Collaboration with Stanford University
Our collaborations with Stanford University continued during 2021, with continued development of biosphere-based sustainability science
THE STRATEGIC RESEARCH collaboration and postdoc programme is funded by the Marianne and Marcus
Wallenberg Foundation and links the SRC, the Beijer Institute and the Natural Capital Project at Stanford
University.
Led by Carl Folke and Gretchen Daily at Stanford, this research is pushing the frontiers of sustainability science through theoretical development, advancing assessment tools and expanding analysis and synthesis.
Megan Meacham coordinates the programme and is also a postdoc fellow along with Jean-Baptiste Jouffray.
SRC colleagues Garry Peterson and Henrik Österblom are responsible for the scientific method. Additionally, SRC researchers Erik Andersson, Thomas Elmqvist, Line Gordon, Peter Sörgaard Jörgensen, Jan Kuiper, Therese Lindahl (the Beijer Institute), Moa Ohlsson, Albert Norström, Juan Rocha and Cibele Queiroz play a key role in the work carried out under this partnership.
Highlights of 2021
Among the main highlights of 2021 were the two webinars developed and hosted as part of the Natural
Capital Conversations series:
The Anthropocene Ocean brought a panel of key researchers together, to discuss what the Anthropocene means for our seas and how to steer it in a sustainable and equitable way.
Meanwhile, “When and How Will Nature Provide Urban Solutions?” brought academics and practitioners together to explore city challenges and opportunities for nature-based solutions in city environments.
In 2021, the urban research conducted under the programme also benefited from a new open-source software
with which to assess the different ways in which people experience nature in the cities where they live. City planners and developers can use the software to visualise where best to invest in nature. Read more about the software here
SRC and Stanford Centre for Ocean Solutions are also working closely on the SeaBOS initiative and the Blue Food Assessment.