Sphere Standards and Camp Management

• Started in 1997 by a group of humanitarian NGOs and the Red Cross and Red Crescent Movement

• Aim: improve the quality of their humanitarian responses and to be accountable for their actions

• No requirement; but organizations are encouraged to use it

- 1997 von einer Gruppe humanitärer NRO und der Rotkreuz- und Rothalbmond-Bewegung ins Leben gerufen

- Ziel: Verbesserung der Qualität ihrer humanitären Maßnahmen und Übernahme von Verantwortung für ihr Handeln

- Keine Vorschrift; Organisationen werden jedoch ermutigt, es zu nutzen

• An approach to humanitarian assistance

• A handbook with minimum standards

• A public service (free to use)

• A community (of members, trainers, practitioners)

  → For anyone working in humanitarian context

• Four principles that apply to all humanitarian responses

• Ethical and legal backdrop, builds on Code of Conduct (1994)

• Nine commitments that describe essential processes and responsibilities

• Four technical chapters including Minimum Standards in key response sectors

1. Minimum standard: a universal, qualitative minimum standard for life with dignity

2. Key actions: suggested practical steps

3. Key indicators: indicate if a standard is reached; might contain an associated target

4. Guidance notes: additional information to support the key actions

1. Mindeststandard: ein universeller, qualitativer Mindeststandard für ein Leben in Würde

2. Schlüsselaktionen: vorgeschlagene praktische Schritte

3. Schlüsselindikatoren: zeigen an, ob ein Standard erreicht wird; können ein zugehöriges Ziel enthalten

4. Hinweise: zusätzliche Informationen zur Unterstützung der Schlüsselaktionen

1. shelter: min. 3.5 square metres per person per day

   Consider: climate, culturalpractice and customs

2. Water: Minimum 15 litres per person per day

   2,5-3l for drinking

   2-6l for washing

   3-6l for cooking

   Consider: climate,social and cultural norms, individual physiology

3. Energy: Minimum 2,100 kcal per Person per day

   Consider: cultural preferences, cooking, possibilities (fuel), at risk groups (children, elderly, people living whith HIV)

• Legumes: High in protein, fibre, vitamins and minerals like iron, B vitamins and folate

• Grains: High in vitamins and minerals like Vitamins B3, B6, and Iron

• Oil fortified with vitamins (A and D)

• salt (iodized)

• Snack bars: Bars of baked wheat flour, vegetable fat, soya protein concentrate and malt extract

• High-energy biscuits: Wheat-based biscuits that are fortified, pre- packaged and shelf- stable. Added vitamins and minerals

• Super cereal plus: Blends of partially pre- cooked and milled cereals, soya and beans fortified with micronutrients

• Micronutrient powders: Tasteless powder containing the recommended daily intake of 16 vitamins and minerals

A spreadsheet application for planning, calculating and monitoring the Nutritional Value of food assistance

• Select foods and food products based on nutrient content

• Calculate nutrient content of food assistance ratios

• Calculate food requirements

• Calculate costs Save and track rations

Emergency Response Units

• Ready for use within 48 hours at the latest

• Internationally standardized aid units of the International Red Cross and Red Crescent Movement

• Logistics (handling and storage of relief supplies)

• IT and Telecom (setting up data networks and communication)

• Water and Sanitation (drinking water treatment and hygiene)

• Basic Health Care (basic medical care)

• Referral Hospital (field hospital)

• Rapid Deployment Hospital (quickly available emergency medical care)

• Relief (organization of aid distribution)

• Base Camp (accommodation for Red Cross/Red Crescent personnel)

1. Suspended solids and particles are removed

2. Chemical impurities are filtered out

3. Small amount of chlorine added

4. Daily monitoring by a mobile laboratory

5. Distributed directly or transported to the respective locations by truck