This course will provide technical knowledge on the interlinked and intensifying problems of climate change, ecosystem services degradation, and the need to double food production to sustain a growing global population. It describes the dominant influence of food production on ecosystems and the associated risk of ecosystems reaching tipping points beyond which they lose the ability to provide people with food and other vital services. It then offers two approaches to help conserve ecosystem services in a changing climate - a tool for integrating climate change and ecosystem service risks into decision making and a framework for reconciling food production and conservation goals. The course focus on how to meet food security and conservation goals for us to move from managing ecosystems for food at the expense of other ecosystem services to managing ecosystems for food plus other nature-based services.