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Food system organizations must strengthen their operations to safeguard against potential threats
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Food systems face growing threats as extreme weather events become more common and more extreme due to climate change. A new study from the Johns Hopkins Bloomberg School of Public Health, published in the Journal of the Academy of Nutrition and Dietetics, highlights characteristics of organizations involved in the food system that may lead them to be more prepared to respond to such disasters, and opportunities for local, state, and federal organizations to improve resilience across the urban food system.