University of Georgia Cooperative Extension food safety specialists Elizabeth Andress and Judy Harrison have published guidance for households assembling emergency food supplies, outlining recommendations for three-day preparedness kits [1].
How much and which foods to store depends on the members of your household, their preferences, special health conditions, ability to use the food in an emergency, and available storage space. Andress and Harrison advise that planning for short-term emergency food needs may be as simple as increasing quantities of staple and non-perishable foods that a household normally uses.
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