Abstract The development of the food industry, along with the protection of water and energy resources, is crucial for sustainable economic growth and human well-being. Water, energy and food nexus approaches can help reduce food waste and other resources by adopting policies and regulations based on comprehensive information and Nexus that promote the use of more efficient production technologies in terms of water and energy consumption against food waste. This paper aims to identify the potential of integrated management of food industry, water and energy in Sulaimaniyah. In this paper, the WEAP planning system, as well as Excel software, have been used. Also, five scenarios were proposed that predicted the level of food demand and shortage of water and energy resources from 2021 to 2025. Considering the simultaneous development of food industry and agriculture, scenario 5 was selected as the best scenario. In this scenario, simultaneous management of water and energy demand is also considered to increase food production. In scenario 5, the amount of water supply is 94.85%, which indicates that it is more effective than in scenarios 3 and 4. Also, in scenario 5, with the increase in surface water use and full use of electric pumps instead of diesel, the amount of energy required to pump water from the aquifer is 55% and 49% less than in scenarios 3 and 4 respectively.

In Latin America and the Caribbean, the interrelationships among water, energy, and food are complex, partly due to their development models, which are intensive in their use of these resources. This research aims to recognize and quantify the use of water and energy in food in Ecuador by identifying the main interrelationships, together with their causes and current impacts. Regarding methodology, this research uses sectoral data available at the national level and international databases to obtain cross indexes. The following indicators were sought: percentage of energy demanded by food in different stages, extraction of water for agricultural use, food energy productivity, virtual water, and embodied energy. As a result, it was estimated that food consumes 50% of imported energy and cocoa stands out with 7.6 km3 of water footprint: the products with the highest energy consumption are shrimp with 2090 KBOE and fish with 1459 KBOE. Fishing and aquaculture products present with a significantly high consumption level. Nearly all the virtual water and embodied energy are exported in banana, cocoa, and shrimp. Exporting groups make extensive use of the country&rsquo:s water and energy resources.

Connections between water, food, and energy are at the center of long-term economic and environmental development and protection. Water, energy and food are the keys to economic input and a necessary component of economic progress. The adoption of water management policies and techniques that support the sustainable use of resources while promoting economic growth is becoming an important concern, particularly in countries where water and food scarcity are critical or problematic. This study aimed at evaluating Water, Energy and Food Nexus (WEF), and as well as challenges of its implementation. This study looked at the articles that were published on WEF nexus between 2015 and 2021 acquired from the Scopus database, focusing on gaps and implementations. I searched for relevant key terms in the database and the search found hundreds of articles on WEF, of which 28 articles were relevant to the scope of the study and these articles were downloaded as BibTeX file for the analysis and the analysis was done using R programming. A number of insights and implications were identified based on the analyses of the findings of the reviewed research in order to increase the policy relevance and overall implementation of the WEF nexus by public policy and decision-making institutions. To boost uptake of the findings, the study gives an outline of the primary constraints and challenges that restrict the policy relevance of the WEF nexus.

A comprehensive understanding of water for food production and consumption is an essential part of achieving sustainable water use. Water footprint is an effective tool to analyze the problems of water and food security. The study analyzed the food production and consumption water footprint of 12 major products from the points of spatial, temporal and structure, including plant-based food and animal food. From 2001 to 2019, the production and consumption water footprint presented an upward trend and almost a three-fold difference between the two. In terms of spatial pattern, the high values were mainly concentrated in eastern China. The water stress level and water footprint of food production basically coincided. However, there seemed to be no significant correlation with water footprint of food consumption. Referring to the great variation in water structure, green water was the dominant not only in food production, but also in consumption. For food structure, grain production and consumption contributed the most to the overall water footprint. Finally, the study put forward suggestions for sustainable food production and consumption. The research is helpful to realize green and efficient water management in the food production process and rational consumption, ensuring food and water security. HIGHLIGHTS The water footprint of food production and consumption of 12 major foods is explored from three aspects: spatial-temporal differences, water resources structure and food structure.; There was a three-fold difference between the water footprint of food production and consumption.; Green water accounted for the highest proportion of food production and consumption.; Food and vegetable production and food and meat consumption had a high water footprint.;