Preparing a 2-week emergency food supply (original) (raw)

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If you and your family need to prepare for two weeks or more of food, pay attention to nutrition needs. Plan food supplies so you all can eat at least one well-balanced meal each day.

Learn to plan nutritious meals and snacks using MyPlate.

Add to the number of basic foods you normally keep on your shelves. You may find that you have a two-week supply of most staples if you go through your cupboards. So, before you shop, take an inventory of what you already have.

Write a plan

• Make a list of all family members by name and include any special needs like diabetes and allergies.
• List all staple foods on your shelves now.
• List all foods in your freezer.
• Make a list of meals to be served for each day for 14 days.
• Download and print this two-week menu, shopping list and recipes to use offline; and also in Spanish/ y en español.
• Use this 14-day meal kit for rural grocery stores developed for emergencies by UMN Extension Regional Sustainable Development Partnerships.

Heat and serve meals, like frozen dinners or canned soup, need little or no preparation. Dehydrated or freeze-dried foods are lightweight and don't take up much room in the cupboard.

Plan nutritionally balanced meals. Camping supply stores are good sources for some compact, well-preserved foods that are good choices for emergency preparedness kits.

Keep extra food in the freezer or pantry if there is enough space.

Keep on the shelf, in the cupboard or pantry

• Infant formula and baby food
• Bottled, canned or boxed juice
• Shelf-stable milk: dried milk, evaporated milk or UHT milk (Ultra-high temperature processed sold in boxes)
• Ready to eat cereals, oatmeal and granola
• Crackers and melba toast
• Peanut butter, jelly and honey
• Dried fruits, nuts and trail mixes
• Snack, protein and energy bars
• Dried soup mixes
• Rice, barley or other dried grains
• Dried beans
• Fruits and vegetables
• Meats such as tuna, salmon and chicken
• Soup and broth - low sodium if available
• Beans such as kidney and black beans
• Ready-to-eat stews and soups

Keep in the refrigerator

• Eggs
• Milk
• Yogurt

Keep in the freezer

• Fruits
• Vegetables
• Meat
• Bread

Print expanded content.

Andress, Elizabeth, and Judy Harrison. **_"_**Preparing an Emergency Food Supply, Short Term Food Storage." University of Georgia Extension. Last updated: September 17, 2018.

This resource was funded in part by USDA’s Supplemental Nutrition Assistance Program (SNAP) with funds received from and through the Minnesota Department of Human Services.

Authors: Abby Gold, Nikki Johnson, Betsy Johnson, Kelly Kunkel and Mary Schroeder, Extension educators

Reviewed in 2020