The 'water footrprint' of food and beverage production is set to become a key metric for manufacturers as the climate changes and the population grows, according to the Institution of Chemical Engineers (IchemE).
According to its new policy report Water Management in the Food and Drink Industry, an estimated 70 per cent of all extracted freshwater is used for agriculture, a further 20 per cent is used in production and processing, while only 10 per cent is used domestically.
“We often consider the carbon footprint of our food, but most of us don’t consider the water footprint,” says IchemE. It notes, however, that the application of core chemical engineering thinking can lead to significant improvements in the efficiency of water use by industry.
The paper also includes case studies, such as mango production in Australia, that highlight examples where the chemical engineering approach can be applied to improve water management.
“Rainfall and water availability are likely to become more uncertain, with significant consequences for food production," says the report.
“Without more effective management of water usage in food and drink production worldwide, there may be major repercussions; rising food prices, food shortages, pollution, famine, social unrest, and geopolitical instability. It has even been suggested that this could lead to a ‘world water war’."
According to IchemE, some UK food and drink companies are already making significant improvements in water consumption, proving that reductions of 20 to 50 per cent can be achieved through good management and adoption of best practice.
Andy Furlong, IChemE director of policy, said: “It is clear that current production methods are unsustainable and there are genuine risks of food shortages, rising food prices, droughts and social unrest for future generations unless we make more efficient use of water.”
According to Furlong, there are solutions, but these will require political will, major investment and lifestyle changes.
“Chemical engineers are recommending that a global target is set to reduce the amount of water used in food production worldwide by 20 per cent,” he says
“In addition, a combination of regulations and incentives should be introduced to require industry to monitor their water usage, as well as be rewarded for using alternative and sustainable water supplies.
“Revised planning frameworks and investment will be needed for the construction of new capacity, infrastructure and appropriate technologies to improve efficiency of water management in food and drink production,” Furlong says.
A full analysis of the hidden water footprint in food and IChemE’s recommendations are contained in the report.
