One essential decision you need to make early in your preparedness plan is how much food you should stockpile for each person. Multiple factors determine the answer including your preparedness duration together with each person’s caloric requirements and food storage type.
Different households have unique needs so there isn’t a standard guideline but having each person stock three months of food supplies as a starting point is recommended before expanding to six months or even a full year when possible.
An adult needs about 2,000 to 2,500 daily calories but individual needs change with age and activity level and physical health. During survival situations where physical work or bodily exertion is involved calorie needs will probably rise.
Prepare a sufficient food supply to keep everyone energized throughout the day. Adjust food portions and types to match the requirements of children, older adults, and people who need special diets.
Choose long-lasting staples including rice, beans, oats, canned goods, pasta, and freeze-dried foods when you calculate supply quantities. The nutritional value of these products includes carbohydrates, proteins, and fats which help you stay sustained while they remain fresh during storage.
Add fruits, vegetables and comfort foods to your supplies to prevent food fatigue which results when eating the same food every day causes appetite loss. The availability and quality of storage space affect food supplies.
Stockpiling food per person depends on your goals (short-term emergencies vs. long-term self-sufficiency), dietary needs, and storage capacity. Below are general guidelines for different scenarios, based on recommendations from organizations like FEMA and preparedness experts.
General Guidelines for Food Stockpiling
- Caloric Needs: Plan for 1,800–2,500 calories per person per day, depending on age, activity level, and health.
- Water: Store 1 gallon of water per person per day (for drinking, cooking, and hygiene). For a 30-day supply, that’s 30 gallons per person.
- Food Variety: Balance carbs, proteins, fats, and nutrients to avoid deficiencies.
Short-Term Stockpile (2 Weeks to 3 Months)
Aim for a mix of shelf-stable, ready-to-eat foods and ingredients for basic meals.
Per Person Per Month:
- Grains: 25–30 lbs (rice, pasta, oats, flour)
- Beans/Legumes: 10–15 lbs (dried beans, lentils, canned beans)
- Canned Vegetables/Fruits: 15–20 cans
- Proteins: 5–10 lbs (canned meat, peanut butter, jerky, powdered eggs)
- Fats/Oils: 2–3 lbs (vegetable oil, coconut oil, ghee)
- Dairy: 2–3 lbs (powdered milk, canned cheese)
- Sugars/Sweeteners: 5 lbs (honey, sugar, syrup)
- Salt & Spices: 1 lb salt + basic seasonings
Example for 1 Month:
- 30 lbs grains
- 12 lbs beans
- 18 cans veggies/fruits
- 5 lbs canned meat
- 2 lbs powdered milk
- 1 gallon cooking oil
Long-Term Stockpile (6 Months to 1+ Years)
Focus on calorie-dense, non-perishable staples with decades-long shelf lives.
Per Person Per Year:
- Grains: 300–400 lbs (wheat berries, white rice, oats)
- Legumes: 60–100 lbs (dried beans, lentils, split peas)
- Dehydrated/Freeze-Dried Foods: 100–150 lbs (fruits, veggies, meats)
- Powdered Dairy: 20–30 lbs (milk, cheese, butter powder)
- Fats/Oils: 10–20 lbs (prioritize stable fats like coconut oil or ghee)
- Sugar/Honey: 60 lbs (for calories and preservation)
- Salt: 5–10 lbs
Specialty Additions:
- Multivitamins to compensate for nutrient gaps.
- Seeds for sprouting (alfalfa, broccoli) to add fresh greens.
Key Factors to Adjust Quantities
- Dietary Restrictions: Gluten-free, allergies, or medical needs (e.g., low-sodium).
- Family Size: Larger households can buy bulk grains/legumes more efficiently.
- Climate: Hot or humid environments reduce shelf life (requires better packaging).
- Cooking Capability: Ensure you have fuel, a stove, and tools to prepare stored foods.
- Pets: Add 1–2 lbs of pet food per animal daily.
Storage Tips for Bulk Quantities
- Rotate Stock: Use the “first in, first out” method to avoid waste.
- Packaging: Use Mylar bags with oxygen absorbers inside food-grade buckets for grains and beans.
- Space Optimization: Stack buckets vertically; prioritize calorie density (e.g., rice over bulky crackers).
Sample 3-Month Stockpile for One Person
| Category | Quantity |
|---|---|
| Grains (rice, pasta) | 75–90 lbs |
| Dried Beans | 30–45 lbs |
| Canned Vegetables | 40–60 cans |
| Canned Meat/Fish | 15–20 cans |
| Powdered Milk | 6–9 lbs |
| Cooking Oil | 3–4 gallons |
| Salt | 3 lbs |
| Multivitamins | 90-day supply |
Final Tips
- Start Small: Build a 2-week supply first, then expand.
- Budget Gradually: Allocate 5–10% of your grocery budget to stockpiling.
- Test Recipes: Ensure your family will eat what you store (e.g., try powdered eggs before relying on them).
By balancing calories, nutrition, and shelf life, you can tailor your stockpile to your household’s unique needs and emergency preparedness goals.
