World Water Day has been observed on 22 March since 1993 when the United Nations General Assembly declared 22 March as “World Day for Water.” This day was first formally proposed in Agenda 21 of the 1992 United Nations Conference on Environment and Development (UNCED) in Rio de Janeiro. Observance began in 1993 and has grown significantly ever since. For the general public to show support, people are encouraged not to use their taps throughout the whole day. The day has also become popular on Facebook and Twitter.
The UN and its member nations devote this day to implementing UN recommendations and promoting concrete activities within their countries regarding the world’s water resources. Each year, one of various UN agencies involved in water issues takes the lead in promoting and coordinating international activities for World Water Day. Since its inception in 2003, UN-Water has been responsible for selecting the theme, messages and lead UN agency for the World Day for Water.
In addition to the UN member states, a number of NGOs promoting clean water and sustainable aquatic habitats have used World Day for Water as a time to focus public attention on the critical water issues of our era. Every three years since 1997, for instance, the World Water Council has drawn thousands to participate in its World Water Forum during the week of World Day for Water. Participating agencies and NGOs have highlighted issues such as that a billion people worldwide do not have access to safe water for drinking, and the role of gender in family access to safe water.
The theme for 2015 is Water and Sustainable Development which consolidates and builds upon the themes of previous World Water Days in order to highlight water’s role in the sustainable development agenda.
These themes are taken from the official website with my commentary in italics.
Water is health
Clean hands can save your life
It has long been a well known fact that keeping your hands clean is one of the most important, if not the most important, way to prevent contracting infectious diseases. As a pastor I used to shake everyone’s hand on the way out of church and then immediately wash my hands.
Water is nature
Ecosystems lie at the heart of the global water cycle.
Obviously you cannot have an ecosystem without water. ALL living things require water to survive. Some, such as cacti and camels, are ingenious at storing water in dry ecosystems, but they still need it.
Water is urbanization
Every week, one million people move into cities.
The endless migration of people to cities puts an increasing, and at present unsustainable, burden on lakes, rivers, and reservoirs which are frequently polluted.
Water is industry
More water is used to manufacture a car than to fill a swimming pool.
Industry has a complicated relationship with water resources. It has an insatiable need for water which is used for a variety of purposes, such as for cooling. But then it returns the water to rivers and lakes. All would be well if it were clean upon return, but often it is not.
Water is energy
Water and energy are inseparable friends.
Among other things, water is an important source of energy via hydro-electric power. Niagara Falls, for example, provides vast quantities of electricity that serves the eastern seaboard f the U.S. and Canada. Hydro-electric is eminently sustainable.
Water is gender
In many cultures women are responsible for the family water supply.
Water is food
To produce two steaks you need 15 000 liters of water.
Here is a table of the quantity of water needed to produce various foods (click to enlarge).
Sometimes I struggle to find a recipe linked to the theme of the day. No worries on that score today: just the opposite. Too much! I figured that the most obvious use of water in cooking is in making soup – generally speaking, my favorite class of food; spring, summer, autumn winter. I am never happier than when my kitchen is redolent of rich savors from a bubbling pot on the stove. So, I recommend you make your favorite soup today. Mine is an Indonesian chicken soup – soto ayam (which translates as “chicken soup). There are almost infinite varieties, but the basics are the same. You serve a chicken broth, piping hot, spiced with shrimp paste and turmeric and containing noodles and chunks of poached chicken. Each diner gets a bowl and then adds toppings from a selection, such as, green onions, sliced hard-boiled eggs, crispy fried onions and/or garlic, cilantro, and sambal oelek. Here’s my rough recipe guidelines from memory, as ever, with only loose ideas about quantities.
In a big stock pot poach a small chicken with a stalk of lemon grass, 1 tablespoon of ground turmeric, a hunk of blachang (dried shrimp paste), 1 teaspoon each of ground cumin and ground coriander, and a piece of fresh ginger until the meat is just tender. This usually takes me about 50 minutes. Remove the chicken, return the broth to a boil and cook a sufficient quantity of noodles for the number of diners. Cellophane noodles are the commonest in Java and Bali, but it’s your choice. I’ve often used ramen.
Strip the chicken meat from the bones. When the noodles are cooked, make up deep bowls of broth with noodles and chicken. Provide your guests a choice of toppings for them to add as they wish. The standards are crispy fried onions, sliced boiled eggs, and sambal oelek, a fiery sauce made with fierce red chile peppers and tomato (which I have often found at supermarkets in the U.S). There are no limits, however. Other favorites include cilantro leaves, bean sprouts, and sliced boiled potatoes.
You can buy crispy fried onions, but they are easy to make. Slice onions coarsely and spread them with salt in a sieve. Let the moisture drain out, then pat them dry with paper towels. Heat deep frying oil to 300°F and fry the onions until they are deep golden. Drain on wire racks. They can be stored in airtight containers, so you can make big batches. You can do the same with sliced garlic.