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Action to Green · Food & agriculture

Plan food for 30 days

Convert pantry stock into a transparent meal and work plan that protects nutrition, fuel and morale.

Critical caution: Do not impose severe calorie restriction on children, pregnant people, sick or injured people, or those doing essential heavy work.
Time
1–2 hours planning
Difficulty
Moderate
Outcome
Turn food stock into a sustainable, fair plan
Survival lens: Gehring’s self-reliance lens emphasises staples, seasonal planning and preservation. Hudson’s goal-setting turns a frightening shortage into a measurable seven-day cycle.

Before you begin

What you need

Step-by-step procedure

  1. Inventory in usable units. Record grams, litres and serves. Note water, fuel and preparation requirements. Do not count food that cannot be safely prepared.
  2. Map nutritional roles. Group staple energy, protein, fats, vegetables/fruit, salt and morale foods. Identify the limiting group.
  3. Use the perishability ladder. Plan safely refrigerated food first, then fresh produce and opened goods, then dry and canned staples.
  4. Build a seven-day menu. Use familiar meals, repeat ingredients and batch cooking. Include no-cook options for illness or fuel shortage.
  5. Allocate transparently. Account for age, pregnancy, illness and workload. Publish the method without exposing private diagnoses.
  6. Measure actual use. Record daily opening and closing stock. Adjust menu, work and procurement before emergency reserves are reached.

How to check it is working

Common mistakes

Sources and further reading

How this guide was checked

Editorial synthesis: Editorial synthesis of food-security planning

Independent specialist review: not yet completed. How review works.

Last updated: Nov 2026 · edition 1.0.

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More on food & agriculture

General preparedness information. Follow current instructions from emergency services, local authorities and qualified professionals whenever they are available.