Its advice to be prepared for three days is about coping while support reaches those who need it most. It is not a warning that food shortages are expected.
For That’s Food and Drink readers, the practical message is straightforward: make a modest plan, use food your household already enjoys and build up supplies gradually.
The Government advises checking your cupboards first, then picking up an extra item or two during normal shopping trips. You don’t need to buy everything at once or clear shelves.
Start with the food you already eat
Choose food that lasts without refrigeration and can be eaten without cooking. Tinned fish, meat, beans, vegetables and tinned cheeses are useful options, alongside crackers, oatcakes, dried fruit, nuts and long-life snacks.
Tinned or pouch foods can make quick meals, while long-life milk and juice add variety. Check labels and choose things that suit your household’s tastes and dietary needs.
Think about how you would serve the food if the cooker, kettle or microwave were unavailable. A tin of beans might be useful, but only if you have a safe way to open and eat it. A manual tin opener is a small item worth checking.
The official checklist suggests bottled water too: three litres per person per day for drinking, with more needed for cooking and washing. That means 18 litres for two people over three days. Store it safely and rotate it as needed.
Plan for everyone at home
Remember food for babies, pets and anyone with particular medical or dietary requirements. The Government’s checklist also highlights ready-to-feed formula, nappies, essential medication and pet food. If you rely on regular prescriptions, request them in good time.
If a power cut happens, keep fridge and freezer doors closed as much as possible. The UK Chief Medical Officers say a fridge may stay cold for around four hours; a full freezer may keep food frozen for up to 48 hours, or 24 hours if half full. Their emergency food advice also says to use chilled and defrosting food first, and to take particular care with food for babies, older people, pregnant women and anyone with a weakened immune system.
Also, keep torches and portable lamps at the ready, making sure they are fully charged or have sufficient batteries to hand. Candles and matches are also a good idea.
Finally, check dates and replace items every six months. A few familiar foods, gradually added to the cupboard, can make an unexpected disruption less stressful, and can be used in everyday meals if the emergency never comes.