Emergencies can occur with little warning and one of the easiest and most effective ways to be prepared is to maintain a small supply of non-perishable food. February is Canned Food Month, and the Office of Emergency Management encourages students, faculty, and staff to keep canned goods in their preparedness kit.
Canned foods are shelf-stable, widely available, and require little to no preparation. A modest stock of canned items can help individuals and families remain comfortable and self-sufficient if access to grocery stores is limited, or electricity is unavailable.
When building your canned goods supply, remember to include:
- A manual can opener or canned goods with flip top
- Disposable plates, bowls, and utensils
- Paper towels or napkins
- A small supply of trash bags for easy cleanup
- A marker to label items with purchase dates
Recommended canned items to consider adding to your kit:
- Canned vegetables like beans, corn, carrots, and peas
- Canned fruit
- Canned proteins like tuna, chicken, chili, or soup
- Shelf-stable milk or plant-based alternatives
Remember to periodically check expiration dates to replace items as needed.
For more preparedness tips and resources, visit https://www.ready.gov/.
For a complete emergency preparedness supplies checklist, visit OEM’s emergency preparedness preparation webpage.