Cooking & Shelter: how can we do it better?

In this presentation Mr. Charles Kelly and Mrs. Erin Patrick wish to highlight the risks and problems that displaced populations, refugees and post-disaster affected people face to cook decent food for their community. 

Practical issues, materials and fuel supplition are described in this extract, which takes examples from camps in Darfur, Uganda, Kenya, Ethiopia, DRC, Chad, Haiti and Sri Lanka, where WFP-WRC assesment or projects have nbeen carried out.