Community Food Emergency & Resilience Template
This template will assist communities in planning for emergency events by 1) providing a framework for discussion and planning, 2) identifying duties of responsible individuals, 3) planning for getting help from potential supporting entities, 3) inventorying current food conditions around transit, storage, wild harvest potentials according to specific times of year, 4) providing a framework to design a community emergency food preparedness response plan and strategy. We have attached a working version of the Alaska Food Policy Council’s Emergency Preparedness Template in MS Word format for you to download for immediate use.
We look forward to hearing from you to help you implement your plan and to help improve this template for all of Alaska’s communities.
Alaska Food Policy Council: Community Food Emergency and Resilience Template
Version: February 28, 2014
Community of: __________ , Alaska
Name of Plan Coordinator: __________________________________
Supporting Communities: (Nearby Communities that may support in an emergency - Appendix A )
Supporting Agencies: (Check all that apply; individual contact names, information, and specific resources available need to be confirmed by Plan Coordinator)
___ Department of Military and Veterans Affairs/State Emergency Operations Center
___ Department of Health and Social Services
___ Alaska Department of Fish and Game
___ Alaska Voluntary Organizations Active in Disaster
___ Alaska Food Policy Council
___ Federal Emergency Management Agency
___ American Red Cross
___ Other (_____________)
___ Other (_____________)
The purpose of this plan is to outline procedures and resources available to _______________ (community name) in the event of a food emergency. A food emergency can occur for many reasons to include natural disaster and interruption of transportation networks, weather emergency, or failure of local production. The main intent is to identify transportation requirements, storage capability, food reserves, and the procedures to release, obtain and provide food for community residents. In order to build community resilience, this plan includes local production, gathering, hunting and fishing. The plan will also better prepare for normal seasonal fluctuation common in Alaska. As a secondary benefit, this plan will potentially bolster local economies by promoting 1) continuity of operations for local businesses during and post-emergency events, 2) food-related entrepreneurship and employment opportunities.
Note: a primary supplement to this tool listed as Appendix G is the Alaska Community Emergency Food Cache System (ACEFCS). This is the program by which a community can manage community-based food stocks of pre-determined quality, quantity and deployment readiness.
Methodology: For the purpose of determining a “days of food” in a community, a day of food is the total number of people to be fed multiplied by the standard individual consumption rate of one pound of food per day (approximately 1600 calories).
II. Current Community Infrastructure and Emergency Food Response Capacity (community resources primarily listed in this section- quantification provided in Section 4)
a. Transportation Network (How does food reach the community? )
2. Where from/routes, timing
3. Note reliability track record (seasonal, weather delays
b. Local Food Vendors (LFV) (List stores, schools, distributors and other institutions that provide food to the community. Current number of days of supply kept and potential capacity to be recorded in Section 4.)
c. Local Emergency Food Storage Sites (Currently designated Emergency food storage sites such as LFV storage and others such as schools, National Guard Armories, local municipal buildings, etc.)
d. Traditional Storage sites (Local Traditional Cache, both above-ground and permafrost.)
e. Emergency Mass Care and Feeding Facilities (If required, where will emergency food reserves be issued? What transportation resources are available to deliver food to those unable to reach a feeding facility?)
f. Security for Emergency Stocks (Who secures the emergency food reserves, and how is emergency food secured?)
III. Local Harvesting Resources
(What are the means and quantities of local production and harvest? This section is meant to list what local foods are harvestable and seasonally available/abundant. How much of what is harvestable during which time of year? In case of an officially declared emergency, 1. what is the system for community access (vs individual) to the resources? 2. Pre-established agreements for use of vehicles, equipment, fuel, time of harvesters/processors?)
a. Individual and Family Garden
(what % of households have?)
b. Community Gardens/Community Greenhouses
c. Local Farms, Greenhouses and Products
d. Local Hunting, Fishing and Gathering Resource
IV. Current Stored Food Resources (Inventory, quantification)
Note: “Current” means “at time of inventory” therefore include date inventory taken. If there is any practice of intentionally maintaining Minimum Stock levels then mention here and include in Appendix B (Action Plan) and Appendix G (ACEFCS).
a. Individuals and Families (Estimated number of days of storage of average household)
b. Local Municipal Resources (Current number of days emergency food storage. Include local storage management and local security.)
c. Local Food Producers (Current number of days storage of locally produced food- includes food destined for export ie frozen fish)
d. Local Food Vendors (Current number of days food storage and current additional shelf or storage availability of stores, schools, distributor, restaurants and other institutions that provide food to the community..)
e. Traditional Storage sites (Local Traditional Cache, both above-ground and permafrost.)
f. Emergency Fishing, Hunting and Gathering options (see Local Harvesting Section 3, above)
V. Emergency Procedures
a. Local Authority to Release Emergency Stocks
b. Procedures to Initiate an Emergency Hunt
c. Procedures to Open Mass Care/Feeding Facility
d. Procedures to deliver food to those unable to reach a feeding facility
e. Implementation exercises/practice schedule
VI. Recovery Procedures (see Appendix E)
a. Methods to replenish emergency food stocks following the food emergency
b. Financial recovery procedures
Appendix A: Local communities that can assist
b. Contact Person
c. Contact Information (Phone, HAM radio, Air comm, VHF, CB, etc.)
d. Distance From and means of transport
e. Resources Available
* Please see word document for table.
