7 - The concept of (virtual) water in the food industry

Abstract

The concept of virtual water was launched in the 1990s. It originated in the context of the debate on food security and trade in water deficit regions, such as the Middle East and North Africa. This chapter considers the concept of virtual water within the frameworks provided by the 2030 Agenda, the United Nations Decade of Action on Nutrition, and the Paris Agreement. The chapter argues that all water (blue, green, gray) utilized by the food and agricultural system is virtual. This is due to the fact that, once extracted, all water becomes invisible to the food supply chain stakeholders, including the end consumers and relevant waste management actors. Whether the food and/or agricultural commodities are traded intranationally or internationally does not change the fact that the water was extracted and embedded. The author argues that it is time to consider the concept of virtual water from the perspective of a global food consumption and production system. Water security (availability, accessibility, stability, utilization) is directly linked with global population and the dynamics of diets. Therefore, in order to reflect this global viewpoint, the concept of a global food and agricultural system water requirement is presented, linking thus—intrinsically—consumption and production; in multi-actor demand and supply cycle.