I read somewhere awhile back that when the SW water use planning was being set up circa 90 years ago it was during a somewhat wetter 10 year period.“Today it’s about half full,” Kuhn said. “You can’t go into a drought like that today if it’s half full. Things will have to change in how we do business.”
Bill,I read somewhere awhile back that when the SW water use planning was being set up circa 90 years ago it was during a somewhat wetter 10 year period.
Being optimists we went for it.
We were living in a Base Rate Fallacy.
I don't believe we understood or had the tree ring data to work from.
Plus other science.
The west is primarily arid and has had serious droughts scattered throughout the past 1,000 years.
There isn't the slightest chance of this country dealing with this problem in a proactive way.
We are in too deep and no one is going to give in anyway.
That example represents almost a 50% increase in crop yield with the same amount of water. Not bad.When Bart Fisher returned home from college in 1972, his family’s alfalfa fields outside Blythe in California’s southeastern desert produced 7 tons of alfalfa per acre. Today, the Fishers get 10 tons per acre from the same land. They do it with the same amount of water as a much younger Fisher and his family used four decades ago.
The aquifer is still there.Bend area starting to struggle to keep enough cold water in the rivers to support fish. It's still a desert there which means you can't escape the limited supply/unchecked demand situation. It's the same wishful thinking that has gotten the SW in trouble.
Why not home use also regulated by the same fee structure as golf courses and ag fields. Water meters at every home too. I suspect Cal is already mostly there on that one.That said, when it comes to conversations about infrastructure of water in the west it's more germane to talk about what can actually be regulated. In this case that is commercial agriculture. It's not possible to directly regulate individual consumption though I think commercial regulation can indirectly change behavior.
"I take pride in producing less garbage and throwing away less food than almost anyone reading this."-billoutwest
Thanks.This is a good point to add. ................
A single restaurant in the U.S. wastes about 100,000 pounds of food a year, according to the Green Restaurant Association
There is no available public record of anyone in the United States being sued ― or having to pay damages ― because of harms related to donated food, according to Nicole Civita, a professor and director of the Food Recovery Project .......
========In 1996, Congress passed the Bill Emerson Good Samaritan Food Donation Act (“Bill Emerson Act”) to address these issues. The Bill Emerson Act reduces potential donor liability and solves the problems created by a patchwork of various state laws through partial preemption. It also enables and encourages food recovery to help those that are food insecure.
“Chefs do not like to throw food away.”
Red Lobster, Olive Garden, LongHorn Steakhouse and Bahama Breeze plus a few other major chains give daily. Directly to 'soup kitchens'.In December 2015 Congress passed and President Obama signed into law a provision long supported by the National Restaurant Association. This change permanently extends the enhanced deduction for charitable contributions of food inventory .......