Here’s what this article covers:

1. The current state of the food system and how it’s affecting people around the world
2. Tips on how to increase your own food security in times of shortages
3. Ways to help others who are struggling to find enough to eat
4. How can we work together to create a more sustainable and equitable food system?

1. The current state of the food system and how it’s affecting people around the world

With shortages spurring stockpiling and empty shelves becoming commonplace in supermarkets across the globe, the current state of our food system has definitely taken a hit. We’re seeing this on all fronts. Dining out has become a true luxury, with not only food prices driving up costs but the increasing costs of labor in a shrinking labor pool. At the grocery store, we see prices increase (or value decrease) due to supply chain issues, supply and demand inequalities, disease (think eggs and lettuce), war and conflict, natural disasters, and sometimes corporate greed. While it’s hard to know what exactly the future holds for this pressing issue, we know that it will continue to be an issue. It’s more important than ever that we look toward sustainable solutions so everyone can continue having access to safe and healthy food. Food security is a leading concern for everyone, from global leaders to local communities. It’s not just about alleviating hunger and providing relief; it’s also about achieving sustainable and regenerative solutions where everyone has equitable access to reliable and safe sources of nutrition.

2. Tips on how to increase your own food security in times of shortages

I believe that food security starts with reducing waste and learning about proper food storage. Feeding America states, “Each year, 119 billion pounds of food is wasted in the United States. That equates to 130 billion meals and more than $408 billion in food thrown away each year. Shockingly, nearly 40% of all food in America is wasted.” While not all food waste is unavoidable, a majority is, and it’s on us as consumers to not contribute to the problem but also insist our suppliers take on this goal as part of their ethics code.

The next step is to ensure that all food entering your home is properly stored until you can consume it. You will want to look at short-term and long-term food storage options. Mastering your long-term food storage simultaneously sets you up for emergencies like food shortages or natural disasters where food will not be readily available. During times of shortages, it’s important to set yourself up first by making sure your pantry is stocked with long-lasting goods so you don’t run out when disruptions occur. Always “put on your mask first” when it comes to preparing for food shortages or emergencies. We will talk about how to support others next, but setting yourself up first actually helps the larger community by not becoming a burden on local or government resources so first responders can focus on truly at-need members.

Start a garden and learn to forage. While having a full-blown, self-sustaining garden is not possible for most of us, anything you can grow not only lessens your reliance on the food system but also gives you a little more knowledge on how to grow your own food. Even if you are starting with a windowsill basil plant, try it! Edible food is all around us. Even if you are not ready or willing to eat food you find growing in the wild, foraging and plant identification are great skills to have.

Another great way to increase your own food security is by supporting local farmers and ranchers as much as possible. The goods they provide are fresh, often organic, and don’t require long-distance shipping or transportation costs. Because they are operating at a smaller scale, often the global implications to our food systems are a non-issue. Supporting them in times of bounty ensures they can continue to provide to the local community in times of need.

Ultimately, whether it be reducing waste, preparing in advance, or taking advantage of local resources, there are many ways you can increase your own food security in times of food shortages.

3. Ways to help others who are struggling to find enough to eat

Finding food for yourself and your family can be a challenge, but for some, it’s an even bigger problem. If you want to help those who are struggling to find enough to eat, there are several things you can do. First, donate food and other essentials to food banks in your local area. Regarding food shopping, be mindful of others – don’t stockpile more than necessary, as this creates a shortage and limits the amount available for everyone else. I recommend building your supply fast enough that you feel secure but slow enough to be mindful and find cost savings. Maybe buy two or three extra of your shelf-stable favorites this next grocery trip (aim to be prepared for three weeks) and then one more on subsequent trips until you feel you are set for six months. You could also start sharing tips on how best to make meals stretch further or encourage others to start using food stamps or food banks where appropriate. If you are a pro at shopping sales, why not set aside some donations in your budget as well? If you have a garden and any surplus, offer it to local food banks or on your local buy-nothing groups. You can also support local community gardens that work to feed the community. No one should worry about food insecurity; together, we can use our resources to get food to those who need it most.

