Numerous studies of WF scenarios have looked across products
and locations, but none have analysed the impacts of loss in
protein and calorific value due to a reduction or loss of fish catch.
The virtual water content, the total volume of water used in the
production process expressed as m3 per tonnes of product, is
taken from Chapagain and Hoekstra (2004). The WF of the
substitute diet is calculated as the sum of virtual water content of
all the products consumed. This accounts for larger and more
realistic quantifications of water volumes involved in production
processes, with implications for protein and calorie replacement
scenarios.