Water Management for Sustainable Food Production

Narayanan Kannan; Aavudai Anandhi

Water Management for Sustainable Food Production

2020

Narayanan Kannan | Aavudai Anandhi

The agricultural community has a challenge of increasing food production by more than 70% to meet demand from the global population increase by the mid-21st century. Sustainable food production involves the sustained availability of resources, such as water and energy, to agriculture. The key challenges to sustainable food production are population increase, increasing demands for food, climate change, and climate variability, decreasing per capita land and water resources. To discuss more details on (a) the challenges for sustainable food production and (b) mitigation options available, a special issue on “Water Management for Sustainable Food Production” was assembled. The special issue focused on issues such as irrigation using brackish water, virtual water trade, allocation of water resources, consequences of excess precipitation on crop yields, strategies to increase water productivity, rainwater harvesting, irrigation water management, deficit irrigation, and fertilization, environmental and socio-economic impacts, and irrigation water quality. Articles covered several water-related issues across the U.S., Asia, Middle-East, Africa, and Pakistan for sustainable food production. The articles in the special issue highlight the substantial impacts on agricultural production, water availability, and water quality in the face of increasing demands for food and energy.

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