We are resilient!

Image result for wwu images
Western Washington University

This has been a very challenging week, for sure, as institutions around the world, including in our own country, have implemented coronavirus-containment measures–and that includes cancelling a lot of events. As for my own institution, Western Washington University, I’m pleased that it is doing the sensible thing with isolation procedures for the entire community of students, faculty, staff

Certainly, the situation is changing daily, and in a month, much less two, things will be very different. What’s been happening recently just highlights this world of uncertainty and risk in which we live. There are ways to reduce risk, though, and build adaptive capacity and resilience. This is especially important around food, and I’ve included a link to an article on a “catastrophe” (subduction zone earthquake? Flooding? Coronavirus?) happening in our own corner of the world—the Pacific Northwest, and what we could due to plan for it: Our Pacific Northwest–food in times of disaster (downloadable for WWU).

Article
Does the global food system have an Achilles’ heel? How regional food systems may support resilience in regional disasters

Journal of Environmental Studies and Sciences

  • Rebekah Paci-GreenWestern Washington University
  • Gigi M. BerardiWestern Washington University

Read it, if you like, that’s all part of being informed (yes, that “I” in WISE). But, if academic stories is not your thing, try this for a light-hearted response to coronavirus: Quarantined Italians sing to coronavirus

I know that information overload is a problem (a very FoodWISE theme), and that’s what we’re living with right now. But, I do think that information is very powerful, and it’s useful, too! I am quite interested, for example, in these articles.

Source: BBC

Onward!

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