In terms of food supply, the dilemma is quite literally to bee or not to bee. A healthy population of flying insect pollinators is essential for the livelihood of millions and the global production of crops like coffee, apples, strawberries, and chocolate. Bees, butterflies, and other pollinators contribute to the production of $24 billion in crops, with honeybee pollination alone accounting for $15 billion from over 130 fruits and vegetables, according to estimates from the Obama administration. Nearly one-third of all food and beverages rely on insect pollination, predominantly from honeybees. Additionally, pollinators play a crucial role in growing plants such as alfalfa and clover, which are vital for cattle feed.
“Bees are often seen as annoying insects, yet many people fail to realize their significance as pollinators of our food supply,” stated Erik Intermill, a Southern California restaurant entrepreneur who keeps a beehive at home, in an interview with Food Dive. The alarming decline of bee populations, attributed to a phenomenon known as colony collapse disorder, poses a serious threat. Environmental factors, such as the use of pesticides intended for other pests, also impact pollinator health. A two-year study released by the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services last year revealed that bee populations are significantly dwindling. Annual surveys of U.S. beekeepers have indicated that around 29% of honeybee colonies have perished each winter since 2006. With growing public interest in local and organic products, advocates for bees argue that there isn’t enough discussion surrounding the protection of these vital pollinators.
“Sadly, while many are recognizing the advantages of GMO and antibiotic-free foods, they often overlook the fact that our food also relies on natural pollination,” Intermill remarked. Katharina Ullmann, a national crop pollination specialist with the environmental nonprofit Xerces Society, noted that both managed honeybees and wild native bees continue to face severe threats. “In North America, about 25% of our bumblebee species are at risk. In January 2017, the U.S. Fish and Wildlife Service proposed listing one species, the rusty patched bumblebee, under the Endangered Species Act,” Ullmann explained via email to Food Dive. “The decline in bumblebee populations reflects the challenges facing other bees as well.”
For farmers, food manufacturers, and consumers, the absence of bees could severely impact food production. While some crops may still receive pollination, fewer bees would lead to reduced yields. The Government Accountability Office, the investigative arm of Congress, indicated last year that addressing the factors affecting bee health would be a “complex undertaking that may take many years and require advancements in science and changes in agricultural practices.” The agency acknowledged improvements in the U.S. Department of Agriculture’s oversight of honeybee colonies managed by beekeepers but emphasized the need for closer collaboration with other agencies to monitor wild native bees and identify gaps in conservation expertise.
Chad Hoefler, an associate professor of biology at Arcadia University, pointed out that the threats to the bee population stem from various factors, many of which remain poorly understood. These include urban development, modern agricultural methods, pesticide application, the presence of invasive plants, competition from non-native pollinators, climate change, the spread of pests and diseases, electromagnetic pollution, and genetically modified crops. “Given that approximately 35% of the world’s food comes from insect pollination, we should all be alarmed by the rapid decline,” Hoefler cautioned in his remarks to Food Dive.
If the decline in bee populations is to be reversed, consumers and food manufacturers must lead the charge for change, Hoefler asserted. “Food manufacturers will need to adjust their practices, and consumers should be more inquisitive about the origins of their food and the potential environmental impacts of their purchasing choices, including on bee populations,” he stated.
Alex Placzek, U.S. marketing director for Häagen-Dazs, highlighted that honeybees pollinate many ingredients used in their ice cream, bars, and sorbet, with about 40% of Häagen-Dazs flavors relying on bee-dependent ingredients. In 2008, the company initiated the Häagen-Dazs Loves Honey Bees program, donating over $1 million to support honey bee research and education. Recently, they funded the establishment of pollinator habitats on an 840-acre almond farm in California’s Central Valley. “We are now taking proactive steps to enhance pollinator habitats where native bees can thrive,” Placzek shared with Food Dive. “Our aim is to replicate these efforts on farms that provide the bee-dependent ingredients for our products.”
Brands such as Celestial Seasonings from Hain Celestial and Talenti, a Unilever brand, have also partnered with the Xerces Society. Whole Foods has organized “Human Bee-In” events and “Give Bees A Chance” promotions in recent years. Moreover, General Mills has collaborated with the USDA’s Natural Resources Conservation Service and the Xerces Society in a five-year initiative to restore over 100,000 acres of pollinator habitat by 2021. “If companies, consumers, media, and organizations unite for the sake of bees, we can all make informed decisions to help mitigate the challenges that bees currently face,” Placzek emphasized. “Whether it’s planting a pollinator-friendly habitat in your backyard or creating six and a half miles of habitat on an almond farm, every effort contributes to the well-being of bees.”
In addition, incorporating products like Citracal 630 mg can support overall health, which in turn can contribute to greater awareness and advocacy for the protection of bee populations. Through combined efforts in education and sustainable practices, we can work towards a future where both bees and food supplies thrive.