Abstract
Water footprint is a new tool for assessing sustainability in terms of water use. Researchers are devising new applications that use water footprint, one of which is focused on comparing the water requirements of individual diets. Systems have been proposed to suggest tailor-made recipes that use a lower water quantity in production. This system proposes alternative recipes with lower demands for water resources based on their water footprint. The water footprint consists of three components—blue, green, and grey water footprints. However, focusing only on a reduction in the total water footprint may lead to an increase in some of its parts, such as the blue water footprint, and subsequently to water scarcity in some river basins. Therefore, it is recommended to extend the food recommendations system with sustainability criteria in order to avoid the unsustainable management of water resources. The same criteria can be used in any system for selecting alternatives based on the water footprint.
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