How to Store Food for Natural Disasters (Earthquake, Flood & Wildfire)

To store food for natural disasters, keep at least a two-week supply of non-perishable, shelf-stable foods in a cool, dark, dry location, sealed in airtight containers or Mylar bags with oxygen absorbers. Prioritize foods that need no refrigeration or cooking, rotate your stock regularly, and tailor your supply to the specific disaster risks in your area.

Natural disasters don't wait for a convenient time. Earthquakes hit without warning. Floods can cut off roads for days. Wildfires can force you out of your home in under 15 minutes. If your food supply isn't ready before disaster strikes, it's too late to build one.

This guide walks you through everything you need to know, from what to store and how much to disaster-specific storage strategies and food safety rules that could save your family from illness.

How Much Emergency Food Do You Actually Need?

Most emergency managers agree on a minimum, but the real target is higher than most people expect.

FEMA recommends storing at least a two-week supply of food and water for every household member. The older "72-hour" guideline is now considered the bare minimum for short disruptions only. For serious natural disasters like major earthquakes or prolonged flooding, two weeks of food is a far more realistic target.

A practical way to calculate your supply:

• Calories per adult: Plan for 2,000 to 2,500 calories per adult per day
• Children (ages 2-12): Approximately 60% of the adult amounts
• Seniors (65+): Approximately 80% of the adult amounts
• Water: A minimum of 1 gallon per person per day for drinking 
  

For a family of four adults, a two-week supply means roughly 56,000 to 70,000 total calories and at least 56 gallons of water.

The Best Foods for Natural Disasters

The best non-perishable food for emergencies shares four traits: long shelf life, no refrigeration needed, minimal cooking required, and enough nutritional density to sustain energy during a stressful recovery period.

Shelf-Stable Pantry Staples

• White rice - Stored in airtight conditions with oxygen absorbers, white rice can remain shelf-stable for 25 to 30 years. Its low oil content prevents rancidity, which makes it far better for long-term storage than brown rice.
• Dried beans and lentils - When stored properly in cool, dry conditions, dried beans maintain viability for 10 years or longer and provide essential protein and fiber.
• Honey - With extremely low moisture content and natural acidity, properly sealed honey can last indefinitely. Archaeologists have even found edible honey in ancient Egyptian tombs.
• Salt and white sugar - Both store indefinitely when kept dry and sealed. Salt also doubles as a food preservation agent.
• Oats, pasta, and flour - Excellent low-cost staples that store well in sealed containers.
  

Ready-to-Eat Options

Cal Fire and Ready.gov both recommend these no-cook foods for emergency stockpiles and go-bags.

• Canned meats (tuna, chicken, salmon, sardines)
• Canned fruits, vegetables, and soups
• Peanut butter and almond butter
• Protein bars, granola bars, and trail mix
• Dried fruit and jerky
• Crackers and hard candy
• Powdered milk and instant coffee
• Canned juices and electrolyte powders
  

Don't Forget the Extras

• Multi-vitamins (one per person per day) help compensate for nutritional gaps)
• Infant formula or baby food if you have young children
• Special dietary foods for family members with health conditions
• Pet food and extra water for pets
• A manual can opener, paper plates, and plastic utensils
  

The Best Storage Bags for Long-Term Emergency Food

Not all storage bags handle disasters equally. During a flood, a cardboard box filled with dry goods is worthless. During an earthquake, loose jars can shatter. Your containers matter just as much as the food inside them.

Why Mylar Bags Are the Gold Standard

Mylar bags are the most effective option for long-term emergency food storage, and the numbers back this up. 

When you seal dry foods inside a Mylar bag along with an oxygen absorber, you create a near-zero oxygen environment where aerobic bacteria, mold, and pests simply cannot survive. This is how staples like white rice and dried beans can stay shelf-ready for 25 to 30 years.

Wallaby Goods offers high-quality Mylar bags in multiple sizes, from 1-gallon and 5-gallon options to MRE-size bags, all paired with food-safe oxygen absorbers. Our bags are built with 3-layer construction, including internal aluminum reinforcement, making them resistant to punctures, light, and moisture.

How to Use Mylar Bags and Oxygen Absorbers

Using Mylar bags properly takes about ten minutes once you know the steps. Here's exactly how to do it

What you need:

• Mylar bags (1-gallon for portioned storage, 5-gallon for bulk)
• Oxygen absorbers (300-500cc for 1-gallon bags; 2,000-2,500cc for 5-gallon bags)
  A heat sealer or a household iron
• Permanent marker and labels
  

Steps:

1. Prepare your food - Use only dry foods under 10% moisture. Sort out dust, broken pieces, and any debris.
2. Fill the bag - Scoop food into the bag, leaving 2 to 3 inches of space at the top. Pack it firmly to reduce empty air space.
3. Add the oxygen absorber - Open absorbers only when ready to use, as they activate the moment they contact air. Drop one into the bag immediately.
4. Press out excess air - Gently push large air pockets upward by hand. This isn't vacuum sealing - you're just reducing the absorber's workload.
5. Heat seal the bag - Run a heated iron or impulse sealer across the top in one steady pass. Aim for a 5mm flat seam with no wrinkles.
6. Label and store - Write the food contents and packing date on the label. Store in a cool, dark, dry location.
   

