Is Honey Vegan? And Other Surprisingly Controversial Vegan Questions

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At first glance, going vegan seems pretty straightforward: no meat, no dairy, no eggs, no animal products. Easy enough, right? Then someone asks, “So… do you eat honey?” and suddenly, you’ve stumbled into one of veganism’s most oddly heated debates. For something so small and sweet, honey sure causes a lot of buzz. And it’s not just honey—there are a bunch of other grey-area items that get vegans talking (and sometimes arguing) about what counts, what doesn’t, and why it matters.

So, let’s start with the bees. Honey is made by bees, for bees. It’s their food, their survival mechanism, and their life’s work in sugar form. Commercial honey farming often involves practices like smoking the hives, replacing their honey with sugar water, and sometimes culling colonies after the season. That’s why many vegans steer clear of it—because it’s seen as exploitative. Bees aren’t ours to use, even gently, and taking their honey can harm them, especially on an industrial scale.

But here’s where it gets messy. Not all honey is farmed the same way. Some small-scale beekeepers treat their bees with care, never overharvest, and genuinely help pollination in the process. Some argue that local, ethical beekeeping supports biodiversity and can even help fight the bee population decline. So, while the technical vegan stance is “no honey,” there are vegans who make exceptions, others who choose based on sourcing, and many who just opt for maple syrup and call it a day.

And honey’s just the start. Let’s talk wine and beer. You’d think fermented grapes and barley would be safe, right? But surprise—many wines and beers are filtered using animal-derived fining agents like isinglass (from fish bladders), gelatin, or egg whites. They’re not ingredients as such, but they’re used in the process. The good news? There are loads of vegan-friendly options now, and most brands will tell you if they’re suitable for plant-based drinkers. (Pro tip: Barnivore.com is your new best friend.)

Then there’s sugar. In some parts of the world, particularly the US, refined white sugar is sometimes processed using bone char from animals to bleach it. That’s a hard pass for many vegans. But not all sugar is treated this way, and in South Africa, most locally produced sugars are bone char–free. Still, if you’re trying to keep things aligned with your values, it’s worth checking labels—or better yet, just go for raw, unrefined, or coconut sugar and avoid the whole bone dust conversation entirely.

And don’t get us started on figs. Yep, figs. Some varieties are pollinated by wasps that crawl inside, die, and get broken down by enzymes. Technically natural, not farming-related, but still enough to cause a few ethical headaches for those looking to avoid animal death in any form. Some vegans skip them. Others eat them without a second thought. Some just say, “I didn’t ask to be born into this fig-wasp chaos.”

Wool, silk, beeswax, shellac, and even certain dyes can also raise questions. Wool comes from sheep—but not always kindly. Silk is made by boiling silkworms in their cocoons. Beeswax pops up in lip balm and candles. Shellac (used to make shiny coatings on sweets and pills) is from beetles. And red food colouring? Sometimes it’s made from crushed cochineal insects. It’s a minefield—but one you don’t have to walk through perfectly to care about.

Because here’s the truth: veganism isn’t about achieving absolute purity. If you live in the world, you’re going to interact with systems that exploit animals in ways you can’t always control. The point isn’t to be perfect—it’s to do your best. To make informed choices. To lean into your values. And to recognise that sometimes, even within veganism, there’s room for nuance.

Some vegans draw hard lines. Others make compromises. Some avoid honey but wear thrifted wool. Others are okay with bee-friendly backyard honey but not store-bought options. Some are fully plant-based for health and don’t mind the occasional processed sugar. Others take a stricter ethical route. And all of them still count.

That’s what makes veganism personal. It’s not a uniform. It’s a framework. And within that framework, people make different calls based on what matters most to them—animal welfare, sustainability, health, accessibility, or a blend of everything. It’s okay if someone’s definition of “vegan” isn’t exactly the same as yours. What matters is the direction, not the detour.

So back to the big question: is honey vegan? Technically, no. But does that make someone who eats it occasionally while avoiding every other animal product “not vegan”? That’s for them to decide. Labels can be useful, but they can also get in the way of progress if we turn them into purity tests.

Because let’s face it, obsessing over the tiniest ingredients while ignoring the bigger picture doesn’t do the movement—or the animals—any favours. It’s better to have millions of people doing veganism imperfectly than a few doing it flawlessly. If someone’s trying, learning, and adjusting, they’re part of the solution.

So whether you drizzle agave on your oats, eat local honey from your neighbour’s ethical hive, or just haven’t decided yet—it’s okay. You’re allowed to think, to question, to make your own path. Veganism is big enough to hold all those conversations without losing its core.

And if all else fails, just remember: it’s not about being right all the time. It’s about being kind, curious, and doing better when you can.