Water for food has its limits – and we've reached them

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Michaela Nesvarova

‘Green water is the main source of water to produce food. But in many places we are exceeding its limits,’ says UT scientist Joep Schyns. He is the first person to do a global assessment of green water scarcity. His paper on the topic was just published in the prestigious journal Proceedings of the National Academy of Sciences of the United States of America.

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