Planning Food For Summer and
Winter Storm Emergencies
Barbara J. Brown, Ph.D., R.D./L.D.
Food Specialist
If a summer or winter storm or other disaster strikes your community, you might not have access to food, water and electricity for days, or even weeks. By taking some time now to store emergency food and water supplies, you can provide for your entire family.
Water Supplies
Having an ample supply of clean water is a top priority in an emergency. A normally active person needs to drink at least two quarts of water each day. Hot weather can double that amount. Children, nursing mothers and ill people will need even more. You will also need water for food preparation and hygiene. Store a total of at least one gallon per person, per day. You should store at least a one-week supply of water for each member of your family.
If supplies run low, never ration water. Drink the amount you need today, and try to find more for tomorrow. You can minimize the amount of water your body needs by reducing activity and staying cool.
How to Store Water
Store your water in thoroughly washed plastic, glass, fiberglass or enamel-lined metal containers. Never use a container that has held toxic substances. Plastic containers, such as soft drink bottles, are best. You can also purchase food-grade plastic buckets or drums.
Seal water containers tightly, label them and store in a cool, dark place. Rotate water every six months.
For more information on storing water for emergency use see the OSU Extension Facts publication “Emergency Water Supplies,” F-1519.
Food Supplies
You don't need to go out and buy unfamiliar foods to prepare an emergency food supply. You can use the canned foods, dry mixes and other staples on your cupboard shelves. In fact, familiar foods are important. They can lift morale and give a feeling of security in time of stress. Also, canned foods won't require cooking, water or special preparation. Following are recommended short-term food storage plans.
Special Considerations
As you stock food, take into account your family's unique needs and tastes. Try to include foods that they will enjoy and that are also high in calories and nutrition. Foods that require no refrigeration, preparation or cooking are best.
Individuals with special diets and allergies will need particular attention, as will babies, toddlers and elderly people. Nursing mothers may need liquid formula, in case they are unable to nurse. Canned low sodium and low sugar foods, juices and soups may be helpful for ill or elderly people.
Make sure you have a non-electric can opener and disposable plates, cups, and utensils. And don't forget nonperishable foods for your pets.
Short-Term Food Supplies
Even though it is unlikely that an emergency would cut off your food supply for one week, you should prepare a supply that will last that long.
The easiest way to develop a one-week stockpile is to increase the amount of basic foods you normally keep on your shelves.
Storage Tips
· Keep food in a dry, cool spot—a dark area if possible.
· Keep food covered at all times.
· Open food boxes or cans carefully so that you can close them tightly after each use.
· Wrap cookies and crackers in plastic bags, and keep them in tight containers.
· Empty opened packages of sugar, dried fruits and nuts into screw-top jars or air-tight cans to protect them from pests.
· Inspect all food for signs of spoilage before use.
· Use foods before they go bad, and replace them with fresh supplies, dated with ink or marker. Place new items at the back of the storage area and older ones in front.
Nutrition Tips
During and right after a disaster, it is important that you keep up your strength. So remember:
· Eat at least one well-balanced meal each day.
· Drink enough liquid for your body to function properly (two quarts a day).
· Eat enough calories to allow you to do any necessary work.
Shelf-life of Foods for Storage
Here are some general guidelines for rotating common emergency foods.
Use within six months:
· Powdered milk (boxed)
· Dried fruit (in metal container)
· Dry, crisp crackers (in metal container)
· Potatoes
Use within one year:
· Canned condensed meat and vegetable soups
· Canned fruits, fruit juices and vegetables
· Ready-to-eat cereals and uncooked instant cereals (in metal containers)
· Peanut butter
· Jelly
· Hard candy and canned nuts
May be stored indefinitely (in proper containers and
conditions):
· Wheat
· Vegetable oils
· Dried corn
· Baking powder
· Soybeans
· Instant coffee, tea and cocoa
· Salt
· Noncarbonated soft drinks
· White rice
· Bouillon products
· Dry pasta
· Powdered milk (in nitrogen-packed cans)
Selected References:
Food Safety and Inspection Service. Keeping Food Safe During
a Power Outage. United States Department
of Agriculture,
American Red Cross. Food and Water in an
Emergency. American
Red Cross National Headquarters,