Every drop counts when it comes to conserving water in AO’s food choices.

Intro

Water is a vital resource, but it’s not unlimited. Did you know it takes approximately 15,000 litres of water to produce 1 kilogram of beef, while producing the same amount of vegetables can require as little as 300 litres? Choosing ingredients with lower water usage helps conserve this precious resource.

Let’s get into it

Water is one of the most vital resources on Earth, yet it is increasingly scarce in many regions due to climate change and overuse. The food industry is one of the largest consumers of freshwater, accounting for about 70% of global water use. At the AO, conserving water through better food choices can make a significant impact on sustainability.

Different foods require vastly different amounts of water to produce:

  • Beef: Producing one kilogram of beef can use up to 15,000 litres of water, primarily for growing feed crops.

  • Vegetables: By contrast, producing the same amount of vegetables often requires less than 300 litres.

Water usage isn’t just about quantity; it’s also about location. Growing water-intensive crops like rice in regions already experiencing water scarcity can exacerbate local environmental challenges. By choosing ingredients with lower water demands or sourcing from regions with adequate water supplies, we can reduce the stress on this essential resource.

At the AO, water conservation efforts include:

  • Selecting menu items with lower water footprints, like plant-based dishes.

  • Partnering with suppliers who use sustainable water management practices.

  • Reducing waste in food preparation, as every wasted ingredient represents wasted water.

Water is at the heart of life, sport, and sustainability. By choosing foods that conserve this resource, the AO can lead the way in responsible event management..