Emergency food lists

Emergency food lists published by governments, ready to print. Where a country gives no food list of its own, use the combined lists: they are built only from official lists.

Combined lists

• 72-hour emergency food list72 hours
• One-to-two-week emergency food list1–2 weeks

Country lists

• Netherlands emergency food list72 hours
• Germany emergency food list10 days
• Finland emergency food list72 hours
• Norway emergency food list7 days
• US emergency food list (FEMA)72 hours

Denmark, France, Czechia, the UK, Sweden, the EU and the American Red Cross say only "long-life food" or similar, without naming foods. Their guides link to the combined list that matches their timeframe.

Buying and storing

• Stock food you already eat, and rotate it: use the oldest first and replace it, so nothing expires unnoticed.
• For 72 hours, choose food that keeps at room temperature and can be eaten without cooking: tins, crispbread, dried fruit, nuts, muesli, long-life milk.
• For a week or longer, add dry staples such as rice, pasta, oats and pulses, plus oil, salt and sugar, and a stove to cook on.
• Dry staples need water to cook: count it in your water stock.
• Store food cool, dry and dark, in airtight containers once opened.
• Allow for babies, special diets, allergies and pets.
• Keep a manual can opener, and throw away tins that are swollen, dented or rusty.