Skip to main content

Advertisement

SpringerLink
Log in

A quantitative estimation of the water footprint of the Mexican diet, corrected for washing and cooking water

  • Original Paper
  • Published:
Food Security Aims and scope Submit manuscript

Abstract

Water is key to food security since agriculture can require up to 85% of a country’s water. Dietary Water Footprint (WF) calculations have recently been used to assess the impact of diet on water use in contexts of water scarcity. However, diet WF calculations are generally done worldwide for cooked foods using raw food databases, with no consideration of food peeling and the water needed to wash and cook food. The WF of the Mexican diet has not been evaluated. We propose a WF calculation model using correction factors for conversion from cooked to raw and peeled to unpeeled foods, and considering the water necessary to wash and cook food. We calculated the WF of the Mexican diet to validate the model and verify its impact on this diet’s WF. We conducted a search of available dietary WF calculation methodologies, a review of the food components of the Mexican diet, a confirmatory study through 24-h recall and interviews, and an exploratory study of 237 adults following the Water Footprint Network (WFN) method. The WF of the Mexican diet using traditional WFA was 7750 l of water per person per day (l/p/d), and our proposed methodology (which included correction factors and food cooking and washing) increased the WF to 8334 l/p/d, an increase of 584 l/p/d. This is between 148% and 363% higher than WFs reported for other diets around the world, including the US American and vegetarian in Austria. This study represented the first approach of Mexican diet WF calculation and proved that, among diets WF worldwide, the Mexican diet WF is the highest. Also, we found that correction factors can increase or decrease WFs by up to 135%. Although water for cooking and washing food represent small proportions of the Mexican diet’s WF, in the long term these can generate significant impacts on water availability in Mexico, given the large WF of the diet and scarcity of water in much of the country. Effective management of the Mexican diet’s WF will be crucial for continued food security in Mexico.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Data availability

The supplementary tables show the detailed analyses carried out.

References

  • AgroDer. (2012). The water footprint of Mexico in the context of North America. México: WWF Mexico and AgroDer.

    Google Scholar 

  • Aleksandrowicz, L., Green, R., Joy, E. J. M., Smith, P., & Haines, A. (2016). The impacts of dietary change on greenhouse gas emissions, land use, water use, and health: A systematic review. PLoS One, 11(11), 1–16.

    Article  CAS  Google Scholar 

  • American Dietetic Association. (2009). Position of the American Dietetic Association: Vegetarian diets. Journal of the American Dietetic Association. https://doi.org/10.1016/j.jada.2009.05.027.

  • Arreguin, C. F. I., Garcia, V. N. H., Gonzalez, C. A., & Guillen, G. J. A. (2018). Reforms in the administration of irrigation systems: Mexican experiences. Irrigation and Drainage, 68(1), 6–19.

    Article  Google Scholar 

  • BCFN. (2011). Barilla Center for Food and Nutrition. Double pyramid: Healthy food for people, sustainable for the planet. Parma, Italia: Barilla Center for Food and Nutrition https://www.barillacfn.com/m/publications/pp-double-pyramid-healthy-diet-for-people-sustainable-for-the-planet.pdf. Accessed 10 July 2019.

    Google Scholar 

  • BCFN. (2015). Barilla center for food and nutrition. Double pyramid 2015: Recommendations for a sustainable diet. Parma, Italia: Barilla Center for Food and Nutrition https://www.barillacfn.com/m/publications/dp-2015-en.pdf. Accessed 10 July 2019.

    Google Scholar 

  • Birney, C. I., Franklin, K. F., Davidson, F. T., & Webber, M. E. (2017). An assessment of individual foodprints attributed to diets and food waste in the United States. Environmental Research Letters, 12(10), 1–12.

    Article  Google Scholar 

  • Blas, A., Garrido, A., & Willaarts, B. A. (2016). Evaluating the water footprint of the Mediterranean and American diets. Water, 8(448), 1–14.

    Google Scholar 

  • Boulay, A. M., Hoekstra, A. Y., & Vionnet, S. (2013). Complementarities of water-focused life cycle assessment and water footprint assessment. Environmental Science and Technology, 47, 11926–11927.

    Article  CAS  PubMed  Google Scholar 

  • Bourges, H. (2001). La alimentación y la nutrición en México. Comercio Exterior, 31(6), 897–904.

