Comparing the environmental impact of sugar with various alternative sweeteners is easier said than done. According to the Food and Agriculture Organization (FAO) of the United Nations, it’s nearly impossible to define the most sustainable sweetener because of so many variables among soils, plants, farming methods, and weather around the world. That said, it’s fair to make some general comparisons and determine greener factors between different natural sweeteners
Sugar
The main sources of conventional sugar are sugarcane and sugar beets, with Brazil, India, China, and the United States being the biggest producers. Sugarcane takes up about 60 million acres of land worldwide, which has caused widespread destruction of natural habitat for wildlife. Not unlike palm oil, sugar cane is one of the biggest drivers of deforestation of tropical rainforests, which damages soil and wipes out biodiversity. It is also a thirsty crop and requires over 200 gallons of water to produce one pound of refined cane sugar – that’s about nine gallons for one teaspoon of sugar. Historically, sugarcane powered the transatlantic slave trade and devastated indigenous populations; human rights violations are still a concern.
We know sugar contributes to unhealthy diets, heart disease, and diabetes, but the quest for sugary drinks and foods isn’t going away anytime soon. What are alternatives to sugar that are more sustainable and maybe even healthier for our bodies? In alphabetical order, below are some of the most popular natural sugar alternatives.
Agave Syrup
Agave syrup is made from the agave plant, a succulent native to Mexico, and while it is marketed as easy to pour, gluten-free, and having a low-glycemic index, it has the highest fructose content of any commercial sweetener. Fructose comes naturally from fruit like agave and accompanies vitamins, antioxidants, and fiber, but when extracted for commercially made syrup it loses anti-inflammatory properties, causes insulin resistance, and raises triglycerides.
Agave plants yield the most nectar when allowed to mature and bloom before dying, but due to increasing demand for the trendy syrup, farmers shorten the growing life cycle and kill plants prematurely. This cuts off the important nectar supply for bats -- so essential to pollination, ecosystem maintenance, and pest consumption. As a result, agave farmers have become more reliant on genetic clones, which reduces biodiversity and puts agave plants at greater risk for disease. High demand is putting small-scale farms out of business and replacing them with monocrops that require chemical fertilizers, herbicides and pesticides.
Coconut Sugar
Coconut sugar, also called coconut palm sugar, does not come from coconuts but rather crystallized granules from the sap of the flower buds of the coconut palm tree. Coconut sugar is unrefined and plant-based, so it’s popular with vegan diets and contains small amounts of iron, zinc, calcium, and potassium. It also contains the soluble fiber inulin, which is linked to lower risk of post-meal blood sugar spikes, making it better for diabetics. Even so, nutritionists typically treat coconut sugar as comparable to cane sugar in terms of nutrients and calories.
When sourced responsibly, coconut sugar is hailed by the United Nations Food and Agriculture Organization for its low environmental impact features, including minimal water and soil nutrients (less than 20% required by sugarcane), and high yield (50 – 75% more than sugarcane). Coconut palms exist in established groves and do not require annual replanting or intensive harvesting that causes soil disruption like sugarcane does. Coconut trees absorb carbon dioxide, which helps mitigate greenhouse gas emissions, and they don’t generate effluents or water sludge. Tapping the tree to collect sap does not damage the tree either, allowing it to produce for up to 20 years or more compared to the sugarcane plant, which must be replanted annually. It is still important to select brands with certifications (e.g. Fair Trade, Rainforest Alliance, Non-GMO) to ensure no synthetic fertilizers or pesticides were used and to support fair treatment of small-scale farmers. Of course, while coconut sugar may be a more sustainable option, it bears repeating that all sweeteners should be consumed in moderation as part of a healthy diet.
Date Sugar
Date sugar is made from whole, dried, and ground pitted dates and is a minimally processed “whole food” sweetener that requires no chemicals or additives. Unlike refined sugar, date sugar retains nutrients and is a high-fiber alternative. Date sugar doesn’t melt or dissolve easily, making it more suitable for baking rather than adding to beverages. Date palms come primarily from Tunisia, the Middle East, and the United States (mostly California). They can thrive in harsh, hot environments and are considered drought-tolerant, but they still require significant water for commercial production and can stress groundwater supplies. Farmers often use flood irrigation, which requires significant water. Fortunately, some farmers are transitioning to more sustainable drip irrigation, natural fertilizers, cover crops, and intercropping to adapt to climate change. Apparently, date palms have been effective in sequestering carbon and controlling desertification in the Arabian Peninsula.
