Business Engagement with Sustainable Water Resource Management through Water Footprint Accounting: The Case of the Barilla Company

Marta Antonelli and Luca Fernando Ruini
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Marta Antonelli: Department of Economics, Roma Tre University, Via Silvio D'Amico 77, 00145 Rome, Italy
Luca Fernando Ruini: Barilla G&R Fratelli SPA, via Mantova 166, 43122 Parma, Italy

Sustainability, 2015, vol. 7, issue 6, 1-17

Abstract: This study investigates business engagement in sustainable water management, focusing on water footprint accounting as a tool to account for water use in food supply chains. An explorative analysis is conducted on the Barilla Company. The study explores two corporate strategies aimed at achieving more sustainable water use: the adoption of environmental products declarations (EPDs), a reporting system that accounts for the environmental footprints of Barilla’s pasta and other products; and the implementation of the Aureo Wheat Programme. The study deployed both primary and secondary data. The study shows that the largest share of the water footprint of pasta relates to the cultivation phase (over 90%), which is almost fully rainfed. EPDs show that the water footprint of the other phases of the supply chain is negligible. It is argued that the use of water footprinting in EPDs can raise awareness about water use in agricultural supply chains to reach a broad spectrum of stakeholders, including consumers. The study also shows that the implementation of the Aureo Wheat Programme, consisting of a shift in cultivation site and in the type of wheat, enabled a reduction in the blue water footprint of pasta, with water savings amounting to 35 million m 3 of blue water since 2011.

Keywords: water footprint; food supply chain; Barilla; environmental product declarations (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2015
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (5)

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