    Google Scholar 

  • Cantor, A. R., Chan, I., & Baines, K. (2018). From the Chacra to the Tienda: Dietary delocalization in the Peruvian Andes. Food and Foodways, 26(3), 198–222.

    Article  Google Scholar 

  • Castell, G. S., Serra-Majem, L., & Ribas-Barba, L. (2015). What and how much do we eat? 24-hour dietary recall method. Nutricion Hospitalaria, 31(3), 46–48.

    Google Scholar 

  • Chapagain, A. K., & Orr, S. (2010). Water footprint of Nestlé’s ‘Bitesize shredded wheat’. Water footprint network. https://waterfootprint.org/media/downloads/Nestle-2010-Water-Footprint-Bitesize-Shredded-Wheat.pdf. Accessed 15 July 2019.

  • Cocina Fácil. (2019). 24 recetas de comida mexicana súper deliciosas. https://www.cocinafacil.com.mx/recetas/recetas-comida-mexicana-deliciosas/. Accessed on 14 July 2019.

  • Cocina Vital. (2019). Recetas. https://www.cocinavital.mx. Accessed 14 July 2019.

  • CONACULTA. (2001). National council for culture and arts. México: Oceano: La cocina familiar en el estado de Jalisco.

    Google Scholar 

  • CONAGUA. (2015). National water commission. Groundwater availability by aquifer. http://sigagis.conagua.gob.mx/gas1/sections/Edos/jalisco/jalisco.html. Accessed 20 August 2019.

  • Constantino-Toto, R. M., & Montero, D. (2016). Water footprint of bottled drinks and food security. In R. H. Pérez-Espejo, R. M. Constantino-Toto, & H. R. Dávila-Ibañez (Eds.), Water, food and welfare water footprint as a complementary approach to water management in Mexico (pp. 229–239). México: Springer.

    Google Scholar 

  • Damerau, K., Patt, A. G., & van Vliet, O. P. (2016). Water saving potentials and possible trade-offs for future food and energy supply. Global Environmental Change, 39, 15–25.

    Article  Google Scholar 

  • Denova-Gutiérrez, E., Tucker, K. L., Salmerón, J., Flores, M., & Barquera, S. (2016). Relative validity of a food frequency questionnaire to identify dietary patterns in an adult Mexican population. Salud Pública de México, 58, 608–616.

    Article  PubMed  Google Scholar 

  • ENSANUT. (2018). National health and nutrition survey. Presentación de resultados. https://ensanut.insp.mx/encuestas/ensanut2018/doctos/informes/ensanut_2018_presentacion_resultados.pdf. Accessed 8 March 2020.

  • Ercin, A. E., Aldaya, M. M., & Hoekstra, A. Y. (2011). Corporate water footprint accounting and impact assessment: The case of the water footprint of a sugar-containing carbonated beverage. Water Resources Management, 25(2), 721–741.

    Article  Google Scholar 

  • Esparza, M. (2014). La sequía y la escasez de agua en México. Situación actual y perspectivas futuras. Secuencia, 89, 193–219.

    Google Scholar 

  • FAO. (2008). Food and Agriculture Organization of the United Nations. An introduction to basic concepts of food security. Rome: FAO http://www.fao.org/docrep/013/al936e/al936e00.pdf. Accessed 10 July 2019.

    Google Scholar 

  • FAO. (2011). Food and Agriculture Organization of the United Nations. Seguridad Alimentaria y Nutricional. Conceptos Básicos. Programa Especial para la Seguridad Alimentaria – PESA – Centroamérica. Proyecto Food Facility Honduras. http://www.fao.org/3/a-at772s.pdf. Accessed 12 September 2019.

  • FAO. (2013). Food and Agriculture Organization of the United Nations. Traditional high Andean Cuisine. http://www.fao.org/3/i1466e/i1466e.pdf. Accessed 22 February 2021.

  • FAO. (2016). Food and Agriculture Organization of the United Nations. Turkey. Water along the food chain. http://www.fao.org/3/a-i5991e.pdf. Accessed 5 May 2020.

  • FAO. (2018). Food and Agriculture Organization of the United Nations. Kenyan food recipes. http://www.fao.org/3/i9056en/I9056EN.pdf. Accessed 22 February 2021.

  • Fund for Communication and Environmental Education. (2006). Water in Mexico: What we all should know (1st ed.). Mexico: Mexican Center for Environmental Law A. C https://www.cemda.org.mx/wp-content/uploads/2011/12/agua-mexico_001.pdf. Accessed 16 August 2019.

