The world faces a projected 40 percent shortfall in freshwater by 2030. So it's no surprise that the central theme of the annual World Water Week conference held last week in Stockholm is how to produce more food while using less water in the process.
As the drought drives up prices on all corn-derived products, including milk, eggs, beef and processed foods, now seems like a good time to ask ourselves whether a diet so dependent on corn makes any sense.
If a community runs out of water, it affects everyone in the area, even companies that were good stewards of the resource. The collective nature of these resources means that everyone shares both the responsibilities for their protection and the risks of their scarcity.
The average American uses nearly 2,000 gallons a day -- twice the global average -- and nearly 95 percent of that is hidden in the food we eat, the energy we use, the products we buy, and the services we rely on.
In the sense that businesses need to consider the risks and opportunities inherent in managing natural resource pressures, they represent similar challenges. But we see a few differences between the two.