How Much Emergency Food Do You Need? A Simple Way to Plan

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Quick answer: Ready.gov recommends at least a several-day supply of non-perishable food for each person, and many people build toward two weeks or more. A simple way to plan is to multiply the calories each person needs per day by the number of days, then choose foods to match. The FDA’s 2,000-calorie reference is a starting point for adults, but your own needs may be higher or lower. Pair your food with at least one gallon of water per person per day.

“How much food should I store?” has no single answer, because households differ. But there is a clear method: decide how many days you want to cover, work out calories per person and choose foods to fit. This guide walks through that method, how to build up in stages and where to store it. It is general information; people with medical needs should consult their health provider.

Short-term vs. long-term supplies

A short-term supply covers days to a few weeks and is built mostly from canned and pantry foods. It is the right first goal for nearly everyone. A long-term supply covers months or more and relies on foods with long shelf lives, such as sealed grains, beans and freeze-dried meals. Most agencies, including Ready.gov and the Red Cross, focus on the short term: stored food and water for several days, then a two-week supply if you can.

Build in stages

Stage 1: three days of food and water for everyone. This is your 72-hour kit.
Stage 2: two weeks of food, using pantry foods you rotate.

Stage 3: one month, adding more staples and variety.
Stage 4: three months or more, if you have space and budget, using the approach in our 3-month food supply guide.

A simple way to calculate

Step one: decide how many people are in your household, including children and pets. Step two: estimate calories per person per day. The FDA uses 2,000 calories as a general reference for nutrition labels, but needs depend on age, size, activity and health. Children generally need less. Teens, people doing heavy physical work and people in cold weather may need more. Step three: multiply calories per person by the number of days and by the number of people.

For example, a household of four planning for 14 days at about 2,000 calories each needs about 112,000 calories (2,000 x 4 x 14). Step four: read the labels on your food. Add up calories per container and divide your goal by that figure to see how many containers you need. Round up and add a buffer.

Water comes first

Food does you little good without water. Store at least one gallon per person per day for drinking and sanitation, with three days as a minimum and two weeks as a goal, as the CDC advises. Dry foods such as rice and beans also need water to cook. See our guide to storing water for emergencies.

What kind of food to store

Choose foods that are shelf-stable, nutritious, familiar and require little preparation. Good categories include canned meat, fish, beans, vegetables and fruit; peanut butter and other nut butters; whole grain crackers and cereal; dry staples such as rice, pasta and oats; shelf-stable milk; dried fruit and nuts; and comfort foods. See our guides to prepper foods and canned foods. Ready.gov also recommends a manual can opener and foods for infants and special diets.

Where to store food

Keep it cool, dry and dark. The USDA says canned goods keep best below 85 F.

Avoid garages, attics and spaces near stoves or water heaters.
Use shelves, under-bed bins or closet space. Keep food off the floor, especially in flood-prone areas.
Keep a smaller supply in your car and at work, as Ready.gov suggests.

Store boxed and bagged items in tightly closed plastic or metal containers to protect against pests.

Tips to get started

Set a goal

Choose a target, such as a two-week supply, and a date. Break it into small weekly purchases.

Prioritize water

Water first, then food. Clean, food-grade containers and bottled water are the best options. Rotate home-filled water every six months.

Buy in bulk when it makes sense

Buy bulk only for foods you will use before they decline in quality. Sales and warehouse stores can lower costs, but waste is the biggest hidden expense.

Plan for special needs

Include foods for allergies, medical diets, infants, pregnant or nursing family members and pets. Infant formula has a use-by date, and the USDA says not to use it after that date. Keep a supply of any special foods you need.

Make a rotation plan

Write the date on each item, store new items behind old ones and use the oldest first. Review your supply twice a year, perhaps when the clocks change. Replace anything that is past its quality window or damaged. Cans that are bulging, leaking, rusted or deeply dented should be discarded.

Do not forget cooking

Plan how you will prepare food without power. A camp stove or grill used outdoors, with fuel, can work, but never use one inside a home, tent or garage because of carbon monoxide risk. Include lighters or matches, pots, utensils, plates and dish soap.

Frequently Asked Questions

How many days of food should I store?

At least several days, per Ready.gov, and many people aim for two weeks. A one-month and three-month supply are good next steps.

How many calories do I need per day?

The FDA uses 2,000 calories as a general reference for adults, but needs vary. Children need less and very active people need more.

What if I have a small home?

Use under-bed bins, closet shelves and tall pantry racks, and focus on compact, calorie-dense foods.

Do I need a different supply for pets?

Yes. Store pet food and extra water for your pets.

How often should I check my food supply?

At least twice a year, and whenever you rotate stock.

Bottom line

Pick a goal in days, calculate calories, choose foods you will eat and store them properly. Build in stages, keep water as the top priority and rotate what you store.