Water efficiency to have ‘biggest impact’ on food manufacturing

The FCSI ‘Taste of the Future report’ noted that food production must become “more efficient and reduce its water footprint”​ and create foods that require “less water to produce.”​

David Bentley, FCSI chairman, said that a reduction in the water used by food manufacturers would “tick a lot of the boxes”. ​In addition to helping to safeguard water supplies, it would also tackle the problems of healthy eating, sustainability and economic growth outlined in the report, he said.

“Food processors have to use water. But reducing portion sizes would lead not only to less water wastage, but help to combat obesity and require less packaging,” ​added Bentley.

‘Devastating’​​

Former Canadian Prime Minister Jean Chretien expressed similar concern. He told a delegation of former world leaders in Oslo, Norway the world had “many chances to conserve water”​ by “shifting to less water-intensive crops”​ or producing foods that “need less water”​.

Chretien warned water scarcity might have a “devastating”​ impact on the world. By 2025 the planet would need another 1,000 cubic km of water. That was equivalent to the “annual flow of 20 Niles”, ​due to the population rising by 1bn.

Annual flow of 20 Niles​

But, the Food and Drink Federation (FDF) said the Federation House Commitment (FHC) is on track to deliver the “ambitious target of 20% water saving by 2020” ​by food and drink manufacturers.

Nick Bunker, chair of FDF’s Sustainability Steering Group and President at Kraft Foods, said:

“Water scarcity is a growing risk that impacts upon everyone. So, I urge all food and drink manufacturers to sign up this commitment to improve water use efficiency and reduce the pressure on the UK’s water supplies.”​

Bentley said that while food manufacturers were responsible for improving water efficiency, government had a role to play in highlighting the seriousness of the problem. It should educate the public and school children so that society understands the urgent need to use water wisely.

The ‘Taste of the Future report’ warned: “Only 14% of consultants believe that consumers are more than vaguely aware of food security issues. To bring this to the public consciousness they suggest that food safety, provenance and sustainability all be included in the school curriculum.”​

The Environmental Audit Committee also called for the government to do more in fulfilling its commitment to put sustainability at the core of its agenda.

Liz Barling, head of communication at Food Ethics Council, said: “The coalition government talks the talk on sustainable food, but the jury is out on whether they will walk the walk.”​

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Water facts​

• One potato takes 25 litres of water to produce
• One pint of beer uses 75 litres of water
• One hamburger uses 2,400 litres of water
• One drop a second from a dripping tap wastes nearly 5,000 litres a year
• Water cost businesses in England and Wales about £30M every day

 ​Source: FHC/FCIS

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River Nile facts​

• World’s longest river: 4,130 miles in length
• Runs through 10 countries: Sudan, South Sudan, Burundi, Rwanda, Democratic Republic of Congo, Tanzania, Kenya, Ethiopia, Uganda and Egypt
• Drainage basin covers 1,256,591 miles2.