Water makes up over 50 percent of our bodies.

Water covers the majority of our Earth’s surface.

Water is life, and water is food. It is everything and everywhere, but it is not infinite.

Nearly three-quarters of all freshwater is used for agriculture, which is why transforming the way we grow our food and generate agricultural products has the biggest potential for impact.

Approximately 2.4 billion people currently live in countries that are stressed for water; yet, global water demand for agriculture is expected to increase by 35 percent by 2050. From the food to the fashion industries, we often take this fundamental element for granted.

This World Food Day, we are drawing attention to water and some of the individuals already taking action to manage this precious resource wisely and inspire others.

Angel León – a chef seeking sustainable marine ingredients

In 2008, Angel León revolutionized the culinary scene with the world’s first menu based on phytoplankton, also known as microalgae. This Michelin-starred chef believes that oceans offer us a world of possibilities for new tastes and that underutilized aquatic species should be explored for creating innovative food dishes.

Fifteen years ago, Angel started using marine phytoplankton as an ingredient in his world-famous dishes. This little-known ingredient is now used in restaurants in 25 countries.

He aspires to raise the same awareness for the concept of ocean farming, where a type of grain is harvested from marine eelgrass, which is said to be more nutritious than rice and does not require freshwater to grow. His ultimate hope is that the world will become more curious about oceans and use these resources sustainably.