Know Your Sweeteners: Honey: Part Two

Know Your Sweeteners: Honey: Part Two

5 Cool Cafés Worth a Try in Chiang Mai

Chiang Mai, one of Thailand’s most fascinating cities, is home to a vibrant specialty-coffee scene, with many cafés and roasteriess often offering locally grown coffee. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Tim Durgan via Unsplash With a population of 3 million, Chiang Mai is a little (by Asian standards) gem in northern […]

The First Women-Only Coffee Championships Held in Costa Rica

Feria del Café Frailes seeks to increase the gender diversity of coffee competitions. BY SUNGHEE TARKSPECIAL TO BARISTA MAGAZINE ONLINE Cover photo by Sunghee Tark The coffee industry has come a long way in the past 20 years, with innovations happening in many parts of the world and in different links of the supply chain. […]

María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]

5 Amazing Coffee Drinks in Reno, Nev.

Here are some standout specialty drinks you can try in the Biggest Little City in the World. BY EDDIE P. GOMEZSPECIAL TO BARISTA MAGAZINE Photos by Eddie P. Gomez Reno, Nev., has more cafés per capita than just about any other place in North America. And because it is a snowier-than-usual winter in northwestern Nevada […]

Know Your Sweeteners: Honey: Part Two

Know Your Sweeteners: Honey: Part Two

Know Your Sweeteners: Honey: Part One

Not all sweeteners are made equal! In this series, we’ll take a closer look at different types of sweeteners and syrups—starting with honey. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Arwin Neil Baichoo via Unsplash Though you can’t go wrong with simple syrup or the tried-and-true vanilla, there are many options when it […]

Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]

Is the World Barista Championship too exclusive & expensive for competitors?

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. However, many consider the World Barista Championship (WBC) to be one of the most esteemed and highly regarded events, acting as a platform to showcase excellence in the barista profession. There are many reasons to celebrate […]

Get Ready for The Barista League’s 2024 Season

The Barista League has announced 12 competitions across four continents. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League When The Barista League announces new events, it’s worth paying attention! This year, the schedule will be organized by geographic location, bringing together coffee people in various communities. At The Barista League in […]

Know Your Sweeteners: Honey: Part Two

Know Your Sweeteners: Honey: Part Two

minimum dose size?

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Know Your Sweeteners: Honey: Part Two


Feature photo via Unsplash

This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and what exactly “raw honey” is. Today, we’re continuing our exploration by turning our attention to environmental concerns.

Though honey has been a café and culinary staple for as long as most of us can remember, the ingredient has come under fire in recent years, with questions of sustainability emerging. So what’s the truth—is honey actually bad for the environment? When uncovering the answer, there are a few things to consider. 

Bee on a pink flower.
While the “Save the Bees” movement has good intentions, it often places emphasis on honey bees—which only make up about 5% of the bee population. Photo by Daniel Dan via Unsplash.

“Save the Bees”: Distortions in Messaging

Chances are that you’ve heard of the “Save the Bees” movement, a call to help preserve and restore bee populations, under the pretense that bees’ pollination of flowering trees and plants is essential to maintaining biodiversity. However, in this article for Scientific American, Alison McAfee, Ph.D., a honey bee researcher and postdoctoral fellow at North Carolina State University’s Department of Entomology and Plant Pathology, points out the distortions in the campaign’s messaging and how it’s harming, rather than helping, the environment.

According to Alison, the media disproportionately covers the need for honey bees over native bees, though only about 5% of the global bee population is made up of honey-producing bees. As a result, hundreds of thousands of Americans have taken up honey beekeeping as a hobby, believing it to be a conservation practice. In reality, native bees are the ones at risk of extinction and in need of attention and support. The increased presence of honey bee colonies has also led to increased competition between native bees, with honey bees monopolizing floral resources and taking sustenance away from already-in-decline native bee populations.

A wooden slat in a beehive is removed to expose the honeycomb.
Though questions of sustainability and animal rights have come up for honey production, many argue that honey is still a more sustainable sweetener than sugar. Photo by Bianca Ackermann via Unsplash.

While “Save the Bees“ has good intentions, it’s important to note that honey bees aren’t the only ones in need of saving. If biodiversity is what we’re after, we need to turn our attention to native bees, too.

A Double-Edged Sword

Even amidst concerns around honey beekeeping and honey production, it’s important to compare honey’s effect on the environment to other sweeteners. While honey has its own problems, many still point to the fact that it’s more sustainable than sugar for a number of reasons.

First off, honey production doesn’t require land cultivation the way that sugar production does. Sugarcane fields require acres of land, leading to deforestation and the destruction of thousands of animals’ natural habitats. In addition, honey production emits fewer greenhouse gasses compared to sugar production. It requires less equipment and, typically, less travel; most sugar in North America has to be imported from South and Central America, Australia, and the Caribbean.

Knowing all sides of the debate around honey, you can make informed decisions about your honey consumption. Photo by Emily Joy Meneses.

Making Choices as a Consumer

We can’t tell you what the right answer is for you when it comes to honey consumption—but, knowing the varying sides of the debate, you can make more informed decisions in your everyday life. Stay tuned for future installments of our “Know Your Sweeteners” series, where we’ll discuss molasses, agave, and more.


Emily Joy Meneses (she/they) is a writer and musician based in Los Angeles. Her hobbies include foraging, cortados, vintage synths, and connecting with her Filipino roots through music, art, food, and beverage.

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The post Know Your Sweeteners: Honey: Part Two appeared first on Barista Magazine Online.

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