Water Footprint as a Tool for Selection of Alternatives (Comments on "Food Recommendations for Reducing Water Footprint")

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00020711%3A_____%2F22%3A10154756" target="_blank" >RIV/00020711:_____/22:10154756 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2071-1050/14/10/6317" target="_blank" >https://www.mdpi.com/2071-1050/14/10/6317</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/su14106317" target="_blank" >10.3390/su14106317</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Water Footprint as a Tool for Selection of Alternatives (Comments on "Food Recommendations for Reducing Water Footprint")

Popis výsledku v původním jazyce

Water footprint is a new tool for assessing sustainability in terms of water use. Researchers are devising new applications that use water footprint, one of which is focused on comparing the water requirements of individual diets. Systems have been proposed to suggest tailor-made recipes that use a lower water quantity in production. This system proposes alternative recipes with lower demands for water resources based on their water footprint. The water footprint consists of three components-blue, green, and grey water footprints. However, focusing only on a reduction in the total water footprint may lead to an increase in some of its parts, such as the blue water footprint, and subsequently to water scarcity in some river basins. Therefore, it is recommended to extend the food recommendations system with sustainability criteria in order to avoid the unsustainable management of water resources. The same criteria can be used in any system for selecting alternatives based on the water footprint.

Název v anglickém jazyce

Water Footprint as a Tool for Selection of Alternatives (Comments on "Food Recommendations for Reducing Water Footprint")

Popis výsledku anglicky

Water footprint is a new tool for assessing sustainability in terms of water use. Researchers are devising new applications that use water footprint, one of which is focused on comparing the water requirements of individual diets. Systems have been proposed to suggest tailor-made recipes that use a lower water quantity in production. This system proposes alternative recipes with lower demands for water resources based on their water footprint. The water footprint consists of three components-blue, green, and grey water footprints. However, focusing only on a reduction in the total water footprint may lead to an increase in some of its parts, such as the blue water footprint, and subsequently to water scarcity in some river basins. Therefore, it is recommended to extend the food recommendations system with sustainability criteria in order to avoid the unsustainable management of water resources. The same criteria can be used in any system for selecting alternatives based on the water footprint.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10503 - Water resources

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Sustainability (Switzerland)

ISSN

2071-1050

e-ISSN

2071-1050

Svazek periodika

14

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

8

Strana od-do

6317

Kód UT WoS článku

000803410500001

EID výsledku v databázi Scopus

2-s2.0-85131101639