Resilient food (sometimes called alternative food,  alternate food or emergency food) and resilient food solutions are those foods, food production methods or interventions that would allow for significant food availability in the face of a global catastrophic food shock (GCFS). These solutions should be well-suited for contributing to an adequate food supply for the greatest number of people even in the worst scenarios, for example, by being scalable and amenable to rapid production ramp-up.^[1] 

Resilient foods could be produced even if a global catastrophe such as a nuclear war, supervolcano eruption, or asteroid impact significantly reduces the amount of sunlight reaching the Earth's surface by releasing large quantities of sulfate aerosols, smoke or ash into the atmosphere.^[1]  Examples of resilient foods for these abrupt sunlight reduction scenarios (ASRS) include seaweed and single-cell protein grown from natural gas.^[2] Other possible examples of ASRS-resilient food solutions include the relocation of cool tolerant crops to more adequate climates, the rapid deployment of greenhouses,^[3] and the use of systems or policies for a rapid emergency phaseout of systems with a net consumption of food, such as first-generation biofuels or most animal agriculture. 

Research and development of resilient foods for GCFS scenarios can reduce global catastrophic risk, increase global food security, and reduce the risk of civilizational collapse from nuclear war. One organisation that focuses mostly on resilient foods is the nonprofit ALLFED.