Water is one of the most basic resources for all food production and it’s getting increasingly scarce. So why don’t food and beverage companies make more sustainable decisions on water? FOCUS, PAGE 10 “I hadn’t realised how diverse a field water- research truly was”. Krtin Nithiyanandam, a Stockholm Junior Water Prize finalist recounts his experience of World Water Week. LAST WORD, PAGE 14. STOCKHOLM waterfront #4 | NOVEMBER | 2017 World Water Week in pictures JUST DOING IT Young agriculture entrepreneurs wait for no one COVER STORY MUSEUMS worldwide join hands for WATER THE FORUM FOR GLOBAL WATER ISSUES • PUBLISHED BY STOCKHOLM INTERNATIONAL WATER INSTITUTE
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