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Deeply Talks: Water Risks to What We Eat and Drink
When you sit down to eat dinner, it might not be obvious how much water went into making your meal. But our kitchen tables are flooded with hidden water costs. According to the Los Angeles Times, a pound of beef requires more than 1,700 gallons of water to produce and it takes nearly 16 gallons for a single cup of beer.

Consumers might not give these numbers too much thought, but it’s an everyday part of business for food and beverage companies, especially as drought, climate change and pollution impact water resources. Many companies with operations in the American West are increasing their focus on water sustainability on multiple levels – from the farm to the boardroom – while other companies still lag behind.

Join us on Thursday, November 30, at 12 p.m. PST/3 p.m. EST for a 45-minute conversation about how food and beverage companies are learning to manage water risk. We will be joined by Kirsten James, the director of California policy and partnerships at Ceres, Lindsay Bass, the head of WWF's Corporate Water Stewardship Initiative and Marco Ugarte, the sustainability manager at MillerCoors. The discussion will be moderated by Tara Lohan, the managing editor of Water Deeply.

If you'd like to ask our editor or guests a question, email it to our community editor Ian Evans (ian@newsdeeply.com) or tweet us @WaterDeeply using #DEEPLYTALKS

Nov 30, 2017 12:00 PM in Pacific Time (US and Canada)

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