Appendix B Action Plan to Increase Community Resilience
GOAL: Build a ____ Day Emergency Food Reserve.
Issues and Projects: Appendix B is designed to discuss and implement a framework to build and maintain food reserves that increase community resilience ability to feed themselves. It should be specific goals, guidance and projects that will help the community. As working projects or actions are completed, they would move to local resources/facilities and new resiliency projects would take their place in this section.
This framework should include what steps the local community has taken and what steps the community will initiate to improve food security. In order to avoid a cumbersome plan, it should only outline the projects, and leave appropriate details to other documents (ie ACEFCS- Appendix G). It should have a review process that includes the primary stakeholders.
a. Individuals and Families (This section should list outreach and education of local individuals and families and provide guidance to the community on personal resilience. What aid or guidance do the people of the community need to help build their own resilience? Do individuals and families have a pantry or have the means to maintain a pantry? Are they likely to use a mass feeding facility, will they only pick up needed food, or do they need food delivered to their homes?)
b. Local Municipal Managers (Include local storage management and local security. What aid will be required from the State of Alaska and FEMA to help build and maintain emergency stockpiles? Increased local storage, suitable food for the community, funding for projects, etc.)
c. Local Food Producers (Many Alaskan communities have local food producers, and animals and crops are available in these areas. What do local producers need? Gardens and space, greenhouses, compost facilities, additional power, tools, equipment, etc.)
d. Local Food Vendors (What do LFV need? Storage space for increased inventory, funds to manage increased inventory, etc.)
e. Local Fisherman (What do local fishermen need? What food preparation and storage requirements need to be addressed, catch requirements and management, by catch use and distribution issues, bounty/insufficient catch management, etc.)
f. Local Hunters (What do local hunters need? Is there a means to utilize accidental kills? Is there a means to access private, State and Federal land for local need?)
g. Local Gatherers (What access do local gatherers need? Are there local education programs and native knowledge designed to educate the community in the use of local gathered resources? Is there sufficient access to private, State and Federal Lands to gather native foods?)
h. Implement a local Alaska Community Emergency Food Cache System (ACEFCS) - see Appendix G supplement.
Emergency Reserve Stockpile Inventory Spreadsheet (Local Food Vendors will likely have their own version, so intent here is for municipal stocks. A Microsoft Excel spreadsheet may help maintain an emergency inventory. It could be used at the individual and facility level.)
Guidelines for Individual/Family Pantry. (references for building a pantry and maintaining emergency food stocks.)
Resources listed under “publications” at http://www.uaf.edu/ces/districts/juneau/food-security-emergency-p/
1) Request Forms for Emergency Stocks (Federal, State). These would be forms the municipality would use to request emergency food stockpiles.
2) Food Vendor Reimbursement forms (to be completed and on file so reimbursements are accurate and timely)
Definitions Section (this section under construction)
Local Food Vendors (LFV) include institutional food service providers, distributors, non-profits, agencies, schools, stores, restaurants, etc. who provide food in a community.
Emergency Food Cache (EFC) is an agreed upon quantity (calculated to # of meals), quality (specific items which constitute healthy and balanced nutritional value), and types (ie specific preparation requirement parameters, consider the difference between canned beans vs. dry beans) of foods kept at all times in a secure storage facilities (warehouse, store room, etc.)
Employee Readiness Protocol (ERP) system by which LFV/EFC employees (Emergency Food Responders-EFR) will respond to an emergency need with the appropriate performance.
Alaskan Community Emergency Food Cache System
This plan is designed to assist any Alaskan community. For smaller and more remote communities, we hope it can be as compact and user friendly as possible. Large community such as Fairbanks, Anchorage, Juneau and others will result in necessarily large and complex plans. This is only a template, and additions and subtractions are expected. Some sections are likely to refer to an existing plan or procedure. It is important to make the individuals and families within a community as resilient as possible, and ensure that the members of the community have food stores within their homes, as well as know that the community has prepared for an emergency. The State of Alaska can learn a great deal from the Alaska Native peoples and small villages about preparation for food emergencies, and this traditional knowledge should be used to better prepare larger communities and all Alaskan residents.
For more information, to help with this project or for help implementing the Template in your community, please contact AFPC Emergency Preparedness Working Group Co-Chairs: Darren Snyder and David Fazzino
UAF Cooperative Extension Service Agent
and Assistant Professor
450 Whittier Street, Suite 128
P.O. Box 21266
Juneau, AK 99802
Phone: 907-523-3280 x2
David Fazzino, PhD, JD
Assistant Professor of Anthropology
University of Alaska Fairbanks
Phone - 907-474-6188
Website - https://sites.google.com/a/alaska.edu/david-v-fazzino/home