Food Business News - October 13, 2020 - 7

EDITORIAL STAFF
Editor-in-Chief
L. Joshua Sosland
Editor
Keith Nunes
Executive Editor
Eric J. Schroeder

FROM THE EDITOR

Robust risk management tools needed
to address fresh water scarcity

Managing Editor
Monica Watrous
Senior Editors, Markets
Jay S. Sjerven
Ron Sterk
Senior Editor
Jeff Gelski
Associate Editor, Markets
Matt Noltemeyer
Digital Media Editor
Rebekah Schouten
Digital Associate Editor
Sam Danley
Contributing Editor
Donna Berry
Markets, Graphic Designer,
Purchasing Seminar Coordinator
Christina Sullivan

PUBLISHING STAFF
Publisher
Mike Gude
Associate Publishers
David DePaul
Bruce Webster
Matt O'Shea
Sales Associate
Tom Huppe
Director of Audience Development
Michael Barbee
Audience Development Analyst
Dustin Pickman
Audience Database Specialist
Lindsey Sheridan
Audience Development Coordinator
Carlea Schuler
Director of Digital Media
Jon Hall
Digital Advertising Manager
Carrie Fluegge
Advertising Manager
Nora Wages
Advertising Coordinator
Annie Fournier
Design Services Manager
Elisabeth Spillman
Production Specialist
Marj Potts
Senior Design Consultant
Becky White
Promotions Manager
Jim White
Promotions Media Designer
Abby Chronister
Sales Coordinator
Whitney Hartman

CORPORATE
Chairman and CEO
Charles S. Sosland
President
L. Joshua Sosland
Chief Financial and
Administrative Officer
Staci Greco
Chief Operating Officer
and Executive Editor
Meyer Sosland
Chief Marketing Officer
Jim Saladin

October 13, 2020

CONCERN ABOUT FRESH WATER SCARCITY
continues to drive change throughout the
food production and processing industries. In
addition to local governments and individual
companies taking a more proactive approach
to conservation, risk management tools are
emerging to help business leaders assess and
hedge against uncertainty. Such tools must be
further developed to aid producers and manufacturers in risk management.
Ceres, a non-profit that works with investors and companies to identify sustainable
solutions to climate change, held a webinar
Aug. 28 about the issue of water scarcity.
Maarten Gischler, senior water adviser for the
government of The Netherlands, estimated
that the true economic cost of fresh water is
four to eight times higher than what businesses
currently pay.
The threat of significantly higher costs on
the horizon will accelerate development of risk
management tools. One such tool was introduced in mid-September by the CME Group,
Chicago, and Nasdaq, New York. The Nasdaq
Veles California Water Index future is intended
to give agricultural, commercial and municipal
water users greater transparency, price discovery and risk transfer.
"With nearly two-thirds of the world's
population expected to face water shortages by
2025, water scarcity presents a growing risk for
businesses and communities around the world,
and particularly for the $1.1 billion California
water market," said Tim McCourt, global head
of equity index and alternative investment
products for the CME Group. "Developing risk
management tools that address growing environmental concerns is increasingly important
to CME Group."
The futures market will help create a forward curve to give water users a way to hedge
future price risk. For example, 40% of water
consumed in California is used to irrigate its 9
million acres of crops. Nasdaq Veles California
Water Index futures would allow producers
to plan for changing costs of the water they
need for large-scale irrigation. It would also
allow a commercial user, like a manufacturer,
to better navigate business and financial risks

when water prices fluctuate. The water futures
contract will be quarterly and financially settled
based on the Nasdaq Veles California Water
Index launched in 2018, with each contract
representing 10 acre-feet of water.
Earlier this year, Ceres, in collaboration
with the government of The Netherlands and
University of Saskatchewan's Global Institute
for Water Security, created the Valuing Water

The true economic
cost of fresh water is
estimated to be four
to eight times higher
than what businesses
currently pay.
Finance Initiative. As part of the effort, the
Valuing Water Finance Task Force was created to
drive corporate action on water-related financial
risk. Faced with the looming effects of climate
change and dwindling clean water resources,
there is a pressing need to drive capital market
actors - including large institutional investors,
banks and major corporations - to play a role in
addressing water issues, according to Ceres.
These impacts are reverberating throughout the supply chain, and business leaders
must have the internal and external tools
needed to manage such risk. Internal efforts
include conservation and management-led
initiatives. External tools will include futures
contracts like the Nasdaq Veles California
Water Index and others
that have yet to be
developed but will be
necessary to manage the
uncertainty around fresh
water availability that is
looming. FBN
Keith Nunes
knunes@sosland.com

