Water Footprint Assessment of Food Loss and Waste Management Strategies in Spanish Regions

Daniel Hoehn, María Margallo, Jara Laso, Israel Ruiz-Salmón, Ana Fernández-Ríos, Cristina Campos, Ian Vázquez-Rowe, Rubén Aldaco and Paula Quinteiro
Additional contact information
Daniel Hoehn: Department of Chemical and Biomolecular Engineering, University of Cantabria, 39005 Santander, Spain
María Margallo: Department of Chemical and Biomolecular Engineering, University of Cantabria, 39005 Santander, Spain
Jara Laso: Department of Chemical and Biomolecular Engineering, University of Cantabria, 39005 Santander, Spain
Israel Ruiz-Salmón: Department of Chemical and Biomolecular Engineering, University of Cantabria, 39005 Santander, Spain
Ana Fernández-Ríos: Department of Chemical and Biomolecular Engineering, University of Cantabria, 39005 Santander, Spain
Cristina Campos: Department of Chemical and Biomolecular Engineering, University of Cantabria, 39005 Santander, Spain
Ian Vázquez-Rowe: Peruvian LCA Network (PELCAN), Department of Engineering, Pontificia Universidad Católica del Perú, Lima 15088, Peru
Rubén Aldaco: Department of Chemical and Biomolecular Engineering, University of Cantabria, 39005 Santander, Spain
Paula Quinteiro: Centre for Environmental and Marine Studies (CESAM), Department of Environment and Planning, Campus Universitario de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal

Sustainability, 2021, vol. 13, issue 14, 1-15

Abstract: The availability of freshwater is one of the biggest limitations and challenges of food production, as freshwater is an increasingly scarce and overexploited resource in many parts of the world. Therefore, the concept of water footprint (WF) has gained increasing interest, in the same way that the generation of food loss and waste (FLW) in food production and consumption has become a social and political concern. Along this line, the number of studies on the WF of the food production sector is currently increasing all over the world, analyzing water scarcity and water degradation as a single WF indicator or as a so-called WF profile. In Spain, there is no study assessing the influence of FLW generation along the whole food supply chain nor is there a study assessing the different FLW management options regarding the food supply chain’s WF. This study aimed to assess the spatially differentiated WF profile for 17 Spanish regions over time, analyzing the potential linkages of FLW management and water scarcity and water degradation. The assessment considered compliance and non-compliance with the Paris Agreement targets and was based on the life cycle assessment approach. Results are highlighted in a compliance framework; the scenarios found that anaerobic digestion and aerobic composting (to a lesser extent) had the lowest burdens, while scenarios with thermal treatment had the highest impact. Additionally, the regions in the north of Spain and the islands were less influenced by the type of FLW management and by compliance with the Paris Agreement targets.

Keywords: water footprint; water profile; water scarcity; water degradation; food waste; Spain (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:14:p:7538-:d:589310

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