4. How can we work together to create a more sustainable and equitable food system

We can create a more sustainable and equitable food system by returning to local, grassroots-level efforts. Investing in sustainable farming practices, encouraging diversified harvests, eating seasonally, and providing access to nutritious foods to all communities are essential steps toward achieving healthier food systems that all can enjoy. Additionally, educating ourselves and future generations about the importance of local farms and teaching them tools related to cooking and gardening for self-sufficiency offers a long-term solution to ensure a healthy planet for generations. Finally, reducing food waste is paramount. Even local food can be wasted, and we have to start with the crux of the issue before we waste the effort of fixing the larger system.

Conclusion

It’s time to start thinking about food security. With climate change, weather patterns are becoming more extreme and unpredictable, droughts and floods are occurring more often, and crop yields are decreasing; we can no longer believe that the existing system of monocultures will be sustainable. That means that we could see more food shortages in the future. By preparing now, we can increase our own food security and help protect ourselves and our families against hunger. Here are some things you can do: shop (and grow) local – supporting your local farmers helps ensure a steady supply of fresh locally grown food; be prepared – understand your family’s needs and work towards your own preparedness goals, removing yourself from those who act in panic; reduce food waste- according to the UN FAO, “if wasted food was a country it would rank as the world’s third-largest greenhouse gas emitter after China and the United States.” When we waste less food, we put less strain on the environment. These are just a few things you can do to make a difference. We all have a role to play in creating a more sustainable and equitable food system.

We bought a home in 2021 and are finally able to have the garden we have always wanted, and we are growing more food than we ever thought possible. We’ve got canning and dehydrating down, but getting through what we were able to store within their shelf life is sometimes difficult. So I began researching alternative methods for long-term food storage, and I fell deep down the rabbit hole… so deep I ended up in deep space or maybe the deep woods and stumbled upon the Mylar bags. Remember astronaut ice cream and beef stew in a bag? That stuff.

Along with Mylar bags, you will discover the freeze dryer. Unfortunately, a freeze dryer can run up into the multiple thousands and is not quite in the budget just yet, BUT that didn’t stop me. What I noticed after the sticker shock of a freeze dryer was the packaging (Mylar), and I’m surprised I never noticed it before. Our food and other common household items are packaged in Mylar bags.

What is Mylar?

Hang with me while we get technical for a second. Mylar is Biaxially-oriented polyethylene terephthalate which is a polyester film made from stretched polyethylene terephthalate. It is strong, stable, clear, and acts as a gas and odor barrier, all of which have made it a favorite of the food industry. Typically Mylar is coated over other strong or attractive materials like aluminum or craft paper to add strength or style, but the main reason the food industry loves it is that it acts as a barrier. Oxygen and moisture are the enemies of food, and Mylar keeps both out. Most foods are not the ideal candidates for long-term storage because of oil or moisture, but Mylar can help get that expiration date to a year. So why aren’t most foods packaged in Mylar? Unless you are shopping at an emergency preparedness shop (do those exist? probably) or your local outdoor and recreation store, you will not see much packaged for long-term intent. Why? Cause money. Mylar is a more expensive packaging, and companies want you to go through their items (or let them expire) and come back and buy more.

Which foods can be stored long-term?

A lot of items’ shelf-life can be extended in a Mylar bag (with an oxygen absorber), but the general rule of thumb is that the more moisture or oil a food contains, the worse candidate it is for long-term food storage. I’m going to skip the less-than-a-year items and get to the (incomplete) list of cool stuff.

3 – 5 years:

5 – 10 years:

• Alfalfa
• Granolas (without fruit or added oils)
• Herbs (whole)
• Millet
• Most Beans (some longer – see below)
• Quinoa
• Peppercorns (whole)
• Peanut butter powder
• Powdered milk (semi-skimmed)
• Powdered egg (freeze-dried)
• Rye
• Unbleached flour
• Wheat flakes

20 – 30 years

• Coffee (instant)
• Freeze-dried fruit and vegetables
• Hulled oats
• Kidney beans
• Lentils
• Lima beans
• Noodles
• Pasta
• Pink beans
• Powdered milk (skimmed)
• Rolled oats
• Tea (bags or loose)
• White rice

Indefinitely:

So now what?

