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The water needed for Italians to eat pasta and pizza

机译：意大利人吃意大利面和披萨所需的水

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摘要

Water resources use in agriculture is generally quantified in relation to the harvest. In contrast, this paper takes a consumer perspective by assessing water use in relation to the final consumer product. The paper analyses the water use related to two products that are typical to Italian consumers: pasta and pizza margherita. We use the water footprint concept as a tool to quantify and localise this water use. The water footprint of a product is the volume of freshwater used to produce the product, measured over the various steps of the production chain. We find that the water footprint of dry pasta made in Italy amounts to 1924 I of water per kilogram of pasta. The water footprint of a 725 g pizza margherita is 1216 I of water. The impacts of the water footprints of pasta and pizza depend on the vulnerability of the water systems where the footprints are located. The impact of the water footprint of pasta is most severe in Puglia and Sicily, where groundwater overexploitation for durum wheat irrigation is common. The impact of the water footprint of pizza is more diverse. It is concentrated in the first step of the supply chain of tomato puree and mozzarella, i.e. in the cultivation of tomatoes and the feed crops of dairy cows. The bread wheat used for the pizza base does not have large impacts. The water footprint impact of the tomato puree on the pizza is concentrated in Puglia (groundwater overexploitation and pollution related to tomato cultivation) and Emilia-Romagna (water pollution). The water footprint impact of mozzarella lies mostly in the effects of water use for producing the feed ingredients for the dairy cows. Mozzarella production further poses a potential threat to water quality, mostly in the Po valley, but this problem seems to be properly regulated, although possibly not fully controlled. (C) 2010 Elsevier Ltd. All rights reserved.
机译：农业中水资源的使用通常根据收成进行量化。相反，本文通过评估与最终消费产品有关的用水来从消费者的角度出发。本文分析了与意大利消费者常用的两种产品有关的用水：面食和玛格丽塔披萨。我们将水足迹概念用作量化和定位这种用水的工具。产品的水足迹是用于生产产品的淡水量，在生产链的各个步骤中进行测量。我们发现，意大利制造的干燥面食的水足迹等于1924 I水/千克面食。 725克玛格丽塔比萨的水足迹是1216 I水。面食和比萨饼的水足迹的影响取决于足迹所在的水系统的脆弱性。面食水足迹的影响在普利亚和西西里岛最为严重，在这两个国家，硬质小麦灌溉用水过度开采十分普遍。比萨水足迹的影响更加多样。它集中在番茄泥和马苏里拉奶酪供应链的第一步，即番茄的种植和奶牛的饲料作物。用作比萨饼基料的面包小麦影响不大。番茄泥对比萨的水足迹影响主要集中在Puglia（地下水过度开发和与番茄种植相关的污染）和Emilia-Romagna（水污染）中。马苏里拉奶酪对水足迹的影响主要在于用水对生产奶牛饲料原料的影响。无盐干酪的生产进一步对水质构成了潜在威胁，主要是在波河谷，但是这个问题似乎得到了适当控制，尽管可能没有得到完全控制。 （C）2010 Elsevier Ltd.保留所有权利。

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