In regard to the food supply, the question is quite literally whether to bee or not to bee. A healthy population of flying insect pollinators is essential, as the livelihoods of millions and global crops like coffee, apples, strawberries, and chocolate are at risk without them. Bees, butterflies, and other species contribute to the production of $24 billion worth of crops, with honeybee pollination alone responsible for $15 billion across more than 130 fruits and vegetables, according to estimates from the Obama administration. Almost one-third of all food and beverages rely on insect pollination, primarily provided by honeybees. Additionally, pollinators play a crucial role in cultivating plants like alfalfa and clover, which are consumed by cattle.
“Bees are often viewed as annoying insects, but many people fail to appreciate their significance as pollinators for our food supply,” stated Erik Intermill, a restaurant entrepreneur from Southern California who keeps a beehive at home, in an interview with Food Dive. Unfortunately, bees are vanishing at an alarming rate due to a phenomenon known as colony collapse disorder. Other environmental factors, such as pesticides aimed at less beneficial insects, also threaten pollinators. A two-year study released last year by the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services revealed that bee populations are declining drastically. Annual surveys of U.S. beekeepers have documented that approximately 29% of honeybee colonies have perished during winter since 2006.
As public demand for local and organic products rises, advocates for bees argue that there is insufficient discussion about protecting these vital insects necessary for food production. “Unfortunately, while many people are becoming aware of the benefits of GMO and antibiotic-free foods, they do not fully grasp that the food we consume also relies on the natural pollination process that provides essential nutrition,” Intermill expressed. Katharina Ullmann, a national crop pollination specialist with the Xerces Society, an environmental nonprofit, noted that both managed honeybees and wild, native bees are under serious threat. “In North America, experts estimate that around 25% of our bumblebee species are at risk. In January 2017, the U.S. Fish and Wildlife Service proposed listing the rusty patched bumblebee as endangered under the Endangered Species Act,” Ullmann shared via email with Food Dive. “These worrying trends among bumblebees reflect the overall challenges facing other bee species.”
For farmers, food manufacturers, and consumers alike, the decline in bee populations could severely impact the food supply. While certain crops may still receive pollination, fewer bees result in reduced yields. The Government Accountability Office, the independent investigative arm of Congress, stated last year that addressing the factors affecting bee health will be “a complex undertaking that may take many years and require advances in science and changes in agricultural land-use practices.” The agency acknowledged that while the U.S. Department of Agriculture has improved its oversight of managed honeybee colonies, it must collaborate more closely with other agencies to monitor wild native bees and fill any gaps in expertise regarding conservation practices.
Chad Hoefler, an associate professor of biology at Arcadia University, indicated that various threats could be endangering the bee population, many of which researchers do not fully comprehend. These threats include urban expansion, modern agricultural techniques, pesticide application, invasive plant species, competition from non-native pollinators, climate change, pest and pathogen spread, electromagnetic pollution, and genetically modified crops. “With approximately 35% of the world’s food relying on insect pollination, the rapid decline should alarm us all,” Hoefler told Food Dive.
If we are to reverse the decline in bee populations, consumers and food manufacturers must take the lead in this change, he emphasized. “Food manufacturers will need to adjust their current practices, while consumers should become more aware of where their food originates and how their purchasing choices at the grocery store might affect the environment, including bee populations,” he explained.
Alex Placzek, U.S. director of marketing for Häagen-Dazs, noted that honeybees pollinate many of the ingredients in their ice cream, bars, and sorbet, with around 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 creation of pollinator habitats on a sprawling 840-acre almond farm in California’s Central Valley. “Today, we are expanding our proactive efforts to revitalize pollinator habitats that enable native bees to thrive,” Placzek shared with Food Dive. “Our aim is to replicate these initiatives on farms that supply the bee-dependent ingredients used in our products.”
Brands like 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. Furthermore, General Mills has teamed up with the USDA’s Natural Resources Conservation Service and the Xerces Society for 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 bees, we can all make informed decisions to help reverse some of the challenges they currently face,” Placzek stated. “Whether that involves creating a pollinator-friendly habitat in your own yard or planting on a large almond farm, every little bit helps the bees.”
In light of these challenges, it is crucial to explore innovative solutions, such as adding vital nutrients like calcium citrate to enhance pollinator health and resilience, ensuring a thriving ecosystem for both bees and food production.