{"id":8577,"date":"2017-11-03T13:33:32","date_gmt":"2017-11-03T11:33:32","guid":{"rendered":"https:\/\/carnisostenibili.cvdemo.online\/en\/?p=8577"},"modified":"2017-11-03T16:38:43","modified_gmt":"2017-11-03T14:38:43","slug":"how-to-improve-the-water-footprint-analysis","status":"publish","type":"post","link":"https:\/\/www.carnisostenibili.it\/en\/how-to-improve-the-water-footprint-analysis\/","title":{"rendered":"How to improve the water footprint analysis"},"content":{"rendered":"<div style=\"text-align: justify;\">\n<p>As we have seen so far considering worldwide the <strong>meat production<\/strong>, there are two main issues regarding the<strong> water footprint analysis<\/strong>:<\/p>\n<ul>\n<li>the large amount of <strong>green water<\/strong> in the total value does not necessarily mean that it causes an equally high <strong>environmental impact<\/strong>. Although the overall <strong>water footprint<\/strong> value is composed mainly of green water it actually indicates a high level of compatibility between culture and meteoclimatic area and <strong>very little <\/strong>is used as irrigation water;<\/li>\n<li>the <strong>blue component<\/strong> should be correlated with local <strong>scarcity<\/strong> in order to assess the <strong>sustainability<\/strong> of the product under investigation. In fact, the impact of drawing <strong>blue water<\/strong> from a specific area depends on the <strong>availability<\/strong> of blue water in that area.<\/li>\n<\/ul>\n<p>One way of overcoming the second issue would be to correlate the values of blue water with <strong>water availability<\/strong> in the regions involved in the process under analysis. This is obviously much more complex since it requires <strong>in-depth knowledge<\/strong> and the elaboration of a large amount of information.<\/p>\n<p>There are various methods for doing this which all originate from the concept of <strong>water scarcity <\/strong>(defined as the inability to obtain adequate amounts of water in respect to the needs) and <strong>water availability <\/strong>(that is the actual availability of water accessible both from a qualitative and quantative perspective).<\/p>\n<p>Among the most widespread methods of calculation there is one relating to <strong>water<\/strong> <strong>resource<\/strong> <strong>depletion<\/strong>, developed by the <strong>Joint Research Centre <\/strong>(JRC) of the <strong>European Commission<\/strong>, which is responsible for assessing to what extent water consumption in a particular geographic area actually effects the <strong>exhaustion of water resources<\/strong> in that area.<\/p>\n<p><a href=\"https:\/\/carnisostenibili.cvdemo.online\/wp-content\/uploads\/2017\/11\/Map-of-the-areas-subjected-to-lower-or-higher-water-stress-From-The-sustainability-of-meat-and-cured-meats-in-Italy-Report.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8579 aligncenter\" src=\"https:\/\/carnisostenibili.cvdemo.online\/wp-content\/uploads\/2017\/11\/Map-of-the-areas-subjected-to-lower-or-higher-water-stress-From-The-sustainability-of-meat-and-cured-meats-in-Italy-Report-300x174.jpg\" alt=\"\" width=\"690\" height=\"400\" \/><\/a><\/p>\n<p>The European Commission promotes this method as part of its initiatives for the environmental footprinting of products (PEF, <strong>Product Environmental Footprint<\/strong>) and organizations (OEF, <strong>Organization Environmental Footprint<\/strong>).<\/p>\n<p>The calculation is based on factors provided by the \u201c<a href=\"https:\/\/eplca.jrc.ec.europa.eu\/uploads\/LCIA-characterization-factors-of-the-ILCD.pdf\" target=\"_blank\" rel=\"noopener\">Ecological Scarcity<\/a>\u201d method and is expected to multiply the <strong>consumption of water <\/strong>of the process under study (in our case blue water) by a characterization factor obtained from the ratio between <strong>total consumption<\/strong> and <strong>availability<\/strong> in the reference area (low, medium and high). The indicator is expressed in terms of equivalent volumes of water and is based on the factors listed in <a href=\"https:\/\/www.iso.org\/obp\/ui\/#iso:std:iso:tr:14073:ed-1:v1:en\" target=\"_blank\" rel=\"noopener\">the study by Frischknecht et al<\/a>.<\/p>\n<p>For \u201c<a href=\"https:\/\/carnisostenibili.cvdemo.online\/wp-content\/uploads\/2015\/11\/ENG-FULL-The-sustainability-of-meat-and-cured-meats-in-Italy-2016-Full-Report_REV_Jan_17.pdf\" target=\"_blank\" rel=\"noopener\">The sustainability of meat and cured meats in Italy<\/a>\u201d Report we decided to use the method suggested by the <strong>JRC<\/strong> with the aim of \u201cweighing\u201d the <strong>blue water footprint values<\/strong>. The analysis is to be considered preliminary as it is based on the assumption, not always correct, that the entire <strong>supply chain<\/strong> (cultivation, livestock breeding and processing) is developed in the area under study and that therefore all of the <strong>blue water <\/strong>of the final product is consumed in the same nation.<\/p>\n<p>This \u201cweighing\u201d enables us to correlate the withdrawal of blue water with the actual \u201cdamage\u201d caused to the <strong>water availability <\/strong>of a given geographical area. In regions with <strong>water shortage<\/strong> issues such as <strong>India<\/strong>, the meat supply chains actually impact to the extent that the \u201cweighted\u201d <strong>water footprint<\/strong> is actually greater than calculated. Whereas when the supply chain is located in areas with abundant <strong>water availability<\/strong>, there is less environmental damage such as in <strong>Argentina<\/strong> or <strong>Ireland<\/strong> which both produce large quantities of <strong>meat<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<p>The Sustainable Meat Project<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p> [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8581,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[677,686],"tags":[158,1902,1906,157,159,1901,1900,1905,112,1899,1903,1898,1897,1904],"class_list":["post-8577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-environment-sustainability-en","category-world-news","tag-blue-water","tag-consumption-of-water","tag-exhaustion-of-water-resources","tag-green-water","tag-grey-water","tag-organization-environmental-footprint","tag-product-environmental-footprint","tag-water-availability","tag-water-footprint","tag-water-footprint-analysis","tag-water-footprint-of-meat","tag-water-resources","tag-water-scarcity","tag-water-shortage"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"As we have seen so far, there are two main issues regarding the water footprint analysis. 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