KRIZIS.BG · PRACTICAL PREPAREDNESS

How to prepare emergency food supplies

20 practical articles for a reserve you can store, use and replenish with confidence.

Start with a clear plan

Plan your meals, check storage conditions and use your reserve regularly. Every topic is available in Bulgarian and English.

20 / 20 articles · BG / EN

01Planning

A 72-hour food supply: start with a kit you can actually use

Your first reserve should cover your household’s usual needs for three days. Choose familiar food that can be used without a refrigerator rather than buying random products simply because their dates are far away.

3 min Read article

02Planning

A seven-day pantry menu: variety without unnecessary shopping

A week’s reserve works best as a written menu. It reveals missing ingredients, water requirements and meals you can prepare when normal services are interrupted.

3 min Read article

03Planning

A month-long pantry: expand gradually without overbuying

A monthly reserve is an expanded version of your normal menu, not a contest to buy the most kilograms. Check space, budget and your ability to rotate food before increasing quantities.

3 min Read article

04Planning

Emergency food on a small budget: shop with a plan

Preparedness does not require one large purchase. Small additions to regular shopping work when they support a realistic menu and a clear spending limit.

3 min Read article

05Planning

Beyond calories: build a balanced food reserve

Rice and biscuits can fill a cupboard without making a practical menu. Combine food groups and adapt choices to people’s ages, preferences and health needs.

3 min Read article

06Food choices

Rice, pasta and oats: useful staples with different demands

Dry staples are easy to rotate, but not all are practical without water and electricity. Choose them according to storage instructions and your actual ability to prepare them.

3 min Read article

07Food choices

Beans and lentils: when dry staples work and when prepared food wins

Pulses can support both everyday meals and your reserve. Dry and prepared products differ in cooking time, water, fuel and the amount left after opening.

3 min Read article

08Food choices

Canned food reserves: choose, inspect and handle opened packs

Canned food is useful only when it is shelf-stable and its packaging is sound. A metal container does not automatically mean the product is safe at room temperature.

3 min Read article

09Food choices

No-cook food: meals for outages and limited water

Ready-to-eat supplies reduce dependence on appliances. Plan them as actual meals rather than stocking only sweets and salty snacks.

3 min Read article

10Planning

Water for your food reserve: the easily overlooked supply

Water is needed for drinking, preparation and hygiene. A dry-food menu can increase dependence on water precisely when the supply is interrupted.

3 min Read article

11Storage

Food reserves in a small flat: use space deliberately

Limited space does not prevent a short reserve, but it calls for discipline. A suitable location stays dry, accessible and consistent with product labels, rather than simply being an empty corner.

3 min Read article

12Storage

Heat and moisture: protect reserves from unsuitable storage

Long dates assume proper storage. High temperatures, damp conditions and damaged packaging can make an otherwise useful reserve unreliable.

3 min Read article

13Safety

Use by and best before: understand the difference

These labels are not interchangeable. In the European system, use by concerns safety, while best before concerns quality under proper storage conditions.

3 min Read article

14Storage

Rotate your reserve: use the nearest suitable date first

A working reserve is part of everyday meals. Put products with the nearest appropriate date at the front and replace what you use.

3 min Read article

15Storage

Containers and labels: keep dry food traceable

A suitable container protects food from external conditions but does not sterilise it or create a new expiry date. Traceability matters as much as a convenient container shape.

3 min Read article

16Safety

Home canning: a safe method matters more than a favourite recipe

Home preservation must not rely on assumptions. Incorrect processing can cause botulism, and the hazard may not be detectable by taste or smell.

3 min Read article

17Safety

Power cuts: how to handle the fridge and freezer

Cupboard reserves and refrigerated food have different vulnerabilities. During a power cut, track time and temperature instead of relying on smell or tasting.

3 min Read article

18Special needs

Infant food supplies: avoid unsafe improvisation

An infant’s plan should follow their usual feeding and individual guidance. Limited safe water and cleaning facilities can make ordinary preparation difficult.

3 min Read article

19Special needs

Allergies and special diets: reserve food for the actual person

A standard shopping list does not suit every household. Cheap, long-lasting food may be unusable for someone with an allergy, swallowing difficulty or a prescribed diet.

3 min Read article

20Special needs

Pet food reserves: meals, water and rotation

Animals belong in the household plan. Their food should suit the species, usual diet and health needs rather than being random leftovers from human supplies.

3 min Read article

Civilian drone safety Action plans and checklists

ОЩЕ ПОЛЕЗНИ ЗНАНИЯ