Emergency food storage planning means stockpiling shelf-stable calories and nutrition for everyone in your household for a defined number of days — starting with FEMA's 3-day minimum and building toward a 30–90 day supply for serious preparedness.
Written by Mike, a union electrical lineman with 21+ years on the job and mutual aid deployments after Sandy, California wildfires, Texas winter storms, and Gulf Coast hurricanes.
FEMA recommends a minimum 3-day food supply per person; many preparedness planners target 90 days as a serious baseline. — Ready.gov; extended planning aligns with USDA long-term storage guidance
Plan for 2,000–2,500 calories per adult per day for sedentary emergency conditions. If you're evacuating or doing physical labor, increase to 2,500–3,000 calories. Children need 1,200–1,800 calories depending on age.
The best emergency foods have long shelf life, high calorie density, and require minimal preparation: white rice, canned beans and vegetables, freeze-dried meals, rolled oats, honey, salt, pasta, and peanut butter. Rotate canned goods every 2–3 years.
A 1-year food supply for one adult requires roughly 2,000 lbs of food covering all calorie needs. Store in a cool (55–70°F), dark, dry location. Use mylar bags with oxygen absorbers in food-grade buckets for bulk grains and legumes.
FEMA recommends a minimum 3-day food supply per person. The broader preparedness community standard targets a 90-day supply as a serious baseline. Most people start with 2 weeks, build to 30 days, then expand from there.