How to Build an Emergency Food Supply

Start with a realistic time horizon

Start small enough that the plan is maintainable. A few days of familiar shelf-stable food, water and a manual can opener is more useful than an ambitious stockpile that nobody knows how to use.

Account for water

Account for water is best approached as part of a system rather than as an isolated trick. Match the food, packaging, preparation needs and storage conditions to the emergency you are planning for.

• Track drinking water separately from food-preparation water.
• Favor some foods that need little or no added water.
• Do not assume dry staples are low-resource meals.

Plan around cooking limitations

Plan around cooking limitations is best approached as part of a system rather than as an isolated trick. Match the food, packaging, preparation needs and storage conditions to the emergency you are planning for.

Include household-specific needs

Include household-specific needs is best approached as part of a system rather than as an isolated trick. Match the food, packaging, preparation needs and storage conditions to the emergency you are planning for.

Create a rotation routine

Create a rotation routine is best approached as part of a system rather than as an isolated trick. Match the food, packaging, preparation needs and storage conditions to the emergency you are planning for.

• Date new inventory.
• Put older food where it is easiest to use.
• Replace consumed reserve items during normal grocery trips.

Build the next layer

A resilient pantry improves in layers. Use the related guides below to connect this topic to storage, meal planning and the commercial decision points that matter.