    Google Scholar 

  • García, U. P. (2012). La alimentación de los mexicanos: cambios sociales y económicos, y su impacto en los hábitos alimenticios. México: Canacintra.

    Google Scholar 

  • Gephart, J. A., Davis, K. F., Emery, K. A., Leach, A. M., Galloway, J. N., & Pace, M. L. (2016). The environmental cost of subsistence: Optimizing diets to minimize footprints. Science of the Total Environment, 553, 120–127.

    Article  CAS  PubMed  Google Scholar 

  • Germani, A., Vitiello, V., Giusti, A. M., Pinto, A., Donini, L. M., & del Valso, V. (2014). Environmental and economic sustainability of the Mediterranean diet. International Journal of Food Sciences and Nutrition, 65(8), 1008–1012.

    Article  CAS  PubMed  Google Scholar 

  • Godinez, M. J., Zaag, P. V. D., & Cauwenbergh, N. V. (2018). A half-baked solution: Drivers of water crises in Mexico. Proceedings of the International Association of Hydrological Sciences, 376, 57–62.

    Article  Google Scholar 

  • Gough, A., & Gough, N. (2010). Environmental education. In K. Craig (Ed.), The SAGE encyclopedia of curriculum studies. New York: Sage Publications.

    Google Scholar 

  • Guerrero, R. C. I. (2001). Administración de alimentos a colectividades y Servicios de Salud. México: McGraw-Hill Interamericana.

    Google Scholar 

  • Harris, F., Green, R. F., Joy, E. J. M., Kayatz, B., Haines, A., & Dangour, A. D. (2017). The water use of Indian diets and socio-demographic factors related to dietary blue water footprint. Science of the Total Environment, 587(588), 128–136.

    Article  CAS  PubMed  Google Scholar 

  • Harris, F., Moss, C., Joy, E. J., Quinn, R., Scheelbeek, P. F., Dangour, A. D., & Green, R. (2019). The water footprint of diets: A global systematic review and meta-analysis. Advances in Nutrition, 11(2), 375–386.

    Article  PubMed Central  Google Scholar 

  • Hess, T., Andersson, U., Mena, C., & Williams, A. (2015). The impact of healthier dietary scenarios on the global blue water scarcity footprint of food consumption in the UK. Food Policy, 50, 1–10.

    Article  Google Scholar 

  • Hoekstra, A. Y., & Chapagain, A. (2007). Water footprints of nations: Water use by people as a function of their consumption pattern. Water Resources Management, 21, 35–48.

    Article  Google Scholar 

  • Hoekstra, A. Y., Chapagain, A. K., Aldaya, M. M., & Mekonnen, M. M. (2011). The water footprint assessment manual: Setting the global standard. London: Earthscan https://waterfootprint.org/media/downloads/TheWaterFootprintAssessmentManual_2.pdf. Accessed 20 July 2019.

    Google Scholar 

  • INEGI. (2015). National Institute of Statistic and Geography. http://cuentame.inegi.org.mx/poblacion/habitantes.aspx?tema=P. Accessed 14 August 2019.

  • International Organization for Standardization ISO. (2014). Environmental management – water footprint – principles, requirements and guidelines. https://www.iso.org/obp/ui#iso:std:iso:14046:ed-1:v1:es. Accessed 10 September 2019.

  • Kennedy, D. (2013). México. Una odisea culinaria con más de 250 recetas. México: Oceano.

    Google Scholar 

  • Konar, M., Dalin, C., Suweis, S., Hanasaki, N., Rinaldo, A., & Rodriguez-Iturbe, A. I. (2011). Water for food: The global virtual water trade network. Water Resources Research, 47, 1029–1037.

    Article  Google Scholar 

  • Kummu, M., de Moel, H., Porkka, M., Siebert, S., Varis, O., & Ward, P. J. (2012). Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use. Science of the Total Environment, 438, 477–489.

    Article  CAS  PubMed  Google Scholar 

  • Larousse cocina (2019). Recetas. https://laroussecocina.mx. Accessed 11 July 2019.

  • Macedo-Ojeda, G., Vizmanos-Lamotte, B., Márquez-Sandoval, Y. F., Rodríguez-Rocha, N. P., López-Uriarte, P. J., & Fernández-Ballart, J. D. (2013). Validation of a semi-quantitative food frequency questionnaire to assess food groups and nutrient intake. Nutrición Hospitalaria, 28(6), 2212–2220.

