The quality and availability of our water supply is in a critical place and will continue to grow more dire if conservation measures are not taken, according to the July issue of The Food Journal that examines water issues from drought and conservation to pollution, types of water and the overall financial ramifications.
"Everyone in the food business also is in the water business as water scarcity affects the entire food chain," says Phil Lempert, editor and chief of The Food Journal. "Water is as important as feed and a lack of water can lead to an increase in corn, wheat and soy prices, which in turn raises the prices of chicken, pork and beef. There's a direct connection between water and food insecurity in America."
Agriculture accounts for 70 percent of fresh water withdrawals from rivers, lakes and aquifers – up to more than 90 percent in some developing countries. Ninety-seven percent of the earth's water is in salty oceans and two percent is frozen. That leaves a remaining one percent for us to maximize the benefits and squeeze as much food out of every drop.
According to a water study in collaboration with the University of Sweden, the annual requirement of water for food security is estimated at 264-528,000 gallons per person.
In this water issue, readers will learn about the different kinds of water such as blue water, green water, grey water and what it means for the food chain, but also will be introduced to key industry players making a difference in water conservation.