- Global food production systems
- Marine social-ecological systems
- Food trade and value chains
- Systemic risks
- Financial sector
Emmy Wassénius’ research focuses on understanding systemic risks in food production and trade
Wassénius is a joint PhD candidate between Stockholm Resilience Centre, Stockholm University, and the Global Economic Dynamics and Biosphere programme (GEDB) at the Royal Swedish Academy of Sciences.
Her PhD project focuses on identifying and understanding risks and vulnerabilities in the global food production system. Using this global approach allows her to investigate emergent patterns, and potentially emergent risks, that are not visible at the regional or local level. Similarly, looking at the food production system as a single system rather than at its sectoral components (e.g. fisheries, aquaculture and agriculture) allows for investigation into the connectivity between these sectors and its implication on risk and sustainability.
Outside her PhD project, Wassénius is involved in several projects focusing on the sustainable use of marine resources at a global scale. These different projects examine how different marine resource use activities interact with each other and their implication for sustainability.
Wassénius holds a MSc degree in Social-Ecological Resilience for Sustainable Development from Stockholm Resilience Centre and a BSc in Marine Biology from the University of St Andrews (UK). After completing her MSc degree, Wassénius worked for two years as a research assistant in the GEDB programme, before commencing her PhD in Sustainability Science.
News articles with Wassénius, Emmy
Research news | 2020-08-24
China may struggle to meet increasing and changing seafood demand
Increasing gap between current targets and future projections puts China at a crossroads. What options do they have and how will that affect global seafood supply?
Research news | 2019-10-02
Banking on a better seafood industry
Hardly any bank loan to industries within fisheries or aquaculture includes demands for a more sustainable business approach. Doing so could significantly reduce pressure on seafood resources