Exciting stuff, right? Now to take action. We’re not afraid of buying those 10lb bags of flour anymore, and I’m way more prepared and excited to dehydrate items from our garden this year. I’m also trying my hand at seed saving this season, and I will pack them in Mylar for next spring. 

Have you tried Mylar bags before? Let me know more about your experience and how you use them in your household in the comments.

Learning the Value of Storage Space

At first, we didn’t really understand what all this space was for. After attempting to fit a car in there and failing, we mainly used the space for laundry, a few extra chairs, and the memorabilia of our single lives that didn’t find a place in our shared home. It wasn’t until we started looking at places to cut spending in our budget that we really learned what this space could afford us.

The biggest budget category we felt we had control over was food and household items. After researching ways to save on our grocery bill and getting into batch cooking, we realized that our shelves and freezer were overflowing. That was because the main ways we could really start making an impact on the budget were being able to stock up on shelf-stable or freezable items when items during a sale or buying in bulk. I could never shop at Costco when I lived in the city because where was I supposed to keep 30 rolls of toilet paper?

After having this mini epiphany about the possibilities for the garage we made the investment into three storage shelves and a chest freezer and it seems hard to imagine going back. This space and these items allow us to take advantage of sales, buying in bulk, and freezing any item to prevent spoiling and waste. All which lead to huge cost savings. We nearly cut our food and household goods bill in half.

Space is a Privilege

As our budgeting journey continues to teach us things about cost-saving and the importance of having sinking-funds and savings, it also continues to open our eyes to the privilege we have in even being able to do these things. Of course, I encourage everyone who wants to save money to take similar actions, but even from the small fact that I would have never been able to do this in an apartment, I realize that this is not possible for everyone. I don’t know enough to get too in-depth on the topic but it’s one of those frustrating ironies that those who cannot afford more space are those who could benefit the most from what storage space could afford you to save. Even the idea of stocking up on a sale or buying in bulk means that you have to have enough cash on hand to buy more now to ultimately save money. I don’t have a solution for this double-edged sword, but I write about it in hopes of larger understanding and maybe some comments that would help provide additional ideas for those in a limited situation. I also recommend this video by Two Cents that highlights how it can actually be more expensive to be poor.

Bones

If anything should show you the value in saving your bones, it should be that Whole Foods now charges for something butchers used to give away for free. Make it a practice to toss bones in the freezer, not the trash. Start filling up the freezer-safe vessel of choice with bones leftover from whole chickens, wing night, or even from your family BBQ. You can transform bones into flavorful broths and stocks with just a little time, water, and as Instant Pot (or slow cooker)saving yourself from a trip to the store and promising the most flavorful soups of your life. Bones that have been boiled for that long decompose easier so go ahead and toss them into the compost bin after, just make sure they are out of reach of curious pets. Freeze or can broths to keep on hand.

Veggie Scraps

Going along with broths and stocks, start a second collection of the odds and ends of your veggie scraps. Peels, ends, and the funny-looking pieces all can have a second life. Look to save carrots, celery, onions, garlic, leeks, and mushrooms. Anything starchy, like potatoes and squash, or bitter, like broccoli and chard would do better finding their way into a stir-fry. You can even save the stems of your favorite soup herbs to pull the last bit of flavor into your broths.

Egg Shells

If you garden, eggshells are not only a great natural fertilizer, they are also a pet-safe, child-safe snail and slug repellant. Simply let your eggshells dry out on the counter for a couple of days and then crush into rice-sized pieces. Sprinkle this around the base of your prized plants to keep the pests at bay.

Bacon Grease

Fat is flavor! My grandma used to always keep a coffee tin next to the stove filled with bacon grease. Frying up eggs? Bacon grease. Refried beans? Bacon grease. Squeaky door? Kidding. (But it would probably work.) I’m not suggesting to add more fat to a meal than recommended, but rather replace with this flavorful option. Try sauteing onions in bacon grease next time a recipe calls for it. Your tastebuds will thank you.

Citrus Peels

You could do a lot with citrus peels. People candy them, make homemade potpourri, zest them, and even make ornaments, but my favorite easy use is for cleaning. I take a few peels and soak them in vinegar for a few days to add a little fresh scent and essential oil to my 2 parts vinegar and 1 part water cleaning solution. I also take a small piece, about 2 inches, and toss it in the garbage disposal when things are getting funky down there.

