At the Eco-Field Days held at Wassergut Canitz in Saxony, experts from the organic sector discussed the connection between water protection and food waste.
One-third of the food produced worldwide doesn’t end up on our plates, but in the trash. In addition to the CO2 emissions generated by cultivation, transportation, and processing, we are also wasting enormous amounts of water. “Water, this seemingly taken-for-granted resource, is becoming the currency of the future,” warned Klemens Fischer, chairman of the advisory board of the Academy for Ecological Agriculture and Food Economy at Schloss Kirchberg. On June 18, as part of the Öko-Feldtage, he moderated a high-profile panel discussion at the booth of the organic wholesalers and importers, along with producers lehmann natur and Bivano.
Dr. Bernhard Wagner, managing director of Wassergut Canitz and host of the Eco-Field Days, confirmed Fischer’s warning: “Over the past ten years, we’ve been short nearly two years’ worth of precipitation—and it doesn’t rain much here to begin with.” According to Wagner, however, a paradigm shift is needed not only in domestic production: “We’re importing more and more products from regions where the water balance is even worse than here in Germany.” To combat food and water waste, he called for greater public awareness. For example, many people don’t know how to store food properly. Wagner suggested that retailers could also help by launching information campaigns.
Christina Marandi, project manager for the organic sector, illustrated the connection between food and water waste using an example: “It takes up to 100 liters of water to grow a single lime—that’s 10,000 liters for a crate.” As part of the international BREADCRUMB project, Marandi, in collaboration with lehmann natur, found that producers are unable to sell about 30 percent of their limes due to strict marketing standards—for example, because they don’t have the right color. “There aren’t just green limes, but also yellowish ones. However, they have just as much a right to exist and be marketed,” Marandi emphasized. She believes the retail sector, in particular, has a responsibility to make marketing standards more flexible and to educate consumers accordingly to prevent waste. “Customers want to be brought along on this journey!” she affirmed.
Lukas Nossol, Head of Corporate Communications at dennree, advised clarity and consistency in customer communications: “Not too much, not too strong, not too complex, but always stay on top of it.” He expressed optimism that solutions could be found even for some water-critical products. Take dates, for example: “In Algeria, we’ve found suppliers who plant their dates in pits on the edge of the desert so that they’re closer to the water table.” This reduced water consumption to one-twentieth of the original amount. Nossol, however, also addressed the often-criticized, water-intensive cultivation of berries in Southern European countries.
Dr. Robert Poschacher, managing director of Naturkind Lebensmittelvertriebs-GmbH—a subsidiary of EDEKA—also addressed this criticism. In 2023, the organization Campact launched a campaign accusing EDEKA of exacerbating the drought in Doñana National Park through the sale of Spanish strawberries. “During the season, all of our strawberries currently come from Germany. We rely on sustainability programs and external audits, and we also work closely with the WWF on water conservation,” said Poschacher. With all these small steps in the right direction, a company like EDEKA has significant leverage.
Prof. h.c. Dr. Chirine Etezadzadeh, the new chairwoman of Demeter e.V., emphasized how important it is for people to value food more. “Demeter products are a bit more expensive. That’s due to our production methods. And that can lead customers to shop a bit more consciously,” she said. This has a positive impact on water conservation and the appreciation of food. Etezadzadeh urged: “Instead of buying a lot and throwing a lot away, enjoy what you eat and be mindful of how much love, dedication, and courage goes into these products.”
In addition to Etezadzadeh , Josephine Hardt, executive director of Bio Kartoffel Erzeuger e. V., also emphasized how important healthy soils are for water conservation. While even organic farmers cannot actively influence how much it rains or how much water evaporates, However, by avoiding synthetic pesticides and instead building up humus and practicing crop rotation, organic farmers create good soil structure. “Soil structure ultimately determines how much water is retained in the soil and how much runs off—and thus determines the success or failure of a crop,” said Hardt.
Even beyond the panel discussion, lehmann natur and Bivano—companies belonging to the Böhmer Group—addressed the topic of water consumption in agriculture at their booth. Using large containers, they demonstrated how many liters of water are needed to grow one kilogram each of tomatoes, potatoes, strawberries, cucumbers, and bananas. “The figures and the presentation surprised many visitors. It was a successful way to spark a conversation about water consumption in agriculture,” summarized Raphael Kennerknecht, managing director of lehmann natur.
About Lehmann Natur
lehmann natur is an importer of organic, Demeter, Naturland, and permaculture-certified fruits and vegetables. Based in Meerbusch, the company has been committed since 1988 to enabling all consumers to enjoy healthy, flavorful, and ecologically grown natural products of the highest quality. To meet its high standards for quality and sustainability in logistics as well, the company operates its own organic packing facility in Korschenbroich. Working closely with organic farmers worldwide, lehmann natur designs professional, resilient, fair, and environmentally friendly supply chains that customers and producers can rely on.
Contact person:
Albana Caraj Lehmann Natur Gesellschaft zur Erzeugung und zum Vertrieb ökologischer Produkte mbH Otto-Hahn-Straße 10 40670 Meerbusch Email: presse@lehmann-natur.com Website: www.lehmann-natur.com
Below are some photos from the event:
© Photos: Ina Hiester