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New publication: Adapting a social-ecological resilience framework for food systems

June 30, 2015

Two of our FSTI affiliates - Jennifer Hodbod and Hallie Eakin - have published a new paper in the Journal of Environmental Studies and Sciences. 'Adapting a social-ecological resilience framework for food systems'  addresses the purpose of applying social-ecological resilience thinking to food systems before going on to distinguish between the resilience of food systems and broader conceptualizations of resilience in social-ecological systems. The paper then focuses on functional and response diversity as two key attributes of resilient, multifunctional food systems, using the drought in California to unpack the potential differences between managing for a single function—economic profit—and multiple functions. Their analysis emphasizes how the evolution of the Californian food system has reduced functional and response diversity and created vulnerabilities, and how managing for the resilience of food systems will require a shift in priorities from profit maximization to the management for all functions that create full food security at multiple scales.

For further details please contact jennifer.hodbod@asu.edu

Hodbod, J., & Eakin, H. (2015). Adapting a social-ecological resilience framework for food systems. Journal of Environmental Studies and Sciences, 1-11. DOI:10.1007/s13412-015-0280-6

ASU offers new Certificate in Food System Sustainability

April 6, 2015

food-system-sustainabilityFood systems are particularly important for human societies to sustain, as well as particularly vulnerable to multiple threats related to the interconnected sustainability challenges we face.

Reflecting the breadth of food system issues researched and taught at ASU, the School of Sustainability now offers a 15-credit interdisciplinary Certificate in Food System Sustainability - a comprehensive, sustainability-oriented introduction to food systems for undergraduate students.

The certificate, which complements a variety of majors from agribusiness to English, draws from food-related courses in the social sciences, humanities, life sciences and applied sciences. Each discipline approaches food sustainability from a different angle, giving students a holistic understanding of food-related challenges and solutions.

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Wrigley Lecture Series welcomes renowned thinker and food activist

View Source | October 31, 2014

vandana-shiva-wrigley-lectureContinuing its tradition of bringing internationally known thinkers and problem-solvers to engage with the community, the Wrigley Lecture Series welcomed physicist, food activist and author Vandana Shiva on Oct. 30.  Shiva - who works to protect the diversity and integrity of native organisms, especially seeds, by promoting practices like organic farming - delivered a lecture titled “Future of Food: Dictatorship or Democracy.”

“Her prescient insights, including the importance of organic farming in feeding the world, are similar to the findings of the International Assessment of Agricultural Science and Technology for Development," said Joni Adamson, a sustainability scholar and professor of English and Environmental Humanities. "They provide many good reasons to invite her to talk about the future of food.”

The lecture was presented by the Julie Ann Wrigley Global Institute of Sustainability and Institute for Humanities Research, with support from the School of Historical, Philosophical and Religious Studies.

Watch the video »