Almost Empty Jars

The last of the mayo, the oil left from the sun-dried tomatoes, and the peanut butter jar you have been scraping hoping for a miracle. Turn the dregs of almost any jar into a sauce or dressing. Use the age-old salt + fat + acid to create a tasty topping, right in the original container. For example, take your sun-dried tomato oil, add in equal parts apple cider or red wine vinegar, salt, pepper, oregano and shake to get a tomato vinaigrette.

Bread Ends

I’m a waste not, want not kind of gal and it’s not often that we have crusts or ends left over, but I foresee a lot when we add kids to the mix. Cut any odds, ends or stale pieces into one-inch cubes, toss in olive oil or melted butter, season, and bake at 350°F for 15 minutes or until browned. Voila! Croutons for salads, soups, or snacking.

I’d love to find more things we could be making use of. Please comment below if you have some pro-tips of your own!

1. Pots & Pans

Even the most basic thing, boiling water, requires a tool. Set yourself up with a good set of pots and pans so you can boil, sauté, sear, pan fry, etc. your way to delicious home-cooked meals. We recommend looking for pots and pans that are going to hold and distribute heat evenly (meaning no charred hot spots). You should also look for versatility in that your set should be dishwasher (cause duh), cooktop, oven, and broiler safe. And finally, a nice range of sizes and shapes to fit your needs. Luckily, most brands have an assortment of sets in the same line of quality.

• High End: All-Clad BD005714 D5 Brushed 18/10 Stainless Steel 5-Ply Bonded Dishwasher Safe Cookware Set
• Our Pick! Mid-Range: Cuisinart MCP-12N Multiclad Pro Stainless Steel 12-Piece Cookware Set (these are like getting All-Clad for not All-My-Money)
• Budget: Cook N Home NC-00250 12-Piece Stainless Steel Cookware Set
• Bonus: Check out this great non-teflon, non-stick pan. Every home cook, especially the beginners should have one.

2. Knives

This is where we get a little posh, so brace yourself for the price of our recommendation. GOOD KNIVES ARE AN INVESTMENT! You want your knives to do the work for you and in order to do that they need to have a balanced weight, feel good in the hand, and be so, so sharp. It is a proven fact that dull knives are more dangerous because you have to use more force and they are a little unpredictable. That said if you are not willing to go with our choice, get acquainted with your local knife-sharpening retailer because, with a little care, most knives can be kept safe. A best practice is to hand wash all knives to keep them sharp and save the handles from warping.

• Our Pick! High End: Wusthof Classic 16-piece Acacia Knife Block Set ($$$, but Lifetime Warranty)
• Mid-Range: J.A. Henckels International 13550-005 Statement Knife Block Set These go on sale quite often. Get over 70% off.
• Budget: AmazonBasics 14-Piece Kitchen Knife Set with High-Carbon Stainless-Steel Blades

3. Cutting Boards

Did you think we could recommend knives without talking about cutting boards? The only thing crazier than that would be cutting things without a cutting board. Since cutting boards are mostly on the cheaper side of the kitchen, we are going to list what you need to know.

• Anchor your cutting board. This one was a simple, but mind-blowing hack I learned from chef hubby. Any cutting board that is slipping around is a danger. Simply moisten a paper towel and lay flat under the board. Voila! Instant anchor.
• Avoid cross-contamination. For us, this means having several boards marked for different uses. Especially for your meat, poultry and seafood, you’re going to want to have a set like this.
• Give then a proper wash. Glass, acrylic, plastic and solid wood can go in the dishwasher. Other woods may crack, but if they are cheap enough, it might be worth your time. Always wash with hot, soapy water. Bleach sanitation is up to you.
• Replace often. When your cutting boards start adding unintended ingredients (splinters and micro-plastics) to your dish, it’s time to say goodbye.

4. Cooking Utensils

These are all your mix, whip, grab, flip, measure and peel tools, essentially everything that your hands can’t do themselves. Luckily, there are some great sets out there that keep you from having to get these items one by one. However, if you are on a super tight budget and maybe thrifting these items, use one of these sets as your checklist for the must-haves. In general, you should be looking for tools that are plastic, nylon, silicone, or wooden (with a few exceptions for metal) as these tools are going to keep your cookware safe. If you are like me, you are also looking for dishwasher safe.

