Water footprint of food production and consumption in China

Abstract

Abstract A comprehensive understanding of water for food production and consumption is an essential part of achieving sustainable water use. Water footprint is an effective tool to analyze the problems of water and food security. The study analyzed the food production and consumption water footprint of 12 major products from the points of spatial, temporal and structure, including plant-based food and animal food. From 2001 to 2019, the production and consumption water footprint presented an upward trend and almost a three-fold difference between the two. In terms of spatial pattern, the high values were mainly concentrated in eastern China. The water stress level and water footprint of food production basically coincided. However, there seemed to be no significant correlation with water footprint of food consumption. Referring to the great variation in water structure, green water was the dominant not only in food production, but also in consumption. For food structure, grain production and consumption contributed the most to the overall water footprint. Finally, the study put forward suggestions for sustainable food production and consumption. The research is helpful to realize green and efficient water management in the food production process and rational consumption, ensuring food and water security. HIGHLIGHTS The water footprint of food production and consumption of 12 major foods is explored from three aspects: spatial-temporal differences, water resources structure and food structure. There was a three-fold difference between the water footprint of food production and consumption. Green water accounted for the highest proportion of food production and consumption. Food and vegetable production and food and meat consumption had a high water footprint.