Title
Emergency Food Supply
Access to safe food is a major concern in any emergency or natural disaster. Maintain a food supply that can support each household member for 14 to 30 days by increasing the amount of staple foods and non-perishable foods kept on hand. Make sure to include meals that household members generally eat away from home, such as school lunches or meals purchased while at work.
Food Supply Shopping List
Be intentional with emergency food planning and try to maintain a balanced supply from multiple food groups to allow easier access to nutritious foods during an emergency. Consider labeling items for emergency use only and storing them separately from other foods when possible.
Protein
- Canned meats and fish, such as canned chicken, tuna, and salmon
- Dried or canned beans, peas and lentils
- Nut butter
- Nuts and seeds
- Eggs
- Fresh meats and fish that can be frozen
- Dried meat
Fruits
- Canned fruits packed in juice
- Dried fruit
- Frozen fruit
- Fresh fruit with a longer shelf-life, like apples and citrus
Vegetables
- Canned vegetables ((choose low sodium options when possible)
- Frozen vegetables
- Fresh vegetables with a longer shelf-life, like beets, carrots, onions, potatoes, and winter squash
Grains
- Rice and pasta
- Breads (English muffins, bagels, etc.)
- Cereal and oats or oatmeal
- Tortillas
- Flour
- Baking mixes (muffins, pancakes, cornbread, etc.)
- Granola bars
- Popcorn
Dairy
- Fresh milk
- Shelf-stable milk, aseptic or powdered
- Yogurt, kefir
- Cheese
Other
- Pet food
- Infant formula, baby food
- Bottled water (1 gallon per person per day*)
- Other bottled beverages or drink mixes
- Canned soup, broth
- Dried herbs and spices
- Manual can opener, disposable utensils, paper products, and plastic containers
Storage Tips
Keep non-perishable items in a cool, dry location. Canned foods should be stored between 50 and 70 degrees. Store canned goods away from sunlight, damp areas, or spots near vents, pipes, or furnaces to avoid temperature fluctuations. Place open packages of sugar, flour, dried fruits, and nuts in airtight containers.
Keep food supplies fresh by rotating non-perishable staple items. Date items with a marker to see easily which items should be used first or discarded. Consider keeping a list of staple foods on pantry shelves and in the freezer. Indicate the amount available, date purchased, date opened, and use-by date, and replace the date if known.
When opening packages, do so carefully so the packaging can be resealed and tightly closed after use.