Neighbourhoods Information Pack 2007
In 2007 there is a neighbourhoods working group supporting and communicating with neighbourhoods and kitchens at the climate camp. We can be contacted on neighbourhoods@climatecamp.org.uk
If you intend to organise a neighbourhood it would be great if you could send us a contact phone number and e mail so we can consistently communicate with a named person.
In this pack are copies of stuff that we have recently sent out to neighbourhoods including a tat list, hygiene guide, anarchist teapot guide and a questionnaire. Expect some more stuff about the camp coming soon. It would be great if you could answer all the questions in the questionnaire and send them back to us by e mail as soon as you can.
Important: please let us know soon how many people you honestly think you can cater for and if you are bringing a kitchen.
Cheers,
Neighbourhoods
Questionnaire
For
all neighbourhoods to return ASAP
What is the best way to
contact your neighbourhood?
-Contact
name?
-Contact
email?
-Contact telephone number?
Structures-
How many you will need?
How big do you want (we are flexible!)-
How many you can provide (and the size of them)-
Can
you bring any extras?
Power sources-
Do
you have or can you find/borrow any alt-tech power sources (solar
panels, wind generators, bicycle powered generators)?
Power
needs-
Do
you plan to run any high- energy equipment, if so how may kilowatts
will it use and why do you need to use it?
Lighting-
Are
you able to bring any lighting for your neighbourhood communal spaces
(inside/outside)?
Kitchens-
Do you already have a kitchen linked to your neighbourhood?
How many people do you think you can feed?
Do you need any kitchen equipment that can form the basis of a kitchen?
Do you have any extra kitchen equipment which can be used by other neighbourhoods?
Groups
which have no kitchen are asked to bring as much food serving
equipment as they can so that they can distribute food from larger
kitchens (i.e get yourselves a few big pots).
Note
:You can host a neighbourhood with out any kitchen
equipment.
Seating/Flooring-
Do you have access to any seating (chairs or the making of benches)?- Do you need flooring (old carpets, coconut matting etc?)- can you bring any extra?
Transport-
Do
you have transport to get your things to the camp? do you have any
extra room to transport things from other sources?
Theme
Do
you have a theme for your neighbourhood, (eg locality, interest
group)
Workshops
Are there any workshops that you want to run?
Aimed at how many people?
Do
you want to do these in your space or could we put these elsewhere if
necessary?
Disabled/Access
Are you likely to have any particular access or medical requirements?
Is there anything else that would be useful for us to know?
Kitchens Section
If there is any essential equipment you need that you can't find?
What gas supplies you need (i.e type, and amount of bottles)
A definite amount of people you think you can cater for (check the size / number of your pans!)
Tat List and Running a Neighbourhood
Here is an update on what you need to know for running a neighbourhood at the camp for climate action. This is based on last years advice and could be subject to change over time so keep in touch
Information on how to run your neighbourhood
How was the 2006 camp organised?
The camp was organized on a DIY basis, with everyone who comes along being expected to help out in some way. In 2007 there are a number of working groups with responsibility for different aspects of the camp. These tasks are laid out below and neighbourhoods should consider their contribution to the smooth running of these things. Some neighbourhoods may want to take on a whole area or task and should contact us about this if they do.
Tasks |
Responsibility |
Grey Water |
Disposal of washing / cooking water |
Water |
Plumbing of fresh water |
Toilets |
Creation and maintenance of toilets |
Marquees |
Erection and maintenance of main marquees |
Power |
Provision of renewable power |
Kitchens |
Central provision of food and gas to neighbourhood kitchens |
Finance |
Co-ordination of site funds |
Media |
Dealing with press |
Transport |
Provision of collective transport to and from site |
Communications |
Providing and maintaining camp radios |
Kids / young people |
Entertainments for younger folk, lost kids |
Tranquility |
Prevention of escalation of conflict on site. Gate duty |
Medics |
First aid on site |
Well being & trauma |
Masssage, quiet space, counselling, generally keeping us all sane |
Legal Support Group |
Legal advice and support, prisoner support |
Action Support |
Support and advice for direct action |
Facilitation |
Facilitation of meetings, communication between different groups |
Workshops and Activities |
Co-ordination of workshop programme |
Site wide meetings
Site wide meetings happened every morning at 9.35am in 2006. These discussed practical issues that affect the site as a whole. Neighbourhoods were asked to send 2 representatives to these meetings. There was also a meeting at 10.30am everyday for people to find out how they can get involved in running the camp
Power-down
Last year there was a noise curfew across site at 11pm most nights (later on Saturdays) there should be no amplified sound, drumming, shouting etc. Please could neighbourhoods police themselves on this. There is a late-night space provided.
