Food Distribution Systems

Post-Disaster Management

Domestically, the Federal Emergency Management Agency (FEMA) is responsible for managing the federal response following a disaster or crisis situation, including the coordination of food, water, and other vital supplies and making resources available to state and local communities. Working through the U.S. Department of Agriculture's (USDA) food and nutrition service, FEMA (through the direction of appropriate state agencies) is responsible for food to be supplied to disaster victims or to direct-relief organizations like the Red Cross or Salvation Army, who then distribute the goods directly to affected populations.

Each state has a reserve supply of nonperishable food on hand for emergency situations, which the [Page 227]USDA authorizes to be released. This food is then distributed directly through these agencies to individuals and households through shelters, points of distribution (PODS), or mass emergency feeding stations, which are often operated and staffed by citizen response groups, nonprofits, or faith-based organizations. These disaster organizations request food and nutrition assistance through FEMA or the state, which then notifies the USDA of the types and quantities of food that organizations need for distribution. On the ground, in extreme situations, food may be distributed directly in its packaged form through instant meals or MREs (meals ready to eat). Prepared food is also cooked and distributed through mobile mass feeding stations that are set up strategically throughout affected areas.

Though the USDA may initiate the distribution of a strategic reserve of food in a disaster situation, essential food does not always reach all areas in a timely manner. Additionally, when evacuees are temporarily living in tents, hotels, or out of their cars, it can be difficult to prepare these food items, especially without necessary cooking supplies. Finally, many have food allergies or restrictive diets, which may impact their ability to eat the emergency food provided by the state relief effort.

Volunteer and Nonprofit Organizations

In recent years, the nonprofit sector has played an increasing role filling these gaps. In some cases, these organizations rely on private donations of money or food supplies from emergency food banks, grocery stores, food warehouses, or other private entities such as local farmers or businesses. Feeding America (formerly Second Harvest) provides access to its 200-plus food bank network. As a National Voluntary Relief Organizations Active in Disaster (NVOAD) member, it partners with local food banks to make the most requested items available after a disaster situation, to ensure that essential needs are met efficiently and effectively.

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