Wasting Water, Wasting Food: Structural Inefficiencies in Spain’s Irrigated Agribusiness Model

Food production is among the most environmentally intensive human activities, and its impacts are intensifying under population growth and increasingly resource-demanding consumption patterns. Agricultural practices have responded through the expansion of irrigated croplands, aiming to secure food supply but also fostering a complex agribusiness system with inherent contradictions. A central issue is the systematic overproduction of perishable crops. When supply surpasses demand, prices often fall below production costs, resulting in the routine disposal of large volumes of fresh produce—frequently before entering distribution channels. This study quantifies the environmental burden of this waste by calculating the water and carbon footprints of discarded fruits and vegetables in Spain between 2018 and 2024, based on official data. Across this period, 483,624 tons of surplus produce were discarded, equivalent to a water footprint of nearly 36 hm3 and a carbon footprint of 36,694 tCO2-eq. In a region already facing severe water stress, widespread groundwater overexploitation, and growing dependence on inter-basin transfers and desalination, such chronic waste represents a significant inefficiency. The results highlight the urgent need to reassess current food production practices and address systemic imbalances to support a more sustainable and resource-efficient agricultural model.