lesha witmer, chair standing committee environment
TRANSCRIPT
Lesha Witmer,Chair Standing Committee
environment, sustainable development & water BPW internationalSteering Committee member Women for water Partnership
© LW-BPWI-200909 2
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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