    PubMed  Google Scholar 

  • Macedo-Ojeda, G., Márquez-Sandoval, F., Fernández-Ballart, J., & Vizmanos, B. (2016). The reproducibility and relative validity of a Mexican diet quality index (ICDMx) for the assessment of the habitual diet of adults. Nutrients, 8(516), 1–18.

    Google Scholar 

  • McDonalds (2019). Nuestro menu. Hamburguesa. https://www.mcdonalds.com.mx/menu/hamburguesas-de-carne/hamburguesa. Accessed 10 July 2019.

  • Mekonnen, M. M., & Hoekstra, A. Y. (2010a). The green, blue and grey water footprint of crops and derived crop products. Volume 1: Main report. Research report series no. 47. UNESCO -IHE. Institute for Water Education. https://waterfootprint.org/en/. Accessed 20 August 2019.

  • Mekonnen, M. M., & Hoekstra, A. Y. (2010b). The green, blue and grey water footprint of crops and derived crop products. Volume 2: Appendices. Research report series no. 47. UNESCO -IHE. Institute for Water Education. https://waterfootprint.org/en/. Accessed 10 July 2019.

  • Mekonnen, M. M., & Hoekstra, A. Y. (2010c). The green, blue and grey water footprint of farm animals and animal products. Volume 2: Appendices. Research report series no. 48. UNESCO -IHE. Institute for Water Education. https://waterfootprint.org/en/. Accessed 10 July 2019.

  • Mekonnen, M. M., & Hoekstra, A. Y. (2011). The green, blue and grey water footprint of crops and derived crop products. Hydrology and Earth System Sciences, 15, 1577–1600.

    Article  Google Scholar 

  • Mekonnen, M. M., & Hoekstra, A. Y. (2012). A global assessment of the water footprint of farm animal products. Ecosystems, 15, 401–415.

    Article  CAS  Google Scholar 

  • México en mi cocina (2019). Recetas. https://www.mexicoenmicocina.com. Accessed 10 July 2019.

  • Ministry of Health of Peru. (2014). Tablas de factores de conversión de peso de alimentos cocidos a crudos. In: Tablas auxiliares para la formulación y evaluación e regímenes alimentarios. https://web.ins.gob.pe/sites/default/files/Archivos/cenan/deprydan/tablasAuxiliares/2014/7_TAFERA_2_compressed.pdf. Accessed on 10 July 2019.

  • Morelli, A. (2019). The water we eat. http://thewaterweeat.com/. Accessed 9 July 2019.

  • Official Gazette of the Federation. (2013). Norma Oficial Mexicana NOM-043-SSA2–2012, Servicios básicos de salud. Promoción y educación para la salud en materia alimentaria. Criterios para brindar orientación. Secretaria de Salud. http://dif.slp.gob.mx/descargas/normatividad/NOM-043-2012.pdf. Accessed 10 July 2019.

  • Ohio Department of Taxation. (2006). New definition of “Food”. http://tzhcpas.com/wp-content/uploads/2011/01/streamlined_sales_tax_food_BR.pdf. Accessed 4 May 2020.

  • Ortega, R. M., Pérez-Rodrigo, C., & López-Sobaler, A. M. (2015). Métodos de evaluación de la ingesta actual: registro o diario diétetico. Revista Española de Nutrición Comunitaria, 21(1), 34–41.

    Google Scholar 

  • Pérez, M. L. E. (2006). La vulnerabilidad alimentaria en hogares desplazados y no desplazados: un estudio de caso de ocho departamentos de Colombia. Programa Mundial de Alimentos. http://documents.wfp.org/stellent/groups/public/documents/liaison_offices/wfp103863.pdf?_ga=1.127618954.600145678.1483751369. Accessed 10 September 2019.

  • Pérez, P. O., & Torres, G. G. (2001). La insaciable sed de agua de la zona metropolitana de Guadalajara. Renglones, 49, 5–19.

    Google Scholar 

  • Pérez, L. A. B., Palacios, G. B., Castro Becerra, A. L., & Flores, G. I. (2014). Sistema mexicano de alimentos equivalentes (4th ed.). México: Fomento de Nutrición y Salud, Instituto Nacional de Ciencias Médicas Salvador Zubirán y Ogali.

