Eat Less Water

The solution to worldwide water shortages is in our kitchens.

Experts predict two-thirds of people living on this planet in 2025 will experience water scarcity, a situation expected to result in the deaths of millions and an unprecedented rise in military conflicts. Can we as individuals hope to have any effect on the global scale of water misuse?

Yes, we can make a significant difference–with our food choices–learned author and activist Florencia Ramirez as she traveled across the nation to interview farmers and food producers. Tracing Ramirez’s tour of American water sustainable farms–from rice paddies in Cajun Louisiana to a Hawaiian coffee farm to a Boston chocolate factory and beyond–Eat Less Water tells the story of water served on our plates: an eye-opening account of the under-appreciated environmental threat of water scarcity, a useful cookbook with water-sustainable recipes accompanying each chapter, and a fascinating personal narrative that will teach the reader how they, too, can eat less water.

ADVANCE PRAISE

“Water is life; a fundamental human right. The movement to protect our water resources is here. We must all participate, if we are to save Mother Earth. Eat Less Water is an impassioned call to action. Read, learn, and act. Florencia Ramirez shows us how.”–Dolores Huerta, Co-Founder of the United Farm Workers, Presidential Medal of Freedom Recipient, and President of the Dolores Huerta Foundation

“Eat Less Water is as clever as its title. It’s a thoughtful book complete with recipes that are as good for your taste buds as they are for the planet. Read it and learn. Read it and eat. Read it as a reminder that our world’s most precious resource is in jeopardy–and yet we can do something about it. Read it to find out how.”–Thomas M. Kostigen, New York Times bestselling author of The Green Book

“Eat Less Water is an informative, loving tribute to the source from which all life springs. Through explorations of foods ranging from pasta to wine, Florencia Ramirez reveals how cultivation and consumption impact global water usage, sharing insights on how we, the eaters, can support a less resource-intensive practice in food and agriculture that is not only sustainable but delicious.”–Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love