节水：从田间到餐桌--遏制食物链中的损失和浪费.pdfVIP

Saving Water: From Field to Fork Curbing losses and wastage in the food chain Draft for CSD, May 2008 Stockholm, May 2008 PAPER 13 1 Note to Reader This report and the Side Event at CSD 16, May 5 – 16, 2008, are following up reports that have been prepared for two previous * CSD meetings, “Water – More Nutrition per Drop” (2004 ) and “Let it Reign: The New Water Paradigm for Global Food Security” ** (2005 ). The topics addressed in the previous reports, and also in this report, are the links between water, food and develop- ment, which are high on the agenda for Swedish international development collaboration. This report highlights the magnitude of losses and wastage in the food chain, i.e. from field to fork. It is shown that a reduction of losses and wastage would save water and facilitate the achievement of multiple development objectives. The views put forward in this report are expressed solely on behalf of International Water Management Institute, Chalmers University, Stockholm Environmental Institute and Stockholm International Water Institute. Lead authors: Jan Lundqvist, Stockholm International Water Institute Charlotte de Fraiture, International Water Management Institute David Molden, International Water Management Institute Contributing authors: Göran Berndes, Chalmers University of Technology, Sweden Anders Berntell, Stockholm International Water Institute Malin Falkenmark, Stockholm International Water Institute Hans Holmen, Linköping University Louise Karlberg, Stockholm Environment Institute Mats Lannerstad, Linköping University Correspondence: J