Honey
Compared to large-scale crops like cane sugar or sugar beets, honey production is more sustainable because it doesn’t require clearing land or using fertilizers and pesticides. Honey production also emits fewer greenhouse gasses and supports ecosystems through the pollination of many plants, including food crops. Raw honey is extracted, strained and bottled as opposed to energy-intensive refining processes, but true sustainability relies on ethical beekeeping practices such as leaving enough honey for the bees themselves to survive and considers the importance of saving native bees, not just honey producing bees, which make up only 5% of the total global bee population. Buying local honey from small-scale producers supports natural beekeeping methods, allows bees to engage in natural behaviors like swarming and overwintering, and reduces transportation considerations.
Monk Fruit Sugar
Monk fruit, or lo han guo, is a tiny member of the gourd family that grows in small areas of southern China and Thailand, putting it in limited supply and making it difficult to cultivate on a mass scale. It is thought to have anti-inflammatory properties, and the American Diabetes Association says it is a good sugar alternative, but due to its concentrated sweetness, it is usually mixed with less sustainable fillers such as erythritol or dextrose to make the monk fruit sweeteners you may see at a supermarket. All in all, monk fruit is difficult to grow, harvest, and export, which increases its carbon footprint and makes it a more expensive option.
Maple syrup
Canada produces 72% of the world’s maple syrup, and the remaining comes from the Northeast and northern Midwest areas of the United States. Maple syrup producers have a deep-rooted culture of stewardship over their “sugarbushes,” making it a sustainable practice for future generations of farmers. These practices include maintaining large forest habitats that: support biodiversity, including endangered plant and animal species; capture enough carbon dioxide to offset the emissions generated during production, which fights climate change; and space out harvests to allow for the preservation and regeneration of trees between tapping. According to Earth.Org, maple syrup farmers are invested in sustainable practices, not just for environmental and cost-effective reasons, but because climate change is a very real threat to production and farmers’ livelihoods. Warmer and wetter weather and loss of suitable land are some concerns, but farmers are committed to new technologies, techniques, and cutting down emissions in order to sustain the maple syrup market.
Stevia
Stevia is a hardy, resilient, perennial plant and considered a highly sustainable sweetener. Top growers are China, Japan, Taiwan, Korea, Thailand, Indonesia, Brazil, and the United States, with China accounting for over 90% of stevia distribution worldwide. Stevia requires less land, water, and labor to produce the comparable amount of sweetness compared to cane or beet sugar, and the plants can be harvested multiple times before needing to be replanted, which conserves soil and optimizes resources. Currently, stevia plants themselves are technically non-GMO, although some lab-created stevia compounds are GMO-derived, so consumers should shop for organic or non-GMO project verified stevia.
Stevia is extremely versatile and soluble in either granulated or liquid form and can be used in beverages, baked goods, salad dressings, sauces, and more. Stevia is calorie-free, won’t spike blood sugar, and the extract is concentrated, so you don’t need much. Some people don’t like its bitter, licorice-like after taste, potential digestive issues like bloating and nausea, or hidden fillers like erythritol. Erythritol is an artificial sweetener that looks like table sugar and is found in many low or reduced calorie, sugar-free products. Erythritol bulks up so-called "natural" sugar substitutes like Truvia and Splenda Naturals Stevia. It doesn't affect glucose or insulin levels, and the FDA lists in as "GRAS" (Generally Recognized as Safe), but more research on long-term safety studies is needed because the quantities used in food are much higher than what is known to be safe. Large amounts can cause bloating, cramping, and diarrhea, and of more concern, increase risk of heart attack and stroke.
There are many options to consider when replacing standard sugar with a more sustainable sweetener. Arm yourself with knowledge and decide if you'd like to experiment with some of these alternative substitutions!
Sources and further reading:
Photo by Daniel Kraus on Unsplash
https://www.nhm.ac.uk/discover/sugar-a-killer-crop.html
https://yummzy.co.uk/blogs/news/hidden-truth-of-sugars-unsustainable-environmental-toll#openModal
https://health.clevelandclinic.org/best-and-worst-sugar-substitutes
https://www.huffpost.com/entry/debunking-the-blue-agave_b_450144
https://www.baristamagazine.com/know-your-sweeteners-coconut-sugar/
https://www.webmd.com/diet/health-benefits-coconut-sugar
https://foodprint.org/blog/sugar-substitutes/
https://www.baristamagazine.com/know-your-sweeteners-honey-part-two-environmental-impact/
https://www.goodrx.com/well-being/diet-nutrition/natural-sweeteners
https://www.webmd.com/diet/what-is-erythritol
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