How Much Food Should I Really Be Storing?

[OrbitJazz21]

Is there a practical formula or chart you all use for calculating food storage per person? I keep seeing “one year supply” recommended, but that seems vague—how do you actually figure out real needs, especially with variable calories or dietary stuff?

 

[MarigoldBreeze]

That “one year supply” thing always bugged me too—everyone eats differently, and needs change with age and health. What’s worked for me is starting with calorie requirements: average adult needs about 2,000 calories a day, but kids, teens, and folks with medical issues will need more or less. I made a spreadsheet with everyone in the house, factoring in higher calories for more physical work (digging, hauling water, etc). Then I listed main staples (rice, beans, oats, etc) and figured out how many calories per cup for each.

For dietary restrictions, I use a separate column, so I know not to store stuff my husband can’t have (he’s diabetic, so less sugar,

 

[BlueMarigold]

I do the same—spreadsheet with calories per person, then break it down by month so I’m not overwhelmed. Have you figured out how much variety you want, or just staples?

 

[PrepperLinda65]

What’s worked best for me is mixing staples with canned veggies and fruits—too much rice and beans and everyone gets bored (and cranky). I also try to keep some shelf-stable milk and comfort foods like crackers or pudding mixes, especially for the grandkids. Variety makes it easier to stick to the plan. Anyone else ever notice the mood dip after a week of plain oats?

 

[ChamomileCraze]

Calories are important, but I always think about nutrition too—beans and rice alone won’t keep you healthy long-term. I like to store dried herbs, greens, and even dried fruit from my own garden for some extra vitamins. Having a stash of herbal teas helps with both comfort and little ailments. Anyone else stash herbs for cooking or remedies alongside their staple foods?

 

[BlueSkyWanderer]

Figuring out “how much” got way easier for me once I started looking at actual meals, not just calories. I’d list 7-10 basic meals we’ll actually eat (like beans + cornbread, rice + lentils + canned veggies, oatmeal + dried fruit), then work out the ingredients for each over a week, then multiply out for a month or year. That way, I don’t end up with 100 pounds of something nobody’s willing to cook.

Medical needs matter a lot—my blood sugar isn’t what it used to be, so I pack more proteins (lentils, nuts, powdered eggs) and non-starchy veggies alongside the carbs. It’s amazing how fast you get tired of white rice, so I second the comfort foods and herbs! Bay leaves really help with beans, and dried nettle or dandelion add vitamins you’ll miss otherwise