Nature gives us our water, and we use it to grow our food. But not much thought is given to how much water it takes to make the food we eat. For example, did you know that it can take 10 gallons of water to create one slice of bread?
As we quickly approach 7 billion people, with another 2 billion projected by 2050, the world is facing a big challenge: how do we produce more food without irreparably damaging – or completely depleting – our natural resources that we depend on for drinking water, clothing, housing and other goods?
Thanks to our supporters, The Nature Conservancy is working with partners – from farmers and ranchers to universities and government agencies – around the globe to find new ways to strike a healthy balance between our plates, our water and our own backyards.
From Idaho to Bogota, we're working with brewers and farmers around the world to make beer more sustainable.
After switching to native grasses, third generation rancher Mike Mercer is saving millions of gallons of water, cutting fuel costs and tapping into the grass-fed beef market.
Innovative water conservation practices are being transferred from the research laboratory to the working farm to meet the needs of a growing world.
Conservation easements protect critical habitat and help California farmers stay in business.
To meet the world’s growing demands for food, we’re going to have to be smart about the way we use water.
The “Farming for Wildlife” partnership helps restore lost shorebird habitat while supporting local farms in the Skagit Valley.
From fish production to recreation to hydropower – the Penobscot is a model for restoration that takes into account the entire river basin and all its uses.