- Social-ecological systems
- Resilience thinking
- Global sustainability
- Food systems
- Gastronomic landscapes
- Water resources management
- Moisture recycling
Line Gordon's research integrates insights from resilience thinking, land use change, food systems, hydrology, and social-ecological systems. She is the director of the Stockholm Resilience Centre
Gordon is an internationally recognised scientist in sustainability of water, food, and the biosphere. She conducts innovative research that combines work with small scale farmers in Africa, global models of land-use and rainfall interactions, and culinary innovators.
She has previously served as deputy director, deputy science director and research theme leader at the Stockholm Resilience Centre.
As a researcher, Gordon is particularly interested in how intentional and unintentional actions in one place can influence systemic change elsewhere. In research she integrates insights from resilience thinking, land use change, food systems, hydrology, and social-ecological systems.
Her work also includes extensive experience in leading international research projects. One example is her research on Moisture recycling, analysing how land use change influence rainfall patterns and hydrology elsewhere.
She has also led, and still contributes to several research projects in the Sahel region including research on ecosystem services, livelihoods and social-ecological resilience assessments. This research has been funded by grants from SIDA, the Swedish Research Council, CGIAR and the French National Research Agency (ANR).
She currently co-leads the food theme in the Wallenberg Foundation funded Stanford collaboration programmes on ‘Natural capital, resilience and biosphere stewardship’ and ‘Fundamental research in biosphere-based sustainability science’.
She is on the board of directors of the EAT Foundation, a science-based global platform for food system transformation. One of her key interests in terms of food system change is related to aspirational change, especially in the Nordic region. She was also one of the authors of the EAT-Lancet Commission, and on its Executive Editorial Team.
Gordon has published more than 50 research articles, including articles in PNAS and Trends in Ecology and the Environment. She also co-authored the book Water Resilience for Human Prosperity (2014) and has contributed to several other book chapters.
Gordon has a PhD in Natural Resources Management from Department of Systems Ecology at Stockholm University, and carried out post-doctoral research at the International Water Management Institute in Sri Lanka.
She is a popular speaker at Swedish and international events, especially around food system change, water resources management and more general aspects of sustainable development.
News articles with Gordon, Line
Research news | 2021-10-16
Centre receives substantial research funding on sustainable food production
IKEA Foundation grants 30 million SEK for continued research on more sustainable and just food systems. Gullspång Invest and its subsidiary Gullspång Re:food contribute additional 5 million SEK
Research news | 2021-08-18
Want peace and security? Start by fixing the global food system
Ahead of the 2021 UN Food Systems Summit researchers push for solutions that contribute to sustainable and just food system transformations
Research news | 2021-03-22
We are taking astounding risks, warn researchers
New report summarises recent research on the scale of human activity. Inequality and environmental challenges are deeply linked, this must be a transformative decade
Research news | 2021-02-11
Line Gordon appointed professor in sustainable food systems
Centre director selected for newly established professorship in sustainability science with focus on sustainable food systems, funded by the Curt Bergfors Foundation
Videos with Gordon, Line
How our food choices drive environmental change
Centre director Line Gordon on what it will take to produce, consume and manage food more sustainably
Food security, shocks and transformations - is there a silver lining?
Food has amplified the devastating effects caused by COVID-19 and exposed vulnerabilities across our food system