• Our Pick! High End: OXO Good Grips 18-Piece Everyday Kitchen Tool Set OXO is one of my favorite brands. I’m always pleased with the quality and the stuff lasts! So if you are making an investment, look here. (Note: you will have to pick up some measuring tools separately.)
• Mid-Range: Yitchen 25-Piece Kitchen Tool & Utensil Set Bonus bottle and wine opener in this set!
• Budget: Home Hero Kitchen Utensil Set – 23 Nylon Cooking Utensils 

5. Baking Sets & Trays

Can one live without cookies, cakes, muffins and more? Probably, BUT these tools are used for so much more. So if you are into sheet pan dinners or even breakfast Keto cups, you need a solid baking set. A set should include both round and sheet cake tins, a muffin tray, and a loaf pan.

• High End: Farberware 46650 Nonstick Bakeware Set (You do get a few more pieces here to justify the price.)
• Mid-Range: Calphalon Nonstick Bakeware Set
• Our Pick! Budget: AmazonBasics 6-Piece Nonstick Oven Bakeware Baking Set
• Bonus: If you are into pies, make sure to pick up this perfectly sized pie dish. I prefer glass which allows you to see how your bottom crust is browning.

6. Mixing Bowls

This is where the magic happens. A mixing bowl set should be used for so much more than just mixing. We use our set for salad and serving dishes, storage, prep bowls and sometimes as double boilers. There is not much that needs to be fancy about them, but a nesting set is a must to save space. All you have to do is pick between stainless steel, glass, or plastic. Stainless steel could last you a lifetime while glass or plastic has the advantage of being microwaveable.

7. Sieve or Strainer

From the basics of straining pasta and washing produce to more advanced culinary separation techniques, you are going to want one or more of these handy. If your kitchen is absolutely maxed out for capacity, a collapsible colander may be your only choice. If you have a little room to spare, we recommend a fine mesh colander. This allows you to venture into more advanced tricks like getting pesky raspberry seeds out of jam or straining your bone broth for fine particles. As a bonus, pick up this mesh skimming spoon for quick jobs or deep frying.

8. Thermometers

You can not get away with not having a thermometer in the kitchen. This is going to help protect you from yourself and most preventable foodborne illnesses (aka food poisoning). We recommend the OXO Good Grips Chef’s Precision Digital Instant Read Thermometer for its large digital display, quick read, replaceable battery, and the handy temperature guide on the protective sleeve. This thermometer covers all the basics. If you are going to venture into deep-frying or candy making, you’ll need a high-temp thermometer.

9. Pepper Grinder

This is the law according to my chef husband. Pepper must be fresh and the only way to get it is a grinder. You could buy the pre-loaded pepper grinders from the grocery store or you can start saving money with your own grinder you refill with peppercorns. Find one that fits your style, but look for one with adjustable coarseness. Salt and pepper sets are great as well but DO NOT EVER fill a salt grinder with iodized salt. In fact, never use iodized salt unless specifically mentioned for the sake of my husbands sanity. Use kosher salt when in doubt.

10. Instant Pot

We are converts. Goodbye slow cooker, we loved you but we had to make a choice because our kitchen is too tiny and the Instant Pot won BIG TIME. As I write this article I am making carnitas, rice, and beans (from dry beans!) for tonight’s dinner. The Instant Pot is a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, and warmer all in one. The best selling (and most affordable) model is the Instant Pot Duo, 6QT. We have the 8QT because we like to batch cook, as in make at least double and save for later. I would buy this for the single fact that I have not burnt a batch of rice in over 2 years.

Bonus!

If you have a gas range and you can care for your kitchen tools, cast iron is for you. Cast iron requires love and affection and rewards you with durability, versatility, and flavor. Caring for one requires you to “season” it, which is a special method of cleaning, avoiding stripping the flavors and oils that make it work so well. If you are ready to dip your toe into the world of cast iron, we recommend starting with a Lodge Pre-Seasoned Skillet.

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