Responsibilities neighbourhoods had in 2006 as a guide for 2007
Recycling / landfill / Compost
You are responsible for taking your neighbourhoods recycling / landfill / compost to the central collection point.
Info Board / welcome point
You should maintain an info / welcome point. Ideally, this will have a programme for the camp displayed, a programme for your neighbourhood, and info on how to get involved in your neighbourhood, tasks etc, morning meeting agendas, and minutes of decisions taken, and major decisions from site meetings. Ideally it will have a person attached to it who will welcome new people to the neighbourhood and let them know what is going on, how the neighbourhood runs, what work needs doing, intros etc.
It is recommended that neighbourhoods have daily morning meetings at 9 – 9.30am. We suggest that these are run by consensus, and you should have a facilitator and minute taker who minutes decisions made only. Minutes should be displayed at your info point. These meetings are meant for you to:
discuss issues from the day before site wide meetings so your representatives can take your neighbourhoods decisions to a site wide meeting
Elect 2 representatives to go to site wide meeting – these are to represent your neighbourhoods rather than to make decisions on behalf of the neighbourhood.
Allot neighbourhood tasks for the day : Cooking; Welcome person; Radio person; Rubbish / recycling
Allot sitewide tasks for the day (see below): wellbeing; site tasks; Facilitation
Volunteers from your neighbourhood are needed to maintain camp!
This camp will be run on a DIY basis, and everyone is expected to help out as they are able. There are sign up sheets for various jobs at the info point. There will be specific requests from working groups for volunteers from each neighbourhood.
.
The various groups practically running the site need volunteers from the neighbourhoods to help in all the site working groups based at the site office. Specifically neighbourhoods need to be responsible for their own plumbing in their area, for keeping fire lanes clear around their neighbourhood, and for cleaning toilets and washing areas for one day. Training will be provided at the start of the camp. For training, and to volunteer, come to the site office or the ‘How do I get involved’ meetings at 10.30 every morning.
People are also needed to facilitate meetings across the site.
General Tat List for Neighbourhoods
Neighbourhoods Working Group: neighbourhoods@climatecamp.org.uk
This year we aim for neighbourhoods to be as self sufficient as possible and with that in mind neighbourhoods should aim to be as autonomous as they reasonably can be in meeting their needs. Water and toilets and some power are sorted centrally but neighbourhoods are welcome to aim to be self -supporting in all other areas, and to support the teams that will be setting water, power and toilets up.
The items that have a cross X next to them will be supplied centrally where possible if neighbourhoods truly cannot supply them themselves. Be aware we will need lots of notice of lack, particularly on structures. These are items that neighbourhoods cannot function without and you should check on them as soon as possible and start working towards getting and storing them.
The items that are essential but will not necessarily be available centrally are starred * and should be provided by neighbourhoods. Start checking local skips now! We always need wood, rope, tarps and pallets so keep an eye out for generally useful stuff.
Unmarked items are important and necessary and should be sought out but some things can be shared, borrowed and begged if you forget them. It is up to neighbourhoods how much of this stuff they bring.
