Dame Angela Eagle urged people earlier this month to stock up on food by adding a few more long-life products to their basket if the food supply chain is interrupted. The advice is aimed at households building emergency supplies, not panic buying.
She told that El Niño would lead to “more extreme storms in this country”. The warning sits alongside climate change, cyber-attacks, disease outbreaks and conflicts, all of which can strain the process that gets food into shops and homes.
Prof Richard Wilding on shortages
Prof Richard Wilding said people should not be “overly worried” because global shipping professionals are adapting all the time. He also said people should be prepared to buy different products if needed, because items seen as relatively abundant in supermarkets may “all of a sudden be in shortage”.
That means the first step is not to fill a cupboard at random. It is to choose foods that keep well, can be eaten cold or with little preparation, and cover different needs if supplies change quickly.
Dr Sammie Gill on long-life foods
Dr Sammie Gill, a senior nutrition scientist from the British Nutrition Foundation, said households should start with complex carbohydrates such as wheat biscuits, wholegrain cereals, crackers and breads, plus oats, rice and pasta. She also said proteins should come next, including canned chickpeas, lentils, kidney beans, unsalted nuts, peanut butter and canned oily fish such as tuna, mackerel and sardines.
A staple item for anyone stocking up is tinned oily fish, including salmon, mackerel and tuna. Dr Sammie Gill also said people should look out for salt and sugar content when buying tinned items, avoid items tinned in brine or syrups, and choose water as the healthiest option.
Rebecca McManamon on fluids
Rebecca McManamon, a consultant dietitian, said tinned fruit is essential because its juice can provide added fluids, vitamins and fibre. She also listed pickled foods such as vegetables and eggs, and said long-life milk from the non-refrigerated aisle can provide protein, calcium and fluid.
The practical takeaway for households is straightforward: build around shelf-stable foods first, then check labels for brine and syrup, and keep enough variety that a sudden change in what is available does not leave the basket short on protein, fibre or fluid.
