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Natural Resources: Pending Water Shortage

Tuesday, March 4 9:45 AM -10:25 AM

The world’s population continues to grow at an increasing rate; however the amount of accessible water on the planet remains constant.  Although water is recycled naturally through the atmosphere, we do not create new water. This causes an increased competition for the static amount of available fresh water.

Many regions have faced droughts in the last couple of years, including areas that are not typically prone to water shortage.  What are the possible impacts of climate change and water availability on the bakery industry? How will it affect the price of water for the manufacturing plants? Could there be water restrictions in certain areas or regions?

According to the National Geographic, the following are the global water footprint averages:

  • 132 gallons of water is needed to produce one pound of wheat.
  • 11 gallons of water is needed to produce one slice of bread.

The key learning’s of this session are:

  • Availability of water in prime growing areas
  • Understanding and calculating water footprint
  • Planning for potential water restrictions

Kacey Fung, Bimbo Bakeries USA

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 |
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