When disasters strike, food aid becomes a lifeline for those affected. But it's not just about filling empty stomachs. It's about overcoming a crisis. Thus, only a balanced and diverse diet that supports overall health and well-being can nourish those in need. As challenging as it might be, it is also vital to go beyond basic sustenance.
Physical & Mental Well-Being
By "balanced diet", nutrition experts mean the combination of macronutrients and micronutrients that support bodily functions optimally. It goes beyond simply producing energy; it's about maintaining an immune system capable to heal wounds and fight infections. Our body possesses this capacity, but the processes are very costly in terms of building blocks (proteins), energy (carbohydrates and lipids), and other essential components (vitamins and minerals). Only a diverse, varied diet can provide with the range of the nutrients needed. In other case, malnutrition emerges - a situation characterized by inadequate intake of essential nutrients. The result is a weakened immune system, leaving the body vulnerable to infections and diseases.
A diverse diet is also about keeping cognitive functions at peak. Impaired cognitive functions mean difficulties with concentration and memory. Additionally, malnutrition contributes to irritability, anxiousness, and mood swings. And naturally, mental well-being depends heavily on the overall meal experience: enjoying a range of flavours, textures, and colours can trigger the release of happy hormones, while dull, monotonous meals can make appetite vanish, worsening the deficiencies.
Community Morale & Social Cohesion
Food is so versatile that it also plays an important role as an intertwined aspect of human societies. Diverse food options do not serve only well-being purposes, but they can also boost cultural continuity and togetherness, both powerful allies in the face of adversity. Humans have bonded over foods for centuries, whether over preparing it or consuming it. Having a meal with a group is a chance to connect, to share stories, and to embrace the company of others. But it is also an opportunity to demonstrate acceptance and respect, by taking care of everyone's dietary restrictions or preferences.
Humans tend to find comfort in food, too. When eating, our senses are very active, and our subconscious is taking notes of everything. This results in the triggering of powerful emotions whenever we enjoy a familiar food associated with good memories. In chaos and uncertainty, the solace provided by familiar flavours can really uplift spirits and offer a sense of stability.
The Challenges
Despite the undisputable benefits of providing balanced meals to people in emergencies, there are a number of challenges that prevent us from doing so. For one, the resources are limited. Food itself can be hard to come by without functioning facilities like kitchens. But even if food is found, its safety could be compromised, e.g. if it has been in contact with contaminated water, or if it has been stored in inappropriate temperatures.
Delivering food from elsewhere could help, if only it was always a viable option. But disasters and crises greatly affect transportation systems, making it hard to reach the affected areas in time and distribute the food. In addition, the infrastructure damage makes it hard to guarantee that the delivered food will be stored safely in an appropriate warehouse. The limited budget of relief organisations is not enough to overcome these issues, thus providing a range of nutritious foods remains a challenge.
The Strategy
The plan of action to achieve food diversity in emergencies starts with putting the local communities at the centre. Emergency food aid has to be completely detached from what the aid provider considers as food. In these cases, the local community has to be heard: Any traditional recipes? Any local food sources? That way, the food provided will align with the local diet and preferences, making it more likely to be consumed and appreciated.
Local food producers should also be involved, since food transportation is so difficult. Local agricultural and farming organisations must be offered the necessary support to bounce back, through training and maintaining resource availability. And of course, sustainability has to be promoted. The efficient use of resources, the responsible management of water, the conservation of soil health are all cornerstones of sustainable food production, and can pave a way towards food security under adverse conditions.
Collaboration and knowledge sharing can accelerate the learning process and improve the nutritional impact of future programs. Successful examples and practical tips should be shared among relief organisations, while trained dietitians can perform assessments and provide practical tips for achieving high food quality while considering any special needs.
And even though these objectives can help and can be achieved in a relatively short amount of time, the most important element of a long-term solution should be resilience. Agricultural systems that can withstand shocks and disturbances by implementing sustainable practices are our best shot at maintaining stability in times of need.