Showing results for: Water management
This research identifies the major crops and countries contributing to groundwater depletion. The authors found that 11 percent of unsustainable groundwater used for irrigation is embedded in international crop trade. They highlight the main exporters and importers of these crops, and the associated risks for local and global food and water security.
This review assesses the performance of organic cropping systems as an approach to sustainable agriculture, and seeks to identify the contextual considerations (such as type of cropping system) that may affect this performance. The scope of the review is constrained to the level of the farming system (i.e. excludes considerations of other components of the food system, such as packaging or transport). In order to provide an unbiased assessment of organic farming as a means of sustainable agriculture, rather than approaching the question from the usual “What does organic farming do well/badly?” angle, the authors ask “What constitutes successful sustainable agriculture?” then measure organic farming against this yardstick.
This new 712 page book in 28 chapters is edited by Rajeev Bhat. It addresses a very wide range of topics on agriculture, food and sustainability.
In this Environmental Science and Policy article, Dennis Wichelns of the Stockholm Environment Institute argues strongly against the validity of the water-energy-food ‘nexus’ approach to researching and making environmental food policy.
An engineering project aims to produce food, energy and fresh water from solar power and seawater by using a new combination of already established technologies. The Sahara Forest Project is run in desert areas of Qatar, Tunisia and Jordan.
The ‘2016 Food, Water, Energy and Climate Outlook’ by the MIT Joint Program on the Science and Policy of Global Change finds that even if commitments from the COP21 climate agreement are kept, many staple crops in various regions are still at risk of crop failures through extreme events, but at the same time, yields in many regions are projected to increase.
This report discusses how less protein in food and fewer phosphorus compounds added to food products could reduce the eutrophication of the sea. Below is a summary of the research by two of the report’s authors, Anders Grimvall and Eva-Lotta Sundblad from the Swedish Institute for the Marine Environment.
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.
The book provides an analysis of impacts of climate change on water for agriculture, and the adaptation strategies in water management to deal with these impacts.
The World Business Council for Sustainable Development (WBCSD) has released a report on the water, food and energy nexus, entitled “Co-optimizing Solutions: Water and Energy for Food, Feed and Fiber.”
This report, jointly published by WWF and brewing company SABMiller discusses the way we govern water, food and energy resources. Changing consumption patterns and demographic pressures are increasing the risk of resource scarcity and managing these risks and building the resilience of our water, food and energy systems are described as an essential but neglected part of development.