We're eager to receive your feedback:
E-mail editor@sosland.com or write to us at:
Food Business News, 4801 Main Street, Suite 650, Kansas City, Mo, 64112
Food Business News

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Food Business News - October 13, 2020

Table of Contents for the Digital Edition of Food Business News - October 13, 2020

Food Business News - October 13, 2020 - 1
Food Business News - October 13, 2020 - 1
Food Business News - October 13, 2020 - 2
Food Business News - October 13, 2020 - 3
Food Business News - October 13, 2020 - 4
Food Business News - October 13, 2020 - 5
Food Business News - October 13, 2020 - 6
Food Business News - October 13, 2020 - 7
Food Business News - October 13, 2020 - 8
Food Business News - October 13, 2020 - 9
Food Business News - October 13, 2020 - 10
Food Business News - October 13, 2020 - 11
Food Business News - October 13, 2020 - 12
Food Business News - October 13, 2020 - 13
Food Business News - October 13, 2020 - 14
Food Business News - October 13, 2020 - 15
Food Business News - October 13, 2020 - 16
Food Business News - October 13, 2020 - 17
Food Business News - October 13, 2020 - 18
Food Business News - October 13, 2020 - 19
Food Business News - October 13, 2020 - 20
Food Business News - October 13, 2020 - 21
Food Business News - October 13, 2020 - 22
Food Business News - October 13, 2020 - 23
Food Business News - October 13, 2020 - 24
Food Business News - October 13, 2020 - 25
Food Business News - October 13, 2020 - 26
Food Business News - October 13, 2020 - 27
Food Business News - October 13, 2020 - 28
Food Business News - October 13, 2020 - 29
Food Business News - October 13, 2020 - 30
Food Business News - October 13, 2020 - 31
Food Business News - October 13, 2020 - 32
Food Business News - October 13, 2020 - 33
Food Business News - October 13, 2020 - 34
Food Business News - October 13, 2020 - 35
Food Business News - October 13, 2020 - 36
Food Business News - October 13, 2020 - 37
Food Business News - October 13, 2020 - 38
Food Business News - October 13, 2020 - 39
Food Business News - October 13, 2020 - 40
Food Business News - October 13, 2020 - 41
Food Business News - October 13, 2020 - 42
Food Business News - October 13, 2020 - 43
Food Business News - October 13, 2020 - 44
Food Business News - October 13, 2020 - 45
Food Business News - October 13, 2020 - 46
Food Business News - October 13, 2020 - 47
Food Business News - October 13, 2020 - 48
Food Business News - October 13, 2020 - 49
Food Business News - October 13, 2020 - 50
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Food Business News - October 13, 2020 - 55
Food Business News - October 13, 2020 - 56
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http://digital.foodbusinessnews.net/sosland/fbn/2011_02_15
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http://digital.foodbusinessnews.net/sosland/fbn/2011_01_18
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http://digital.foodbusinessnews.net/sosland/fbn/2010_12_21
http://digital.foodbusinessnews.net/sosland/fbn/2010_12_07
http://digital.foodbusinessnews.net/sosland/fbn/2010_11_23
http://digital.foodbusinessnews.net/sosland/fbn/2010_11_09
http://digital.foodbusinessnews.net/sosland/fbn/2010_10_26
http://digital.foodbusinessnews.net/sosland/fbn/2010_10_12
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http://digital.foodbusinessnews.net/sosland/fbn/2010_08_17
http://digital.foodbusinessnews.net/sosland/fbn/2010_08_03
http://digital.foodbusinessnews.net/sosland/fbn/2010_07_20
http://digital.foodbusinessnews.net/sosland/fbn/2010_07_06
http://digital.foodbusinessnews.net/sosland/fbn/2010_06_22
