La Houille Blanche
Number 1, Février 2003
|Page(s)||80 - 85|
|Published online||01 July 2009|
La valeur de l'eau virtuelle dans la gestion de l'alimentation
Virtual water value in food supply management
Centre National d'Etudes Agronomiques des Régions Chaudes, CNEARC Gestion Sociale de l'Eau, 1101 avenue Agropolis, BP 5098, 34033 Montpellier Cedex 01 France - FAO Division AGLW Viale di Terme di Caracalla, 00100 Rome, Italia
Auteur de correspondance : Daniel.Renault@fao.org
Virtual water is the fraction of water required to produce the good under consideration. A double definition of the value of virtual water for a food product can then be proposed. The value equals to the real water consumption at production site, or the value of water needed to produce the same quantity of the same product or the equivalent in terms of nutrient contents, on the consuming site of the product. This last value is inverse of water productivity on this site. The concept of virtual water feeds several complementary visions: strategic vision for food seeurity, liberalism vision for developing water markets, ecological vision to alleviate pressure on natural resources, solidarity vision for food supply and environment. Virtual water is governed by at least three of the main principles ruling real water: principle of real water savings. principle of accountability of actors. principle of security of supply.
© Société Hydrotechnique de France, 2003
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