Water footprint of Italian buffalo mozzarella cheese

This study presents a comprehensive assessment of the Water Footprint (WF) for buffalo mozzarella production and consumption relative to an area in central Italy with a high concentration of buffalo farms. Using the Water Footprint Network (WFN) methodology, the consumption of green, blue, and grey water fractions (Wfc) throughout the supply chain has been examined.The study encompassed nine buffalo dairy farms, two cheese factories, four retail outlets, and a cohort of 243 consumers, providing a comprehensive overview of the entire process from raw milk production and mozzarella cheese making to the final stage of home consumption. The results of the study were expressed as litres of water per kg of consumed buffalo mozzarella cheese. The total WF was 6820 ± 1490 L per kg of mozzarella, with green, blue, and grey Wfc contributing for 59%, 12%, and 29%, respectively. The green Wfc was predominantly influenced (88%) by off-farm feed. The blue Wfc was also primarily affected by off-farm feed (61%), followed by on-farm crop irrigation, buffalos’ drinking water and cheese factory operations. Home consumption had a negligible impact on the overall WF. The grey Wfc brought to light environmental concerns, primarily due to nitrate leaching. Although off-farm crops had a remarkable effect on the grey Wfc, the cultivation of on-farm crops was responsible for 69% of this fraction. In particular, a significant part of the grey Wfc originated from on-farm areas left fallow for parts of the year, leading to no uptake of residual nitrogen by crops.Adhering to WFN guidelines, this research not only expands knowledge on the WF of buffalo mozzarella, but also highlights critical water hotspots. It underscores the necessity for dairy farmers to refine irrigation and soil management, incorporating precise irrigation and crop rotation strategies, to mitigate the impacts on Wfc efficiently.