S4 Ep35: Eat Less Water Part II with Florencia Ramirez
“If it’s not good for a river, it’s not good for your body because we are exact replicas of this planet we call home. It’s not by accident that you and I are born 70% water- just like this planet is 70% water.” — Florencia Ramirez
Water is a resource that’s easy to take for granted.. Most of us don't think much about the water we use. We turn on the tap in our homes, take long showers, or buy a bottle of water at the corner store. We may not even think about where it comes from, or if it’s safe to drink—until there’s a problem. And as we are now experiencing, the problems we’re facing are getting bigger and more terrifying each year.
Water isn't just a resource—it's a call to action! It's time to think differently about the way we consume water—because it matters.
In this episode, Justine sits with Eat Less Water author, Florencia Ramirez for Part 2 of their conversation on the water footprint of the food we eat. Justine and Florencia dive deeper into how we should be thinking about food through the water it uses, being aware of the sources of water we consume, how the color of water affects sustainability, and what simple ways we, as consumers and individuals, can do things today to “eat less water” and protect our water system.
Connect with Florencia:
Florencia is a trained researcher at the University of Chicago’s Harris School of Public Policy, activist, educator, and mother. After focusing on water-waste prevention in bathrooms, she, recognizing that “seven out of every ten gallons of water is used for food production,” redirected her efforts to the kitchen, where much more could be saved. Florencia fully immerses herself in her subject with eye-opening field trips to resourceful water-sustainable croplands across America. She has been interviewed by NPR, American Public Media, KCRW’s Good Food, New York and Bay Area Pacifica Radio, Entertainment Weekly, CBS and KTLA Morning News, and several popular podcasts. She is now working to transition schools and parks from chemicals to organic landscaping in and around Oxnard, California, with funding awarded by Patagonia.
Episode Highlights:
01:19 Eat Less Water- What It Means
06:04 The Color of Water
10:08 How to Eat Less Water
13:32 Understand the Story Your Food Tells
16:04 The Power of Our Voice as Consumers
18:50 Waste Less Food
Resources:
Book
Eat Less Water by Florencia Ramirez
Podcast
S2 Ep7: Your Part in Water Conservation from Farm to Your Kitchen with Florencia Ramirez
Videos
How to Eat Less Water in 30 Days by Florencia Ramirez
Tweets:
Can we, as consumers, make a difference in our water systems? The key is to look at our diet through the lens of water usage. Listen in as @_NextGenChef, and @Eatlesswater author, Florencia Ramirez share how we can start on the journey of eating less water— Part 2! #podcast #entrepreneurship #socialgood #impactmatters #NextGenChef #EssentialIngredients #womenfounders #startup #eatlesswater #waterfootprint #biodynamic #wastelessfood #femaleauthor #waterconservation
Inspirational Quotes:
08:06 “There’s something energetic about knowing where your food comes from.” -Florencia Ramirez
10:29 “If you at least worked on how to waste less food, that would make a huge impact because every time you throw something away, you're throwing away all of the things that are attached to making that food.” -Florencia Ramirez
12:23 “It doesn't have to be like these big events but it comes down to those small actions that we take every day. There's power in the collective… It all adds up so we can change the story of what's happening on this planet. -Florencia Ramirez
13:05 “It starts with small changes in people. By giving people information, we empower them to make these changes and as a collective, we can empower great change.” -Justine Reichman
13:40 “If it's not good for a river, it's not good for your body because we are exact replicas of this planet we call home. It's not by accident that you and I are born 70% water- just like this planet is 70% water.” -Florencia Ramirez
15:04 “You're designed to do something good and beautiful in this world, each of us is. And when you're on that path, whatever it is, you have that sense of enthusiasm.” -Florencia Ramirez
17:54 “Let's turn our hope into action!” -Florencia Ramirez
18:12 “It's good to be informed because that could help propel you forward to do the work you're doing.” -Florencia Ramirez
21:55 “Go home and make a change and have a positive impact!” -Justine Reichman
Transcriptions:
Justine Reichman: Good afternoon, and welcome to Essential Ingredients. I'm your host, Justine Reichman, with me today is Florencia Ramirez who is an activist and author of Eat Less Water.
Welcome Florencia.
Florencia Ramirez: Great to be back.
