If you are preparing for a 2 week emergency food supply, it is critical to have a shopping list of all the items you need. This will help you to quickly and easily purchase all the supplies that you need in an efficient manner. It is important to have the right amount of items to ensure you have enough food to last two weeks.
This article will cover what should be included on your shopping list for a 2 week emergency food supply:
- Non-perishable items such as canned goods, dried beans, rice, pasta, and nuts.
- Freeze-dried and dehydrated food items such as fruits, vegetables, and meats.
- Items for cooking such as oil, salt, and spices.
- Snacks such as granola bars, crackers, and nuts.
- Nutrition bars and meal replacement shakes.
- Drinking water and other beverages.
Non-Perishable Food Items
Having a two-week emergency food supply can be invaluable if there is any kind of natural disaster or other emergency. It’s best to make sure you have plenty of non-perishable items that can feed your family for up to two weeks. These items should include some classic staples like rice, beans, and canned meats as well as any additional snacks or treats should the need arise.
Below is a list of suggested non-perishable items for a two week emergency food supply:
- Crackers and/or breads
- Granola bars, energy bars, and breakfast bars
- Canned tuna, salmon, sardines, chicken or other meats
- Canned fruits and vegetables (peaches, pears, corn)
- Nuts such as almonds and peanuts
- Powdered milk or evaporated milk (for baking/cooking)
- Dried fruit (raisins, pineapple chunks)
- Beans (pinto beans) in cans or plastic bags/containers
- Rice (brown pre-washed basmati is great for storage)
- Flour (all purpose white if preferred, whole wheat flour is also available with excellent storage qualities).
Water is essential for survival and should be included in any emergency food supply list. The amount of water depends on the size of your family as well as the duration of the emergency, but a good rule of thumb is one-half gallon per person per day. Water for an extended time period should be stored in containers suitable for long term storage. It is recommended to rotate your supplies every six months with fresh stored water so that it remains safe to drink.
Because the human body needs water to properly process other foods, it's important to have a reliable source of clean drinking water even during an emergency situation. Canned and boxed drinks do not meet these requirements and can not be relied upon for hydration during times of crisis; only potable water should be consumed.
For long-term stability, collect both bottled and canned/boxed beverages that contain only pure water as ingredients (not sparkling or flavored). Be sure to check each item’s expiration date prior to purchase, and store within environmentally-appropriate temperatures (not too hot or too cold) in a secure location if possible. It is also wise to keep backup supplies such as paper cups on hand, in case regular glassware isn’t available. This will allow you access to drinking water while you wait out an extended disaster situation or power outage.
Canned goods are a great way to add variety to your 2-week emergency food supply. Stocking up on canned goods so you have something quick and easy to prepare will help in many emergency situations.
When purchasing canned goods it is important to make sure they are low in sodium and preservatives. Look for items such as:
- Low sodium fruits, vegetables, beans, tuna and salmon
- Whole wheat pasta with low salt tomato sauces
- Instant oatmeal and unsweetened cereal
- Natural nut butters (peanut, almond)
- Nuts, seeds and nut mixes
- Minestrone soup
Also keep an eye out for any canned items that have been previously opened or damaged. These items may contain harmful bacteria that could be dangerous if consumed. It’s important to check expiration dates as well. Canned food that has gone past the recommended time can also be hazardous if consumed.
Freeze-dried foods are a great choice for those assembling a 2-week emergency food supply. Freeze-dried foods offer a shelf life of up to 25 years and can be safely stored indefinitely in a cool, dry place. In addition, they are lightweight, unbreakable and easy to prepare.
There is an extensive variety of freeze-dried foods available on the market today including:
- Vegetables such as peas, corn and green beans
- Fruits such as apples, pears and peaches
- Meats such as turkey, beef and pork
- Dairy items such as cheese and powdered milk
- Bakery products such as breads, muffins and cookies.
These freeze dried products can also add nutrition to your meal plan by providing essential amino acids, vitamins, minerals and calories for energy needs along with carbohydrates for sustained energy levels. Be sure to rotate your food supply consistent with expiration dates and use the first in/first out philosophy for optimum freshness over that lengthy shelf life.
Having a 2 week emergency food supply is a great idea for any family or individual. You want to make sure that you can get access to the food when you need it, so proper storage is essential. You will need to make sure to store your food in temperature controlled areas, away from direct sunlight, and in a place with low humidity. The type of container you choose to store your emergency food in can also make a big difference. Let's look at the different options available:
- Metal containers.
- Plastic containers.
- Glass containers.
- Mylar bags.
- Vacuum-sealed bags.
- Mylar-lined buckets.
Find a Cool, Dry Place
When preparing an emergency food supply, it’s important to choose the right type of storage. You should aim to store food in a cool and dry place, like a basement or cellar. The ideal temperature range is around 60-70 degrees Fahrenheit (15-21 degrees Celsius). Moisture can degrade food qualities and attract pests. Refrigerated items should be stored away from heat sources like a water heater or exhaust vents.
When storing canned goods, avoid putting them on high shelves or in damp rooms; high shelves may cause cans to fall, break open and ruin your stored food. Be sure to check items before storage for damaged seals or dented cans and dispose of them carefully.
