But in general, Sipos says, “the easiest things to store would probably be canned goods.” Not only are canned goods small and cheap (“and often they can be bought on sale,” Sipos notes), they typically also contain food that is immediately edible-no heating or cooking required. It depends on how much space you have to store the food, and how much money you can afford to spend. Stocking up on essential food and medical supplies now will mean fewer crowds (and thus fewer contamination risks) in grocery stores and pharmacies in the future. So three days of food feels much more manageable for people.”Įven if you don’t feel personally worried about the risk of COVID-19, you may want to go to the grocery store soon as an act of social good. But “two weeks of food is quite a lot of food, and it requires a lot of storage and cash on hand. “More and more emergency plans are calling for two weeks, and that’s just a minimum,” she says.
Sipos concedes that three days is on “the low end” of preparedness. “It would be wise for everybody across the country.to have a goal of having three days of food on hand in case an emergency arises.” “Every urban center, every state, and every region has certain hazards, be they natural or climate-related or socially-induced or public health-related,” says Yona Sipos, a professor of environmental and health sciences at University of Washington’s School of Public Health. However, the government does suggest having a two-week supply of food and water ready for all emergencies, including pandemics. “Stockpiling” may be a dramatic way to put it.
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