Access to safe food in the aftermath of a disaster is pivotal to ensure the survival and well-being of victims and rescuers. This study investigates food management in the case of the earthquakes of 24 August 2016 in Central Italy, assessing survivors’ ability to access food (food security) and the field kitchens practices to ensure hygiene and avoid food-borne disease outbreak (food safety). The study was carried out administering questionnaires one month after the events, to field kitchens users (population hit by the earthquake and volunteer workers) and operatives. Five field kitchens located in the municipalities of Accumoli and Amatrice, in the Lazio Region, and in the municipality of Arquata del Tronto in the Marche Region, were examined. Results suggest that the food quantity, quality and the waiting time at the dining area were overall satisfactory. Almost all interviewed population and volunteer workers declared easy access to proper and abundant meals. Field kitchens operatives claimed both access to fresh ingredients, in quantities far exceeding the needs of the served communities, and availability of the necessary resources (technical and human) to guarantee controlled and safe conditions during preparation and distribution of food. The results of this study are synthesized in a model describing the various aspects that need to be address in order to properly manage food services during a disaster.
Food management in disasters: the case study of the earthquakes of 24 august 2016 in Central Italy / Marincioni, F.; Gioia, E.; Zoppi, M.; Vittadini, E.. - ELETTRONICO. - 2:(2019), pp. 172-192.
Food management in disasters: the case study of the earthquakes of 24 august 2016 in Central Italy
Marincioni F.Writing – Review & Editing
;Gioia E.
Writing – Original Draft Preparation
;
2019-01-01
Abstract
Access to safe food in the aftermath of a disaster is pivotal to ensure the survival and well-being of victims and rescuers. This study investigates food management in the case of the earthquakes of 24 August 2016 in Central Italy, assessing survivors’ ability to access food (food security) and the field kitchens practices to ensure hygiene and avoid food-borne disease outbreak (food safety). The study was carried out administering questionnaires one month after the events, to field kitchens users (population hit by the earthquake and volunteer workers) and operatives. Five field kitchens located in the municipalities of Accumoli and Amatrice, in the Lazio Region, and in the municipality of Arquata del Tronto in the Marche Region, were examined. Results suggest that the food quantity, quality and the waiting time at the dining area were overall satisfactory. Almost all interviewed population and volunteer workers declared easy access to proper and abundant meals. Field kitchens operatives claimed both access to fresh ingredients, in quantities far exceeding the needs of the served communities, and availability of the necessary resources (technical and human) to guarantee controlled and safe conditions during preparation and distribution of food. The results of this study are synthesized in a model describing the various aspects that need to be address in order to properly manage food services during a disaster.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
