1.2 Food and water
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| Systems | Stuff |
|---|---|
| Backup food supply | |
Create household and community backup stores of food. 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 community-scale equipment and infrastructure for food security. | 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 |