Stockholm Resilience Centre offers interdisciplinary courses on first (Undergraduate), second (Master's) and third (PhD) levels of University education. Want to know more about our courses? Click here!
Our engagement in science-policy-practice activities has increased steadily over the years and range from high-level UN dialogues to local resilience assessments. Want to know more about our policy work? Click here!
Wernerson considers the Master’s an integral requirement for her professional career: promoting sounds food policies and social initiatives to achieve culturally-anchored food systems based on health and sustainability. Through her work and extra-curricular experience, Wenerson has recognised the persisting social inequalities in Global North societies when it comes to resources for production and consumption of healthy food. Wernerson chose the SERSD-program due to its multidisciplinary research approach. Food as a study field arguably involves multiple fields simultaneously (if not all!).
Wernerson has an interdisciplinary degree from Uppsala University including studies in political science, economics, public law, and statistics. She did an exchange semester at McGill University in Montréal, Canada, where she studied anthropology and multinational governance. As a part of her education, Wernerson did an internship at the Swedish Embassy in Ottawa, Canada, where she worked with cultural programming.
Before coming to the SRC, Wernerson worked for the U.S. Department of Agriculture’s Foreign Agricultural Service in Canada. In her role as the Agricultural Marketing Specialist, Wernerson worked closely with small and medium sized businesses and performed policy reporting on various food related topics. During her time in Canada, Wernerson was part of the steering committee of a volunteer-driven non-for-profit initiative promoting healthy eating in food insecure neighborhoods in Ottawa. All in all, these experiences have allowed Wernerson to carve out her specific interest in how local food cultures can be supported in the global food system, and how social and cultural capital can be used to encourage sustainable diets that contributes to healthy and happy lifestyles.