DSWD’s mobile kitchen ready for disasters in Caraga
By Jennifer P. Gaitano
BUTUAN CITY (PIA) -- While the local government units in Caraga region ensures allocation for its relief operations in any disaster, the Department of Social Welfare and Development (DSWD) Caraga also sees to it that augmentation efforts including provision of food for the affected individuals and families are intact and ready to be released anytime needed.
As part of its innovation in providing better services to the vulnerable sectors, the DSWD Caraga through the Disaster Response Management Division (DRMD) launched its mobile kitchen, which can be quickly deployed to disaster-affected regions, including remote areas that are hard to reach.
Regional Director Mari-Flor Dollaga, who serves as chairperson of the Regional Disaster Response Committee (RDRC) under the Regional Disaster Risk Reduction and Management Council (RDRRMC), emphasized that this mobility ensures that food assistance reaches those in need much faster than traditional methods, which logistical changes may constrain.
“Mobile kitchens provide nutritionally-balanced meals and cater to cultural preferences, ensuring that disaster survivors receive familiar and comforting food. This sustains morale and provides a sense of emotional comfort during a crisis. Also, unlike stationary kitchens or food distribution sites, mobile kitchens can adapt to changing circumstances and needs, making them particularly advantageous in compromised infrastructure,” she said.
“This mobile kitchen is a fully-equipped, self-contained food service unit designed to swiftly provide hot meals in disaster-stricken areas. It is equipped with all the essential cooking equipment, utensils, and supplies required to prepare large quantities of food. This can be quickly deployed to locations where food insecurity is critical, ensuring that internally displaced persons, especially those in evacuation centers, receive immediate access to freshly prepared hot meals,” added Dollaga.
She further revealed that the mobile kitchen may be deployed across all regions, including rural, urban, and remote areas, and operates in short-term and long-term emergencies. Its capacity is adaptable to various disaster scenarios and can be scaled based on the magnitude of the crisis, resource availability, and operational requirements.
“In emergency or disaster situations, the deployment of the mobile kitchen must be strategically prioritized to ensure effective and efficient food distribution, particularly in critical circumstances,” she explained. The deployment team is composed of safety officers (DSWD staff), supply custodian/recorder, cook (DSWD or LGU), kitchen worker/helper (LGU or Volunteer), and driver (DSWD staff).
Meanwhile, Dollaga stressed that the mobile kitchen is designated exclusively for culinary activities and is expressly prohibited from being utilized for accommodation and sleeping arrangements. Adherence to stringent regulations is imperative, which encompasses a prohibition on the storage of leftover food, the presence of pets, unauthorized individuals, and the possession of restricted substances.
“The promotion of commercial products, political campaigns, and activities not aligned with social welfare and developmental objectives is expressly forbidden,” she said. (JPG, PIA Caraga with a report from DSWD Caraga)
