Alternative Disaster Feeding Ration

Abstract

FEMA and USAID could more efficiently provide feeding rations during Humanitarian Assistance/Disaster Relief (HA/DRs) operations by using high-calorie survival bars in lieu of MREs and HDRs, thus saving time, money, and resources. The Department of Defense (DoD) and the Department of Homeland Security (DHS) primarily use Meals Ready to Eat (MREs) and Humanitarian Daily Rations (HDRs) for foreign and domestic humanitarian disaster response operations. These rations are costly and logistically challenging to manage. MREs possess twice the shelf life and size as HDRs, but they also double the costs and bring cultural concerns. An alternative solution is the nutritionally balanced, condensed survival ration bar that has a longer shelf life and is inexpensive. Of course, there are potential issues with each ration type: MREs are not vegetarian; HDRs are religiously sensitive; and high-calorie survival bars appear minimalistic, implying lack of compassion. Each ration should be assessed against the principles of sustainment as directed in FM 4-0. This thesis will assess the logistical implications, both negative and positive, of using survival ration bars in lieu of MREs and HDRs during disaster relief operations led by USAID and FEMA.

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Document Details

Document Type
Technical Report
Publication Date
Jun 08, 2012
Accession Number
ADA563053

Entities

People

  • George W. Rollinson

Organizations

  • United States Army Command and General Staff College

Tags

Communities of Interest

  • Biomedical
  • Human Systems

DTIC Thesaurus Topics

  • Air Force
  • Department Of Defense
  • Department Of Homeland Security
  • Disasters
  • Emergency Response
  • Governments
  • Homeland Security
  • Humanitarian Assistance
  • Law
  • Logistics
  • Meals
  • Security
  • Survival Rations
  • Transportation Infrastructure
  • United States Northern Command
  • United States Southern Command
  • Warfare

Readers

  • Economics
  • Emergency Management and Homeland Security.
  • Gender and Food Studies