Two Ways to Save Water Used in Food Production: Changing "How We Eat" and "How We Dispose" Can Still Reduce Agricultural Water Usage

Table of Contents

1. Why "Our Choices" Instead of "Agricultural Water"?

2. Method 1: Shift to Low Water Footprint Diets—Replacement Strategies for Japanese Meals

3. Method 2: Reduce Household Food Waste—Five Steps: Before Buying, Storage, Cooking, Serving, Cleaning

4. Understanding "Water-Saving Menu for a Week" Through Examples

5. Smart Choices at Convenience Stores and Dining Out

6. Synergy Between Regenerative Agriculture on the Production Side and Two Major Household Actions

7. Common Questions Q&A

8. Summary: Checklist to Start Today

1. Why "Our Choices" Instead of "Agricultural Water"?

As global warming increases droughts, the stability of crop production is directly affected. On the ground, advancements such as precision irrigation (sprinklers and drip irrigation) and **regenerative agriculture to enhance soil water retention (cover crops, low/no-till, compost application, crop rotation)** are being made, but consumer choices on the demand side also influence overall water usage. An explanation published on Phys.org identifies "diet shifts" and "food waste reduction" as two major strategies consumers can immediately implement.Phys.org

2. Method 1: Shift to Low Water Footprint Diets—Replacement Strategies for Japanese Meals

2-1. Basic Logic

The water footprint (the amount of water needed to produce 1kg of a food item) varies greatly by ingredient. Beef stands out with about 15,415L per kg, while fruits are about 962L, vegetables about 322L, and grains even lower. Therefore, it is rational to **"reduce the frequency of high water footprint ingredients" and "replace them with nutritionally equivalent, less water-intensive ingredients."**World Economic Forum

Reference Conversion (for perspective): 1kg of beef ≒ 15,415L ≒ equivalent to about 200 bathtubs (180L each).
Even for the same protein, chicken uses significantly less water than beef, according to some reports.Phys.org

2-2. Practical Replacements in Japanese Households

• "Replace beef with chicken, pork, or soy (tofu/natto/atsuage) once or twice a week"
  Example: Beef bowl → Chicken soboro bowl, Beef steak → Chicken breast sauté with bean salad.

• "Replace some animal protein with soy meat"
  In dishes like mapo tofu, dumplings, and keema curry, replace 1/3 to 1/2 of the minced meat with soy.

• "Satisfaction with grains + beans + seasonal vegetables"
  Ensure protein/fiber/minerals with mixed grain rice + hijiki stew + hearty miso soup.

• Innovative ways to eat nuts
  Nuts have a relatively high water footprint, so enjoy them in small amounts as a treat. Use less salt and oil.

2-3. Adapting to Family and Dining Out Realities

• If preferences differ within the family, reduce stress with **"mixed cooking"** (e.g., chicken and bean patties).

• For dining out, main dishes of chicken/fish/beans and set meals of rice + soup + pickles are advantageous in terms of water footprint.

• Ensure protein intake by rotating chicken, eggs, dairy, and soy.

3. Method 2: Reduce Household Food Waste—Five Steps: Before Buying, Storage, Cooking, Serving, Cleaning

According to estimates in the United States, 22% of domestic freshwater use is spent on producing food that ultimately goes uneaten. About half of this waste originates from households, making household measures the greatest opportunity.refed.org

3-1. Before Buying: Menu → Shopping List

• Follow the order of **"inventory the fridge → plan a menu for three days → purchase only what is needed."**

• For special sales, write down the purpose and date, and use them up by calculating backward from the purchase date.

3-2. Storage: Visualization, Portioning, Pre-seasoned Freezing

• Use transparent containers and date labels. Set "fixed position rules" like left = eat soon, right = has time.

• Portion meat and fish by use. Extend the shelf life of vegetables by managing humidity for root and leafy vegetables.

• Chop and freeze leftover mushrooms and greens. Use miso balls and broth ice cubes for instant miso soup.

3-3. Cooking: Dual-purpose Recipes

• Prepare with the assumption of remaking (steamed chicken → bang bang chicken/oyakodon/salad).

• Utilize skins, cores, and leaves (daikon leaf furikake, broccoli core namul).

• Contribute to saving gas and electricity with residual heat and batch cooking.

3-4. Serving: Serve Just Enough, Encourage Seconds

• Serve small portions initially, and offer seconds if needed.

3-5. Cleaning: "Eat First" Box

• Gather leftovers in the **"eat first box" for the next morning or lunch**, and place it in a prime visible spot.

4. Understanding "Water-Saving Menu for a Week" Through Examples

Weekdays (Example)

• Monday: Miso-marinated grilled chicken breast + spinach with sesame dressing + nameko mushroom soup

• Tuesday: Sweet and spicy tofu bowl + pickled Chinese cabbage

• Wednesday: Grilled mackerel with salt + simmered dried daikon + pork soup (meat as broth base)

• Thursday: Keema curry with soybeans (half the minced meat replaced with soy) + carrot rapé

• Friday: Chicken meatballs and root vegetables in teriyaki sauce + tofu and wakame miso soup

Weekend (Example)

• Saturday: Chirashi with sushi rice (using sashimi "ends")

• Sunday: Vegetable-rich hot pot (rice porridge the next day)—Zero waste with remake

5. Smart Choices at Convenience Stores and Dining Out

• Prioritize main dishes of chicken/fish/beans, and include vegetable sides.

• Salad chicken + rice ball + hearty miso soup, tofu salad + canned mackerel + brown rice ball, etc.

• Adjust the frequency of eating out, like having a grilled meat lunch once a month → every other month.

• Order an amount you can finish, and for places that allow it, make use of takeout.

6. Synergy Between Regenerative Agriculture on the Production Side and Two Major Household Actions

Regenerative agriculture (cover crops, low tillage, compost, crop rotation, etc.) enhances soil water retention, supporting crops even during droughts. The efforts of production sites to save water, combined with household actions to change "eating" and "disposing" habits, can steadily reduce water usage across the supply chain.Phys.org

7. Common Questions Q&A

Q1. Do I need to completely stop eating beef?
A. No. Adjusting frequency or partial replacement can still be effective. Substituting beef with chicken or beans, or making one meal plant-based, can have a ripple effect.Phys.org

Q2. Aren't nuts supposed to be healthy?
A. They are suitable as a small treat or nutritional supplement. Since