1. WATER DAY www.internationaldietetics.org

2. Public health or education can only be attained if the water supply and sanitation services of a community operate correctly. Good water management is also a key determinant in eliminating inequalities and gender bias. WATER DAY UN-WATER. A Post-2015 Global Goal for Water: Synthesis of key findings and recommendations from UN- Water; 2014

3. Inefficient fertilizer use is common in certain regions, in some cases as a result of government subsidies. Yet overuse does not benefit plant growth and can lead to the contamination of groundwater and surface water. WATER DAY Food and Agriculture Organization (FAO). Towards the future we want: End hunger and make the transition to sustainable agricultural and food systems. Rome; 2012

4. An animal-based food requires a larger amount of water per kilo ready-to-eat product than fruits and vegetables do. A lower animal protein diet will need less water to be sustained. WATER DAY World Water Day 2012: Water and Food Security http://www.fao.org/fileadmin/user_upload/emergencies/docs/FAO_Uganda_Information_Bulletin_February_2012.pdf

5. WATER DAY 2 litres of water are often sufficient for daily drinking purposes but it takes about 3,000 litres to produce the daily food needs of a person. Drechsel P, Heffer P, Magen H, Mikkelsen R, Singh H, Wichelns D. Managing water and nutrients to ensure global food security, while sustaining ecosystem services. In: Drechsel P, Heffer P, Magen H, Mikkelsen R, Singh H, Wichelns D. Managing Water and Fertilizer forSustainable Agricultural Intensification. France; 2015.

6. The blue water footprint (the consumption of surface and groundwater resources) of food wastage is about 250 km3, which is equivalent to the annual water discharge of the Volga river, or three times the volume of lake Geneva. WATER DAY Food and Agriculture Organization (FAO). Food wastage footprint impacts on natural resources. Summary Report. FAO; 2013

7. A 50 percent decrease in food losses and waste at the global level would save 1 350 km3 a year of water – almost four times the annual rainfall of Spain. WATER DAY Food and Agriculture Organization (FAO). Towards the future we want: End hunger and make the transition to sustainable agricultural and food systems. Rome; 2012

8. 1.8 billion people will be living with “absolute” water scarcity (<500 m3 per year per capita). 2/3 of the world population could be under “stress” conditions (between 500 and 1 000 m3 per year per capita). Lack of water is a major cause of famine and undernourishment. Increase food production using less water is one of the great challenges for the coming decades. WATER DAY Food and Agriculture Organization (FAO). Towards the future we want: End hunger and make the transition to sustainable agricultural and food systems. Rome; 2012

9. Dietitians workforce is a key agent to change consumers behavior towards a healthier diet and more sustainable food pattern. WATER DAY DOMESTIC FOOD PRODUCTION FOOD IMPORTS EXTENSIVE INTEGRATED INTENSIVE ENVIRONMENT IMPACT WASTE RESOURCES BIODIVERSITY HABITS CONSUMPTION FOOD PATTERNS

10. 1.Public health or education can only be attained if the water supply and sanitation services of a community operate correctly. Good water management is also a key determinant in eliminating inequalities and gender bias. 2.Inefficient fertilizer use is common in certain regions, in some cases as a result of government subsidies. Yet overuse does not benefit plant growth and can lead to the contamination of groundwater and surface water. 3.An animal-based food requires a larger amount of water per kilo ready-to-eat product than fruits and vegetables do. A lower animal protein diet will need less water to be sustained. 4.2 litres of water are often sufficient for daily drinking purposes but it takes about 3,000 litres to produce the daily food needs of a person. 5.The blue water footprint (the consumption of surface and groundwater resources) of food wastage is about 250 km3, which is equivalent to the annual water discharge of the Volga river, or three times the volume of lake Geneva. 6.A 50 percent decrease in food losses and waste at the global level would save 1 350 km3 a year – almost four times the annual rainfall of Spain. 7.By 2025, it is expected that 1.8 billion people will be living in countries or regions with “absolute” water scarcity (<500 m3 per year per capita), and two-thirds of the world population could be under “stress” conditions (between 500 and 1 000 m3 per year per capita). Lack of water is a major cause of famine and undernourishment. How to increase food production using less water is one of the great challenges for the coming decades. 8.Dietitians workforce is a key agent to change consumers behavior towards a healthier diet and more sustainable food pattern. WATER DAY