Suggested Emergency Food Supplies

The following items are suggested when selecting emergency food supplies. Consider your family size and how much they typically consume. A minimum of 7-14 day supply is a good start. Select a variety of foods to keep everyone happy and satisfied.

  • Fresh fruit and vegetables
  • Fresh meat
  • Milk, Cheese, eggs
  • Bread
    For longer shelf-life storage:
  • Dry cereal or granola
  • Nutrition/Granola bars
  • Nuts and trail mix
  • Crackers – whole grain is best
  • Oats or oatmeal
  • Rice
  • Dried beans
  • Dry pasta
  • Canned sauce
  • Canned Fruits
  • Canned Vegetables
  • Canned Soups, stews
  • Canned Tuna, chicken, salmon
  • Peanut butter
  • Dried fruit
  • Boxed juices
  • Non-perishable pasteurized milk
  • Salt/pepper, spices
  • Flour
  • Baking soda, baking powder dry yeast
  • Comfort/stress food
  • WATER – most important of all
    Store at least 4 liters per person per day of water.
    Remember to have a can opener.

Make sure to plan out your fresh produce consumption and to look at how long it can stay fresh after it has been purchased. 

Apples4-8 weeks in the fridge
Avocado4-7 days at room temp.
Bananas2-5 days at room temp.
Blueberries1-2 weeks in the fridge
Broccoli1-2 weeks in the fridge
Carrots3-4 weeks in the fridge
Cucumbers1 week in the fridge
Lettuce7-10 days in the fridge
Lemons3-4 weeks in fridge
Garlic3-6 months at room temp. 
Onions2-3 months at room temp.
Oranges3-4 weeks in fridge
Peaches1-3 days at room temp.
Potatoes3-5 weeks in pantry
Strawberries3-7 days in the fridge
String Beans3-5 days in the fridge
Tomatoes1 week at room temp.
Watermelon7-10 days at room temp.
Mushrooms7-10 days in the fridge
Zucchini 7-10 days in the fridge