Deliverable 4 – Food Resiliency Management Plan Deliverable 4 – Food Resiliency Management Plan

Assignment Content

1. Competency
   Analyze the importance of water and soil in the production and distribution of food.

   Student Success Criteria
   View the grading rubric for this deliverable by selecting the This item is graded with a rubric link, which is located in the Details & Information pane.

   Scenario
   You have been hired as an environmental scientist for a local firm. For your first project, you are asked to construct a food resiliency plan for your firm. Given our changing global climate, growing population, overuse and scarcity of resource, such a management plan for the production and distribution of food is crucial. The goal of this proposed plan is to reduce waste and CO2 emissions contributed by your firm.

   Instructions
   Construct a detailed management plan for food resiliency. Your plan should consist of three separate paragraphs, (5-7 sentences in length) and should contain the following elements:

   Your first paragraph should specify where and how your company will source its food given a goal year (e.g., 2030).

   • This paragraph should consider measures to promote a fluid and organized plan for food resiliency that is realistic and achievable by the end goal (e.g., aquaponics/vertical farms sourced from local community centers to give residents access to fresh, organically grown produce).
   • Your second paragraph should specify steps or measures that will be taken to move the firm towards this food resiliency plan.
   • This paragraph should highlight the phasing out of foods sourced from farms that use pesticides/chemicals.
   • Your third paragraph should discuss the potential reduction in food miles and CO2 emissions that would be achieved by the end date.
   • This paragraph should highlight the end goal of reducing food miles and reducing CO2 emissions through sourcing food from local sources.
   • Resources
      This resource discusses recycling, reusing, and the combining of resources to reduce food miles and reliance upon fossil fuels in sourcing and transporting food.

      This resource details the steps to food resilience at the individual and community levels, including data and case studies from different regions of the world.

     Adolph, Barbara. Building Resilient Food Systems. (2019). International Institute for Environment and Development. Retrieved from: 

     Building Food Resilience. (August 24, 2017). U.S. Climate Resilience Toolkit. Retrieved from: