Saving Water: From Field to Fork: Curbing Losses and Wastage in the Food Chain

dc.contributor.authorLundqvist, Jan
dc.contributor.authorde Fraiture, Charlotte
dc.contributor.authorMolden, David
dc.description.abstract"We need to use our water prudently – no one will argue with this statement. But in fact we are wasteful. This need will become more pronounced, and the cost of bad water management will get higher in the future with increasing water demands from increasing population, cities, agriculture, and the environment. Moreover water management will become more difficult with climate change. New solutions and fast actions are required now. Agriculture is the largest human use of water. Clearly, agricultural practices need to be targeted to reduce wastage of water. This has been the center of attention for water saving practices for years. But there are additional ways to save water. Food consumers and businesses have a key role. Losses of food between the farmers’ field to our dinner table – in food storage, transport, food processing, retail and in our kitchens – are huge. This loss of food is equivalent to a loss in water. Reducing food loss and wastage lessens water needs in agriculture. We need to pay more attention to this fact. Our Key Message: Make the Food Chain More Efficient to Save Water to Facilitate the Achievement of Multiple Development Objectives"en_US
dc.publisher.workingpaperseriesStockholm International Water Institute, Swedenen_US
dc.relation.ispartofseriesSIWI Policy Briefen_US
dc.subjectfood supplyen_US
dc.subjectwater managementen_US
dc.subjectcost benefit analysisen_US
dc.subjectclimate changeen_US
dc.subject.sectorWater Resource & Irrigationen_US
dc.titleSaving Water: From Field to Fork: Curbing Losses and Wastage in the Food Chainen_US
dc.typeWorking Paperen_US
dc.type.methodologyField Reporten_US


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