General Structures and Neighbourhood Layout
At least one large marquee or two smaller. |
X * |
Some people prefer the kitchen marquee to be separate. Remember you will need to store food, have a preparation area and also have space for meetings and socialising. For all queries about structures contact tina_miller1986@hotmail.com
|
|
Metal Kitchen Sinks .At least two for washing up and one for hand-washing area. |
* X |
Last year we had standpipes near kitchens on mains water. If your sink has taps with pipe/fittings that can join on to 20mm or 25mm blue MDPE water pipe, you may be able to get a direct connection into your kitchen. |
|
Toilet Seats |
|
There will be centralised toilets provided, but why not bring extra toilet seats for the straw bales |
|
Wooden Stands for the Sinks |
* |
Pallets and Boarding for walkways and food storage |
* |
Wheelie Bins |
* X |
Rugs and old carpet for flooring |
|
Cushions and seating material |
|
Tarpaulins |
* |
Plastic Sheeting |
* |
Seating for people |
|
Flipchart paper, pens drawing pins and notice boards |
|
Small tables |
|
Gaffer Tape/Zip or Cable ties/poly-prop rope |
* |
Market trader type big clips/clamps for securing tarps |
|
Basic tools such as hammers, screwdrivers and spanners. |
* |
Power Equipment any queries about this please contact Paul_Chandler@hotmail.com. Please note that the camp aims to be low power and you should endeavor to use non- electric sources of light and power where possible |
|
Low Energy Light Bulbs (12 volt options are best) |
* X |
Solar Panels or Alt Tech power sources |
|
Large Batteries Car batteries are good but the best for holding charge and being recharged are leisure batteries and deep cycle batteries |
* X |
Household electric cable and connectors (bulldog clips or car battery connectors) |
* X |
Fuses |
* |
Lanterns |
* |
Tea-lights and Candles |
* |
Jars and Holders for Candles |
|
Kitchens
If you are bringing a kitchen please try and bring as much of this as possible and let us know any gaps and how many people you think you can/need to cater for.
Food / Menu
All cooked food on site should be vegan. We will be buying the food centrally. It would be good if you brought along your favourite spices and herbs that you like cooking with, although we will supply a stock of these as well
Money
We will be buying the food centrally, you will then take it off us, and collect money for meals (we are suggesting about £1.50 a main meal, 50p for breakfast). You will then return the money to us, and we will give you your expenses, pay the suppliers, and give the rest to the camp. If there is extra money from the food, and the camp has enough money, we can decide what to do with it (devide it among kitchens, or give to prisoner support etc).
Menus
See the attached guide by the anarchist teapot which is a fantastic guide on how to cook for loads of people, with tips, guides for how much for each person, and recipes.
Kitchen Infrastructure and Set
Up.
Gas Burners and something strong and fireproof to put them on. A kitchen to feed 150 needs at least three of these. |
* X |
Propane Gas Bottles for Burners. Please do bring at least some yourselves if you possibly can |
* X |
Rocket stoves, Gasifiers and hay-box ovens or alternative heat sources |
|
REGULATORS and piping that MATCH your gas bottles. Spanner if required for regulator. It is much better to use an adaptor that feeds multiple burners from one bottle than each burner having its own gas bottle! |
*X |
Water Storage Butts or bottles |
* |
A copy of the anarchist teapot guide and Health and Hygiene Regulations |
* X |
Pallets and tables for storing food off the floor. |
* |
Large mouse-proof plastic storage boxes with lids |
* |
Strong tables/counters for prep and serving |
* |
First Aid Kit (with blue plasters) |
* X |
Fire Extinguisher (Powder type) and fire blanket and/or fire buckets. |
* X |
Smaller bins (general waste and compost) |
|
Bin liners |
|
Tables and chairs for punters |
|
|
|
Matches or some form of robust mechanical lighter for your burners. |
* |
Kettles and Hot Water Urn for tea and washing up water |
* |
Weighing Scales (very important for getting grain quantities right and avoiding wastage) |
|
Sweeping brush and mop |
|
Dustpan and brush |
|
Rubber car/bath mats are handy for creating non- slip areas around washing up and tea urns. |
|
Cleaning |
* |
Buckets |
* |
Bowls (or those plastic storage boxes are good) |
* |
Cloths |
|
Tea-towels |
|
Aprons |
|
Scourers and sponges |
|
Washing up liquid |
|
Washing liquid for towels etc |
