Food

EMTs must provide food requirements for all staff, inpatients and caregivers.

All EMTs should assume food access and availability will be compromised in the early response phase. EMTs are required to support their staff and inpatients (plus caregivers) for a minimum period based on their status and area of deployment. Food should be appropriate and adapted to the context, clinical requirements and cultural acceptance.

1. N-EMTs must carry a minimum of three days food supply to cover daily energy requirements (minimum of 2100 Kcal person/day) and consider special dietary needs of those deployed.
2. I-EMTs must carry a minimum of 14 days food supply.
3.  All EMTs need at least one day of emergency food carried by personnel.
4. EMTs providing inpatient care must ensure patients and their nominated caretaker are provided with cooked food that is culturally appropriate. The food provided must fulfil the varying dietary needs of patients including daily energy and micronutrients requirements.
5. Staff responsible for food preparation must receive adequate training on key aspects relating to food management and food safety.

1. Plan for and identify a range of appropriate and alternative food solutions for staff and patients ranging from continued use of Meals Ready to Eat
   (MREs) or transitioning to local procurement if this does not adversely affect the local population in terms of food availability and market prices of staple food.
2. Plan for a field kitchen to provide food for admitted patients (Type 2 and 3).