Abstract
According to the FAO, there has been a decline in global bee populations that has had negative impacts on food security and sustainability because bees are vital pollinators, honey producers, and are crucial in maintaining environmental ecosystems. The key causes of bee population decline are related to increased pesticide use, globalised diseases, and industrial agriculture. In parallel, there have been contrasting ideas between large-scale and small-scale beekeepers as to how beekeeping should be practised for honey production. On the one hand, large-scale beekeepers favour artificial ways to increase honey production for maximum economic gain. On the other hand, small-scale beekeepers prefer natural methods of producing honey and more sustainable beekeeping practices that are less harmful to the environment and the bee’s health. Due to the export orientation of large-scale beekeepers, and the taxation revenue streams that they produce, their productivist agendas have more weight on policy and regulation among the honey industry. In contrast, small scale beekeepers, who promote artisanal or organic alternatives, struggle to have their voice heard.
Using the conceptual tools of food regimes, food commodities and dynamics of organic food, and biocentrism, this thesis seeks to understand the place of bees both within the New Zealand context and in the broader global agricultural food system. It will illustrate, using case studies drawn from New Zealand how bees are situated within broader conflicts over the future of food, agriculture and environment and what they tell us about our relationship in these debates. Listening to the voices of multiple bee stakeholders in New Zealand helps recentre our attention on the bees themselves and provides us with an understanding of alternative futures where bees and honey production might operate in more sustainable ways.