Justine Reichman: It's great to have you back, too. I loved your book. I got it. I was excited about I even bought it as a gift for Hanukkah, because I think we interviewed you and had you on the show right before the holidays. So maybe last year?
Florencia Ramirez: Yeah, I think so.
Justine Reichman: Or the year before? I'm so confused with these COVID years. But for those that are not familiar with you, or weren't part of this community when we first had you on, I'd love for you to just introduce yourself, and tell them a little bit about who you are?
Florencia Ramirez: Well, I think I'd begin with what does Eat Less Water mean. So Eat Less Water really is referring to the water footprint of food. So you and I eat anywhere between 500 to 1300 gallons of what's considered virtual water every day. So for example, if you have a glass of wine at the end of the day, which I like to do, it's 32 gallons of water that it took to make that glass of wine. Or if you have a piece, a slice of bread, it's 11 gallons of water. And of course, the higher you go up on the food chain, the more water it takes. So for a pound of beef, it's about 1800 gallons. And butter is even more than that. So it's thinking about food through the water that it uses, because that is what uses the most water on this planet. 70% of all of our freshwater goes to grow food, but yet the conversation every time we have a drought, which now we're currently suffering, we're in a mega drought. That's like new terminology, for me at least, that the conversation never seems to move into the kitchen. And by extension, the farms, but rather just occupies the same space, which is the shower. Take shorter showers, take turn off the tap, don't water your lawns as often, those types of things. Which of course are important. But that's just a drop in the bucket of the water that's consumed in our daily round.
Justine Reichman: It's true. And what I find really interesting is that we're all shamed a lot. Don't water your lawn, don't take a bath, how many gallons go into a bath that you take?
Florencia Ramirez: About 70.
Justine Reichman: 70 gallons. And if you go out with a friend for drinks, and I don't drink a lot, but that's because I'm a lightweight and I get tired, and then I want to go home. But the average person might drink a couple glasses of wine at dinner, right? And you just said that one glass of wine takes, did you say 10 gallons?
Florencia Ramirez: No, 32 gallons.
Justine Reichman: 32 gallons for one glass of wine. So you're saying that they're actually over dinner having two, three glasses of wine, which is 90 gallons, which is one bath. So if you do that, I'm just equating it, and maybe I'm making it personal because I like my bath. But if I take one bath a week and you go out for drinks three nights a week, you're actually consuming more water in those evenings, and I am in a week with my one bath.
Florencia Ramirez: No, absolutely, it's a good way, it's an interesting way to look at it too. For a dozen eggs is 276 gallons. So in my book, I start every chapter with whatever the popular food is that I'm going to take you on this journey with me, and it starts with the water footprint. So that's kind of the introduction of water footprint. But that is not to say, oh, you can't have that wine, or you can't have those eggs, or that bar of chocolate, or those foods that we love, but rather it's to understand how those are, the agricultural methods that are saving water is really what it is. So when I go to like tonight, I'm gonna go listen to some jazz music in downtown Ventura and I will ask for a glass of biodynamic wine. So biodynamic wine is a way for me, again, they're still using 32 gallons of water to make that wine. But it's because the farmer is really intentional of how he builds their soil so that their soil is healthy and rich with microbiology, so that when it does rain, it acts like a sponge, and it holds water up to 1000 times more than the farm or vineyard next to that farm that spraying with pesticides, or chemicals, or using petroleum based fertilizers, which makes that, it's still using 32 gallons of water to make that wine, but it's using the water that's coming from the groundwater or from reservoirs. That's what it's drawing from versus the biodynamic farmer that's using natural rain and moisture to water his or her crops because that soil can hold the water.
So really, the introduction is, okay, let's look at the water footprint of food. But then the next layer is understanding what I call the, not just me, but water experts have talked about is the color of water. Where is that water coming from? Is it a green water, which is what a biodynamic farmer would use, or organic farmer would use, a dry farmer would use, versus the blue water, which is the water that we're using way too fast, which is what we use to shower, or to water our lawns, and to grow most of our food on this planet. So anytime you see that irrigation go off, they're drawing from, say groundwater. So here where I live in Oxnard, they're drawing from all the groundwater for those strawberries that likely you have in your cup or your refrigerator that are coming from where I live. But we're exporting that water that's not being replenished, because we're not getting that much rain. So it took millions of years for that water to accumulate, and we're drawing it down in less than 100 years. So that's like the next layer that I take you on this journey, which is to understand, can I, as one eater make a difference on water systems around the world? And the answer is absolutely yes. You and I can make a huge difference, but we need to be connected to the story you tell. And that does.
