Preparing an Emergency Food Supply, Short Term ...

Preparing an Emergency Food Supply, Short Term ...

Elizabeth Andress, Ph.D.
Professor and Extension Food Safety Specialist
Judy Harrison, Ph.D.
Professor and Extension Food Safety Specialist

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Storing food is an essential part of being ready for emergencies and natural calamities. By planning for emergency food needs beforehand, individuals and families can alleviate some of the stress, worry, and inconvenience that might arise during these challenging times. The amount and type of food to store will depend on various factors including household members, personal preferences, specific health conditions, the ability to utilize the food in an emergency, and available storage space. For short-term emergency food requirements, individuals may find it straightforward to simply increase the quantities of some staple and non-perishable foods that they already consume. Non-perishable foods are those that can be safely stored at room temperature.

Preparing a Three-Day Emergency Supply

Creating a three-day emergency preparedness kit is advisable for most disaster scenarios. Compiling vital items that may be required during an emergency and organizing them in one accessible location can significantly assist you and your household during a crisis. This kit should not only incorporate food but also essential supplies like water, personal hygiene products, flashlights, blankets, and other recommended items for emergencies. The food included should be non-perishable, meaning it requires no refrigeration and demands minimal or no preparation or cooking, as well as little to no water. If heat is necessary for any food stored, ensure to pack a grill or camping stove along with fuel. Opt for food items that are compact and lightweight for easier management. Your short-term Disaster Supplies Kit might include the following food options:

• Ready-to-eat canned meats, fruits, and vegetables
• Canned juices, milk, and soup (for powdered soup, store extra water)
• Staples such as sugar, salt, and pepper
• High-energy foods – think peanut butter, jelly, crackers, granola bars, and trail mix
• Foods suitable for infants or individuals on special diets (e.g., diabetics or those with allergies)
• Comfort foods – including cookies, hard candy, sweetened cereals, lollipops, instant coffee, and tea bags
• Vitamins

Be sure to include a can opener, scissors, or a knife for opening foil and plastic pouches, along with disposable plates, cups, and utensils. It’s also a smart idea to pack these items in plastic bags (zipper seals work best) to keep them dry and airtight. Maintain a list of the food items' dates for necessary inspections and possible rotations to ensure freshness.

Perishable foods in refrigerators and freezers can be consumed first when an emergency strikes. In case of a power outage, advance preparation can extend food storage life in freezers by filling empty spaces with frozen water. Fill clean plastic containers or jugs with water and freeze them. A well-insulated, filled freezer can keep food safe for two to three days.

Preparing a Two-Week Emergency Supply

While most emergencies are unlikely to disrupt food supply chains for two weeks, some individuals opt to consider short-term supplies that last this long. This length of supply may seem practical in areas known for prolonged power outages. The same guidelines that apply to a three-day supply can also be utilized for a two-week supply. However, when planning meals for two weeks or more, it is critical to pay closer attention to nutritional requirements compared to a three-day survival kit. Ensure that at least one well-balanced meal is included each day in your inventory.

Developing a two-week emergency supply can be easily achieved by increasing the amount of staple foods typically kept on hand. For those who regularly eat out, you will need to adjust your supply accordingly to account for the increased consumption in a two-week timeframe. In many cases, people already have a two-week supply of essential non-perishable items without realizing it; creating a written inventory can bring awareness to what needs to be stocked or rotated.

Suggestions for Planning a Two-Week Food Supply:

• Identify all family members by name, noting any special dietary needs (diabetic, allergies, etc.)
• Catalog all staple foods currently in your pantry, indicating amount available, purchase date, and usage dates. Keep this list posted near storage areas for easy updates.
• Repeat this process for frozen food items.
• Draft a menu for each day labeled "Day 1" through "Day 14," specifying the sources of food for each meal.
• Add details for each day's meal about required water quantities and any cooking equipment or utensils necessary for preparation. This step will clarify your purchasing and storing needs.
• If staples like rice, instant cereals, or dry milk lack cooking instructions, document preparation steps on index cards and place them in airtight bags for easy access during an emergency.