9781422280539

water

F ood and W ater Food and water are inextricably connected. It’s not only that we need both to survive, but also that water itself is a necessary ingredient in the growth and production of so much of what we eat. Take beef, for instance. Between growing the grass, corn, wheat, and other grains used to feed a cow, plus what it drinks, plus what the farm needs for cleaning and processing, it can take over 1,800 gallons (6813.7 liters) of water to produce a single pound of beef. We may not see that water when we sit down to eat, but it’s there regardless. It even has a name: the British geographer Tony Allan has coined the term “virtual water” to describe the many gallons “hidden” in our food. Beyond production, we need water for food preparation. The kitchen of an average restaurant goes through about 2,900 gallons (almost 11,000 liters) each day, which are used for cooking and cleaning up after meals. While we use much less in

When you add up the water cows drink, the water needed to grow their food, and the water to process and clean the meat, an average hamburger requires a stunning amount of water to get to your plate.

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