated last year that addressing the challenges affecting bee health will be a complex task that may take years and necessitate advancements in science and changes in agricultural practices. Although oversight of honeybee colonies managed by beekeepers has improved under the U.S. Department of Agriculture, the department must collaborate more closely with other agencies to monitor wild native bees and assess any gaps in conservation expertise.
Chad Hoefler, an associate professor of biology at Arcadia University, emphasized that the threats to bee populations stem from numerous factors, many of which remain poorly understood. These include urban expansion, modern agricultural practices, pesticide use, invasive plants, competition from non-native pollinator species, climate change, pest and pathogen spread, electromagnetic pollution, and genetically modified crops. “With approximately 35% of the world’s food relying on insect pollination, we should all be alarmed by the rapid decline,” Hoefler stated.
To reverse the decline in bee populations, both consumers and food manufacturers must take the lead in driving change. “Food manufacturers must adapt their current practices, and consumers should be more inquisitive about the origins of their food and the effects of their purchasing choices on the environment, including bee populations,” he advised. Alex Placzek, U.S. marketing director for Häagen-Dazs, noted that honeybees pollinate many ingredients used in their ice cream, bars, and sorbets, with about 40% of their flavors depending on bee-related ingredients. In 2008, the company launched the Häagen-Dazs Loves Honey Bees program, donating over $1 million to support honey bee research and education. Recently, they funded the creation of pollinator habitats on an 840-acre almond farm in California’s Central Valley. “We are now expanding our efforts to proactively restore pollinator habitats that allow native bees to thrive,” Placzek said. “Our aim is to replicate this work on farms supplying bee-dependent ingredients for our products.”
Brands like Celestial Seasonings from Hain Celestial and Talenti, a Unilever brand, have also teamed up with the Xerces Society. Whole Foods has initiated “Human Bee-In” events and “Give Bees a Chance” campaigns in recent years. General Mills has collaborated with the USDA’s Natural Resources Conservation Service and the Xerces Society on a five-year initiative to restore over 100,000 acres of pollinator habitat by 2021. “If companies, consumers, the media, and organizations can unite for the sake of bees, we can all make informed decisions to help address some of the challenges they currently face,” Placzek concluded. “Whether it’s planting a pollinator-friendly garden in your yard or restoring six and a half miles of habitat on an almond farm, every action counts towards supporting bee populations.”
Additionally, many people wonder about the differences between calcium magnesium and calcium citrate, especially when considering dietary supplements. Understanding these differences can be vital for making informed health choices, just as recognizing the importance of bee populations is crucial for food production sustainability.