Showing results for: Irrigation
This study models the water demand of land acquisitions in Africa as a function of crop choice, local climate, and irrigation scenarios. Its authors distinguish between green and blue water, equating to water from rainfall and that provided to crops by irrigation respectively.
In this paper by researchers from Germany, Kenya, Australia and Sweden, a modeling approach is taken to ascertain the efficacy of applying improved water management techniques on a large scale to increase yields to help meet global demand for food.
This study aims to assess the effect of five dietary scenarios – designed to promote healthier and more sustainable eating – on the blue water scarcity footprint of UK food consumption. The objectives are to estimate the total blue water consumed in producing food commodities consumed in the UK; the contribution, and geographical concentration, to global blue water scarcity; and the potential impact of alternative healthy eating scenarios on global blue water scarcity.
This paper published in PNAS - Proceedings of the National Academy of Sciences of the United States of America - looks at the environmental costs of food production and in particular livestock based food production. The paper is based on annual 2000–2010 data for land, irrigation water, and fertilizer from the USDA, the Department of the Interior, and the Department of Energy.
This study looks at the double challenge of increasing food security while addressing environmental problems caused by agriculture. It identifies a set of key actions in three broad areas that hold the greatest potential for achieving these efficiency and sustainability goals.
This IFPRI (International Food Policy Research Institute) policy note summarises the results of a study that compares the effects that different technologies have on crop yields and resource use, in particular arable land, water and nutrient inputs. It models technology-induced changes in crop yields and considers how the mix of technology uptake can influence the global food market through changes in food prices and trade flows, as well as calorie availability, in particular for developing countries.