1. MANAGEMENT OF FOOD AND NUTRITION RESPONSES IN EMERGENCY

2. MoUS RELEVANT TO FOOD/NUTRITION PROGRAMS UNHCR/WFP: Intervention mandates, needs assessment, registration, logistics, distribution, monitoring & reporting, coordination mechanisms. UNHCR/WHO: cooperation in coordinated contingency planning, development of joint methods for assessing health & nutrition situation, development of guidelines & training materials, development of applied research, & integration of beneficiary health care activities within national (host country) health services.

3. UNICEF /WFP: needs assessment, monitoring, & evaluation of services in nutrition, health care, water, sanitation, child protection, & other social services. UNICEF provides therapeutic foods and nonfood items, emergency shelter, nutrition monitoring, & selective feeding operations. WFP/FAO: monitor food security & early warning possible food crises; assessment of food situations crises with long-term effects on production & supply; & provision of emergency & recovery needs.

4. SPHERE 2004 MINIMUM STANDARDS FOR FOOD AND NUTRITION IN EMERGENCIES Standards available for: 1. Food Security 2.General Nutrition Support & Correction of Malnutrition 3.Food Aid Planning & Management

5. Food Security Standards General Food security: access to adequate & appropriate food & non-food items to ensures survival, prevents erosion of assets and upholds their dignity. Primary Production: Primary production mechanisms are protected & supported. Income & employment: Where IGAs & employment are feasible livelihood strategies, people have access to appropriate IGAs to generate income & contribute to food security without jeopardising resources on which livelihoods are based. Access to markets: Safe access to market goods & services is protected & promoted

6. General Nutrition Support and Correction of Malnutrition All Groups: Nutritional needs of the population are met. At-risk groups:Nutrition & support needs of at-risk grps met Moderate malnutrition: Moderate malnutrition is addressed Severe Malnutrition: Severe malnutrition is addressed. Micronutrient Malnutrition: Deficiencies are addressed.

7. Food Aid Planning and Management Standards  Ration planning: Rations for GFD meet food deficits.  Appropriateness & acceptability: Food basket items are appropriate & acceptable to recipients & can be used efficiently at hh level.  Food quality & safety: Food is of appropriate quality & safe for consumption.  Food Handling: Storage, preparation & consumption are safe & appropriate at all levels.  Supply Chain Management: Food aid resources managed, using transparent & responsive systems.  Targeting & Distribution: F/distribution method is responsive, transparent, equitable & appropriate to local conditions

8. EMERGENCY MANAGEMENT “the organization of capacities & resources to meet threats to the lives and well-being of refugees/IDP and other affected populations Capacities: planning, staffing, structure, systems, procedures, guidelines, information flow, communication, decision-making & support) Resources: availability of the right resources at the right time

9. Distinguishing features of management in emergency The lives and well being of people are at stake; Reaction time is short; Risk factors are high & consequences of mistakes or delays can be disastrous; There is great uncertainty; Contingency planning &other preparedness activities are crucial; Staff & managers may be stressed due to, e.g, security problems & harsh living conditions; There is no single obvious right answer.

10. EMERGENCY PREPAREDNESS (CONTINGENCY PLANNING) Steps in contingency planning: 1. Hazard & risk analysis: list hazards/events that threaten food security and/or implemen­tation of ongoing assistance operations. 2. Contingency priontization: assess probability & likely outcome of each hazard & select those for which specific plans should be prepared (e.g. the most probable and the worst-case). 3. Scenario building: for each contingency, describe (use assumptions ) likely outcomes & situation that would be faced. 4. Contingency plan preparation: define what agencies need to do to respond to each scenario and how the response would be organized (see elements) 5. Preparedness actions & updating the plan: take specific actions to enhance preparedness; review analysis & plan(s) regularly, & update when necessary.

11. Describing a scenario Make specific planning assumptions: Location(s)/area(s) that are expected to be affected; No.& characteristics of people expected to be affected; Impact on production, markets & access, coping ways; Likely depletion rate of household stocks; Period during which assistance may be required; Assistance actions expected from governments & others; Availability and capacities of implementing partners; Expected constraints on logistic/delivery systems; Security situation and any constraints on movements.

