World Water Day (March 22) naturally turns our attention to the water we drink, but water plays an equally critical role in the food we eat. Growing crops, raising livestock, and producing seafood all depend heavily on it — which means that when food goes to waste, so does the water embedded in every stage of its production.
That waste is staggering. According to the Environmental Protection Agency, more than one-third of food produced in the United States is never eaten, and the freshwater lost along with it totals roughly 22 trillion liters (5.9 trillion gallons) each year — about as much as 50 million American homes use annually.
The problem runs through every link in the supply chain. A 2025 study led by researchers at Johns Hopkins University found that food loss and waste occur at farms, processing facilities, grocery stores, and households alike. In the U.S. aquatic food system alone, about 23% of seafood is lost or wasted, taking with it all the energy and water invested in its production.
The good news is that reducing food waste directly conserves water and eases pressure on natural resources. Small, everyday actions — planning meals, storing food properly, and making use of leftovers — go a long way toward ensuring the water behind our food doesn't go to waste along with it.
— Submitted by MPH student Kyndra Shea, former IFSAN practicum student