Interview Series: Sustainable Water

Ocean seafood failing the acid test

German marine biologist Ulf Riebesell says the unchecked pace of ocean acidification threatens to deplete future supplies of seafood and fish. Ulf Riebesell The increasing acidity of the world’s oceans is happening silently and invisibly for now. But the impact on our food chain—including declining numbers of certain edible species—will become more and more visible

Satisfying African agriculture’s growing thirst

The water for farming is there, says water resources engineer Janos Bogardi, but it will take new tactics to meet the continent’s projected needs. Janos Bogardi The violent water-challenged world of Mad Max may make for exciting movies, but a future driven by global wars over water shortages is an unlikely scenario, says water resources

Current Series: Sustainable Water

With climate change and expanding populations putting more stress on already limited fresh water resources, scientists and policy makers alike are working to reduce the water footprint of food production and ensure a safe ocean habitat for future supplies of fish and seafood. Agriculture alone accounts for 70 percent of all fresh water use, according to United Nations data, and adopting more sustainable water strategies for farming will be crucial to feeding the world in the decades ahead.

These sustainability thought leaders are working to develop innovative new solutions to help maximize the use of water resources within our food chain:

  • Janos Bogardi: Veteran water resources manager who says it will take new tactics to meet Africa’s projected needs for irrigating farmland
  • Arjen Hoekstra: Water Footprint Network founder who believes food and beverage companies could play a major role in helping reduce global water consumption
  • Ulf Riebesell: German marine biologist investigating how the unchecked pace of ocean acidification threatens to deplete future supplies of seafood and fish