German marine biologist Ulf Riebesell says the unchecked pace of ocean acidification threatens to deplete future supplies of seafood and fish.
The increasing acidity of the world’s oceans is happening silently and invisibly for now. But the impact on our food chain—including declining numbers of certain edible species—will become more and more visible in coming decades, predicts German marine biologist Ulf Riebesell.
Food and beverage companies could play a major role in helping reduce global water consumption through their supply chains, says Dutch scientist Arjen Hoekstra, founder of the Water Footprint Network.
Many of the biggest drains on our water supply come not from the kitchen tap but from inside the fridge of a typical home: ice cream, fresh meat and soft drinks, says Dutch scientist Arjen Hoekstra, who coined the term “water footprint” and founded the international Water Footprint Network in 2008.