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Environmental impact of blue water use by adults aged 18-64 on the Island of Ireland

Published online by Cambridge University Press:  16 December 2024

V. Leighton ,
H. Griffin ,
B. A. McNulty ,
D. Wright ,
L. Brennan  and
A.P. Nugent
V. Leighton
Affiliation:
Queen’s University Belfast, School of Biological Sciences, Institute for Global Food Security, Belfast, Northern Ireland
H. Griffin
Affiliation:
Queen’s University Belfast, School of Biological Sciences, Institute for Global Food Security, Belfast, Northern Ireland
B. A. McNulty
Affiliation:
University College Dublin, UCD School of Agriculture and Food Science, Dublin, Ireland
D. Wright
Affiliation:
Queen’s University Belfast, School of Medicine, Dentistry and Biomedical Sciences, Belfast, Northern Ireland
L. Brennan
Affiliation:
University College Dublin, UCD School of Agriculture and Food Science, Dublin, Ireland
A.P. Nugent
Affiliation:
Queen’s University Belfast, School of Biological Sciences, Institute for Global Food Security, Belfast, Northern Ireland University College Dublin, UCD School of Agriculture and Food Science, Dublin, Ireland
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Abstract

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Blue water is sourced from rivers, lakes, and reservoirs and is used for drinking water, growing crops, and food production(1). Approximately 75% of blue water use (BWU) comes from food systems(2). Dietary change is necessary to meet net zero BWU sustainability goals by 2050(3). While there is some information on diet-associated BWU for the Republic of Ireland (ROI)(4), BWU across the Island of Ireland is unknown. This study aimed to quantify the environmental impact of BWU of daily diets across adults aged 18-64 on the Island of Ireland, to determine population characteristics, nutrient intakes and key food sources influencing emissions.

The Northern Ireland sub cohort of the UK National Dietary Nutrition Survey (2016-2019)(5)and the Irish National Adult Nutrition Survey (2008-2010)(6) were analysed. Information on food and nutrient intakes was extracted from four-day food diaries for a total of 1,484 adults aged 18-64 years. BWU values were assigned for each food(7) and the population was grouped into tertiles of low (T1), medium (T2), and high (T3) BWU. Differences in population characteristics, key nutrients (%TE or per 10MJ) and contributing food sources were examined across these tertiles. Statistical analysis was performed using chi-square and one-way ANOVA with covariates (age, BMI, Sex, Survey type and social class) and correcting for multiple comparisons as appropriate (P<0.001).

BWU for the Island of Ireland was 481.9±440.4 L/day, 524.7±448.0 L/day for Northern Ireland and 474.9±438.6 L/day for the ROI and 100% of the population did not exceed the BWU planetary boundary of ≤786 L/day(8). Males had a higher contribution to the total BWU than females on the Island of Ireland (513.3±482.2 L/day vs 453.2±385.8 L/day). ‘Tea, coffee and water’ (76%), ‘rice and rice dishes’ (4%) and ‘fruit and fruit juice’ (2.5%) were the greatest contributors to BWU. When tertile analysis was performed, BWU from ‘tea, coffee and water’ was significantly higher for T3 at 837±468.8 L/day versus T1 (57±50.9 L/Day), this was similar for ‘rice and rice dishes’, where BWU in T3 was 26.3±44.0 L/Day versus T1 (13.3±25.2 L/Day). When nutritional analysis was performed, differences (P<0.001) across tertiles of BWU were observed for energy (11% increase between tertile 1 and 3), magnesium (12% increase across tertiles) and potassium (8% increase across tertiles).

Overall, a shift to more sustainable diets is needed to prevent BWU boundaries being exceeded in the future. By filling a literature gap on the environmental impact of the Northern Irish diet, this study complements previous research on the ROI, offering a comprehensive view of the BWU footprint and providing a basis for the development of strategies to improve diet-related BWU on the Island of Ireland.

Type
Abstract
Information
Proceedings of the Nutrition Society , Volume 83 , Issue OCE4: Nutrition Society Congress 2024, 2–5 July 2024 , November 2024 , E298
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Copyright
© The Author(s), 2024. Published by Cambridge University Press on behalf of The Nutrition Society

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