Worldwide, we use 1,500 km3 of water every year
70% for agriculture
20% for industry
10% for domestic use
Quantity of water (in litres) needed to produce
1 kg of potatoes
1 kg of cotton
1 kg of beef
Water reuse (after treatment) by type of use
19% for industry
20% for irrigating green spaces
32% for agricultural irrigation
Environmental impact of the global food system
+ 25 % d émission de GES
+ 14 % de prélèvement d eau
69 % de prélèvement
28 % d émission
Global population Global hunger
suffers from hunger, which represents 821 million people
one human being in nine
151 M d enfants de moins de
cinq ans sont trop petits pour leur
âge en raison de malnutrition
Quantity of feed needed to produce 1 kg of animal mass
10 kg Beef
2.5 kg Chicken
1.7 kg Crickets
1 - Including the production and processing of animal feed, enteric fermentation, manure storage and processing and meat transport. 2 - Country-Specific Dietary Shifts to Mitigate Climate and Water Crises , Global Environmental Change, August 2019.
Others rely on edible insects. Particularly high in proteins, vitamins and mineral salts, insects can be reared with far less impact on the environment than traditional livestock.
Outside countries where insect eating is a secular tradition (ants in Mexico, grilled cockroaches in Thailand, etc.), the trend is only showing up in the West. Some restaurants already offer insects, and major retailers are getting in on the act: Sainsbury s, the UK s second biggest supermarket chain, sells bags of roasted crickets as a snack. But these are not just isolated examples. According to Meticulous Market Research, in ten years time, 730,000 tonnes of edible insects will be produced, compared with 50,000 today. And more people are believing in it: SUEZ has acquired a stake in Nextalim, a company specialising in entomology, which has developed a solution based on rear g flies to convert the biowaste into proteins for animal production. A real circular solution!
Whatever happens, as the French writer and economist Jacques Attali notes in his latest book, Histoires de l alimentation (Food Stories), Our food model can no longer last. And it is definitely the whole food chain, from what we eat to how we produce it, that needs to be reinvented.