Course Sheet:

Name:

Water-Energy- Food(WEF) nexus: Creating Resilience in the Caribbean

Course Type:

Self-paced course

Course Length:

15 chronological hours

Course Modality and Methodology:

The course is self-paced and will be delivered 100% online asynchronously in FAO Campus LMS. It includes two units that can be reviewed at their own pace, so it is their responsibility to construct their own knowledge.

The estimated time required for this course is between 4 to 5 chronological hours. At the end of each lesson, downloadable PDFs are available for students to review.

Start of the course:

The course will be available from September 2024

Audience:

• Ministries of Agriculture (including their Extension Divisions), Environment, Energy and Water Resources in Antigua & Barbuda, Barbados, Jamaica and Saint Kitts & Nevis.
• Staff of relevant statutory industry actors such as utility regulators and planning agencies, including in other (Caribbean) SIDS.
• Other stakeholders, including farmers.

General objective:

Strengthen the capacities of decision makers at various levels to plan beyond sectors when developing new policies, investments, regulations, and incentives.

Contents:

Name of the unit	Contents
Unit 1: Water energy and food insecurity in the Caribbean: issues causes and potential solutions.	The fragility of Caribbean SIDS and why cross-sectoral approaches are important. Climate change, greenhouse gas emissions and how it exacerbates the fragilities of SIDS. Water (in)security (volume and quality) and governance in Caribbean SIDS. Energy (in)security in Caribbean SIDS. Food (in)security and nutrition in Caribbean SIDS (availability, access, utilization, stability).
Unit 2: Integration and implementation of the WEF concept in the Caribbean.	The water-energy-food nexus concept: benefits and trade-offs. WEF nexus solutions. Implementation of the WEF approach: case studies. Monitoring and evaluation of WEF nexus interventions.

Evaluation and passing requirements:

To approve the virtual course, an evaluation must be completed at the end of the course. The final evaluation of the course requires a 60% of achievement. The questionnaire has unlimited attempts, so the participants can answer the final evaluation as many times as necessary.

The evaluation will be measured according to the following percentage scale:

• Approved: 60 to 100 points
• Failed: 0 to 59 points

Hardware requirements:

For the correct completion of the course, the participant must have the following minimum technical specifications:

• Computer or electronic device with an Internet connection.
• The quality and speed of browsing and downloading documents will depend exclusively on the connection bandwidth.
• RAM memory greater than 1GB.
• Free space on hard disk greater than: 500 MB.
• 600 MHz or higher processor.

Software requirements:

• Latest version ofGoogle Chrome, Mozilla Firefox, Safari or Opera web browser, with JavaScript activated.
• Screen resolution of at least 1024x768 pixels (width by height).
• PDF document reader
• Android 7.0 onwards
• Iphone IOS 11 onwards

Additional requirements:

• Office automation skills (Word, PowerPoint, Excel), fluent email and web browsing.
• Availability of at least 5 to 6 hours for reading, activities and evaluations. The course schedule is at the participant's choice. You may enter the classroom at any time you wish. You should only consider entering the classroom at least three times a week for readings and activities.
• The course schedule is at the participant's choice. You may enter the classroom at any time you wish. You should only consider logging in at least three times per week for readings and completion of activities.

Language:

The course will be taught entirely in English.

Course code:

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Certification:

A single certification is obtained for the approval of the course based on the criteria already described.
You will be able to automatically download the certificate issued by FAO-RLC from the course platform.

Please remember to save your certificate. It cannot be downloaded again once the course is finished.

Betters to which it belongs:

• BP1: Innovation for sustainable agriculture production
• BE1: Climate change mitigating and adapted agri-food systems

FAO Regional Initiative with which it articulates:

Regional Initiative 3: Sustainable and Resilient Agriculture

Responsible Officer:

Jacinto Buenfil - Policy Officer Environment and Climate Change, FAOSLC.

Contact:

For additional inquiries, please contact [email protected]