Lesha Witmer,Chair Standing Committee

environment, sustainable development & water BPW internationalSteering Committee member Women for water Partnership

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groundwatersurface-water

Rain waterseawater

drinking-waternature and recreation

industrial use

Agriculture fishery

domestic use /sanitation

Navigation /transport

Sources and use of water

competitiondrinking-water / household use (1%)domestic use / sanitation (9 %)

(water consumption per capita: 350 m3 in 1900642 m3 in 2000 on average, per person, per year)

agriculture (70%)navigation / transportindustrial use (20%)nature and recreation

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competition

unsustainable water usage due to— higher household usage— urbanization— irrigation— changing diet patterns

Number of people living in countries chronicallyshort of water:— 2000: half a billion (out of six billion)— 2050: four billion (out of nine billion)

(Source: Clarke and King (2004))

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Food production: water quantityagriculture (70% of fresh water)

Method:Irrigation spray (25% loss), drip (10% loss)Rainwater –fedgrey watertime of day – amounts

Crop choicesNon-domesticBiomass / bio fuels

pricing

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Food production: water quantityfood industryTransport (energy, pollution)Virtual water: the volume of freshwater used toproduce the product, measured at the place where theproduct was actually produced". Sum of the water usein the various steps of the production chain. real waterused to grow it is no longer actually contained in theproduct.

Glass of wine: 120 liters of water, hamburger 2.400 liters,a cotton shirt 4.000 liters ;Read more: http://www.lenntech.com/water-food-agriculture.htm#ixzz0RlS9usIy

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Food production: Water Quality

Pollution – fertilizers, pesticidesWater treatment : Waste water purification, re-useOrganic agriculture/ Ecological / bio – agricultureInsects

BiodiversityClimate change

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Food production: Water Quality

Pollution – fertilizers, pesticidesWater treatment : Waste water purification, re-useOrganic agriculture/ Ecological / bio – agricultureInsects

Biodiversity

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Food habits / diet / cooking

Nutrition advise / dietStatus / marketing:

Non-domestic crops/ food(Wealth) Meat consumption

AvailabilityTransport

Preparation:“food safety” >> water use / “waste” water

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Understand and possible solutionsAwareness: Water foot printhttp://www.waterfootprint.orgthe operational water footprint, i.e. the directwater use by the business in its own operationsthe supply-chain water footprint, i.e. the wateruse in the business’s supply chainCGIAR: http://www.waterandfood.org/about-cpwf.html

plant-breeding solutionsecosystem goods and servicesWater system management

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Water footprint

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Water Vision

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Water footprint

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Water VisionAquawareness: European WaterAwareness Program: a water saving andwater efficient culture among politicaldecision makers, key stakeholders andinhabitantsWater stewardship:www.ewp.eu/projects/aquawareness/water-stewardship

Understand and possible solutionsCapacity development & education:

sustainable practices in pre-harvest andpostharvest agricultural activitiesWater usageCrop choicesTeach other cooking methods (2/3 less water?)

Eat seasonal / localAquawareness: Water DialoguesParticipation: involve women, youth, indigenouspeoples

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ConcludingWe cannot expect mankind to change its eating habits

overnight or “deny” them a balanced diet , so it isevident thatthe agriculture and water sector have to join forcesand drastically reduce the use of water to produce ourfuture food requirements by at least 50%Dieticians, food industry , higher education andrestaurants have to join forces and change the way weprepare food and eat.

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