Food Without a Fridge: 72-Hour Menu

Objective

Feed a group for 72 hours without refrigeration using shelf-stable foods and minimal fuel.

Scenario (Example)

Example: Multi-day blackout; gas stove lights with a match; water available day 1.

72-Hour Menu

• Breakfast: oats + powdered milk + raisins (soak/no-cook) or quick boil.
• Lunch: crackers + tuna + oil packets; pickles for salt.
• Dinner: couscous/rice + canned beans + spices.
• Snacks: nuts, bars, PB, chocolate.

One-Pot Method

1. Boil water early; fill thermos.
2. Cook starch; minimal drain.
3. Add protein to heat through.
4. Season aggressively.

Food Safety

• Transfer leftovers from cans; eat within hours.
• Consume high-risk foods first.
• Separate utensils for raw vs. ready foods.

Water & Fuel

• 2–3 L/person/day + cooking.
• Choose quick-cook grains; soak beans.
• Ventilate; CO alarm on batteries.

Real Example

Family used a balcony stove and a thermos to avoid relighting for breakfast oats and tea.

Shopping List (72h, 2 people)

• Oats, raisins, powdered milk, honey
• Crackers, PB, tuna pouches
• Couscous/rice, beans, oil, spices
• Nuts, bars, chocolate

Contingencies

• Water off → switch to no-cook meals; disposable plates.
• No stove → eat shelf-stable items; prioritize hydration.

After-Action

Record what was eaten vs. ignored; repack a dedicated 72-hour bin.

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