“There’s something energetic about knowing where your food comes from.” -Florencia Ramirez
So when you go to your kitchen and you open your pantry, you open your refrigerator, all of those items are connected to a stream, a river of groundwater supply, land, somewhere on this planet. And what did it contribute to? Did it contribute to something good? Or did it contribute to drawing down water too fast and polluting the stream next to it? So that's where I'm talking about. I really do think that the reward for me in terms of, absolutely, it grows while being on this planet. But it also grows while being in my own kitchen. There's something energetic about knowing where your food comes from, like going to the farmers market and talking to those farmers, and building those relationships, or it makes a huge difference on how I feel at the end of the day when I'm tired and I have to go to the kitchen to cook another meal where it can feel overwhelming. Like, oh, my god, this is adulting meals over and over again and never stops. But instead of thinking in terms of that narrative, feeling like I'm cooking with purpose, I get to go in my kitchen, I get to be part of the solution, I get to grow wellbeing for this planet, for myself and my family. And then it just changes, it shifts the energy from something that could feel heavy at the end of the day to something feeling light and fun
Justine Reichman: So is that what inspired your next book?
Florencia Ramirez: Yes, yes, absolutely. So the first book is Eat Less Water. It took me seven years to write it from start to finish because it took a lot of journeying, and understanding, and learning from farmers around the country. But when I would talk to different groups of people throughout the country and when I would talk about this book, it was like, okay, I love it. But tell me, how do I buy those eggs? Where do I find those eggs that you're talking about that are the best for water? Or what is biodynamic? And what are all of these things? So taking the book and putting it into a structure that's very simple to digest.
Justine Reichman: And because I think that's so important, that's what you and I are about. We're about making this accessible and give them the information so they can make the informed choice, which is exactly what you're doing from the moment you got on the podcast today. The information so that they can make the informed choice to choose what wine to choose, what eggs. So now you're making this possible through doing this in a video?
“If you at least worked on how to waste less food, that would make a huge impact because every time you throw something away, you're throwing away all of the things that are attached to making that food.” -Florencia Ramirez
Florencia Ramirez: So the book that I'm currently finishing is called How to Eat Less Water in 30 Days. And it takes you step by step, step by step, where it's like the first part is, if you did nothing more, if you didn't buy a single organic thing, if you at least worked on how to waste less food, that would make a huge impact. Because every time you throw something away, you're throwing away water, you're throwing away soil, you're throwing away all of the things that are attached to make that food. So the first part of the book I spend on, let's create systems of organization in your kitchen, in your cupboards, in your pantry, in your refrigerator. But not from a sense of, oh, because it's going to be Pinterest, beautiful, but rather with the goal of how can I put systems in place where I waste less food. That's the goal. So I talked about that, and then about shopping, and then around the cooking and eating part of it. So that actually has become the framework for a podcast I'm launching next month, in the month of April, the earth day month, and it will be called, How to Eat Less Water, as well.
Justine Reichman: One of the greatest challenges we have is that so many people buy recipes. And so many people buy all these things and they put it in the refrigerator, and then they can't see it. So from what you're saying it's like you're gonna show us how to put this in a way that we're gonna be able to see and use it.
Florencia Ramirez: Yep, absolutely.
Justine Reichman: That's what I'm getting. Am I right?
Florencia Ramirez: Yeah, absolutely.
Justine Reichman: That's my greatest challenge because I'm like, oh, I have to make this, and then I buy all these ingredients. And then you either have leftovers, or you have this, and then you forget you have that. Or you go to the store and you're like, I need to buy all this, and you don't know what you have.
“It doesn't have to be like these big events but it comes down to those small actions that we take every day. There's power in the collective… It all adds up so we can change the story of what's happening on this planet. -Florencia Ramirez
Florencia Ramirez: Absolutely. And there's simple things that we can do. And really, when we do these things, you're a water activist, you're part of the solution. It doesn't have to be like these big, huge events that you plan and you organize to grow while well being on this planet. But it really is, it comes down to those small little actions that we make, that we take every day that collectively, it's power. That's how I like to end things I write is like there's power in the collective. So if I'm making these differences, these changes just little by little, and you are, and your neighbor, and your friend that you tell this about. I mean, it just adds up. It all adds up. So we can change the story of what's happening on this planet. I believe that so wholeheartedly.
