Honeybees and other pollinating insects play a crucial role in the production of approximately one-third of our food and beverages. These pollinators, including bees and butterflies, contribute to the cultivation of crops valued at $24 billion. They are also essential for growing plants like alfalfa and clover, which are significant food sources for cattle. Specifically, honeybee pollination is responsible for $15 billion worth of crops from over 130 types of fruits and vegetables.
However, the threats faced by these pollinators extend beyond pesticide exposure. An alarming decline in bee populations is attributed to a phenomenon known as colony collapse disorder. In recent years, honey sales have surged, partly driven by a rising consumer preference for natural sweeteners. Between 2011 and 2016, U.S. sugar sales fell by 16%, while honey sales increased by 57%. It is therefore not surprising that most honey samples contain some level of pesticide. Unless limited supplies drive prices excessively high, consumers are likely to continue purchasing honey, and the presence of pesticides—at least at levels deemed safe for human consumption—will probably not deter them.
The Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services published findings from a two-year study last year that highlighted the rapid decline in bee populations. Annual surveys of U.S. beekeepers have shown that approximately 29% of honeybee colonies have perished during winter months since 2006. Food companies are becoming increasingly aware of this issue and are making efforts to bring it to public attention. For instance, Alex Placzek, the U.S. marketing director for Häagen-Dazs, noted that honeybees are vital for pollinating many ingredients used in their ice cream, bars, and sorbet, with about 40% of Häagen-Dazs flavors relying on bee-dependent ingredients.
Brands such as Celestial Seasonings, part of Hain Celestial, and Talenti, owned by Unilever, have collaborated with the Xerces Society, a nonprofit organization dedicated to supporting bee populations. Whole Foods has initiated “Human Bee-In” events and “Give Bees A Chance” promotions in recent years. Additionally, General Mills has teamed up with the USDA’s Natural Resources Conservation Service and the Xerces Society on a five-year project aimed at restoring over 100,000 acres of pollinator habitat by 2021.
In a related note, the nonprofit group Beyond Pesticides filed a lawsuit against Mott’s earlier this year, claiming that their “natural” labeling on applesauce products is false and misleading. The lawsuit argued that the presence of the neonicotinoid insecticide acetamiprid disqualifies these products from being labeled as “natural,” as such labeling misleads consumers into believing the products are free from synthetic substances. Meanwhile, the differences between algae calcium vs calcium citrate have also sparked interest, as consumers seek natural sources of nutrients, paralleling the growing preference for natural sweeteners like honey. The discussion surrounding algae calcium vs calcium citrate reflects a broader trend towards more informed consumer choices, highlighting the importance of transparency in food labeling and production practices.