It’s common knowledge that sugar isn’t beneficial for health or dental hygiene. It’s not particularly good for the planet either. A practical approach is to reduce sugar intake, but eliminating sweetness entirely doesn’t appeal to many people. Transitioning to a natural sweetener might be a better option, yet one must consider their sustainability. We’ve analyzed the environmental impacts of four widely-used natural sweeteners to identify the most eco-friendly choice.
Stevia
Stevia stands out as a highly sought-after natural sweetener, noted for its intense sweetness and zero calories. Indigenous to South America, stevia is now cultivated in various parts of the world, with China leading in production. However, sustainable farming practices are not yet commonplace in China, leaving the production methods largely undocumented.
Following China, Paraguay is the next largest stevia producer. Traditionally, local farmers have cultivated it, yet many have been marginalized within the industry, which raises concerns about biopiracy. One responsible supplier, Real Stevia Company, sources its stevia from smallholder farmers in Paraguay while processing it locally.
Stevia is considered a low-impact crop, requiring significantly less land and fewer resources than sugarcane or corn. A study by PureCircle highlights that the carbon footprint of stevia is 79% lower than that of high fructose corn syrup, 55% lower than beet sugar, and 29% lower than cane sugar per sweetness unit.
As per Cargill, known for producing several stevia products, their EverSweet® option has the lowest impact scores regarding land use, climate change, and ecotoxicity among their sweeteners. Research in 2025 published in Nature also demonstrates that employing sustainable farming techniques, including the use of bioinsecticides, effectively lowers ecological impact.
However, consumers should be cautious as there are also refined and artificial stevia products available. Always check labels thoroughly.
Innovations in Stevia Sustainability
Noteworthy advancements in stevia production have enhanced its sustainability profile. A 2023 study from the University of Surrey reported that stevia-derived sweeteners emit only 10% of the greenhouse gases compared to sugar, while delivering equivalent sweetness levels.
Stevia is only one variant derived from the plant. Recent advancements in Reb M extraction utilize bioconversion and fermentation, resulting in reduced environmental impact. A 2024 study by Ingredion indicated that fermented sugarcane Reb M necessitates 88% less energy and less water.
Honey
Honey stands out as a low-impact or potentially even net-positive natural sweetener, as it can be produced at home. Not only is your honey unrefined, but maintaining beehives can inspire sustainable gardening practices, while bees provide crucial ecosystem services such as pollination for your community.
If you’re not inclined to become an apiarist, commercial honey can be complex. Many beekeepers relocate their hives over long distances for crop pollination, a practice that can bring substantial environmental advantages but also accounts for most of the carbon emissions involved in honey production. Producing one kilogram of honey, on average, results in around 1.5 kg of CO2-equivalent emissions, varying based on origin, transportation methods, and beekeeping practices. For example, honey sourced from China and Mexico averages 0.7-0.8 kg of CO2e per kilogram, while Italian or Spanish honey can reach 1.2-1.44 kg CO2e per kilogram.
Regenerative Beekeeping Approaches
An emerging trend highlights regenerative beekeeping practices. A 2025 study revealed that honey bee colonies in regeneratively managed rangelands produce higher-quality honey alongside better sustainability outcomes. Regenerative techniques involve regular hive relocation, utilizing native flowers, and reforestation in surrounding areas. Beekeepers in Mexico applying these practices have noted a 20% increase in honey yield and less hive loss during droughts.
Canada has similarly embraced hive rotation methods, strategically moving colonies to promote local flora regeneration. This system has lessened soil erosion and improved pollinator plant availability, resulting in a 15% boost in honey production.
While honey can be certified organic, organic certification has its complexities.The organic label’s authenticity remains a gray area. Even if the plants pollinated by commercial honeybees are organic, it’s impossible to ensure that these bees visit only organic blooms. For most crops, organic practices are likely more important than the local label for sustainability. When it comes to honey, transparency and minimal processing of locally sourced varieties might outweigh the advantages of organic certification.
Pure honey experiences minimal processing. Some honey can be pasteurized, but unlike dairy, heat is unnecessary for safe consumption. Raw honey typically demands less energy and is considered healthier. With increasing reports of honey adulteration and contamination, purchasing local (or domestically sourced) raw honey is perhaps the most eco-friendly option after beekeeping.
