Bee-Friendly Almonds (and avocados)
You may have heard in the media that many people are talking about the ethics of eating almonds and avocados, along with a few other ‘plant-based foods’.
This is basically to do with modern industrial farming methods (that kill bees in their billions in North America) by not protecting the wildlife habitats of bees, during and after harvesting.
Above is a recipe for vegan almond cake (Rainbow Nourishments) which is fine, if you use sustainably-sourced nuts.
Avoid nuts for young children and allergies, and keep away from pets. Read more on food safety for people & pets.
Most almonds sold in the world are farmed in California, where they use a colossal amount of water, in a state prone to drought.
Big corporate farms also use pesticides that lead to lead to monoculture orchards, so bees get sick (more bees die in the US, than animals and fish slaughtered for food).
The Bee Better Certified program gives consumers the choice to buy almonds that are grown/produced by companies that are inspected & certified (a bit like our Soil Association), to ensure pollinator-friendly practices.
Another option is to simply buy almonds from Europe, that are not farmed in the same harmful manner. Forest Wholefoods sell organic Italian almonds (recycle packaging at supermarket bag bins). , if your kerbside does not recycle).
You can also buy heat-treated blanched organic almonds (grind to make almond flour). Or buy organic blanched almond flour.
For almond milk, Devon’s ReRooted Almond Milk (sold in returnable glass bottles) uses almonds from Italy or Spain, depending on season.
Some people grow organic almond trees in England. If you do this, read up on how to make gardens safe for pets (many nut and fruit trees are also unsafe near horses).
A Recipe for Vegan Almond Croissant Bars
This recipe for vegan almond croissant bars (Rainbow Nourishments) gives all the taste of a breakfast croissant, but are far easier to make!
Rainbow Nourishments’ vegan almond croissant bars bring the taste of classic almond croissants using only plant-based ingredients. They use almond meal and pure almond extract, which pack in the right balance of sweet and nutty.
Most ingredients for these bars are things you’ll find in a well-stocked vegan kitchen: plain flour, ground almonds, plant-based milk, maple syrup and coconut oil. Nothing fancy or hard to pronounce.
Swap Avocado for Smashed Peas on Toast!
You’ve likely heard of the controversy over avocado, and why some people say that we should not buy or eat it. It’s a delicious food, and very good nutritionally. But unless you’re buying from a local farmers’ market who knows where it comes from, it’s likely best to avoid avocado.
Keep avocado away from pets, they are unsafe.
Smashed peas on toast is the ideal answer, if you fancy a posh breakfast, but more local and season. When prepared and seasoned well, this is a delicious breakfast, and peas are also packed with protein, and help to support our local farmers.
What’s the Controversy with Avocado?
Avocados (the main ingredient in guacamole) is a ‘thirsty crop’ that also is not local. The issues with it are similar to the palm oil issues in Indonesia, in that it’s linked to deforestation of pine-oak forests in South America, along with land grabs and even organised crime.
Plus modern methods of massive agriculture have led to methods of farming that are killing native bee populations. So-called ‘migratory bee-keeping’ in a nutshell uses pesticides and methods to encourage pollination by bees, who then starve once the avocados are harvested, as they are relying on a mono-crop (no other food nearby to eat).
This is very different to organic farmers who leave wildlife corridors and grow crops that let bees pollinate food, and still thrive after harvesting. Other crops linked to migratory bee-keeping include almonds, and even apples.
To do the best thing, just think ‘local and organic’ and you won’t go far wrong. A smaller organic almond farmer in California is fine. But if you are buying almonds in a cheap supermarket, they are unlikely to come from said farmer.
Just like factory farms, bees are now being artificial bred abroad to create huge monocultures of crops (like avocado) to satisfy western appetites. There’s nothing wrong with locals in Mexico eating avocado from a local organic farm. And nothing wrong with us enjoying the odd one, if we knew where it was from. But it’s likely we don’t. Especially if it’s displayed on a supermarket shelf. And it’s a good bet that the supermarket is not going out of its way, to find out either.
Some plant-based recipes use hearts of palm (tins of a vegetable that is often used to replace fish in recipes). If used, choose multi-stemmed (these grow back, other types don’t). Or even better, sub with local canned artichokes.
Avocados have become a beloved staple in modern diets, and often served on toast in cafes as a ‘gourmet vegan breakfast’. Besides not being local, there are again ethical dilemmas. Try smashed peas on toast (Forager Project) instead.
A bit like the palm oil issue in Indonesia, the popularity of avocado has led to deforestation in Mexico, as forests are cleared for new plantations. This also reduces the land’s capacity to absorb carbon dioxide, which leads to more climate issues.
Avocado orchards also use colossal amounts of water (around 272 litres to grow each one). Mexico already has a water shortage, so this just makes a serious problem worse.
Local people may even struggle to find fresh water to drink, as it’s going on growing avocados, to export to swanky London restaurants.
If you do choose to buy avocados, look for brands that are Fair Trade certified, and grown organically. Or better yet, switch to smashed peas.
Chef Chef Jack Croft says the ‘taste’ from avocado on toast comes more from the seasonings (say lime and coriander in guacamole). Try making pea guacamole!