“It starts with small changes in people. By giving people information, we empower them to make these changes and as a collective, we can empower great change.” -Justine Reichman
Justine Reichman: And I think that it starts with small changes in people by us giving them the information, we empower them to make these changes. And as a collective, we can empower a great change. This is what I built this platform, this is what you're building your podcast for. And hopefully, we have the power to create a movement that will create great change for the planet, for people, and create greater access to healthy food.
“If it's not good for a river, it's not good for your body because we are exact replicas of this planet we call home. It's not by accident that you and I are born 70% water- just like this planet is 70% water.” -Florencia Ramirez
Florencia Ramirez: Right. Because we are, when I did this, when I wrote Eat Less Water, what became clear to me right away is if it's not good for a river, it's not good for your body. Because we are exact replicas of this planet we call home. It's not by accident that you and I are born 70% water, just like this planet is 70% water. And there's so many parallels as you start to work around food in nature that you see the microbiology and soil when that's healthy. We also have that good bacteria in our bellies, in our guts that we also need to keep healthy too, and it depends on how we're eating and what we're eating. So it just over and over again, it gets repeated how we are so connected to this planet. And so then again and again as you start to really get deeper into understanding the stories your food tells in eating with purpose. If you're growing well being in your own body and just the way you feel that energy, I wake up every morning and I'll put my arms up in the air and I'm like, I'm alive. It's just like plugging in right away into just this universal greatness that we get to be part of, but that's been a process of just living your life with purpose. It just all integrated. You're designed to do something good and beautiful in this world, each of us is. And when you're on that path, whatever it is, you do have that sense of just enthusiasm. Not everyday, not every moment, but a lot. So I'm so glad.
“You're designed to do something good and beautiful in this world, each of us is. And when you're on that path, whatever it is, you have that sense of enthusiasm.” -Florencia Ramirez
Justine Reichman: Agree. And I'm wondering, I'm curious, I don't know if you can imagine this, or if it's too obscure of a question, or too lofty of a question rather. But I don't know if you've done the numbers as an activist. But if you could imagine, if we all did these small things, and we all made these changes, what could you see for the future in terms of the impact we could make on the whole? If you're looking forward to three years, or in five years, what do you think the impact could be?
Florencia Ramirez: Well, Rodale Institute, which I really--
Justine Reichman: I love Rodale.
“Let's turn our hope into action!” -Florencia Ramirez
Florencia Ramirez: So they actually have a white paper available about what would happen if all firms would start building soil. So to move away from chemicals, to move away from petroleum based fertilizers, and instead do things that I write about, like crop rotation rate, intentional grazing practices, like all of these things, everything down to building soil that we would have the capacity to draw down all greenhouse gasses that are emissions from that year. It's incredible that our soil has that capacity to do it if we allowed it to just be that microbiology for it to be alive like how I feel in the morning, that's what we want everywhere. So that's pretty fast. That's like a fast thing to do if we were to do it. No, I can't say, oh, that farm over there that, because I live by a lot of conventional strawberry fields especially here in Oxnard. I see the spraying going on all the time. But if more of us are partnering to choose the non pesticide, we have a huge voice as consumers when we emerge that influence and we could start changing things out so that the soil as a result will start getting built, and then we can start drawing down more greenhouse gasses, and we could start cleaning up our rivers. Because most of the rivers here in the United States, and this is not even the world, but in the United States, don't even have enough life to hold to be a place for fish or sea life. I mean, that's ridiculous. But that stuff, but the thing is that we can change it, we can clean it. So I come from a place of, let's turn our hope into action. Not in the place of you can easily go into that dark space of oh my god, all the things that we're facing, there's just, there's just, if you start listening to the font, yes, daunting. Yes. And it's good to be informed because that could help propel, move you forward to do the work you're doing, but not to be stuck in that space. Because then, you do nothing in that space.
