ABSTRACT

The purpose of this chapter is to highlight those who manage food-water and who, therefore, actually deliver sustainable water security. It will emphasise the contributions of agents in the food supply chain, mainly farmers, who are the de facto managers of food-water. The term food-water is introduced to focus attention on the 90% of water needed by an individual for their food consumption. 1 The other 10%—water needed for domestic and industrial uses—will be called non-food-water. Food-water can be sourced from green—that is, root-zone—water, accounting for about 70% of food production, or from blue surface or ground waters that account for about 30% of food production. Non-food-water has to be blue water sourced.