|
Surface cleaner (preferably spray form) |
|
Gel hand sterilizer for quick cleansing. |
* |
Soap |
|
Some form of washing line |
|
Preparation and Cooking Utensils
Multiple plastic chopping boards. At least five. |
* |
Multiple large and small SHARP knives with Sharpener |
* |
Thermometer for Checking Food Temperature |
* |
Massive pans. At least two. One for sauces and one for grains/sides: Large stainless steel pans with heavy bottoms, dixies rectangular stainless steel pans with lids which the army use), frying pans (big flat bottoms are the best). Each person needs 0.5L of food roughly for a main meal. This means if you are feeding 200 people at once, you need enough pots to put 100L of food in. |
* X |
Some smaller ones for any reheating. |
|
Big stirring spoons. |
|
Ladles and serving spoons |
|
Serving dishes and/or heatproof mats/boards for putting hot pans on. |
|
Salad and Mixing Bowls |
|
Graters |
|
Whisks |
|
Multiple TIN OPENERS |
* |
Colander |
|
Sieve |
|
Mashers |
|
Measuring jugs |
|
Drink serving jugs |
|
Trays |
|
Tongs |
|
Teapot
and Cafetiere |
* |
Tin foil |
|
Cling film |
|
|
|
Eating and Serving
(useful to get people to bring at least some items themselves, indeed
we recommend this to avoid loss, or encourage a deposit scheme,
plastic is best)
Hand-washing set up for people in queue (bowls and soap) |
* |
Plates (small and large) |
|
Bowls |
|
Mugs |
|
Plastic cups/glasses |
|
Knives |
|
Forks |
|
Spoons |
|
Tea spoons (thousands) |
|
Safe container for cash |
|
Camp for Climate Action
Food Hygiene Guidelines
The following acts as both advice for kitchens and a checklist for daily inspections by a member of the camp. This is process has been designed to help kitchens stay safe and hygienic, we are not trying to catch you out.
Personal hygiene
Wash hands before and after handling food, after breaks, after the toilet
Encourage ‘customers’ to wash hands before eating
No sneezing and coughing over food
No smoking or eating in any kitchen areas
Put clothes/jackets/bags in a separate area away from cooking areas
Tie back hair
Wear clean clothing
Wear an apron or other cover
Cover cuts and sores with a waterproof dressing/plaster
No one to working the kitchen who has or may have a transmittable disease
Food preparation
Use separate chopping boards for different foods (bread/cakes etc., raw veg and salad, other)
Use clean knives/utensils
Handle raw and cooked food separately using different utensils
Clean as you go
Store utensils and other equipment cleanly and safely
Food temperature and reheating
Hot food kept above 63 degrees C
Cold food kept below 5 degrees C
Ensure all food cooked through before serving, serve piping hot
Reheat once only and thoroughly
Serving food
Provide clean utensils for self serving, different ones for raw and cooked food
Covering and storing food
Store raw and cooked food separately
Separate containers for raw and cooked food
Cover and secure all opened food packets
Cover prepared food to be served in the near future
Store prepared food to be used later in labeled, airtight containers
Keep all food off the ground, at least one pallet high
Pest control
Protect open food from flying insects
Check regularly for pests
Surfaces and cleaning
Tea towels to be clean and in a fit state to use (recommend only use for handling hot pans etc.)
Wipe clean surfaces on all food preparation areas
Keep surfaces, chopping boards and utensils clean
Double sink (washing and rinsing) using hot water and washing up liquid for washing all crockery, cutlery and equipment
Adequate cloths/scorers cleaned regularly
Wash vegetables in separate sink/container
Dry everything in the air or with disposable towels
Waste
Adequate and bins (covered) and bags (tied when full) for all waste
Grey water system used properly
Health and Safety
Keep paths clear
Store everything safely and securely
Knives carefully stored and carried
Cooking area floor safe and flat, under cover in wet weather
Adequate lighting in cooking areas
Gas cylinder and supply secure and ventilated with a shut off valve
Notices warning of dangers around gas
All equipment safely fixed/positioned
Full First Aid kit easily accessible
Fire precautions
Adequate precautions taken to prevent spread of fire
All kitchen staff aware of site fire procedure and location of nearest fire point
Fire blanket or extinguisher available
Electrical safety
All appliances, wiring and plugs in safe condition with fuses where appropriate
All appliances protected from weather, physical damage and interference