http://digital.foodbusinessnews.net/sosland/fbn/2010_06_08
http://digital.foodbusinessnews.net/sosland/fbn/2010_05_25
http://digital.foodbusinessnews.net/sosland/fbn/2010_05_11
http://digital.foodbusinessnews.net/sosland/fbn/2010_04_27
http://digital.foodbusinessnews.net/sosland/fbn/2010_04_13
http://digital.foodbusinessnews.net/sosland/fbn/2010_03_30
http://digital.foodbusinessnews.net/sosland/fbn/2010_03_16
http://digital.foodbusinessnews.net/sosland/fbn/2010_03_02
http://digital.foodbusinessnews.net/sosland/fbn/2010_02_16
http://digital.foodbusinessnews.net/sosland/fbn/2010_02_02
http://digital.foodbusinessnews.net/sosland/fbn/2010_01_19
http://digital.foodbusinessnews.net/sosland/fbn/2010_01_05
http://digital.foodbusinessnews.net/sosland/fbn/2009_12_22
http://digital.foodbusinessnews.net/sosland/fbn/2009_12_08
http://digital.foodbusinessnews.net/sosland/fbn/2009_11_24
http://digital.foodbusinessnews.net/sosland/fbn/2009_11_10
http://digital.foodbusinessnews.net/sosland/fbn/2009_10_27
http://digital.foodbusinessnews.net/sosland/fbn/2009_10_13
http://digital.foodbusinessnews.net/sosland/fbn/2009_09_29
http://digital.foodbusinessnews.net/sosland/fbn/2009_09_15
http://digital.foodbusinessnews.net/sosland/fbn/2009_08_18
http://digital.foodbusinessnews.net/sosland/fbn/2009_08_04
http://digital.foodbusinessnews.net/sosland/fbn/2009_07_21
http://digital.foodbusinessnews.net/sosland/fbn/2009_07_07
http://digital.foodbusinessnews.net/sosland/fbn/2009_06_23
http://digital.foodbusinessnews.net/sosland/fbn/2009_06_09
http://digital.foodbusinessnews.net/sosland/fbn/2009_05_26
http://digital.foodbusinessnews.net/sosland/fbn/2009_05_12
http://digital.foodbusinessnews.net/sosland/fbn/2009_04_28
http://digital.foodbusinessnews.net/sosland/fbn/2009_04_14
http://digital.foodbusinessnews.net/sosland/fbn/2009_03_31
http://digital.foodbusinessnews.net/sosland/fbn/2009_03_17
http://digital.foodbusinessnews.net/sosland/fbn/2009_03_03
http://digital.foodbusinessnews.net/sosland/fbn/2009_02_17
http://digital.foodbusinessnews.net/sosland/fbn/2009_02_03
http://digital.foodbusinessnews.net/sosland/fbn/2009_01_20
http://digital.foodbusinessnews.net/sosland/fbn/2009_01_06
http://digital.foodbusinessnews.net/sosland/fbn/2008_12_23
http://digital.foodbusinessnews.net/sosland/fbn/2008_12_09
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http://digital.foodbusinessnews.net/sosland/fbn/2008_11_11
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http://digital.foodbusinessnews.net/sosland/fbn/2008_10_14
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http://digital.foodbusinessnews.net/sosland/fbn/2008_06_24
http://digital.foodbusinessnews.net/sosland/fbn/2008_06_10
http://digital.foodbusinessnews.net/sosland/fbn/2008_05_27
http://digital.foodbusinessnews.net/sosland/fbn/2008_05_13
http://digital.foodbusinessnews.net/sosland/fbn/2008_04_29
http://digital.foodbusinessnews.net/sosland/fbn/2008_04_15
http://digital.foodbusinessnews.net/sosland/fbn/2008_03_18
http://digital.foodbusinessnews.net/sosland/fbn/2008_03_04
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http://digital.foodbusinessnews.net/sosland/fbn/2007_11_13
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http://digital.foodbusinessnews.net/sosland/fbn/2006_07_25
http://digital.foodbusinessnews.net/sosland/fbn/2006_07_11
http://digital.foodbusinessnews.net/sosland/fbn/2006_06_27
http://digital.foodbusinessnews.net/sosland/fbn/2006_06_13
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http://digital.foodbusinessnews.net/sosland/fbn/2005_04_12
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