Welcome to Public Health On Call, a podcast from the Johns Hopkins Bloomberg School of Public Health,

where we bring evidence, experience, and perspective to make sense of today's leading health challenges.

If you have questions or ideas for us, please send an email to public health question at jh.h.

That's public health question at jh.g.u.

For future podcast episodes.

This is Lindsay Smith Rogers.

Today, how we can make sure food is available even during a crisis.

Elsie Moore, a PhD candidate in public health at Johns Hopkins and a researcher at the Center for a Livable Future, is an expert in food system resilience.

She joins Dr. Josh Sharfstein to explain this concept and how we can achieve it.

A link to the Center for Livable Future's planning guide to improve food system resilience is in our show notes.

Let's listen.

Elsie Moore, thank you so much for joining me in public health on call to talk about

this concept called food system resiliency.

And maybe I'll just start by saying, first of all, what's a food system?

Yeah, thanks so much for having me today.

So a food system is really all of the processes that go into producing, transporting, consuming food, and all of the workers that are a part of it and the many different kind of elements that go from farm to table of an individual food item.

So in other words, things just don't show up in the supermarket.

Exactly, yes. So what other words, things just don't show up in the supermarket. Exactly. Yes.

So what's resiliency in the food system? So resiliency is a concept that's been used in a lot of different fields. It's been in ecology when thinking about how trees and natural systems are

resilient to things.

It's been used in medical fields, thinking about individual resiliency and community resiliency.

But it's how systems are able to continue to adapt and move forward in the case of various and unforeseen disasters.

...