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Resilience is often considered a precondition for sustainable social-ecological systems. But how can this understanding of resilience be applied to food systems? We operationalized the concept by subdividing it into different resilience dimensions, namely: buffer capacity, self-organization, and capacity for learning and adaptation. Specific indicators were defined for each dimension: (1) agrobiodiversity and livelihood assets for buffer capacity; (2) decentralization and independence, local consumption of production, interest groups, ecological self-regulation, and connectivity for self-organization; and (3) knowledge of threats and opportunities, reflective and shared learning, feedback mechanisms, existence and use of local-traditional knowledge, and a shared food system vision for capacity for learning and adaptation. Next, we applied the resilience indicators to different food systems (agroindustrial, local, and …