SFBS 466 — Food System Resilience: 3 Credits (3 Lec)
(Sp) This course uses an examination of case studies to build a theoretical foundation of resilience thinking, including adaptive capacity, management, complexity, thresholds, regime shifts, transformation, and vulnerability. Application of resilience thinking to production and consumption include an examination of adaptive management and global environmental change as well as food security and dietary transitions. The socio-ecological determinants of resilience will be identified to design adaptable food systems that support environmental and human health in the context of global change
Prerequisites: SFBS 146, SFBS 296, SFBS 298, NUTR 221CS