A three-day food supply should be non-perishable and require no refrigeration, minimal or no preparation or cooking, and little or no water. If you will need to heat food, also pack a grill, camping cookstove and fuel. For ease in managing your supply, select food items that are compact and lightweight.
This will give you an idea of what a three-day supply of shelf-stable foods (for one adult) may look like. It is based on the U.S Department of Agriculture's MyPyramid. If this example contains foods you don’t like, substitute foods you do like in the same food group.
| Grains (Bread, Cereal, Rice and Pasta) |
| Quantity |
Item |
Servings |
| 2 |
single-serving packages ready-to-eat cereal |
2 |
| 1 |
single-serving package instant oat cereal* |
1 |
| 1 |
9 oz. box wheat crackers |
8 |
| 1 |
3.6 oz. bag popcorn mini cakes |
7 |
| 2 |
1.5 oz. granola bars |
2 |
|
Total # Servings (one person, three days) |
20 | |
|
|
Fruits |
|
Quantity |
Item |
Servings |
| 1 |
6 oz. can orange juice |
1 |
| 2 |
4 oz. can mixed fruit |
2 |
| 1 |
.75 oz. fruit roll |
1 |
| 2 |
1.5 oz. box raisins |
2 |
| 2 |
8 oz. box apple juice |
2 |
| 2 |
4 oz. cups apple sauce |
2 |
|
Total # Servings (one person, three days) |
10 | |
|
|
Vegetables |
|
Quantity |
Item |
Servings |
| 1 |
11.5 oz. can vegetable juice |
2 |
| 1 |
1.5 oz. cup instant mashed potatoes* |
1 |
| 1 |
8.5 oz. can mixed vegetables |
2 |
| 1 |
9 oz. can yams |
1.5 |
| 1 |
8 oz. can green beans |
2 |
| 1 |
8 oz. can stewed tomatoes |
2 |
|
Total # Servings (one person, three days) |
10.5 | |
|
|
Meat & Beans |
|
Quantity |
Item |
Servings |
| 1 |
10 oz. can chili with beans |
1 |
| 1 |
2 oz. can chicken |
1 |
| 1 |
3.25 oz. can tuna |
1 |
| 1 |
2.29 oz. cup split pea instant soup* |
1 |
| 1 |
12 oz. jar peanut butter |
5 |
|
Total # Servings (one person, three days) |
9 | |
|
|
Milk |
|
Quantity |
Item |
Servings |
| 4 |
8 oz. boxes of shelf-stable milk or enriched soy milk |
4 |
| 1 |
8.75 oz. box shelf-stable processed cheese |
3 |
| 1 |
5 oz. can evaporated milk |
2 |
|
Total # Servings (one person, three days) |
9 | |
|
|
Other Group |
|
Quantity |
Item |
Servings |
| 1 |
bag hard candy and chocolate |
varies |
| 3 |
gallons boiled water |
Includes washing | |
* If you don’t have a way to boil water when the power is off, do not include instant foods. They will consume your water supply too fast.
Be sure to include foods for infants, elderly persons or persons on special diets if needed.
Make sure you have a can opener, scissors or knife for cutting open foil and plastic pouches, and disposable plates, cups and utensils. Pack all these items in plastic bags to keep them dry and as airtight as possible. Keep a list of dates when food items need to be inspected and possibly rotated (used and then replaced with newly purchased items).
Once assembled, your emergency food supply should be stored in the coolest cabinets or pantry and away from appliances that produce heat. Canned foods should not be stored in outside buildings where the temperature gets extremely high in the summer or where it may freeze in the winter. Remember to store the food supply where it will be safe from insects, rodents and possible flooding.
Note: Food storage recommendations for cooler, drier climates generally recommend storing food in places where the humidity is lower than we can achieve in Louisiana.