One important rule: never store high-moisture or high-fat foods in Mylar bags with oxygen absorbers. Nuts, sticky dried fruit, moist jerky, or anything oily will spoil or go rancid even in a sealed bag.

Emergency Food Storage for Earthquakes

Earthquakes are sudden and can damage gas and electrical systems instantly. That makes your emergency pantry the only source of safe food for days, sometimes weeks.

What to Focus On for Earthquake Prep

• No-cook foods are essential. If gas lines are ruptured or electrical systems fail, you cannot rely on your stove or microwave. Stock foods that are safe to eat straight from the can or package.
• Single-serving portions prevent waste. Leftovers that cannot be kept refrigerated after a power loss can cause food poisoning within two hours at room temperature. Buy or portion food into single-serving sizes when possible.
• Store away from likely earthquake damage zones. Keep food away from shelves that could topple, windows that could shatter, or areas near appliances. A low, interior cabinet or a dedicated bin on the floor is safer.
• Use foods with tab-open cans so you don't need a can opener when yours is buried under debris. But always keep a manual can opener in your kit too.
  

Post-Earthquake Food Safety Rules

After an earthquake, use refrigerator food first, then frozen items.

• A refrigerator stays safe for up to 4 hours after a power loss if you keep the door closed
• A full freezer holds safe temperatures for 48 hours; a half-full freezer for 24 hours
• Never taste food to decide if it's safe - some bacterial contamination has no smell or flavor
• If perishable food has been at room temperature for more than 2 hours, throw it out
  

Emergency Food Storage for Floods

Floods create a unique problem: water contamination. Floodwater can carry sewage, E. coli, Salmonella, Hepatitis A, norovirus, chemical runoff, and heavy metals. Any food that comes into contact with floodwater is unsafe to eat, regardless of how it looks or smells.

Before a Flood: What to Do

• Raise your refrigerator and freezer off the floor by placing cement blocks underneath them
• Move canned goods and other shelf-stable foods to higher shelves and elevated storage areas
• Pack your most important emergency foods in waterproof containers and store them above expected flood levels
  

Which Containers Survive Flood Contact?

Only commercially sealed, double-seamed metal cans and retort pouches (flexible foil-laminate packaging) are considered waterproof enough to potentially salvage after flood contact. Even then, they must be thoroughly cleaned and sanitized before use.

Any food in the following packaging that contacts floodwater must be discarded:

• Cardboard cartons (juice boxes, milk, baby formula)
• Home-canned jars
• Containers with screw caps, snap lids, pull tabs, or crimp seals
  Any paper, plastic, or cloth packaging
  

Mylar bags inside sealed HDPE buckets offer excellent flood resistance for your pre-stored supply. The aluminum-reinforced Mylar provides a waterproof barrier, and the outer bucket adds additional physical protection against floodwater intrusion.

After a Flood: Food Safety Checklist

• Do not eat vegetables or fruits that sat in floodwater
• Discard any food with an unusual smell, color, or texture, even canned goods
• Discard any home-canned food that contacted floodwater without exception
• Sanitize salvageable sealed metal cans by washing with soap and water, rinsing, and
• immersing in a diluted bleach solution before use
• When in doubt, throw it out - foodborne illness from disaster-contaminated food can be life-threatening

Emergency Food Storage for Wildfires

Wildfires move fast. Cal Fire reports that evacuation orders can come at any time, including the middle of the night. That means your wildfire food prep has two distinct phases: a go-bag you can grab in minutes and a home stockpile for shelter-in-place scenarios.

Your Wildfire Go-Bag Food Supply

Cal Fire and Ready.gov both recommend packing at least three days of no-cook, non-perishable food in your evacuation bag. The foods should need no refrigeration, cooking, or water to prepare.

Wildfire go-bag food checklist:

• Protein or energy bars (compact, calorie-dense)
• Dried fruit and nuts (portion into small bags to avoid opening full containers)
• Peanut butter packets
• Canned fruit, vegetables, and ready-to-eat meat with tab-open tops
• Crackers or rice cakes
• Dried fruit
• Individual electrolyte powder packets or drink mixes
• Freeze-dried meals (just add water when you reach shelter)
• Pet food and extra water
  

Store your go-bag food in a chest or wheeled tub for easy transport, and keep each household member's bag pre-packed and accessible.

