Saving water: from field to fork. Curbing losses and wastage in the food chain

Agriculture is the largest human use of water. Clearly, agricultural practices need to be targeted to reduce wastage of water. This has been the centre of attention for water saving practices for some years. But there are additional ways to save water. Food consumers and businesses have a key role. This paper discusses the current problems of food demand and water scarcity and outlines some possible solutions to these issues. The amount of food produced on farmers fields is much more than is necessary for a healthy, productive and active life for the global population. Losses and wastage may be in the order of 50 percent between field and fork. Inefficient harvesting, transport, storage and packaging make a considerable dent in the potential availability of food. The situation now is characterised by rapidly increasing prices on food with dramatic repercussions for the poor, rates of inflation and, generally, for the stability of society. The authors recommend a range of actions. These include: support to farmers - actions are needed to support farmers, especially small farmers, to curb losses of water and food and to facilitate that their produce meets the growing demands for food through: improved seeds, harvesting technologies and storage and innovative ways to capture and beneficially use the rain water to lessen stresses on rivers and groundwater improve food processing and supply - the business community should take action to minimize water wastage through reducing food wastage in their processing and transport by: benchmarking standards to indicate water use; taking action to minimize wastage in their processing and transport systems; and raising publicity about their water use sensitise consumers - raise awareness amongst consumers about the water implications of their diets, overeating and food wastage through incentives, practical guidance and well designed campaigns disseminate basic data and information there is a lack factual information about different types, size and implications of losses and wastage of food. An important step is therefore to improve knowledge.