1.2 Food and water
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| Systems | Stuff |
|---|---|
| Backup food supply | |
|
Create household and
Rotate stock, perhaps in collaboration with a store or food shelf.
Use critter and humidity safe containers.
Consider sourcing and storing food that can be prepared and distributed at community scale, especially in the 1-2 days during / after disaster. | Backup foods to store:
Ready-to-eat canned meats, fruits, vegetables and a can opener
Protein/fruit bars
Dry cereal/granola
Peanut butter
Dried fruit
Canned juices
Non-perishable pasteurized milk
High-energy foods
Food for infants
Comfort/stress foods
|
| Community food infrastructure | |
|
Identify |
Walk in cooler or freezer space
Root cellar
Storage or warehouse space for non-perishables and related supplies
Kitchen/cooking supplies (large pots, spoons, ladles, knives, cutting boards, etc)
Group meal kit (plates, silverware, napkins, hand sanitizer or hand washing station)
|
| Water supply and storage | |
| If your municipality’s central water system is down, plan for how to source large volumes of water via wells or water trucks, and distribute via water stations in the community.
Identify local clean and potable water sources
Store 2-5 days of water
Rotate water stock every 6-12 months and store out of the heat and extreme cold.
Back-up method to fill up water jugs.
Test your water; test kits are available thru VT Department of Health.
| Water storage vessels
IBC totes (275 gallons)
5 gallon buckets
1 gallon jugs
Spigots and pumps (gas powered, AC powered, DC powered, hand powered)
Water filtration system (bleach, iodine, etc)
|
| Community meals | |
| Provide meals for communities during disaster and recovery. Feeding people is key to sustaining response and relief efforts.
If there are existing providers of community meals, ask them to cook large meals for
distribution
Conduct outreach to ask for meals from nearby restaurants, organizations and community
meals in neighboring towns.
Establish a system to distribute food at volunteer coordination and supply pickup sites
Set a daily and weekly schedule for meals, and get volunteers to sign-up for making or
distributing meals
Source food to fill in distribution dates and times
Ensure |
Kitchen and meal distribution
Walk-in cooler/refrigeration system
Chest freezer
Oven range, oven mitts
Food processor/blender
Access to of potable water
First aid kit
8 - 10 qt stock pots
10-12 inch frying pans
Graters
Salad spinners
Colander/sieves
Cutting boards
Sharp knives of multiple dimensions
Tea kettle, drip coffee maker
Peelers, knives, spatulas, tongs, slotted spoons, thermometer, can openers, whisks,
funnels
Measuring cups and spoons, muffin tins, rolling pins, casserole dishes, roasting pans
Serving platters, bowls, plates and utensils
Mixing bowls
Baking sheets, loaf pans
Large food-grade containers for storing and transporting
Containers to bring meals home
hand and dish soap
Bleach
garbage bags
pot scrubbers
rubber gloves
dish cloths
towels
Plates & Bowls
Utensils (forks, knives)
Cups
|