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A corporate water footprint case study: The production of Gazpacho, a chilled vegetable soup

Rivas Ibáñez, G., Molina Ruíz, J.M., Román Sánchez, M.I., Casas López, J.L.
Water resources and industry 2017 v.17 pp. 34-42
case studies, environmental impact, food industry, greywater, olive oil, pesticides, pollutants, pollution, soups, supply chain, water footprint, water stress, water utilities, Spain
This paper analyses the water footprint (WF) for 1L of gazpacho, a chilled vegetable soup produced by an agrifood company located in south-eastern Spain, one of the driest regions in Europe. An overview of the main environmental impacts of its WF was carried out by identifying hotspots (high risks areas) based on a Water Stress indicator. The total WF calculated for 1L gazpacho is 580.5L, which mostly stems from the supply chain (99.9%), olive oil being the major contributor to total WF despite the very low amount used (2%). Most of the WF comes from green water (69%), 23% from blue and 8% represents the grey water. Pollution due to micropollutants such as pesticides, which are not yet regulated, has been taken into account in the WF calculation, pointing out that new regulation of micropollutants is needed to avoid their exclusion in the operational grey WF.