Emergency food supply: what to stock, how much, and balancing nutrition

Ready.gov's advice is to store at least a several-day supply of non-perishable food, choose foods your family will eat, and remember special dietary needs. FoodSafety.gov puts a number on it: at least a 3-day supply. Japan's agriculture ministry says at least three days and preferably a week.

What to stock

Ready.gov suggests canned foods, dry mixes and other staples that need no refrigeration, cooking, water or special preparation, plus a manual can opener and utensils. Its examples:

• Ready-to-eat canned meats, fruits and vegetables
• Protein or fruit bars; dry cereal or granola
• Peanut butter; dried fruit; canned juices
• Non-perishable pasteurized milk; high-energy foods
• Food for infants; comfort/stress foods

FoodSafety.gov adds two useful points: choose foods that are not very salty or spicy, since they increase the need for drinking water, which may be in short supply; and you don't need to buy dehydrated or special emergency food.

Don't stock only carbohydrates

Japan learned this from its own disasters. Its agriculture ministry says that right after a disaster, meals tend to be all carbohydrates, and after large disasters people reported constipation and mouth sores from a lack of vegetables. Japan's national nutrition institute found that shelters that handed out any kind of side dish had better-nourished evacuees. The ministry's English guide says to keep staples (carbohydrates) and main dishes (protein) for at least three days and preferably a week, and recommends canned goods you can eat without cooking. Its Japanese guide suggests canned fish and meat for protein, and long-keeping vegetables, dried seaweed, vegetable juice and dried fruit for vitamins and fiber.

Water and fuel

The Japanese guide plans on about one liter of drinking water per person per day, around three liters including cooking, and about six gas cartridges per person per week for a camping-style stove. Ready.gov plans on one gallon per person per day for drinking and sanitation. See Making water safe in an emergency and the water and food calculator.

Storing it

• FoodSafety.gov: a cool, dry, dark place, ideally 40°F to 70°F.
• Ready.gov: store boxed food in tightly closed plastic or metal containers, and replace expired items.
• FoodSafety.gov: home-canned food usually needs to be thrown out after a year.
• Use the oldest first; see Rolling stock.

Cooking without power (Ready.gov)

• Alternatives include candle warmers, chafing dishes, fondue pots or a fireplace. Charcoal grills and camp stoves are for outdoor use only.
• To heat food in a can: remove the label, wash and disinfect the can, and open it before heating.
• Don't eat from cans that are swollen, dented or corroded, even if the food looks fine.

For the stove itself, see Camp stove and fuel canister safety; for a no-dishes method, see Bag cooking.