From Field to Fork: Wastage of Water in the Food Chain

Found at: https://hdl.handle.net/10535/5222
PDF
Type:	Journal Article
Author:	Lundqvist, Jan; de Fraiture, Charlotte; Molden, David
Journal:	Stockholm Water Front
Volume:
Page(s):	14-15
Date:	2007
URI:	https://hdl.handle.net/10535/5222
Sector:	Agriculture Water Resource & Irrigation
Region:
Subject(s):	population food supply urbanization water management irrigation scarcity
Abstract:	"With rising population, urbanisation and higher incomes, food demand may double in the coming 50 years. Given the water scarcity and related environmental problems that are already occurring in many parts of the world, the corresponding increases in the pressure on water and land resources that will accompany these trends is a critical and grossly under-appreciated concern. To date, producer side solutions, like getting more 'crop per drop,' have dominated recent discourse. But this discussion often neglects the tremendous unnecessary resource losses that occur at each stage of the food chain from the farmer’s field to our tables. For real solutions to the food, water and environment nexus, it is essential that we pay attention to the entire production to consumption process, that we understand what happens from 'field to fork.'"

Files in this item

Files	Size	Format	View
WF3-07_Tossed_Food_Lost_Opportunities.pdf	222.1Kb	PDF	View/Open