Bulk Emergency Food Supply
When it comes to preparing for the unexpected, having a bulk emergency food supply on hand can be a lifesaver. Whether you are expecting a natural disaster or an economic downturn, having enough food to sustain your family is essential. There are two main ways to create a bulk emergency food supply - buying and self-processing/stocking.
The first approach is to purchase pre-packaged meals from stores that specialize in emergency preparedness items. These products vary greatly in terms of quality and cost but all provide convenience by being ready-to-eat right out of the package. For those who have the budget, this can be an excellent way to ensure that you have enough food during difficult times without sacrificing nutritional value.
The second method would require some effort on your part but could ultimately save you money while providing more control over nutritional content and expiration dates.
Bulk Emergency Food Supply in an organic ecosystem is a combination of FOOD FREEDOM, free energy generation, and traditional Chinese medicine healing. This innovative approach to crisis relief gives individuals the freedom to access healthy food sources, generate their own power and apply medicinal remedies with ease.
The bulk emergency food supply initiative provides local communities with access to staple foods such as grains, fruit, vegetables and other essential items. In addition, they are able to utilize renewable energy sources such as solar or wind power that can be used for powering community centers or cooking facilities. This eliminates the need for costly electricity bills while providing residents with a sustainable source of energy.
Furthermore, traditional Chinese medicine healing is also integrated into this model by providing resources such as herbal teas and natural supplements that have proven effective in treating various illnesses.
When it comes to emergency preparedness, having adequate food supplies is a major component of survival. The FOOD FREEDOM program helps make this possible by providing bulk emergency food supply that can be self-processed and stocked for easy use in the event of an emergency.
This is especially important during an extended power outage or natural disaster, when access to traditional methods like grocery stores may be difficult due to safety concerns. By using the FOOD FREEDOM program to source and store bulk emergency food supply ahead of time, individuals are able to ensure they have access to enough food should these situations arise. This is more efficient than trying to refer back to manuals or other resources while scrambling for supplies in an emergency situation.
Video Two Ways To Create Bulk Emergency Food Supply:
Bulk Emergency Food Supply's unique approach allows consumers to create an affordable, nutritious and sustainable emergency food supply that can be stored for long periods of time without fear of spoilage or contamination. Not only does this method promote healthy eating habits, but it also helps reduce our dependence on processed foods which can contain unhealthy additives and preservatives. In addition, Bulk Emergency Food Supply offers users the opportunity to save money by eliminating costly packaging and shipping costs associated with buying pre-packaged foods from conventional stores.
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Following a disaster there may be power outages that could last for several days. Stock canned foods, dry mixes and other staples that do not require refrigeration, cooking, water or special preparation. Be sure to include a manual can opener and eating utensils.
Suggested Emergency Food Supplies
Consider the following things when putting together your emergency food supplies:
- Store at least a several-day supply of non-perishable food.
- Choose foods your family will eat.
- Remember any special dietary needs.
We suggest the following items when selecting emergency food supplies. You may already have many of these on hand. Download the Recommended Supplies List (PDF).
- Ready-to-eat canned meats, fruits, vegetables and a can opener
- Protein or fruit bars
- Dry cereal or granola
- Peanut butter
- Dried fruit
- Canned juices
- Non-perishable pasteurized milk
- High-energy foods
- Food for infants
- Comfort/stress foods
Food Safety and Sanitation
Without electricity or a cold source food stored in refrigerators and freezers can become unsafe. Bacteria in food grow rapidly at temperatures between 40 and 140 degrees Fahrenheit and if these foods are consumed you can become very sick. Thawed food usually can be eaten if it is still “refrigerator cold.” It can be re-frozen if it still contains ice crystals. Remember “When in doubt, throw it out.”
Do:
- Keep food in covered containers.
- Keep cooking and eating utensils clean.
- Throw away any food that has come into contact with contaminated flood water.
- Throw away any food that has been at room temperature for two hours or more.
- Throw away any food that has an unusual odor, color or texture.
- Use ready-to-feed formula. If you must mix infant formula use bottled water or boiled water as a last resort.
Don’t:
- Eat foods from cans that are swollen, dented or corroded, even though the product may look safe to eat.
- Eat any food that looks or smells abnormal, even if the can looks normal.
- Let garbage accumulate inside, both for fire and sanitation reasons.
Cooking
Alternative cooking sources can be used in times of emergency including candle warmers, chafing dishes, fondue pots or a fireplace. Charcoal grills and camp stoves are for outdoor use only. Commercially canned food may be eaten out of the can without warming.
To heat food in a can:
- Remove the label.
- Thoroughly wash and disinfect the can. (Use a diluted solution of one part bleach to 10 parts water.)
- Open the can before heating.
Managing Food without Power
- Keep the refrigerator and freezer doors closed as much as possible.
- The refrigerator will keep food cold for about four hours if it is unopened.
- Refrigerated or frozen foods should be kept at 40 degrees Fahrenheit or below for proper food storage.
- Use a refrigerator thermometer to check temperature.
- Refrigerated food should be safe as long as the power was out for no more than four hours.
- Discard any perishable food such as meat, poultry, fish, eggs or leftovers that have been above 40 degrees Fahrenheit for two hours or more.
Using Dry Ice:
- Know where you can get dry ice prior to a power outage.
- Twenty-five pounds of dry ice will keep a 10 cubic foot freezer below freezing for three to four days.
- If you use dry ice to keep your food cold, make sure it does not come in direct contact with the food.
- Use care when handling dry ice. Wear dry, heavy gloves to avoid injury.
For more information about food safety during an emergency visit: Everyone Needs To Know About Their Food, Food System, GMOs And Chemicals
🔹 How to create a free energy generator that does not consume fuel. This is what Global petrodollar $cience doesn't teach us
🔹 Solutions to create safe food, an autonomous life towards a society that does not discriminate between rich and poor
🔹 Natural healing without drugs according to Traditional Chinese Medicine integrated with modern acupuncture
🔹 A small strategy that guarantees your true freedom, or at least it is the first step to pave the way to supreme freedom.
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