Food during an emergency

by Michael Choe | Sept. 8, 2020

I don’t know about you, but food is one of the first things that I focus on when it comes to emergency preparedness. Do I have enough? What should I stock up on? How long will items keep? Some of us aren’t sure what we should have if a disaster occurs. Here’s a list I put together that you can consider when assembling your emergency food supply.

SHELF LIFE

While the amount of food you have is important, you should also consider shelf life and how long your food supply can last without a powered refrigerator or freezer. Right now, my refrigerator has a decent amount of food that could last me several weeks. However, if the power went out, it might only last a few days before spoiling.

Try to keep emergency foods in an enclosed, cool area away from the sunlight.

For emergency preparedness foods, consider products that have a lengthy shelf life. Here are some recommendations:

• Canned goods (tuna, beans, pork, chicken, soup, corn, tomatoes, etc.)
• Dried items (such as jerky)
• Jams, jellies, honey, peanut butter
• Granola or energy bars
• Cereal
• Bottled water or canned soft drinks
• MREs (Meals Ready to Eat)

STORAGE

Shelf life will depend on how the food is stored. In most cases, the warmer the storage area, the shorter the shelf life. For example, MREs are typically good for a few years but that shelf life may shorten if stored in an area exposed to a lot of heat. Keep your emergency food supply in an enclosed area that won’t go above room temperature.

EASY PREPARATION

If possible, avoid items that require heating or additional equipment that aren’t already on your list.

The food you have in stock should also require minimal to no preparation at all. It’s important to note that there are some canned foods that have special instructions such as heating. I recommend avoiding these for emergency preparation and going for foods that can be eaten straight out of its can or package. There are even MREs that don’t require water and are good to go without any preparation.

USE WHAT YOU HAVE

Just because you have food that won’t last 14 days doesn’t mean you have to throw those ingredients away. You can use up those ingredients first while they’re still fresh before diving into your emergency stash. Include the perishable ingredients when making your meals for the first few days. That way, nothing will go to waste and your 14-day food supply will last longer.

Use what perishables you can before resorting to canned foods with a longer shelf life.

You can also get creative with utilizing your perishables before they go to waste. If you need an example, we’ll be going live on Facebook and Instagram at 3 p.m. Monday, Sept. 14. Learn how to make summer rolls which is a great way to use up fresh vegetables before they go bad. Be sure to tune in!

PREPARE IN ADVANCE

Last but not least, think ahead. Hurricane season is from June 1 to November 30 every year. You can avoid lines and crowded grocery stores by securing your food items earlier in the year. Don’t wait for the storm alert or hurricane warning to start preparing your supplies — shop in advance without hoarding!

Michael Choe is a digital communications and social media specialist at Hawaiian Electric Company.