Overview of Emergency Food Storage Options

In theory, if we have planned and prepared well, there would be no need for emergency food storage at all. We would always practice good hygiene and sanitation and avoid crowds and situations where airborne pathogens would be a threat. We'd have perfectly operating appliances, never get seriously hurt, and already be located far, far away from cities and troublemakers.  

It's a nice thought.

The reality for most of us is that we are not there yet. So we should have emergency food options in place. As you plan for your family, keep in mind the ages and capabilities of family members and the emergencies you are most likely to encounter. Are you more likely to be evacuating? Are you preparing for an epidemic? What about an earthquake? Blizzard? Riots? A lot depends on your geography and proximity to cities as well as ages and physical capabilities.

This emergency food storage is the next step beyond a 72- or 96-hour kit that government agencies recommend for having on hand to shelter in place or evacuate as the need may be. Some of these options are well-suited for emergency kits; others are bulkier and best used when sheltering in place. And that's because in most emergencies, people don't need to bug out.  Most of the time, people stay home.  This is the food you want to have on hand to keep you going in the face of a natural disaster or epidemic. It's best to plan on having no running water or electricity. Foods should require very little heating so as to conserve fuel. They should be so simple to prepare that even a child could manage.  

With those factors in mind, let's consider the options.

MREs (meals ready to eat) are a popular choice as they can be eaten as is or heated (some actually have an MRE heater with them). They tend to be heavy on salt and calories as they are planned for soldiers who are really exerting themselves and need the energy and electrolytes. They can also be quite constipating. One advantage is that they need no water for preparation.

Freeze-dried entrees like Mountain House are much lighter in weight, have a long shelf life, and are generally much more palatable. The food can be prepared in whatever quantities you wish. You just add water and wait 10-15 minutes for it to rehydrate. They also don't have to be cooked, but they will taste better if you can heat them.  

Ready-to-eat foods like canned pastas, soups, and beans are less expensive choices, but come with a shorter shelf life. 

Just add water options usually involve boiling water but then are cooked and ready to eat pretty quickly. Hot chocolate, instant soups, instant oatmeal, and ramen are all emergency food staples that have stood the test of time. 

Dry foods like dried fruits, fruit rolls, jerky, nuts, crackers, peanut butter, and trail mix are all relatively light-weight and calorie-dense. However, most have a high-fat content and need to be rotated about every six months. 

Comfort foods go a long way towards making a stressful situation much more bearable and provide extra calories as well. These are especially important for small children. Little packets of hard candy, fishy crackers, gummy bears, and gum or granola bars will be very welcome.  

Except for MREs, take a critical look at the calories in those servings. Some of those serving sizes are very small, calorie-wise, and the body needs a lot more calories in times of stress. (Hint: if you're eating emergency food storage, it's probably a time of stress. ) And if it's cold, the body needs more calories. And if you're doing more work, your body needs more calories. It's definitely not a good time to start a diet. In fact, it is an excellent time for some extra comfort food. 

Above all, test whatever you choose to store to make sure you and your family actually like it. A crisis is not the best time to find you have a reaction to something or everybody hates the food. Because this emergency food storage includes foods with a shorter shelf life, make sure to check and rotate it every six months or so.  

Be sure to include an adequate number of water bottles. Plan for at least 64 ounces per day just for drinking, more if you live in a warmer climate. For variety, you can include aseptic boxes of juice or milk. And if you need to add water to rehydrate and cook your food, make allowances for that as well. Be sure to keep paper and plastic ware with your emergency food so that you won't have to use water to wash dishes. 

11.30.19