Arizona Water Resource Vol. 16 No. 6 (July-August 2008)

University of Arizona. Water Resources Research Center.; Gelt, Joe; Megdal, Sharon

dc.contributor.author	University of Arizona. Water Resources Research Center.
dc.contributor.author	Gelt, Joe
dc.contributor.author	Megdal, Sharon
dc.date.accessioned	2014-05-27T21:40:56Z
dc.date.available	2014-05-27T21:40:56Z
dc.date.issued	2008-07
dc.identifier.uri	http://hdl.handle.net/10150/317505
dc.description	Includes supplement: Water Sustainability Program, College of Agriculture and Life Sciences, The University of Arizona	en_US
dc.description.abstract	How much water is needed to produce a hamburger? At one time this was not the type of question many water officials deeply pondered. They were more concerned with the amount of water used to irrigate a lawn or operate a washing machine than worry about hamburgers, sugar, milk, oils and vegetables as significant water-using commodities. This was food that could be purchased, served and consumed, with nary a flow, sprinkle or drip evident to disturb the most devote water-saving consumers and dampen their appetites. Now drought and water shortages have created stricter water accountability.
dc.language.iso	en_US	en
dc.publisher	Water Resources Research Center, College of Agriculture, University of Arizona (Tucson, AZ)	en_US
dc.relation.url	https://wrrc.arizona.edu/publications/awr	en_US
dc.rights	Copyright © Arizona Board of Regents. The University of Arizona.	en_US
dc.source	Water Resources Research Center. The University of Arizona.	en_US
dc.subject	Arid regions -- Research -- Arizona.	en_US
dc.subject	Water resources development -- Research -- Arizona.	en_US
dc.subject	Water resources development -- Arizona.	en_US
dc.subject	Water-supply -- Arizona.	en_US
dc.title	Arizona Water Resource Vol. 16 No. 6 (July-August 2008)	en_US
dc.description.collectioninformation	This item is part of the Water Resources Research Center collection. For more information, please contact the Center, (520) 621-9591 or see http://wrrc.arizona.edu.	en_US
refterms.dateFOA	2018-08-30T18:47:42Z
html.description.abstract	How much water is needed to produce a hamburger? At one time this was not the type of question many water officials deeply pondered. They were more concerned with the amount of water used to irrigate a lawn or operate a washing machine than worry about hamburgers, sugar, milk, oils and vegetables as significant water-using commodities. This was food that could be purchased, served and consumed, with nary a flow, sprinkle or drip evident to disturb the most devote water-saving consumers and dampen their appetites. Now drought and water shortages have created stricter water accountability.