2012-2012: Water
footprinting pasta production
This
short project undertook a water footprinting case study for dry
semolina pasta at brand level using the approach advocated by the Water
Footprint Network. Comparisons were made between production in Italy
and the United States, and the findings were placed in context by using
a water stress index used to consider the findings in the light of
freshwater availability, human use and biodiversity impacts.
Results
showed that the water footprint for pasta production is around 25%
higher in the US than it is in Italy, and once regional water stresses
are considered the relative difference between the two areas increases
further. The results inform on the sustainability of water consumption
practices and the environmental performance of the agri-food production
and supply chain.
Publications
- Tavernini, S., Lewis, K.A.
& Tzilivakis, J. (2012). The application of the concept of
water footprint at brand level: A case study in an Italian company.
Final report for MSc in Environmental Management, University of
Hertfordshire.
Contact
Prof. Kathy Lewis
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