This summer I decided to cook, as much as possible, with ingredients provided by local farmers. This goal required replacing some ingredients I have long treated as cooking staples. One of those is sugar. By sugar I mean ‘cane sugar’, which you might know as: granulated sugar, white sugar, brown sugar, or raw cane sugar, among other names. Although there are many alternatives to cane sugar, honey is a sure-fire find at North American farmers markets. This begs the question, how do the environmental impacts compare between sugar and honey production?
Honey available for purchase at the store or market is produced by bees. These insects make honey after gathering flower nectar.
Cane sugar is produced from a large tropical grass called sugarcane. This is the same plant that is used to produce molasses, rum, ethanol, and cachaça.
Environmental Costs of Production:
1) Travel Costs: Sugar out-travels honey. Although sugar may be refined in North America, we import most of our sugar from the tropics, primarily South and Central America, Australia, and the Caribbean (some exceptions may occur in the southern United States). Increased travel means increased energy expenditure, in particular fossil fuels. Although you’d have to ask your local farmer for information specific to you, the honey I purchased this week travelled only about 8 kilometers (5 miles). For those of you who can’t find a local honey farmer, make sure to check the label of the honey you purchase at the grocery store. Most store-bought honey is a mixture of honey from many different countries and may have traveled more than you have!
2) Farming: Sugar production is labor intensive and sugarcane fields are a very inefficient way of using the tropical landscape. Sugarcane demands more pesticides, fertilizers and, most importantly, more water than most other crops. For example, in India’s Mararashtra State, sugarcane is cultivated on only 3% of the land but consumes 80% of the irrigation water used for all crops combined (Shiva 2002). And, India is one of the world’s largest producers of sugar. Farming local honey, on the other hand, requires little space and is also beneficial for surrounding ecosystems. Honey is either a byproduct of our cultivated crops or comes from unmanaged wildflowers. For example, California almonds depend strictly on bees for pollination. Interestingly, many Canadian farmers use bees that collect honey from alfalfa or clover plants. Because these wildflowers are also natural soil fertilizers, this means honey production can reduce the need for conventional fertilizers (which are derived from fossil-fuels).
3) Processing: Honey has no refining step. It is simply spun out of the frames on your right and then bottled. In comparison, sugarcane is cut (often manually), and transported to an extractor where sugar juice is squeezed out of the plant. At this point it goes through multiple refining steps, such as evaporation, boiling, bleaching (to get white sugar) etc. This processing requires large amounts of heated water and fossil fuels. This means the white granulated sugar on your table has probably originated in a farm in the south - such as Brazil or Cuba – has been sprayed with pesticides, drenched in water, harvested and processed (more water and fuel) and has travelled to a refinery in North America where it is processed again and bleached. All of this energy loss, and I haven’t yet touched upon where all the waste goes during this whole process.
A superficial look at the environmental impacts of sweeteners shows that honey beats sugar hands down. In my quest to make the switch, I am pleased to report that there have been no failed recipes by replacing sugar with honey. Honey is sweeter than sugar, so my rule of thumb in cooking is to use half as much honey as you would sugar.
I acknowledge that honey is more expensive than refined sugar. But, if it is in your budget, I think it is well worth it to support talented farmers such as Ben, the 82 years-young Beekeeper that produced the honey I purchased last week. By buying local honey, not only are you supporting the few people dedicated to working with these amazing insects, you are also conserving water, reducing CO2 emissions, and preventing more pesticide use and land-clearing in the tropics.
This blog is only just the beginning of many questions related to sweeteners. I have only touched on the social, environmental, and health benefits of beekeeping or the reality of sugarcane expansion in the tropics. Also, I hope to provide some tips from my Winnipeg family, who were avid bee farmers. By the end, some of you may even be motivated to integrate bees into your farms or gardens!
From my time spent in Costa Rica, I must admit I have more experience talking about production of sugar from sugarcane than I do with honey. Although I’ve learned a great deal in my recent switch to local honey, I do welcome any additional comments!
Elobeid, A. and Beghin, J. 2006. Multilateral trade and agricultural policy reforms in sugar markets. Journal of Agricultural Economics 57(1): 23-48.
Melathopoulos, A. 2006. Honey as Canada’s sustainable and ethical sweetener. Hivelights 19 (2): 14-17.
Shiva, V. 2002. Water Wars: Privatization, Pollution and Profit. South End Press, Cambridge, MA. Pp. 10.