Water

• Agriculture (including irrigation, livestock and aquaculture) is by far the largest water consumer, accounting for 69per cent of annual water withdrawals globally. Industry (including power generation) accounts for 19per cent and households for 12per cent.
• Water use has been increasing worldwide by about 1per cent per year since the 1980s.
• Water is free from nature, but the infrastructure needed to deliver it is expensive.
• Excessive use of water contributes to the global water stress.
• More than 1 billion people still do not have access to fresh water.
• Humankind is polluting water in rivers and lakes faster than nature can recycle and purify
• Less than 3 per cent of the world's water is fresh (drinkable), of which 2.5 per cent is frozen in the Antarctica, Arctic and glaciers. 
• Humanity must rely on the remaining 0.5 per cent of fresh water for all of man's ecosystem's and freshwater needs.

Energy

• If people worldwide switched to energy efficient lightbulbs, the world would save US $120 billion annually
  
• The share of renewable energy in final energy consumption has reached 17.5per cent in 2015.
• Households consume 29 per cent of global energy and consequently contribute to 21 per cent of resultant CO2 emissions.
• In 2002 the motor vehicle stock in OECD countries was 550 million vehicles (75 per cent of which were personal cars). A 32 per cent increase in vehicle ownership is expected by 2020. At the same time, motor vehicle kilometers are projected to increase by 40 per cent and global air travel is projected to triple in the same period.
• 2020. Commercial and residential energy use is the second most rapidly growing area of global energy use after transport.

Source: United Nations

Food

• The food sector accounts for around 30 per cent of the world's total energy consumption and accounts for around 22 per cent of total Greenhouse Gas emissions
  
• Land degradation, declining soil fertility, unsustainable water use, overfishing and marine environment degradation are all lessening the ability of the natural resource base to supply food.
• Each year, an estimated 1/3 of all food produced - equivalent to 1.3 billion tons worth around $1 trillion - ends up rotting in the bins of consumers and retailers, or spoiling due to poor transportation and harvesting practices