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What to Eat in a 72-Hour Emergency

Store no-cook, shelf-stable food: canned goods, energy bars, peanut butter, nuts, crackers, dried fruit.

Risk Tier A Reviewed: draft on 2026-10-31

The goal

Store no-cook, shelf-stable food for 72 hours. The best emergency foods need no power, no cooking, and no preparation tools (except a manual can opener).

Stock foods your household actually eats. Emergency is not the time to try unfamiliar food.

Best foods to store

High-protein, no-cook options

  • Canned beans: chickpeas, black beans, lentils (eat straight from the can or mix with crackers)
  • Canned fish and poultry: tuna, salmon, chicken (easy protein)
  • Peanut butter and nuts: calorie-dense, long shelf life
  • Energy bars and protein bars: portable, filling, concentrated calories

Easy meals in a can

  • Canned soups: ready-to-eat (heat on a camping stove if power is out) or eat cold
  • Canned stews and chilli: complete meals
  • Canned pasta: ravioli, pasta with sauce, baked beans

Sides and snacks

  • Crackers and bread: store in waterproof containers; check expiry dates
  • Granola and cereal: filling, portable
  • Dried fruit and nuts: mixed trail mix
  • Canned vegetables and fruit: for nutrition and variety
  • Applesauce and fruit cups: moisture helps with hydration

Special additions

  • Powdered milk: for drinking or cooking if power returns
  • Cooking oils: calorie-dense, long shelf life, improves taste of plain foods
  • Salt, sugar, spices: small amounts improve morale and taste

Tools you must have

  • Manual can opener: Non-negotiable. Keep it in your food storage area.
  • Utensils: Lightweight plastic forks, spoons, knives
  • Bowls or plates: Unbreakable, reusable
  • Napkins or paper towels: For cleanup with limited water

How much food

Plan for three meals or six snacks per person per day. A realistic amount depends on:

  • Number of people in your household
  • Appetite and dietary preferences
  • Storage space
  • Budget

A good starting point: fill a plastic storage bin with canned goods and shelf-stable snacks. Aim to have several days' worth on hand.

Rotation and storage

  • Store in a cool, dry, dark place away from sunlight
  • Check best-before dates twice a year
  • Use the oldest items first (first in, first out)
  • Discard anything past the best-before date
  • Replace all perishable food annually

Special needs

If anyone in your household has allergies, medical diets, or specific preferences:

  • Set aside dedicated foods for that person
  • Label clearly
  • Include any required supplements or feeding equipment

Next: Learn how to prepare no-cook meals when power is out, and how to keep food safe during power outages.