Population, Changing Diet and Global Freshwater Supply Challenges


UN-Water pic

Image: unwater.org

Sydney, Australia-based Tim Hornibrook has extensive experience in large-scale agricultural ventures. As water is an invaluable component of agriculture, Tim Hornibrook pays special attention to the current state of global freshwater supplies.

UN-Water, the inter-agency coordination mechanism of the United Nation for all freshwater concerns, reports that while globally there is enough water for our future water requirements, there are areas where billions of people have little or intermittent access to water. Water goes hand-in-hand with food security as 70 percent of all water utilized by the industrial, municipal, and agricultural sectors in the world is used for agriculture.

The world’s population is projected to increase from the 7.4 billion of today to 9.1 billion in 2050. As a consequence, food demand will also increase proportionally. Meanwhile, there is an ongoing shift in diets brought about by economic growth and increasing individual prosperity. More people are shifting from mainly starch-based diets to diets including more dairy products and meat.

Around 3,500 liters of water is needed to produce 1 kilo of rice, while around 15,000 liters of water is needed to produce 1 kilo of meat, hence this dietary shift is increasing demands on agricultural water sources. Over the past 30 years this shift in diet has had a huge impact on water usage and it will continue to do so.

This situation requires a new approach to analyzing water usage, and must including looking at the value chain and equating harvest loss, post-harvest loss, and food wastage as water loss or wastage.


Indian Restaurants to Check Out in Sydney

Bijolias pic

Image: bijolias.com.au

Tim Hornibrook is a longtime professional in the financial services sector. In his most recent role, he managed more than $1.2 billion in agricultural funds at a firm in Sydney, Australia. Outside of his professional career and interests, Tim Hornibrook is an avid food and travel enthusiast.

Indian food is one of the most popular ethnic cuisines in Australia. Once hard to come by in Sydney, it is now quite easy to find this type of food. With all the choices, it is sometimes difficult to decide what to try, but a few spots are definitely worth a visit.

Bijolias (Seaforth)

Featured in The Daily Telegraph as one of Sydney’s hottest Indian restaurants, Bijolias puts effort into transforming the perception of Indian cuisine from its traditional roots. Integrating European fine dining influences, it offers a robust menu with both traditional and modern dishes. With love and attention given to plate composition and ingredients, this is definitely a place that subscribes to the theory that you eat with your eyes first.

Maya Da Dhaba (Surry Hills)

Maya Da Dhaba has been a local favorite in Sydney for years. Traditional favorites and more innovative dishes are on the menu, so there is literally something for everyone. The restaurant also boasts an impressive list of vegetarian offerings and offers family-style dining.

Abhi’s Indian Restaurant (Strathfield)

With signature dishes like Goa Fish Curry, Abhi’s has cemented itself as a cornerstone of Indian cuisine in Sydney. The restaurant has rightly earned that reputation, boasting dishes with complex flavors for even the most discerning palettes. Drawing inspiration from the Goa and Chennai regions, Abhi’s is a must-dine option for Indian cuisine lovers.

Malaysia’s Nyonya Cuisine

Malaysia's Nyonya Cuisine pic

Malaysia’s Nyonya Cuisine
Image: rasamalaysia.com

Business executive Tim Hornibrook resides in Sydney, Australia and holds over 14 years of experience in financial services. Tim Hornibrook is an avid traveler and has set foot on all continents except Antarctica. During his travels, Mr. Hornibrook has sampled many cuisines and lists Malaysian cuisine as one of his favorites.

Malaysian cuisine can perhaps be best described as eclectic. It has the combined characteristics of Indian, Chinese, Portuguese, and native Malay cuisines. A fusion of culinary traditions that has developed through the years is the Nyonya cuisine.

Nyonya cuisine blends together many attributes of native Malay and Chinese cooking and has been proven to be popular among Malaysians. One example of a Nyonya dish is Enche Kabin, a popular bar food. It is made up of bite-sized chicken pieces which are marinated in different spices including oyster sauce, scallions, and five-spice powder before being dipped in egg and flour mix and deep-fried.

To learn about more Nyonya cuisine recipes, visit www.MalaysianFood.net/NyonyaFood.html.

Common Spices In Authentic Thai, Indian, And Malaysian Dishes

Cardamom pic

Image: culinaryarts.about.com

Cooks use specific spices in Thai, Indian, and Malaysian foods, all of which are favorites with Tim Hornibrook. These spices include ginger, cardamom, and tamarind paste, which are native to these countries. Tom Hornibrook has visited many of the countries of the Asian continent.

Authentic Thai chefs use both old and young ginger in their food preparation. Old ginger is typically sliced julienne-style and added to garlic and stir-fried meals. Young ginger is lighter in color with a green stem, and is commonly eaten alongside other foods, such as the tender pink ginger that is served with sushi. It may also be pickled, usually with cucumbers and eggplant.

Indian chefs use cardamom, which can be either green or black, in a variety of ways. Green cardamom has a light, sweet taste, and can be served in desserts, lassis, or spice mixes. Black cardamom tastes the opposite, with a strong, smoky flavor which can be overpowering if the entire pod is used instead of just the seed.

Tamarind paste is a common ingredient in Malaysian foods. It comes from tamarind tree fruit, which is found in east Africa. The brown, sticky pulp from the brittle shell tastes both sweet and sour. The fruit is stirred into warm water to create a sour liquid for curries, soups, and stir-fry dishes.

Water Scarcity May Cause Inflated Prices of Agricultural Products

A former fund manager with a large-scale investment firm in Sydney, Australia, Tim Hornibrook has years of experience researching the Australian agricultural industry and monitoring the effects of agriculture on the global market. As both population and urbanization rates begin to rise, Tim Hornibrook surmises that the price of agricultural goods will rise with them, due in large part to a scarcity of fresh water.

Although more than 70 percent of Earth’s surface is covered by water, only 2.5 percent of it is drinkable, and of that small amount, only around 1 percent is easy for humans to access. Each year, the demand for this 1 percent of available water rises, and its usage continues to deplete the world’s existing resources.

Currently, the countries that experience the most water scarcity lag behind in economic development due to a lack of resources necessary to grow a sustainable agricultural industry. As water is a costly item to import, countries experiencing water scarcity begin to pay a higher price to bring it within their borders, which translates into high production costs and higher market prices.

Best Thai Dishes

Currently based in Sydney, Australia, Tim Hornibrook has extensive experience in the fields of financial services and agriculture. When he’s not working, Tim Hornibrook enjoys indulging in various cuisines, including Thai food.

Sydney is home to the world’s second official Thai Town, denoted by the government in 2013 via the installation of street signs at the corners of Pitt and Campbell, George and Campbell, and Pitt and Goulburn Streets. Almost one quarter of Sydney restaurants listed in the Australian Restaurant Directory are classified as Thai eateries. Additionally, many other restaurants include classic Thai or Thai-inspired fusion dishes on their menus. Several classic Thai dishes are described below.

1. Phat Thai: This thin rice noodle stir fry was invented in the 1930s and includes eggs, tofu, and shrimp and is seasoned with fish sauce, dried chili, and tamarind.

2. Tom Yam: This is a clear herb-infused broth, and the shrimp version, called tom yam goong, is one of the most recognizable and most loved forms of the soup.

3. Laap: A more rustic dish, laap is a minced meat dish seasoned with rice powder, herbs, lime juice, and fish sauce and best eaten with sticky rice.