The 5 P's of Wildfire Evacuation

Cal Fire's preparedness framework is a useful checklist:

1. People - Account for all family members and pets
2. Prescriptions - Medications, medical devices, and eyewear
3. Papers - IDs, insurance documents, and financial records
4. Personal Needs - Clothing, hygiene products, food, and water
5. Priceless Items - Photos, hard drives, and keepsakes
   

Home Storage During Wildfire Season

For families in wildfire-prone areas like California, the Pacific Northwest, or parts of the Southwest, home storage should account for potential power outages from public safety power shutoffs (PSPS) - planned outages utility companies use to reduce fire ignition risk.

• Stock at least 14 days of shelf-stable food that needs no refrigeration
• Keep a camp stove with extra fuel as a backup cooking method
• Store water separately from food in case of contamination
• Mylar bag storage inside buckets protects your food supply from smoke damage and ash contamination during a fire event
  

6 Essential Food Storage Rules for Every Disaster

These rules apply no matter what type of natural disaster you're preparing for food safety

1. Store in a cool, dark, dry location. The ideal temperature range is 40°F to 70°F (4°C to 21°C). Heat accelerates spoilage even in sealed containers.
2. Rotate your stock. First in, first out. Use older items and replace them with fresh ones. Check expiration dates at least twice a year.
3. Keep an appliance thermometer in your refrigerator and freezer. You need to know immediately whether temperatures are safe after a power loss.
4. Never taste food to test safety. Dangerous bacterial contamination often has no taste, smell, or visible sign.
5. Plan for your household's specific needs. Account for infants, elderly family members, people with chronic illnesses, special diets, and pets
6. Store tools with your food. A manual can opener, paper plates, disposable utensils, hand sanitizer, and trash bags belong in every emergency food kit.
   

How to Build Your Emergency Food Stockpile Without Overwhelming Your Budget

Building an emergency food supply doesn't have to mean a massive one-time purchase. Here's a practical approach:

Start small and build systematically:

• Begin with a 3-day supply (the minimum) and add to it over time
• Buy one or two extra cans each time you shop
• Choose generic brands over name brands when nutrition and shelf life are identical
• Split bulk purchases with neighbors, friends, or family, and divide the supply
• Shop your existing pantry first - set aside duplicates before buying anything new
• Shop your existing pantry first - set aside duplicates before buying anything new

Prioritize these first purchases:

• 20–25 lbs of white rice per adult
• 10–15 lbs of dried beans or lentils per adult
• 50-60 grams of canned proteins per adult per day (tuna, chicken, salmon, canned beans)
• 10–15 lbs of rolled oats per adult
• At least 1 gallon of water per person per day 
  

Then upgrade your storage:

Once your food selection is in place, moving staples from standard containers into Mylar bags with oxygen absorbers dramatically extends their useful life and protects them from the specific threats that earthquakes, floods, and wildfires create. 

A basic setup with Wallaby Goods 1-gallon or 5-gallon Mylar bags and oxygen absorbers can protect hundreds of pounds of food at a relatively low cost compared to pre-packaged emergency food kits.

Special Considerations for Different Households

Families with Infants and Young Children

Stock infant formula, baby food, and age-appropriate no-cook foods. Powdered formula stored in sealed containers works well, but pay close attention to expiration dates since formula for infants should always be within date.

Seniors Living Independently

Choose foods that are easy to open, require minimal preparation, and match any dietary restrictions. Soft canned foods, low-sodium options, and foods that don't require chewing are important considerations.

People with Chronic Illnesses

Work with a healthcare provider to identify which pantry foods are compatible with your diet. People managing diabetes, kidney disease, or food allergies need specific non-perishable options that standard stockpile lists often overlook.

Pet Owners

Store non-perishable pet food in sealed containers, and account for your pet's daily water needs in your overall water storage plan.

Apartment Dwellers

Space is limited, but strategic storage is possible. Use under-bed storage boxes, closet shelves, and vertical cabinet space. Mylar bags pack flat and can be organized in stackable buckets that fit in tight spaces.

Start Protecting Your  Emergency Food Supply for Natural Disasters With Wallaby Goods

Building a solid emergency food stockpile is one of the most practical things you can do for your household. The real difference between a three-day inconvenience and a genuine crisis often comes down to whether your food was stored right before disaster struck.

For long-term food storage that stands up to earthquakes, floods, and wildfires, the combination that consistently performs best is high-quality Mylar bags paired with correctly sized oxygen absorbers. That airtight, oxygen-free environment keeps your rice, beans, grains, and dried staples shelf-ready for decades, not months.

Wallaby Goods specializes in exactly this kind of protection. Our Mylar bags come in sizes from compact MRE bags to 5-gallon bulk storage, paired with food-safe oxygen absorbers and built with 3-layer construction that blocks light, moisture, and oxygen. 

Every bag includes identification sticker labels so your stockpile stays organized and your family stays fed when it matters most.

Start with a two-week supply. Scale from there. The best time to build your emergency food pantry is always before you need it.