Maple Syrup
Unless you live in the Northeast, making syrup at home may not be feasible. Even if you do, producing maple syrup entails significantly more effort than beekeeping. Nevertheless, like honey, maple syrup is an all-natural, minimally processed sweetener with several environmental advantages.
While maple syrup is considered a relatively sustainable product concerning land utilization and pesticides, it does contribute to carbon emissions. Converting maple sap into syrup is resource-intensive, with traditional processing typically using about 30 gallons of oil to create one gallon of syrup. Often, wood is used as the heating source, which produces harmful smoke.
Minimizing Maple Syrup’s Carbon Footprint
Recent research on carbon emissions from the University of Michigan highlighted numerous opportunities for reducing emissions in maple syrup production. Integrating reverse osmosis technology significantly lowers energy consumption by 54% to 77%, and emissions by 57% to 82%, based on the production scale and evaporator fuel type.
Modern maple syrup producers are increasingly implementing energy-saving techniques, such as reverse osmosis systems and updated evaporators. In Quebec, producers aim to lower their greenhouse gas emissions by 29% by 2030 through cleaner evaporator systems. Using electric evaporators, especially in regions with sustainable electricity, can diminish transformation emissions by up to 82 times compared to traditional oil systems. Wood pellet evaporators also show considerable benefits over traditional fuel oils.
Despite these emissions, the continuous demand for maple syrup incentivizes the conservation of carbon-sequestering forests that are at risk of being lost to development or more intensive agriculture. Maple forests have the capability to store carbon while producing syrup, and sustainable management practices help maintain these ecosystems for future generations. Perhaps in the end, despite its processing emissions, maple syrup could be viewed as a carbon-neutral industry, as healthy maple woodlands can offset the ecological costs of production.
Agave
Exclusive to Mexico, agave nectar and syrup are derived from various species of the agave plant, which thrives for over five years before it flowers and dies. Agave nectar comes from the flower, while the sap is processed into syrup and marketed as nectar in the U.S.
When cultivated primarily for sweetener rather than for mezcal or tequila, agave is often grown on large monoculture farms, which diminishes local biodiversity and causes other environmental issues. On the other hand, agave itself is a relatively low-impact crop, requiring less water, and certain varieties are even harvested by hand, reducing the need for machinery. It is estimated that the carbon footprint for agave is around 0.1 kg CO2-eq per kilogram of sugar.
Agave Conservation and Bat Preservation
When left to mature, agave plants are crucial for supporting bat populations. The endangered long-nosed bat, which is a significant pollinator of the desert ecosystem, relies on agave’s flowers for sustenance. Unfortunately, the rise in tequila and mezcal production has led to premature harvesting of agave plants, stripping migratory bats of an essential food source.
A transformative initiative is the Agave Restoration Initiative, a cross-border collaboration involving Bat Conservation International and partners throughout the Southwestern U.S. and Mexico. As of January 2025, they have planted over 116,000 agave plants, restored more than 13,500 acres, supported 26 community and private nurseries, and created over 250 local jobs.
This initiative collaborates closely with farming communities to advance sustainable practices that are mutually beneficial for bats and farmers. Some producers are joining bat-friendly certification programs, allowing a portion of their agave crops to bloom, which aids bat survival and retains genetic diversity within agave varieties.
Opting for organic and fair trade agave nectar can eliminate several of the prevalent adverse impacts associated with commercial agave farming. Seek products that support bat conservation and sustainable agricultural practices.
Choosing Sweetness Wisely
The environmental repercussions of natural sweeteners remain less understood compared to the added sugars found in most processed foods. Certain honey types and maple syrup could offer more favorable alternatives to stevia or agave; however, from what data is available, they present a superior sustainable option when contrasted with cane sugar or high-fructose corn syrup and may provide additional ecological benefits.
You’re welcome to select any of these natural sweeteners based on flavor, availability, or suitability for baking. Whatever you decide, prioritizing organic, fair trade, and local options is undoubtedly the best route.
Editor’s Note: This article was initially published on August 16, 2021, and has been updated in September 2022 and October 2025.
