Environmental sustainability issues in the food-energy-water nexus in the UK vegetables sector: Energy and water consumption

Abstract

Vegetables are an important constituent of a balanced diet. Nearly 11 million tonnes of vegetables are consumed in the UK annually, 67% of which are purchased as fresh, with the remaining processed into various products. Almost 40% of vegetables are imported, most of them from water-stressed countries. The water and energy demands of different vegetables vary depending on their kind and origin, as well as the type and level of processing. As water and energy are interconnected, it is vital to examine their dependency. Therefore, this work evaluates the environmental impacts of vegetables on the food-energy-water (FEW) nexus. A new methodology has been developed for these purposes, based on a life cycle approach. Eight types of vegetables most consumed in the UK are considered, including fresh and processed products produced domestically and imported. The impacts are considered at both the product and sectoral levels.