A new paradigm for sustainable, integrated, water resources management is emerging from international conferences around the world. Its most succinct description is ‘the water–food–energy nexus for a green economy’. The water, food and energy nexus aims at the most efficient, best practice principles applied throughout the full food supply chain. This includes consideration of reducing wastage of the food for various reasons in the supply chain. This paper describes the global opportunities for better efficiency and resources conservation in the water, food, and energy supply chains with examples from Australia. Food wastage equates on average to 243 l day⁻¹ of water per person in the food they throw away, which is 1.5 times the daily water use per person in the UK. The concepts of virtual water and water footprint can help in identifying opportunities to save water by targeting reduction of wastage of food that has the highest virtual water content. A green economy aims at achieving optimised supply chain objectives in a manner that espouses the sustainability principle, gives due attention to environmental concerns and helps with eradication of poverty and hunger.

Energy crisis is a worldwide problem; Pakistan is facing severe shortage of this, especially in summer. To overcome these crises, huge amount of fossil fuels is being utilized which ultimately resulting in their exhaustion. In order to cope up the increasing energy requirements, alternative energy sources are required that should be cost-effective, environment friendly and technically feasible. In this scenario biodiesel production from algae has attracted scientist's attention worldwide. At present, the major constraint in biodiesel production from algae is nutritional cost for algal growth. Present research work was planned to minimize nutritional requirements of algae by using food industry waste water as a medium for algal growth towards economical biodiesel production. For this purpose four algal strains (A1, A2, A3 and A4) collected from different fresh water sources were evaluated for their potential use in biodiesel production. The waste water was pre-analyzed to determine the concentrations of different nutrients. All algal strains were grown in Bristol media and different dilutions (10, 20, 40, 80 and 100%) of food industry waste water. Growth data was recorded for one week. The results showed that algal biomass gradually decreased with increasing dilution of food industry waste water and was found higher in 100% waste water concentration than other dilutions. Cultivated algae were harvested for biodiesel production with n-Hexane as oil extractant and NaOH as a catalyst in different combinations through a chemical process ca\led transesterification. The FFA (free fatty acid) profile of algae 1 (A1) by using 75% hexane and 0.5% NaOH combination was found to be higher than other combinations. Higher concentration of NaOH (1%) resulted in soap formation. The aforesaid situations, plus owing to the best biomass production using 100% waste water concentration, deemed algae 1 (A1) as the best candidate among all four strains evaluated for biodiesel production.

PR | IFPRI4 | EPTD

One of the most serious challenges for addressing global food security is adequate food production. According to the UN, food output must grow by 60 per cent to feed a population of nine billion or more in 2050. Food production systems are complex. Production of food requires considerable inputs of energy and water, resources over which there are conflicting demands. Already, agriculture accounts for more than 70 per cent of water use and demands will only increase unless growing practices change. Water resources are under stress. Growing evidence indicates that food production systems and water resources are being affected due to a changing climate: Efforts at conversation and efficiency improvement are now non-negotiables. Adopting a FEW (food energy and water) nexus approach will facilitate improved planning, allocation, usage of resources in food production. This report informs abound India’s global FEW footprint and some of the relevant policies and practices adopted to address the challenges of climate change. The nexus approach and these measures offer potential for learning for formulation of policies and practices.

Water is a major component of drinking water, beverages, and most foodstuffs. In this study, an effort has been made to employ selected properties of water for: (1) evaluation of interactions of water with other food components; (2) discussion on the effects of water properties on food and beverage products; (3) applications of water properties in food technology; and (4) comparison of water properties with corresponding properties of similar substances. This study provides the following major conclusions: (i) unusual properties of water are mostly due to its high permanent dipole moment, partial ionic character of O–H covalent bonds, and extensive hydrogen bonds; (ii) different properties of many foodstuffs are strongly related to various properties of water; (iii) the properties of food products change depending on water availability and temperature; (iv) preparation of drinking water is a prerequisite for production of any safe drinks and foodstuffs; (v) water contributes important roles in quality, flavor, and shelf-life of foods; and (vi) water is used in food industries as a fluid for heat transfer; as a medium for temperature moderation in food processing; as a solvent for sugars, salts, water-soluble vitamins, and acids; as a dispersing agent for hydrophilic food components; as a dispersed phase for emulsified products; or as a reactant for several reactions in food processing.