My friend Reid Reading (single adult, counselor in the Pittsburgh 7th Ward bishopric) wrote me the following musings on storing food for a month. I endorse his approach:
". . . create a system . . . as a cushion against hard times and allow families to continue to be nourished pretty much as they have been accustomed. The family would simply buy 1) an additional item of a nonperishable grocery good at each market visit, 2) keep track of the kind and amount of perishable items consumed in a month, and make sure to have a month's supply of these substitutes."
Reid notes the need for water. The goal is a supply for two weeks, at one gallon per person per day, that is, 14 gallons per person.
"In my case, I think I could survive for a month with a huge supply of mild salsa, Tums (even so), water, juices that don't expire for a month from when I might need to start using them, several boxes of Raisin Bran (they seem to be on sale frequently–too much supply?) or other dry cereal, powdered milk and eggs, a pinch of salt and other condiments, canned vegetables (except spinach–can anyone bear this??) many cans of BLACK beans specifically, some olive oil–not sure for what, Costco-sized containers of dry-roasted unsalted peanuts, pecans, and other nuts (except walnuts, which give me canker sores), big containers of dried fruits, natural peanut butter (Smuckers is good), and huge numbers of Hersheys' five-ounce dark chocolate bars. (These, by the way, are already on hand.) Although most of these things last for some time, proper attention must be given to rotating in and out.
"I checked the basic food groups, and think I have them covered, and now would have to consider quantities. But please, what am I missing? At any rate, insofar as this is any good at all, it has been helpful to me."
Way to go, Brother Reading. Each family should identify and store what they actually enjoy eating, paying attention to nutritional requirements, and rotate so that the supply stays fresh.