According to the Food and Agriculture Organization of the UN (FAO), it’s nearly impossible to define “the most sustainable sweetener” since conditions vary immensely around the world in terms of soils, plants, farming methods and weather, which makes comparing even the same type of sweetener difficult. However, it is possible to understand the general environmental impacts of making various sugar substitutes and to look at the impacts of different production methods. We’ve pulled together a list of common sugar substitutes and included information about how these ingredients are typically produced, the environmental impacts of that production and the greenest options for each type of product. Armed with this information, you’ll be better equipped to select the best option for you.
Agave nectar, often labeled agave syrup or simply agave, is a sugar substitute produced from the refined, filtered sap of the agave plant, a succulent native to Mexico that is also used to make tequila. It has become a very trendy sugar substitute, especially amongst paleo and vegan dieters, in part because of its relatively low glycemic index. However, health advocates are quick to point out that agave nectar processing is similar to that of high fructose corn syrup, creating a product that is almost entirely fructose with minimal nutritional value.
Agave plants bloom only once before dying, and in the past farmers let agave plants mature to this point because this is also when they yield the most nectar. Unfortunately, rising demand for tequila and agave nectar have put those farmers under enormous pressure to supply enough agave. To shorten growing cycles, farmers are killing plants before they bloom, cutting off an important nectar source for bats. The fact that these agaves are no longer flowering and producing seeds means that farmers are increasingly reliant on clones — genetically identical offshoots — to plant the next crop. This lack of biodiversity means the plants are at much greater risk from disease, and also risks the survival of culturally significant, unique agave varieties.
Agave plantations are not always well managed, and the immense demand means that farmers face plant thieves and other risks. This has caused several crises in the industry, like skyrocketing prices and shortages, which has forced small producers out of business. While production of some agave products like mezcal is still mostly done in the traditional way by small-scale producers, blue agave grown in Mexico is increasingly produced on large plantations in monocrops requiring the use of chemical fertilizers, herbicides and pesticides. The most sustainable options on the market for agave are certified organic and free trade products, because these certifications ensure the products were made using no pesticides and following certain labor standards.
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