Abstract
Food represents 90 % of the water consumption of an individual and the agricultural sector uses on average 70 % of the freshwater withdrawn from surface and aquifers for irrigation purposes globally. From the perspective of a sustainable growth, oriented towards optimizing the use of green water and reducing that of blue water, i.e. irrigation waste and inefficiencies, it is essential to raise citizens’ awareness and promote more sustainable consumption. For this purpose, this contribution will discuss the possibility of guiding the commercial choices we, the citizens, make by means of a method for labelling water sustainability. This hypothesis of labelling provides “qualitative” information on the typology and origin of the water used to produce any type of food we consume.
| Original language | English |
|---|---|
| Title of host publication | The Water We Eat: Combining Virtual Water and Water Footprints |
| Publisher | Springer International Publishing |
| Pages | 91-102 |
| Number of pages | 12 |
| ISBN (Print) | 9783319163932, 9783319163925 |
| DOIs | |
| Publication status | Published - 12 Apr 2015 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 6 Clean Water and Sanitation -
SDG 12 Responsible Consumption and Production -
SDG 15 Life on Land
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