Quick Answer
To build a reliable emergency food supply, stockpile non-perishable food items that can last for at least three months, consider the caloric needs of each household member, and store food in a cool, dry place to maintain its shelf life. Rotate stock regularly to ensure freshness and maintain a balanced diet.
Assessing Caloric Needs
When calculating the caloric needs of your household, consider the recommended daily allowance (RDA) of 2,000 calories for adults. Multiply this by the number of household members to determine the total caloric requirement per day. For a three-month supply, calculate 90 days of food needs, which amounts to 180,000 calories per person.
Selecting Food Items
Choose non-perishable food items that provide a balanced diet. Consider the following categories: grains (rice, pasta, oats), protein sources (canned tuna, beans, nuts), and fruits and vegetables (canned, dried, or dehydrated). For a three-month supply, aim to stock 10-20 pounds of each category per person. Rotate stock every three months to ensure freshness and maintain a balanced diet.
Storage and Rotation
Store food in a cool, dry place, such as a basement or pantry, to maintain its shelf life. Use airtight containers to prevent moisture and pests from contaminating the food. Label each container with the date and contents, and check on the stock every three months to rotate out expired or spoiled items.
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