The average Australian’s diet has a water scarcity footprint of 362 litres per day. A water scarcity footprint consists of two elements: the litres of water used, multiplied by a weighting depending on whether water scarcity at the source is higher or lower than the global average.
Foods with some of the highest water scarcity footprints were almonds (3,448 litres/kg), dried apricots (3,363 litres/kg) and breakfast cereal made from puffed rice (1,464 litres/kg).
In contrast, foods with some of the smallest water scarcity footprint included wholemeal bread (11.3 litres/kg), oats (23.4 litres/kg), and soaked chickpeas (5.9 litres/kg).
Of the 9,000 diets studied, 25 per cent of the water scarcity footprint came from discretionary foods and beverages such as cakes, biscuits, sugar-sweetened drinks and alcohol
Food systems account for about 70 per cent of global freshwater use.
Read the whole article here: https://www.abc.net.au/news/2019-10-07/chocolate-wine-food-production-water-use-climate-change/11578608