    Google Scholar 

  • Pérez, R. C., Aranceta, J., Salvador, G., & Varela-Moreiras, G. (2015). Food frequency questionnaires. Nutrición Hospitalaria, 31, 49–56.

    Google Scholar 

  • Pinstrup-Andersen, P. (2009). Food security: Definition and measurement. Food Security, 1(1), 5–7.

    Article  Google Scholar 

  • Platas, R. D. E., & Vilaboa, A. J. (2014). La acuacultura mexicana: Potencialidad, retos y áreas de oportunidad. Revista Mexicana de Agronegocios, 35, 1065–1071.

    Google Scholar 

  • Rivera, D. J., Bonvecchio, A., & Islas, A. (2015). Introducción. In A. B. Arenas, A. C. Fernández-Graxiola, M. P. Belausteguigoitia, M. Kaufer-Horwitz, A. B. Pérez-Lizaur, & J. A. R. Dommarco (Eds.), Guías alimentarias y de actividad física en contexto de sobrepeso y obesidad en la población mexicana: documento de postura (pp. 1–15). México: Intersistemas con autorización de la Académica Nacional de Médicina (ANM).

    Google Scholar 

  • Rodríguez, I. (2018). Sólo 68% de hogares tiene agua a diario: INEGI. La Jornada. http://www.jornada.unam.mx/ultimas/2018/03/20/inegi-entrega-cifras-alarmantes-de-escasez-de-agua-1734.html. Accessed 20 July 2019.

  • Rosas, M. H. A. (2013). Lo mejor de las carnes y aves en México. México: Dvinni Colombia.

    Google Scholar 

  • Rosi, A., Mena, P., Pellegrini, N., Turroni, S., Neviani, E., Ferrocino, I., et al. (2017). Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet. Scientific Reports, 7(6105), 1–9.

    CAS  Google Scholar 

  • Ruini, L., Marino, M., Pignatelli, S., Laio, F., & Ridolfi, L. (2013). Water footprint of a large-sized food company: The case of barilla pasta production. Water Resources and Industry, 1, 7–24.

    Article  Google Scholar 

  • Sáez-Almendros, S., Obrador, B., Bach-Faig, A., & Serra-Majem, L. (2013). Environmental footprints of Mediterranean versus Western dietary patterns: Beyond the health benefits of the Mediterranean diet. Environmental Health, 12(1), 1–8.

    Article  Google Scholar 

  • Souissi, A., Mtimet, N., Thabet, C., Stambouli, T., & Chebil, A. (2019). Impact of food consumption on water footprint and food security in Tunisia. Food Security, 11(5), 989–1008.

    Article  Google Scholar 

  • Tom, M. S., Fischbeck, P. S., & Hendrickson, C. T. (2016). Energy use, blue water footprint, and greenhouse gas emissions for current food consumption patterns and dietary recommendations in the US. Environment Systems and Decisions, 36, 92–103.

    Article  Google Scholar 

  • UNDESA. (2014). United Nations Department of Economic and Social Affairs. Water and Food Security. https://www.un.org/waterforlifedecade/food_security.shtml. Accessed 10 August 2019.

  • UNESCO. (2010). United Nations educational, scientific and cultural organization. Traditional Mexican cuisine – ancestral, ongoing community culture, the Michoacán paradigm. https://ich.unesco.org/en/RL/traditionalmexicancuisineancestralongoingcommunityculturethemichoacan-paradigm-00400. Accessed 26 March 2020.

  • UNHCR. (2019). United Nations high commissioner for refugees. United Nations World Report on the Development of Water Resources. https://www.acnur.org/5c93e4c34.pdf. Accessed 12 September 2019.

  • Valerino-Perea, S., Lara-Castor, L., Armstrong, M. E. G., & Papadaki, A. (2019). Definition of the traditional Mexican diet and its role in health: A systematic review. Nutrients, 11(2803), 1–37.

    Google Scholar 

  • Vanham, D. (2013). The water footprint of Austria for different diets. Water Science and Technology, 67(4), 824–830.

    Article  CAS  PubMed  Google Scholar 

  • Vanham, D. (2016). Does the water footprint concept provide relevant information to address the water–food–energy–ecosystem nexus? Ecosystem Services, 17, 298–307.

    Article  Google Scholar 

  • Vanham, D., Hoekstra, A. Y., & Bidoglio, G. (2013a). Potential water saving through changes in European diets. Environment International, 61, 45–56.