12. Elements of contingency plan: For each scenario, define: Programme strategy: objectives, beneficiaries, types of intervention, rations & relief needs. Implementation arrangements for: immediate response, assess­ment, distribution, implementing partners, monitoring and reporting, & external coordination Sources of food: markets, WFP stocks, other agencies Logistic : transport routes, storage & special operations Telecommunications systems Internal (WFP) management and arrangements for: offices, staff, transport, training & security Budget items

13. KEY EMERGENCY MANAGEMENT FUNCTIONS Four (4) key functions required of relief agencies & individuals for successful management of emergencies: 1.Leading, 2.Planning, 3.Organizing and coordinating; 4.Controlling. All important not only during emergency response, but also in the preparedness phase

14. 1). Leading : “Process of creating & communicating a vision for emergency operation, & providing a clear strategic direction for actions even in situations of great uncertainty and risk”.  Someone must make decisions for implementation – the officer in charge (OIC) 2). Planning : “setting in place the process of assessing the situation, defining immediate objectives & longer term goals & activities to accomplish them”. Planning must be based on detailed needs & resources assessments.

15. 3). Organizing and Coordinating: This is : “establishing systems & mechanisms to achieve objectives, & coordinating pple & organizations to work together, in a logical way, towards the common objective”. It involves selecting, training & supervising staff, assigning & clarifying roles & responsibilities & structuring com.& info flow. 4). Controlling : This is “monitoring and evaluating performance in comparison with plans and initiating changes where necessary”.

16. MANAGEMENT IN FOOD AID AND SFPs 1.Food habits & consumption Staple food should be culturally acceptable & popn. know & can process & prepare the food. In SFP, actual consumption must be checked in order to: Adapt theoretical calculation of food needs to actual needs Compare consumption with # of beneficiaries to control cooking & losses of food 2). Food processing :Flour preferred at f1st stages, or local milling capacity available (ration includes milling cost and losses, ~10 –20. This is not considered in most emergencies!.

17. 3). Quality control and specifications A system should be in place for quality control to ensure GFD ration is of good quality, safe for human consumption & meets required specifications. 4). When Commodities are insufficient These options may be adopted but beneficiaries must be kept fully informed:  -Give equal share to all beneficiaries (i.e. reduce rations);  - Give more to most vulnerable & small ration to others;  - Postpone distribution until enough food is available.

18. Short term Commodity Substitution Blended food and beans1 to 1 Sugar and oil2 to 1 Cereals and beans2 to 1 Cereals for oil 3 to 1 (Not oil for cereals)

19. Starting & phasing out Selective Feeding Programs Many guidelines exists! 'selective feeding (therapeutic and supplementary) is a low priority & should only be undertaken in a life-threatening emergency once, access to an adequate general ration have been established...' “SFPs are recommended for all vulnerable grps as a preventive measure when GFD rations are inadequate, but priority should be to restore an adequate food supply & that preventive SFPs should only be implemented for a short period of time.

20. Factors to consider as a guide in SFP:  Nutritional assessment (Anthropometry, crop harvest & nutritional decline in the community)  Access to own food sources (and seasonality) Political and resource factors  Composition of food basket in GFD  GFD ration availability. SFPs not recommended if ration is inadequate due to: Ration dilution because of sharing of food GFD agencies may delay adequate ration, increasing error of inclusion

21. Registration of beneficiaries includes: Identification : Bracelet #, name, age, sex, parents name, address/section of camp/village. Health indicators : Admission weight, height, W/H%, clinical signs of maln.(oedema, vitamin deficiencies, etc.), other medical remarks. Attendance indicators: Admission, present, absent, defaulter, discharged, death

22. Calculation of Beneficiaries GFD: Use formula for calculating food requirements Ration (quantity)/person/day g) x Total beneficiaries x Days of planned distribution/1,000,000 = Total MT food required TFP: Total = Total population <5years x % severe acute malnutrition Targeted SFP: Total = Total popn. <5 years x % moderate acute malnutrition Blanket SFPs: Depends on vulnerable groups being targeted

23. Calculation of facilities Max. capacity depends on: staff levels & skills. TFP = 1 for every 60-100 malnourished children Wet SFP = 1 for every 250 malnourished children Dry SFP = 150-200 benef./day of distribution (750 -1000 children/week) Construction & location: Should be near health facility using tents or local materials. There should also be adequate safe water supply within the location.

24. CHALLENGES IN IMPLEMENTATION & MANAGEMENT OF FOOD AID Security (Political) –Government clearance for areas controlled by rebel movements Weather affecting accessibility of affected populations Adequate capacity (planning, staffing, structure, systems, procedures, guidelines, information flow, communication, decision-making and administrative support) Availability of the right resources at the right time. Allocation of food aid for GFD Vs restoring livelihoods and asset creation