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Does Adaptive Management of Natural Resources Enhance Resilience to Climate Change?

Emerging insights from adaptive and community-based resource management suggest that building resilience into both human and ecological systems is an effective way to cope with environmental change characterized by future surprises or unknowable risks. In this paper, originally published in Ecology and Society, authors Emma Tompkins argue that these emerging insights have implications for policies and strategies for responding to climate change. The authors review perspectives on collective action for natural resource management to inform understanding of climate response capacity. They demonstrate the importance of social learning, specifically in relation to the acceptance of strategies that build social and ecological resilience. Societies and communities dependent on natural resources need to enhance their capacity to adapt to the impacts of future climate change, particularly when such impacts could lie outside their experienced coping range. This argument is illustrated by an example of present-day collective action for community-based coastal management in Trinidad and Tobago.

Social Innovation in Venice California

Venice, California has long been a center of innovation within Los Angeles.  Its boardwalk is a spectacle of creativity and entrepreneurship in an open community setting, where the LA megalopolis meets the beach and the Pacific Ocean.  This combination attracts millions of visitors a year in a very small area.

As a result, Venice -- in addition to its opportunities, also struggles with significant and growing challenges with homelessness, drugs, and crowd control, amongst the other problems that all communities face in an economic downturn within a time of energy descent. 

The result?  Both the opportunities and the problems now require creative energy from the Venice community itself to shape what Venice wants to be in the early 21st century. 

Please place your comments on how Venice community members might think about shaping their community to enhance it during the challenging years ahead. 

 

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Green-thumb entrepreneurs turn a grocery list of items they can grow, hunt or collect themselves into extra cash.

Locking up his station wagon, the one with the scratched paint and unpaid bills covering the floor mats, Cam Slocum crossed the parking lot and stepped into the kitchen of the swanky French restaurant Mélissein Santa Monica.

A cook set down his knife and walked over to greet the stranger. Slocum held out a Ziploc bag filled with lettuce.

"Hi," said Slocum, 50, his deep voice straining to be heard. "I grow Italian mache in my backyard. It's really good, only $8 a pound. Would you like to buy some?"

A few feet away, chef de cuisine Ken Takayama glanced curiously at the lanky stranger in jeans and a worn plaid shirt. He's heard this sort of pitch before.

"Every day, every week, it's something new," Takayama said. "You name it, they have it."

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