    Article  CAS  PubMed  Google Scholar 

  • Vanham, D., Mekonnen, M. M., & Hoekstra, A. Y. (2013b). The water footprint of the EU for different diets. Ecological Indicators, 32, 1–8.

    Article  Google Scholar 

  • Vanham, D., Bouraoui, F., Leip, A., Grizzetti, B., & Bidoglio, G. (2015). Lost water and nitrogen resources due to EU consumer food waste. Environmental Research Letters, 10(8), 1–15.

    Article  CAS  Google Scholar 

  • Vanham, D., Del Pozo, S., Pekcan, A. G., Keinan-Boker, L., Trichopoulou, A., & Gawlik, B. M. (2016a). Water consumption related to different diets in Mediterranean cities. Science of the Total Environment, 573, 96–105.

    Article  CAS  PubMed  Google Scholar 

  • Vanham, D., Mak, T. N., & Gawlik, B. M. (2016b). Urban food consumption and associated water resources: The example of Dutch cities. Science of the Total Environment, 565, 232–239.

    Article  CAS  PubMed  Google Scholar 

  • Vanham, D., Gawlik, B. M., & Bidoglio, G. (2017). Food consumption and related water resources in Nordic cities. Ecological Indicators, 74, 119–129.

    Article  Google Scholar 

  • Vázquez del Mercado Arribas, R., Morales, V. R. A., Pliego Collins, C. P., & Ramos Díaz, R. C. (2017). Huella Hídrica de la alimentación en México. In R. Vázquez del Mercado Arribas, & J. Lambarri Beléndez (Eds), Huella Hídrica en México: análisis y perspectivas (pp. 55–82). [electronic version]. México: Instituto Mexicano de Tecnología del Agua. https://www.imta.gob.mx/biblioteca/libros_html/huellahidrica/files/assets/basichtml/index.html#4/z#noFlash. Accessed 18 February 2021.

  • Water Footprint Network. (2019). Product gallery. https://waterfootprint.org/en/resources/interactive-tools/product-gallery/. Accessed 10 July 2019.

  • WWF Switzerland. (2012). World wide fund for nature Switzerland. The Swiss Water Footprint Report. A global picture of Swiss water dependence. https://www.eda.admin.ch/dam/deza/en/documents/publikationen/Diverses/209748-wasser-fussabdruck-schweiz_EN.pdf. Accessed 5 May 2020.

  • Yuan, Q., Song, G., Fullana-i-Palmer, P., Wang, Y., Semakula, H. M., Mekonnen, M. M., & Zhang, S. (2017). Water footprint of feed required by farmed fish in China based on a Monte Carlo-supported von Bertalanffy growth model: A policy implication. Journal of Cleaner Production, 153, 41–50.

    Article  Google Scholar 

Download references

Acknowledgments

The authors thank the National Council for Science and Technology (CONACYT), for the scholarship number 717186 (CVU 934420). This research was funded by the Postgraduate Coordination of the University Center of the South, University of Guadalajara.

Code availability

Not applicable.

Author information

Authors and Affiliations

  1. Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN), University Center of the South, University of Guadalajara, Av. Enrique Arreola Silva 883, Col. Centro, C.P, 49000, Ciudad Guzmán, Jalisco, Mexico

    Mariana Lares-Michel, Fatima Ezzahra Housni & Virginia Gabriela Aguilera Cervantes

Authors
  1. Mariana Lares-Michel
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Fatima Ezzahra Housni
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Virginia Gabriela Aguilera Cervantes
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Fatima Ezzahra Housni.

Ethics declarations

Ethics approval

This study was approved by the Ethics Committee of the University of Guadalajara CEICUC (registration number CEICUC-PGE-004).

Consent to participate

All participants signed an informed consent form.

Consent for publication

All authors participated and reviewed the article prior to publication and agreed with the final version of the article.

Conflict of interest

The authors declare no conflict of interest.

Supplementary Information

ESM 1

(DOCX 415 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Lares-Michel, M., Housni, F.E. & Aguilera Cervantes, V.G. A quantitative estimation of the water footprint of the Mexican diet, corrected for washing and cooking water. Food Sec. 13, 849–874 (2021). https://doi.org/10.1007/s12571-021-01160-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12571-021-01160-0

Keywords

Search

Navigation