Store non-perishable food items away from strong odors so that your food doesn't absorb their flavors. Cover jars with lids and securely seal bags with tape to keep out air and pests like insects, rodents and other animals that could tamper with the quality of your emergency meal plan.
Use airtight plastic containers or metal containers – these will help keep moisture out and will prevent any flavorings or odors from getting in due to the tight seal they provide. Additionally, try using dark metal containers if possible since light can degrade the quality of some foods over time.
Use Air-Tight Containers
The most important factor in preserving food over a long period of time is storage. Properly storing your emergency food supply will ensure that it maintains its freshness, flavor, and nutritive value.
The first step in storing your food is to place the items in air-tight containers or air-tight baggies prior to sealing in the outer container. This will help keep bugs or other pests away while keeping odor, moisture, and light out. Once the food is placed into an air-tight container, it should be sealed inside a larger plastic container with a tight lid for additional protection against contaminants and pests.
If possible, it's also helpful to place either silica gel packs or oxygen absorbers inside the containers for further protection against spoilage from moisture or oxygen. When positioning the containers off the ground level and away from direct sunlight, this will add another layer of protection from potential damage over time. Be sure that your main food storage area is cool (preferably between 45-60 degrees) and away from potential threats like humidity levels, temperature changes and water sources that can damage them easily in an extended amount of time.
Rotate Your Stock
In order to ensure the safety and quality of your 2-week emergency food supply, it is important to rotate your stock on a regular basis. While many of the items in your emergency supply can last up to 25 years, there is always the risk of spoilage when stockpiling food. To avoid this, old food should be used before you add new items to your stockpile.
It’s recommended that you rotate your stash at least every 6 months by making sure that whatever you buy is already dated, as well as actively keeping track of expiration dates on products already in storage. This will help you balance out the age and freshness of your supplies while ensuring that all nutrient contents remain consistent throughout.
Be sure to properly store non-perishable items in cool dry places out of direct sunlight; canned foods should not exceed 75 degrees Fahrenheit for more than two weeks at a time. Excessive humidity or temperature changes can cause mold growth or bacterial buildup which can lead to spoilage.
Don’t forget about rotating sealed containers such as cans and jars as well – look for signs of rusting or bulging which are indicators that they may need replacing. With proper maintenance, you can utilize all aspects of your 2 week emergency food supply with confidence!
When planning for a two-week emergency food supply, the first step is to create a meal plan. This plan should include foods that you like, and that are easy to store and prepare. Consider the types of meals that you can make ahead of time and that will last for two weeks.
Choose a variety of meals and snacks to ensure that you have a balanced diet. Additionally, make sure that each meal has enough calories to sustain you throughout the day.
Create a Meal Plan
Creating a meal plan ahead of time can help you put together an emergency food supply that is personalized to fit your family's tastes and nutrition needs. Start by making a list of your family’s favorite meals, then use this list to plan out a two-week meal plan. Make sure your meal plan has a balance of healthy proteins, fruits, vegetables, and grains. Aim to incorporate a variety of ingredients across multiple food groups so that every day is different. If you have any specific dietary restrictions, now is the time to make substitutions for those items in advance.
Don’t forget about snacks! Include some lightweight snack and beverage items that can be easily stored in an emergency kit or bag. Do some research on non-perishable food items that will last longer than two weeks in an unrefrigerated environment so you don’t have to replace or throw away items if they spoil during storage.
Planning ahead will also help you determine how much you need and what type of containers are best for avoiding waste when packing your emergency supply kit. Finally, make sure that everyone in the family understands the importance of following the meal plan so everyone gets enough nutrition even in an emergency situation.
Consider Calorie and Nutrient Content
When preparing an emergency food supply, it can be tempting to just buy large amounts of ready-made or familiar foods and to think of calorie quantity instead of quality. However, if you are planning for several days or a week, it is important to ensure that you are getting the adequate nutrients for your body's needs. Many processed and ready-made foods contain a lot of calories, but lack vital minerals and vitamins.
When considering the meals for your two week emergency food supply plan, remember to take into account the following nutrients: carbohydrates, proteins, fats, vitamins, minerals and fiber. Pay attention not only to the calorie content, but what type of calories are present in each product and make sure they will provide enough energy while being easy on digestion during stress.
If possible choose items that don't require refrigeration such as:
- Canned fruits and vegetables with no added sugar or preservatives;
- Dried/ canned meats;
- Paper products such as granola bars, crackers and cereal;
- Powdered milk;
- Peanut butter in case water isn't accessible;
- Energy bars;
- Nutrition drinks such as soymilk;
- Nuts & dried fruit mix;
- Powdered eggs (eggs require refrigeration);
- Seasonings (salt/pepper/herbs);
- Easy-to-prepare entrees (freeze-dried meals).
Also keep in mind perishable items such as fresh produce will not last longer than three days without refrigeration so plan accordingly. Finally think about variety – otherwise you may get bored or even unhealthy from eating the same types of food over lengthy periods of time. Be sure to stock up on fresh fruits & vegetables that have a short shelf life prior to expiry date in accordance with expiration date rules . You can also find food concentrates that are high in protein but low in fat that can be stored for long time periods. Most importantly make sure you have enough of what ever items it is that make up your meal planning!