Food and environmental sustainability - The water perspective
Event details
| Date | 03.03.2009 |
| Hour | 17:30 |
| Speaker | Prof. Malin Falkenmark, Senior Scientific Advisor at SIWI, Sweden |
| Location |
PO
|
| Category | Conferences - Seminars |
Since water is the bloodstream of the biosphere it constitutes a key component in both food production and environmental sustainability. While most attention in the past has been concentrated on blue/liquid water this study represents a shift in thinking by incorporating also green water/naturally infiltrated soil water. The present consumptive water use in food production estimated at some 7000 km3/yr may be expected to increase till 2050 with some 3000 km3/yr. The speaker analyses from where these amounts of water may come. It takes both a global and a country-level perspective the latter based on a model study (LPJ model by the Potsdam Climate Institute) incorporating both climate change and population growth . The outcome is discussed against a background of eco-hydrosolidarity as a general goal and what such a goal would involve in terms of protection of ecosystems aquatic ones depending on blue water and terrestrial ones depending on green water.
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Practical information
- General public
- Free
Contact
- J.-D. Bourquin