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Published in:
Not All Drops of Water Are the Same Read chapter Read first chapter

2015 | OriginalPaper | Chapter

Virtual Water in Diet, Shopping and Food Waste

Authors : Andrea Segrè, Luca Falasconi, Cecilia Bellettato

Published in: The Water We Eat

Publisher: Springer International Publishing

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Abstract

Food is the central pillar for the life of humankind; food is also an important element of our history and culture. In addition, food is an essential part of the environment and the places it originates from. Ludwig Andreas Feuerbach, a German philosopher, in one of his famous aphorism, expressed the idea that “We are what we eat”. If this concept is to be still considered valid, this means that the path we are undertaking is rather dramatic. In order to demonstrate that, it will be sufficient to articulate just a couple of considerations. The first is that, in Europe, 43 % of food waste is domestic waste. The second is that food is gradually becoming simply a commodity, that is, a good which must be traded at the lowest price, losing not only its economic value but also its nutritional, cultural, social and historical values.

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previous chapter Water Sustainability and 0 km: Slow Food
next chapter Aware Eaters of Water: An Idea for Water Labelling
Footnotes
1
The characteristics of food consumption in a mature and sated society are the saturation of energetic foods, the saturation regarding food shopping and a certain tendency to a similar diet from a nutritional aspect, but with differences in the qualitative nature and in consumption behaviour.
 
2
ISTAT (2012), Rapporto annuale 2012. La situazione del paese, Rome; Id. (2011), Annuario statistico italiano 2011, Rome.
 
3
This product in the family shopping for food products has decreased from 25.4 % in 1992 to 22.1 % in 2010.
 
4
This product in the family shopping for food products has decreased from 4.9 % in 1992 to 4.1 % in 2010.
 
5
This product in the family shopping for food products has decreased from 7.3 % in 1992 to 6.8 % in 2010.
 
6
The Gini Index measures the inequalities in wealth or income distribution of a country. It is a number that varies from 0 to 1, where 0 corresponds to a fair and equal distribution, while higher values correspond to higher levels of inequality.
 
7
Malassis and Padilla (1986), Economie agro-alimentaire. L'économie mondiale, v. III. Cujas, Paris.
 
8
An average calorie intake of approx. 3500 kcal, the only exception being Albania where daily consumption in 2007 was approx. 2900 kcal.
 
9
For further information, see Segrè and Falasconi (2011).
 
Literature
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Cerosimo, D. (Ed.). (2011). I consumi alimentari. Evoluzione strutturale, nuove tendenze, risposte alla crisi, findings from the workshop held at Palazzo Rospilgioso 27 September 2011, Gruppo 2013. Quaderni, Edizioni Tellus, Rome.
Hoekstra, A. Y., & Cjapagain, A. K. (2008). Globalization of water: Sharing the planet’s freshwater resources. Oxford: Blackwell Publishing.
Id. (2012). Rapporto annuale 2012. La situazione del paese. Rome.
Id. (2012). Libro blu dell spreco in Italia: l’acqua. Edizione Ambiente, Milan.
ISTAT. (2011). Annuario statistico italiano 2011. Rome.
Malassis, L., Lanini, L., & Ghersi, G. (a cura di). (1995). Introduzione all’economia agroalimentare (pp. 424). Bologna: Il mulino.
Malassis, L., & Padilla, M. (1986). Traité d’économie agro-alimentaire. L’économie mondiale (Vol. III). Cujas, Paris.
Mekonnen, M., & Hoekstra, A. Y. (2011). National water footprint accounts: The green, blue and grey water footprint of production and consumption (Vol. 2(50)). The Netherlands: UNESCO-IHE.
Segrè, A., & Falasconi, L. (2011). Libro nero dello spreco in Italia: il cibo. Milan: Edizione Ambiente.
Segrè, A., & Falasconi, L. (2012). Il libro blu dello spreco di acqua, edizione ambiente (pp. 201). Milano.
United Nations Economic Commission for Europe. (2008). Standards for perishable foodstuffs. Paris: OECD.
Metadata
Title
Virtual Water in Diet, Shopping and Food Waste
Authors
Andrea Segrè
Luca Falasconi
Cecilia Bellettato
Copyright Year
2015
Book
The Water We Eat

Print ISBN: 978-3-319-16392-5

Electronic ISBN: 978-3-319-16393-2

Copyright Year: 2015

DOI
https://doi.org/10.1007/978-3-319-16393-2_7