Selection criteria
Consider calorie density, prep effort, protein/micros, weight/volume and shelf life. Pair staples with nutritious add-ons.
Top categories
- Staples: rice, pasta, oats, instant potatoes, quinoa.
- Proteins: beans, lentils, chickpeas (dry or canned), peanut butter, canned fish.
- Fats/Calories: nuts, oil (small bottles), ghee.
- Ultra-long: freeze-dried meals/ingredients.
- Morale: bouillon, spices, coffee/tea, chocolate.
Storage methods
- Mylar bags + oxygen absorbers for dry bulk; place in buckets/bins for pest and moisture protection.
- Cans are robust—watch dents/rust and rotate.
- Cool, dark, dry; avoid temp swings.
FIFO rotation
Date/label every package. Put new items behind older ones. Annual audit with test cooking keeps quality real.
Common mistakes
- Carb-only stockpiles without proteins/fats
- Ignoring water/fuel needed for cooking
- Opening oversized packages → spoilage
End result: long-lasting food that you will still want to eat when it matters.