“It's good to be informed because that could help propel you forward to do the work you're doing.” -Florencia Ramirez
Justine Reichman: Is there one really simple, I mean, I think there are lots of things because you mentioned a bunch in the beginning, but you speak to a lot of people. I know that you probably, there's some things that are easier for some people than others. If you wanted to give one recommendation that you thought was easy that would make the greatest impact, what would that be to our listeners and our viewers?
Florencia Ramirez: Waste less food, and I'm right now finishing up a template for meal planning too because I plan my meals every week and thinking about starting with what I have in my refrigerator.
Justine Reichman: That's a good idea.
Florencia Ramirez: And then from there, building out what the week's plan is. We waste 30%, anywhere between 30 to 50% of our food. That would be the easiest place, and that saves you money. The average family of four throws away $1,800 worth of food every year. And for some of us that's higher, for some of that's a little lower, but that's the average. So you could take that money and you could then use it to spend on the organic produce, or going and supporting your Farmers Market. But for those people who are on my newsletter, I'll let you know when that template, a free template is available.
Justine Reichman: It's being inclusive here. How would those viewers and listeners of the Essential Ingredients Podcast get on your newsletter?
Florencia Ramirez: So you could go to eatlesswater.com. And on that first page, you can scroll down and then you can sign up for the newsletter. I also have a shop that I'm building out. It's been so much fun for me, which is just fun things like tea towels that are organic and water drop shaped charcuterie boards. But talking about, why? Why organic? Why the linen apron? Why the FSC certified wood? Why should we be paying attention to those things? So it's moving out of just the cupboards or rather from the pantry, and then into the other things in your kitchen, all with the premise of let's just grow joy. What makes you happy? I know that holding a beautiful handmade mug makes me happy in the--
Florencia Ramirez: I like pretty, and I like some yellows, it's got to feel a certain way.
Florencia Ramirez: Absolutely. That's energy. It's the energy of how something made these vessels that we are, the containers for the food that we serve to ourselves and to those people we love.
Justine Reichman: So Florencia, when is your new book coming?
Florencia Ramirez: So then the new book won't come out until next year. But if you're on my newsletter, you'll have--
Justine Reichman: And your new podcast is coming out.
Florencia Ramirez: That is being out in April, so that will be launched close to Earth Day week.
Justine Reichman: We will announce that as well for you, so you'll keep us in the loop.
Florencia Ramirez: Yes.
“Go home and make a change and have a positive impact!” -Justine Reichman
Justine Reichman: And for the listeners and viewers that are paying attention and watching this, please remember that we will put her in the show notes. We'll put the information on how you can sign up for her newsletter in case you missed it. We wouldn't want you not to be able to get all her good information. Florencia, thank you so much for joining us. It was great. You had so many great nuggets, so many ways that I feel I can take away from this, go home and make a change, and have an impact, a positive impact. And actually, it seems like it's pretty doable. I mean, we belong to a biodynamic winery, actually. DaVero in Healdsburg, do you know DaVero?
Florencia Ramirez: I don't.
Justine Reichman: But for those of you interested in learning about a biodynamic winery, check out DaVero. It's a great one. It's small, it got pigs and all the different animals on it, but anyway.
Florencia Ramirez: I'm glad you're mentioning that too, because we need to share out with each other. Because those farmers are really at the forefront of this movement everyday. They're working to build soil to save water to sequester carbon, all of it, and to build nutrition for us. And we get the reward of just tasty food and drink.
Justine Reichman: And it's a beautiful winery.
Florencia Ramirez: They cannot exist without our support. They can't exist without us. We have to partner with them.
Justine Reichman: We're so grateful you came back to share with us what's new and what's next in your world. And we're gonna be following along and sharing your updates with our community. So I hope the community will join your newsletter, listen to your podcast, and stay up to date with what you're doing, because you're doing such great work. So thanks so much. And she's participating in our giveaway guys. So pay attention, Earth Day, we have a great giveaway coming up. And you'll want to follow us on Instagram to check it out and see what she's giving away. I think it's a book, assigned coffee nonetheless,
Florencia Ramirez: A book and organic tea towels, so they're really beautiful.
Justine Reichman: So thank you all for joining in today. Thank you Florencia, and we'll see you here again next week on Essential Ingredients.
Florencia Ramirez: Thank you so much. Thank you for what you do in the world.
Justine Reichman: Thank you.
