Course: WVA 106 Local Food in Institutions

Reading and Audio Visual Assignments

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Water Footprint

In this lesson, students will read about the amount of water used to produce a food product. The amount of water used to produce food and packaging of foods adds additional costs to the individual product, the consumer and the institutional foodservice operations overall operating budget. Understanding the impact of water foot printing will help the student to gain valuable insight into the hidden cost within the menu. Students are asked to consider the relationship between water usage and operational costs. Please read about the following food products, resources, and the amount of water needed to produce them:

- Introduction
- Case Studies
- Animal products
- Coffee and tea
- Cotton
- Energy
- Soft drinks