Abstract:
Food production in water-scarce countries like South Africa will become more challenging
in the future because of the growing population and intensifying water shortages. Reducing food
wastage is one way of addressing this challenge. The wastage of carrots, cabbage, beetroot, broccoli
and lettuce, produced on the Steenkoppies Aquifer in Gauteng, South Africa, was estimated for each
step along the supply chain from the farm to the consumer. Water footprints for these vegetables were
used to determine the volume of water lost indirectly as a result of this wastage. Highest percentage
wastage occurs at the packhouse level, which is consistent with published literature. Some crops
like lettuce have higher average wastage percentages (38%) compared to other crops like broccoli
(13%) and cabbage (14%), and wastage varied between seasons. Care should therefore be taken when
applying general wastage values reported for vegetables. The classification of “waste” presented
a challenge, because “wasted” vegetables are often used for other beneficial purposes, including
livestock feed and composting. It was estimated that blue water lost on the Steenkoppies Aquifer
due to vegetable crop wastage (4 Mm3 year-1) represented 25% of the estimated blue water volume
that exceeded sustainable limits (17 Mm3 year-1).
