Exporting drought: restaurants’ role in tackling water scarcity
Water scarcity occurs when the demand for water exceeds the available supply within a region. It can be driven by natural factors such as droughts, but human activities like over-extraction of water for irrigation are making the problem worse. WatAerial views of drought affected Colorado farm landser scarcity is a global issue, but its causes and impact vary by region.
Many of us are familiar with the need to save water at the point of use; even in relatively rainy countries like the UK, seasonal droughts and decaying infrastructure lead to periodic efforts to fix leaky pipes and cut water use. The food industry has an additional and significant impact in exacerbating water scarcity globally, through the water used to grow, process and transport food. This article will set out why hospitality operators and food businesses should care about sourcing ingredients from water-scarce areas, and what we can do to address these challenges.
Did you know…
Exporting drought
"Exporting drought" refers to the practice of producing water-intensive crops in water-scarce regions and then exporting them to other areas. This process effectively transfers the water scarcity problem from one region to another, exacerbating environmental and economic challenges in already stressed places.
This matters to restaurant operators everywhere, even in places that are not currently experiencing water scarcity. Here’s why:
Ingredient availability and cost
Ingredients sourced from water-scarce areas are more vulnerable to fluctuations in availability and cost. Drought conditions can lead to crop failures or reduced yields, driving up prices and causing supply chain disruptions. As highlighted by the Sustainable Restaurant Association, European producers have experienced drought-related supply shocks in products like potatoes, lettuce and tomatoes in recent years, in places not normally so affected by drought.
Environmental responsibility
Using ingredients from drought-stricken regions contributes to the depletion of local water resources, worsening the ecological impact. As a restaurant operator, you have a responsibility to consider the environmental footprint of your sourcing decisions and strive for sustainability.
Brand reputation
Today’s consumers are increasingly aware of environmental issues, including water scarcity. Demonstrating a commitment to sustainable sourcing practices can enhance your brand's reputation and appeal to eco-conscious diners. Being transparent about your efforts can build trust and loyalty among your customers.
How can restaurant operators address this issue?
Food businesses of all shapes and sizes can take steps to minimise their water use and protect themselves from water-related supply shocks.
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Source Ingredients locally and seasonally
Whenever possible, source ingredients locally and seasonally. Local sourcing reduces the environmental footprint associated with transportation and supports regional farmers, as well as minimising drought export. Seasonal ingredients are typically more abundant and require fewer artificial inputs, including water.
Choose ingredients that use less water
As a rule, plant-based meals consume a lot less water than those containing meat. For example, it takes more than 10x more water to produce a kilo of beef than a kilo of lentils. That said, not all plants are created equal. Avocados are especially water-intensive, and are typically grown in water-stressed areas, so replacing these with more sustainable alternatives can have a huge impact. Smashed beans or peas on toast are increasingly displacing avocados for a healthy brunch dish. Almonds, too, are thirsty crops grown in arid areas; although less water-intensive than cow’s milk, almond milk still uses vastly more water than oat or soy alternatives. Making these swaps on your menu provides a key point of difference and an opportunity to educate consumers.
Support sustainable farming practices
Partner with suppliers and farmers who practice sustainable agriculture. Regenerative agriculture, in particular, can reduce the need for irrigation, one of the main causes of water scarcity and often a highly inefficient use of water. Drip irrigation, which cuts water use by targeting water much more accurately, is also becoming popular even in conventional agriculture as water scarcity becomes more pressing.
Cut food waste
Efforts to cut food waste have many benefits, not least saving money on ingredients and reducing the carbon emissions caused by producing and disposing of the wasted food. It also means the water embedded in the ingredients’ production is not wasted.
Educate your customers
Raise awareness among your customers about the importance of water conservation and sustainable sourcing. Use your menu, website and social media platforms to share information about your efforts and the reasons behind your choices. Transparency can build customer loyalty and support.
Monitor and adapt
Stay informed about global water scarcity trends and how they may affect your ingredient sources. Regularly review your sourcing practices and adapt as necessary to ensure they remain sustainable. Engage with industry groups and sustainability networks to keep abreast of trends, innovation and best practice.
Conclusion
Water scarcity is a complex and far-reaching issue that often gets less attention than it deserves, particularly in comparison to carbon emissions. As a restaurant operator, it is crucial to understand the impact of sourcing ingredients from water-scarce areas and taking proactive steps to mitigate these effects, not least to protect against supply shocks. By adopting sustainable sourcing practices, diversifying your supply chain and educating your customers, you can make a meaningful difference to the lives of people affected by water scarcity; with climate change, this will include more and more of us around the globe.
Sustainable Hospitality is produced by Rob Kidd, an independent consultant working in food and hospitality.